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Pomegranate Juice?

Yes, I was initially as skeptical as you undoubtedly are right now. I mean, I like pomegranates as much as the next guy—probably more, truth be told—but pomegranate juice?

Like I said, though, I like pomegranates pretty well, and I have to admit eating them can be a bit tedious, so I decided to give Pom Pomegranate juice a closer look (gotta love the clever name they came up with, huh?)

Dining Out Texas-Style: BBQ in Houston

I’m happy to admit that one of the first things I do when planning a trip is to scope out the local cuisine. If a place I’m going has a specialty, I’m there. To my mind, there’s nothing worse than traveling somewhere and not eating the best food the locals have to offer.  In Houston, that’s easy to figure out.  You can’t go to Texas without trying the Barbecue.

Summertime Favorite: Corn on the Cob

When it comes to summertime food, the first thing I always think of is corn. Corn on the cob—mind you—none of that frozen or canned stuff. That doesn’t really count.

Sure, you can get corn on the cob pretty much year around now in the grocery store, too, but I’m talking real, fresh, just-picked, sweet-enough-to-make-you-cry corn. That’s not to say you need to grow your own to eat a good ear of corn—in fact, given the need for cross-pollination, corn doesn’t make a very good garden crop unless you have lots of room.

Cooking with Historic Recipes

If you enjoy experimenting with historic recipes you find in old cookbooks, you may run into some trouble when you attempt to add some ingredients to your old-time recipes. Foods available in the home were a little different then, so you'll need to apply some basic rules to old recipes when using them in the modern kitchen. Use these substitutions and definitions to decode old recipes, and you'll have a lot more fun cooking up a batch of old-fashioned food and fun!

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