roodonfood
What is the difference between Sweet Potatoes and Yams?
Hope you have a great Thanksgiving today! This chart comes from Lifehacker and it answers the age old question: What is the difference between the sweet potato and yam?
Thanksgiving Traditions and Recipes
My parents came to the U.S in the 1970s from India. Despite being immigrants with strong culinary traditions, they embraced Thanksgiving early on. We grew up eating the customary turkey or cornish hens, along with stuffing, mashed potatoes and cranberry sauce. In the last few years though they’ve come to appreciate American soul foods. While […]
Yelp! Reviews: What’s Fake and What’s Real?
Yelp is one of the largest community based review sites for restaurants. It’s a trusted source for millions, and as such, positive and negative reviews can have a big impact on restaurant bottom lines. The importance of the site has given rise to many fake reviews, referred to as “astroturfing” written by business owners and […]
Brighton Beach Food Adventures: Pkhali, Plov, Chicken Kiev and Chocolates
Long time readers know my affection for Russian and Eastern European foods. One of the centers for that types of food in NYC is Brighton Beach, just east of Coney Island. During these visits must pick-ups include kharcho soup (an amazing soup featuring beef/lamb, barley, pomegranate and about 30 other ingredients), plov (the Georgian/Uzbek/Russian version […]
Red Cabbage Salad Recipe
Red cabbage is one of the most beautiful looking crucifers in all of veggietalia (the land of veggies I just made up). Inspired by the Eastern European cabbage salad this version involves a liberal dose of red wine vinegar, salt, pepper and garlic. It goes great with kielbasy and refried bean tacos. Modify the amount […]
How to Eat Apples, Cores and All
You might say this piece will shake you to your core. (Sorry had to do it). Most Americans don’t eat apple cores because of the slightly fibrous texture and seeds. Foodbeast though shows that if eaten from the bottom up, the texture difference is barely noticeable. See image below. By eating the core, the consumer […]
Flourless Peanut Butter Cookies
This amazingly easy recipe for flourless peanut butter cookies comes from Tricia’s Things. It involves only a handful of ingredients that you already have (I’m just assuming. Please don’t think that I rifled through your pantry). I only made three changes – substituting flax egg, reducing the amount of sugar and baking for 15 minutes […]
Buckwheat Porridge with Cranberries
If buckwheat isn’t on your radar, it should be. It’s a great source of iron, fiber and is naturally gluten free. It’s sold as “cream of…” meaning broken finely or as whole grain. The biggest brand in the U.S is probably Wolff’s. It’s a grain popular in Russia where it’s known as kasha. This recipe […]
Why Are Some Cheeses Orange?
The sky is blue. American cheese is dyed orange. Two facts of life. But why isn’t cheese white since it comes from milk? Centuries ago in England, lots of cheeses had a natural yellowish-orange pigment. The cheese came from the milk of certain breeds of cows, such as Jersey and Guernsey. Their milk tended to […]
RoodonFood Interviews: ReCaFo | Real Caribbean Food
Carribean food comes from the soul. Simple ingredients like red peas and rice, ackee or jerk chicken put a smile on your face and make you feel irie to use the Jamaican patois. ReCaFo, is a successful distributor of Carribean food and starting yesterday, November 11th purveyors of a brand new restaurant in Long Island […]
