|
A flair for fennel Don't overlook veggie's versatility
|
Fennel's celerylike appearance and its feathery fronds make it an
unusual vegetable for the American table, unless you're a cook who
has some experience with Italian or French cuisine. Both believe
fennel's piquant, licoricelike flavor offers medicinal qualities to
menus; it encourages the appetite, refreshes the palate and speeds
digestion.
American cooks are most familiar with the dried fennel leaves that
are used as an herb in salad dressings, or the fennel seed that
flavors our mar...
Related newspaper, magazine, and journal articles from HighBeam Research
|
Liquid gold. (Food).(chefs are getting creative in their use of olive oil)
Restaurants & Institutions
; When food calls for character, a little lift or a final fillip, olive oil often is up to the challenge. Glistening in shades that range from lade green to gold to pale yellow, olive oil is a favorite ingredient for introducing nuance and depth to a range of preparations. Chefs, inspired by the
|
|
Cooking With Olive Oil
Tri-State Defender
; Tri-State Defender 10-25-2000 Cooking With Olive Oil 1-2-3 Rozanne Gold, renowned chef and author of the widely acclaimed Recipes 1-2-3 series, has redefined quick and easy cooking with her 1-2-3 approach to creating memorable and mouth-watering meals in minutes. Recognizing that most of us have
|
 "The Miami Herald (via Knight-Ridder/Tribune News Service)")
|
Any olive oil has beneficial health effects, evidence shows.
The Miami Herald (via Knight-Ridder/Tribune News Service)
; Byline: Shari Rudavsky The product: OleoMed's Pharmaceutical-Grade Olive Oil Capsules. The claim: That it promotes heart and circulation health and has a general salutary effect. Key ingredient: Pharmaceutical grade olive oil. Price: $16.99 for 60 soft-gel capsules. Other sources: Olive oil of many
|
 "The Independent (London, England)")
|
Food: Pressing matters; Olive oil has been a staple of Mediterranean cooking for thousands of years. Mark Hix rolls out the barrel with a fresh set of recipes.(Features)
The Independent (London, England)
; Byline: Mark Hix OLIVES ARE so much a part of the Mediterranean landscape, it's impossible to imagine a scene without an olive tree in it, or a bowl of glistening olives on a dining table. Oil has been extracted from olives for tens of thousands of years, and it's equally impossible to imagine
|
|
The Once and Future King; Olive Oil, the `Good Fat' of the Land
The Washington Post
; Olive oil, used for thousands of years for religious rites and culinary delights, finally is finding its way onto the American table. Once considered bad for you, the age-old product is now the rage for its healthful properties as well as its taste. "It's a real contrast to where we've been," said
|
