Cuisine Kitchen Notes

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March 2019 Newsletters

Soup & Spring Rolls March 21, 2019

Side Dishes

Cucumber Spring Rolls with apple and peanuts

With cucumber, carrot, apple, cilantro, and mint, these spring rolls are the definition of crisp and fresh. And with their pleasantly chewy rice paper wrappers, they're so addictive, you might want to consider having ...

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Tip

Freezing Fresh Ginger

If you love ginger but always end up throwing it out before using it all up, look to this tip for a way to save it.

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Lunch / Dinner

Pork Pho

Vietnamese food is known for fresh, healthy ingredients. And this soup, traditionally eaten for breakfast, is no different. With tons of fresh veggies and herbs to add to the top of the richly flavored broth ...

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Find Your Pot of Gold: Corned Beef & Sprouts March 14, 2019

Side Dishes

Braised Brussels Sprouts

Braised Brussels Sprouts make the perfect savory-bitter side. This recipe includes bacon and apples for a sweet addition that will make this a side dish no one will forget.

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Sauces & Stuff

Apple-Mustard Sauce

For a glazed corned beef, brush some of this Apple-Mustard Sauce over the Braised Corned Beef and broil until glazed, if desired.

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Lunch / Dinner

Braised Corned Beef

Corned beef is often thought of as being boiled, but for tender corned beef, a simmer is all that’s required. Braising in broth, apple juice, and whole spices takes it to new heights. Once ...

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Spanish Soup for the Soul March 07, 2019

Side Dishes

Manzanilla Potatoes

The buttery flavor and fluffy texture of Yukon golds make them a great choice for mashed potatoes. Spanish Fish Stew (Suquet) is typically served with boiled potatoes, so the Manzanilla Potatoes are a natural accompaniment.

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Tip

How to Clean Clams

Clams are quick to prepare and cook but they can be really off-putting if you bite down on gritty sand. Follow the quick tip below for sand-free seafood.

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Lunch / Dinner

Spanish Fish Stew

This fisherman’s stew from Spain's Catalonia, also called Suquet, brims with fish and shellfish. Similar to bouillabaise, saffron and garlic are key players in this hearty stew.

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