The ziplock bag of turkey scraps is almost empty, just enough leftovers for one hefty turkey sandwich. I have a secret weapon that, to my palate, makes an exceptional turkey sandwich.
The particular arsenal I prefer using is Honeycup Mustard, the “uniquely sharp” Canadian condiment. I’ve tried many honey mustards on leftover roast turkey sandwiches — my favorite remains the original Honeycup.
That’s not to say other honey mustards out there aren’t delicious with their own particular usages. Mucky Duck, for instance, makes a wonderful honey mustard. I prefer that honey mustard brand when the food requires a dipping mustard: pretzel sticks and eggrolls come to mind.
Must pasta insist we default to basil and oregano when seasoning the accompanying sauce? Does Indian cuisine demand we pay homage to proteins with basmati rice, potatoes or Naan? Break free the chains! Particularly now since Al Dente’s latest line of Piccola Pastas have hit market shelves to switch things up. My last post, Pastazanella, was inspired by … Full recipe post »
You’ve heard of panzanella, right? That oh so delicious salad celebrating tomatoes when they’re bursting on the vines–even more handy to have in your recipe repertoire when you’ve a loaf of slightly stale Artisan bread that’s begging to be utilized? But what about Pastazanella? I just made a big batch, and I’m pretty sure you’ve never heard of that. Pastazanella … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...