Thursday, August 5, 2021

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The Journals are the premier publications for high-quality, hyperlocal news and advertising in Monmouth County, New Jersey

LET’S DISH! Let’s Talk about Yogurt

When you think of yogurt, you might be thinking about enjoying it as a dessert sprinkled with chopped nuts, raisins, honey, berries or chopped fruits, seeds, or flavored with jams and jellies. Flavored yogurts are extremely popular, and frozen yogurt... Read More

Let’s Dish: Let’s Talk about Pasta

Ah, pasta…possibly the most brilliant invention known to man (well, to foodies, at least!). Deliciously nutritious, quick to prepare, extremely satisfying to the taste buds (and tummy), and economical, too, pasta is everyone’s “go-to” food when... Read More

Lets’ Talk About Lunches

It’s time to think outside the (lunch) box this year when sending your little ones back to school. Packing a superb lunch is not without its challenges — you’ve got to figure out how to prevent sandwiches from going mushy and fruit from bruising.... Read More

Let’s Talk About Pecan Pie

What would you do if you were lucky enough to live in the southern states in the summertime? You might complain about the heat as you fan yourself lazing about on the porch swing, but you also might pick nuts from the plentiful pecan trees growing in... Read More

Let’s Talk About Kids Cooking

Cooking with kids can be great family fun! The kitchen is one of the best places to spend time together. While you try to get dinner on the table, turn your kids into kitchen helpers and introduce an interest in food (the sights and smells), nutrition... Read More

Cooking With Lychee Nuts

The lychee nut is not a nut at all. It is a fruit containing sweet, vibrant flesh. The fruit itself is covered by a rough rind that has a reddish, strawberry-like color. Once peeled, inside holds the slightly translucent, juicy, white flesh of the seed.... Read More

Let’s Talk About Cinnamon

Cinnamon has a warm, agreeably sweet, woody aroma that is delicate yet intense. The taste is fragrant with hints of clove and citrus. The presence of something called eugenol in the essential oil distinguishes cinnamon and gives it its note of clove. The... Read More

Let’s Talk About Wild Mushrooms

Mushrooms are possibly the most mysterious of all plants, living on the dead bodies of plants and trees to help in the decaying process by breaking down the dead plants’ material as food. Many species of mushrooms flourish in autumn due to cooler, wetter... Read More

Let’s Talk About Gingerbread

The earliest versions of gingerbread didn’t always contain ginger and weren’t always bread. The Romans prepared panis mellitus with German wheat flour, honey, pepper, and dried fruit. The Chinese mikong (honey bread) is mentioned as part of the rations... Read More

Let’s Talk About Baklava

If you’re desirous of an interesting and delicious dessert for Thanksgiving and would like to get away from everything pumpkin, why not honor National Baklava Day, celebrated on November 17, by making this favorite from our Greek and Turkish friends? Baklava... Read More