by Dina R. D'Alessandro, RDN | Oct 3, 2008
Welcome, class, to today’s Fresh Pick: EDAMAMEThe Japanese name for fresh, edible soybeans, edamame [eh-dah-MAH-meh] are usually bright to dark green and available fresh in Asian markets from late spring to early fall. They’re also available frozen. The...
by Dina R. D'Alessandro, RDN | Apr 26, 2008
Welcome, class, to today’s Fresh Pick: LEMONSThroughout the eons, lemons have been used for a multitude of nonculinary purposes—as an epilepsy remedy, a toothpaste, an invisible ink and a bleaching agent as well as in witchcraft. Though it originated in...
by Dina R. D'Alessandro, RDN | Feb 9, 2008
Welcome, class, to today’s Fresh Pick: MASCARPONEHailing from Italy’s Lombardy region, mascarpone [mas-kahr-POH-nay] is a buttery-rich double- to triple-cream cheese made from cow’s milk. It is ivory-colored, soft and delicate, and ranges in texture...
by Dina R. D'Alessandro, RDN | Nov 12, 2007
Welcome, class, to today’s Fresh Pick: DIJON MUSTARDHailing originally from Dijon [dee-ZHOHN], France, this pale, grayish-yellow mustard is known for its clean, sharp flavor, which can range from mild to hot. Dijon mustard is made from brown or black mustard...
by Dina R. D'Alessandro, RDN | Oct 11, 2007
Welcome, class, to today’s Fresh Pick: NUTMEGWhen Columbus sailed from Spain looking for the East Indies, nutmeg was one of the spices for which he was searching. Native to the Spice Islands, this seed from the nutmeg tree (a tropical evergreen) was extremely...
