P's & Q's of nature

Article Abstract:

Recipes for three underutilized but flavorful fruits are presented. Persimmons are eaten when soft and bright orange. Quinces resemble green apples but are cooked first before eating. Pomegranates have hard coverings but have succulent and sweet seeds.

Cooking, Fruits (Food), Cookery (Fruit), Cookery (Persimmons)

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Fried pies: Grandma's or yours?

Article Abstract:

Fried pies are made easier to prepare with ready-to-use piecrusts, wonton wrappers and fillings. They can be made with a wider range of flavors, such as orange-pineapple, mixed fruits and dried cherry. Fried beef pies also make great main dishes.

Recipes and menus, Pies, Fried food, Fried foods

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Warm up to salads

Article Abstract:

Warm foods can be added to salads, providing a pleasant contrast. The discussed salad dish recipes are Baked Goat Cheese Salad, Chicken Caesar Salad, and Warm Potato-and-Sausage Salad.

Salads

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