By Dina Eliash Robinson Valued since pre-Biblical times in Ceylon (today’s Sri Lanka) as a flavor-enriching spice and healing substance, “true” cinnamon (Cinnamonum verum—also identified by its provenance as Cinnamomum Zeylanicum) was priced 15 times … Read More
Herbed, Baked Potato And Garnet Yam Combo
Ingredients: 6 medium size potatoes—we find Yukon Gold most delicious for this recipe, but other kinds of spuds are good, too. 1 large Garnet Yam ½ cup olive oil ½ tablespoon dry basil ½ tablespoon … Read More
Stove-Top Cooked Salmon (or other fish):
NOTE: (1) With soap and water, wash sink, hands and every object that has come into contact with raw fish, to avoid cross-contamination with salmonella or other food-borne bacteria. (2) Adjust ingredients according to number … Read More
Grenadier Marsh Recipe (German For “Grenadier March”)
It is said that this carbo-loading dish was originally devised by field-kitchen cooks short on rations with which to feed the Austrian Grenadiers (foot soldiers) they served on long distance marches during Europe’s Napoleonic wars. … Read More