Peas are actually young, round green beans that grow in pods on vines. In medieval times, they were typically picked and dried, similar to lentils. But by the 17th century, in France and England, it became fashionable to eat them “green” or just picked.

Pomegranate Power
September 29, 2006
As Americans continue their search for healthful, flavorful ingredients to enliven foods and drinks, the spotlight has focused recently on pomegranates. Because they are high in polyphenols, a glass of the juice daily may reduce the risk of cardiovascular disease. And like bananas, pomegranates contain high amounts of potassium that helps combat hypertension.

Truffle Taste That Won’t Break the Bank
August 29, 2006
Dishes that include white or black truffles are pricey. But David Burke’s French fries drizzled with Asiago cheese and white truffle oil, served at his new restaurant in Bloomingdale’s in New York City, are only a few dollars more than conventional crisps. With each bite, tastebuds are flooded with the fungus’ magical taste.

Delicate Yet Mighty Mousse
July 28, 2006
Chilled, airy confections appeal to guests of all ages. Mousses are simple to make and can be sold in individual ramekins made of porcelain, aluminum or even edible chocolate.

Whole-Grain Salads
June 1, 2006
Quinoa, Israeli couscous and farro add texture and style at a reasonable price to prepared salads while boosting the nutritional benefits.

Hav-a-banana (or Plantain)
May 2, 2006
Bananas are America's favorite fruit. Plantains, on the other hand, get little notice outside of some ethnic enclaves. In the Caribbean, both cousins are used in savory dishes that will add a taste of the tropics to your prepared food selections.

For the Love of Garlic—Lots of Garlic
January 10, 2006
Until recently, chicken with 40 cloves of garlic, a much-loved, French classic, meant peeling at least three heads of garlic. Many chefs felt the dish was untenable because of the time involved. Similarly, retailers who liked the taste of roasted garlic mashed potatoes found the cold-weather side dish was not easy to produce consistently, due to the difficulty of accurately measuring the garlic.

Squash Adds Style to Cold-Weather Dining
November 1, 2005
Burnished copper and ochre-hued winter squashes mimic the colors of autumn leaves. Among the many varieties available, the deep orange-fleshed butternut squash is possibly the most versatile. The rich-flavored vegetable works magic in soups, side dishes, stews—and even desserts.

Beyond Cranberry Sauce
October 1, 2005
Tart, ruby-colored berries have been an autumn culinary staple ever since the Pilgrims first met the Native Americans. Owing to an astringent taste, cranberries had several names in local native dialects, many incorporating the words for “bitter.”

Rice and Beans Redux
August 26, 2005
Rice and beans have long co-habitated. Black beans and rice, often called Moros y Cristianos, are popular in the Dominican Republic, Cuba and throughout the Caribbean. In Puerto Rico, the combination often includes sofrito, a base that starts with achiote seeds heated in rendered pork fat. After the seeds are removed, onions, peppers, garlic and pork are cooked into a thick sauce in the vibrant yellow fat.

The Elemental Lentil
June 23, 2005
Lentils have legions of fans due to their powerhouse nutritional stats, versatility, economical cost and appeal to vegetarians. Cuisines around the world demonstrate that many satisfying dishes are made with lentils.

Cooling Summer Soups
May 10, 2005
Although soup is often thought of as a cold weather staple, there are plenty of summer soups loaded with taste, texture and eye appeal. Served chilled or at room temperature, they can be a satisfying appetizer, soothing lunch or refreshing dessert.

Blueberries: The New Dietary Darling
April 8, 2005
When Linda Dannenberg told me she had written True Blueberry (Stewart, Tabori & Chang, June 2005), I decided it was time to explore the topic of this delicious, versatile and nutritious fruit.

Everything Tastes Better with Bacon
February 17, 2005


Walnuts:A Healthy Winter Food
January 14, 2005
Nuts offer much in terms of good nutrition. For vegetarians, or anyone looking for cholesterol-free protein, walnuts are a fine option. They are acceptable (in moderation) in low-carbohydrate diets and add texture and intense taste to many foods. They are also a good source of vitamin E, an important antioxidant for fighting cancer and heart disease.

Make Way for Duck
October 26, 2004


Eggplant Options
September 3, 2004
With their elegant pear shape and glossy purple skin, eggplants are appealing even before they're cooked. Although neither a vitamin nor mineral powerhouse, this fruit (yes, it's a fruit) wins fans because it's quite filling with few calories and virtually no fat.

The Intense Flavors of Dried Fruit
July 13, 2004
The variety and quality of dried fruits have increased tremendously in recent years. Where once there were raisins, apricots and prunes, now we find dried cherries, cranberries, mangoes and nectarines, to name just a few.

Cool Fish, Italian Style
June 11, 2004
Whether as a salad, main course or appetizer, fish served at room temperature has year-round appeal. With cold fish dishes, your customers can easily change the portion size and garnish to suit the menu or the course. Caponata, a classic Sicilian dish often made with eggplant, tomatoes, anchovies, olives and onions, is typically served as an hors d’oeuvre. In our updated version, it can be a delectable meal prelude paired with endive spears or grainy crackers. Or ladle the mixture over barbecued chicken or swordfish steaks.

Soups for Carb Counters
February 27, 2004
With an ever-increasing number of consumers counting carbs, you can differentiate your prepared food department by eliminating the starches inside your stockpots.

The Pleasures of Peanuts
December 23, 2003
March is National Peanut Month, an excellent time to add peanut- and peanut butter-based selections to your prepared foods mix.

Dumplings: The Perfect Comfort Food
October 31, 2003
A recent visit to Prague rekindled my fondness for dumplings. Known collectively as knedlíky in Czech, the homey side dishes and desserts are a hallmark of the country’s cuisine. Many are made with the humblest ingredients. Favorites include Carlsbad-style dumplings, prepared with bread cubes, eggs and milk. These plain, porous circles are a perfect accompaniment for robust Czech stews and braised dishes. Fruit-filled dumplings are traditionally eaten as a main course. Czech dumplings are often topped with sautéed breadcrumbs or onions, dried cottage cheese or plenty of butter.

Turkey's Second Coming
October 6, 2003
The day after Thanksgiving, many customers profess to be turkeyed-out.

But that’s momentary, as we all know. Americans love turkey in every guise—especially when you do the fixing and all they have to do is carry the dish home.

Barley: A Toothsome Addition
August 21, 2003
In the pantheon of grains, barley seems to get short shrift. But this versatile ingredient that’s been around since the Stone Age is quite appealing, and can add excitement to your prepared foods. Barley makes a toothsome addition to salads, stir-fried dishes and stews. When simmered in stocks, juices or any savory liquid, the mild-tasting grain absorbs flavor like crazy.

For Love of Leeks
June 20, 2003
Americans have only recently taken to leeks, long a staple of European and Mediterranean dishes. While this sweeter and more refined member of the onion family is best known in soups, the vegetable takes well to cream and cheese and is a terrific partner to shellfish.

Pesto Pizzazz!
May 1, 2003
The chunky-smooth Italian green sauce called pesto has become a staple in American kitchens. The Genoese classic, made with basil leaves, pine nuts, garlic, olive oil and Parmigiano Reggiano cheese, appears on foods from puff pastry swirls to crusted fish steaks to grilled cheese sandwiches. Pesto is just waiting to add pizzazz to a whole array of prepared foods. Although innovative preparations such as artichoke pesto can be tasty, nothing is as flavorful as the original. In Italy, pesto is simply stirred into hot pasta; it is never heated. In New-World preparations, such as stuffed chicken breasts, to decrease the chance of ingredients separating, cut back on the amount of oil, either by reducing the quantity or by skimming it from a prepared product.

Meatloaf Mania
January 8, 2003
In these unsettled times, everyone is looking for a little comfort. When it comes to food, meatloaf ranks right up there with macaroni and cheese and apple pie as a prime source of solace. But one individual's idea of a great meatloaf isn't necessarily the same as the next person's, especially since these seasoned meats, poultry and even vegetarian combinations can be so disparate.