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Healthy Eating With a Few Good Tips
“Mixed seafood platters are great because they give you the flexibility to only buy what looks fresh that day. I do a mix of shellfish that I think present well together–very colorful and pretty. All seafood quantities are just guidelines; add or remove what you like according to your taste and what is available. I sometimes find great looking seafood that has already been cooked by my seafood vendor. Using precooked seafood will help cut down on time in the kitchen. The only seafood I insist on cooking myself are mussels, so I can be sure to have the freshest available.” Article and Recipe courtesy of Sarah Sharratt.
How to Make Fresh Pasta That Would Make Nonna Proud
There is nothing better than eating fresh pasta in Italy, especially when an actual nonna makes it. If you grew up in an Italian household, you grew accustomed to home-cooked and fresh pasta that is only second to having fresh pasta in Italy. Now, you want to try to recreate the pasta on your own and make nonna proud. The good news is you do not have to be intimidated by trying to make pasta at home. Read full article.
Balsamic Vinegar - the rest of the Story
The history behind balsamic vinegar stems from Henry III passing through Reggio Emilia and taking some with him to his coronation. This is the first and oldest instance of balsamic vinegar being mentioned outside of Italy. Now it is used in cooking all across the world. There is one thing to keep in mind, however. The balsamic vinegar you see on supermarket shelves in the US is not the pure one that can be found only on a Modena culinary tour. Read full article.