The Blog
Recipe: Chilling with Chili
Ah, the one-pot meal. What could be easier? Chop up a bunch of stuff, chuck it in a pot, cook it, and chow down. If you have a big freezer, you can pack up half of what you make and freeze it for another time; you can pick at the other half in your...
Chew on this
I'm slowly getting this blog back up and running—finally—but it's taking a while. New stuff is above, but you can check out the old posts below while you wait. E-mail me with any questions, and follow me on Twitter @DishWithDina.
Cool as a carrot.
Welcome, class, to today's Fresh Pick: CARROTS Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California...
A Is for Asparagus
I've decided to make one post each week about some of the lesser known—or, perhaps, lesser used—items you might find in your local grocery store. (I like to teach people stuff because I'm a giver. That's just how I roll.) So, welcome, class, to today's Fresh Pick:...
Flex your mussel
Welcome, class, to today's Fresh Pick: MUSSELS The term "mussel" is used for several families of bivalve molluscs inhabiting lakes, rivers, and creeks, as well as intertidal areas along coastlines worldwide. The freshwater and saltwater mussels are not closely...
What’s better than basil?
Welcome, class, to today's Fresh Pick: BASIL Basil [BAY-zihl, BA-zihl] is available year-round and is a wonderful herb to use in pasta (especially pesto and marinara sauces), poultry, and seafood dishes. Basil has a pungent flavor and clove-like aroma. When choosing,...