Skip to main content
Updating results

Marinade

  • Updated

Kebabs please everyone. We can make meatless kebabs, lean turkey kebabs and, for a treat, beef sirloin kebabs. Scale the recipes up or down based on the number of people to serve.

  • Updated

Lemons bring out the best in other foods. Use juice in vinaigrettes and marinades, drizzled over seafood, poultry, sauteed vegetables, whole-grain side dishes and fruit or as a color-pop garnish for foods and drinks, or use zest in baked goods and desserts. Choose thinner-skinned fruit that’s heavy for its size to ensure the most flesh. Avoid any green on the skin, which means it’s under-ripe; lemons don’t ripen off the tree. Over-ripe fruit will be wrinkled, dull-colored and overly soft or hard.

  • Updated

There are many forms of ginger: dried, pickled, preserved, crystallized, candied, powdered, ground and fresh, which packs the most flavor. Refrigerate unpeeled, fresh ginger a few weeks, or freeze up to six months. Keep dried and ground ginger tightly sealed in a cool, dry place. Slice, chop or grate ginger into veggie side dishes, stir fries, soups and roasted or mashed winter squash or sweet potatoes. Mix with soy sauce, olive oil and garlic and use as a salad dressing or marinade. Definitely add it to baked goods for warming, sweet-smelling bliss.

  • Updated

Take a look in your pantry: If you have ingredients like soy sauce, garlic powder, paprika, balsamic vinegar and garlic, you can throw together a flavorful rub or marinade in minutes. 

  • Updated

Turmeric is trending high these days, especially in the wellness world. Nearly 4,000 years old, turmeric is native to India and has been important as a spice, in religious ceremonies, and in traditional and herbal medicine, especially for arthritis and digestive issues. There are about 70 varieties of turmeric grown around the world, mostly in India.

Get up-to-the-minute news sent straight to your device.

Topics

News Alerts

Breaking News