What's
the latest at lunch? What's the dish during dinner? Here's where you'll
find out what's new in the food world, from new temptations in the
market to new cookbooks in your bookstore's cuisine section. Check
in frequently for updates. After all, news is like food — you
want to get it when it's fresh!
Next
time you visit your supermarket, look for purple carrots.
Initially bred as a novelty in 1989 by the director of the Vegetable
and Fruit Improvement Center at Texas A & M University, the maroon
or purple carrot is getting some attention for its antioxidant properties.
Scientists believe that anthocyanin, the substance that makes
carrot skin a different color, contains cancer-fighting properties,
while the orange inside of a carrot contains high levels of beta-carotene.
Look for the carrot called BetaSweet in grocery chains such as Kroger
and Giant. But, expect the texture of celery and not the crunch
of carrot.
It's
rhubarb season. To take full advantage of the tangy stalks
that resemble celery, but have a cherry-pink flesh, look for recipes
that contain sugar and call for fruits as an ingredient, such as
jams, cobblers and pies. Here is an easy recipe for breakfast:
1
1/2 pounds of rhubarb
1/2 cup sugar
3 whole cloves
grated zest and juice of 1 large orange
Chop
rhubarb into bite-size pieces. Cook in a heavy pan coated
with DuPont SilverStone® non-stick, combining the
rhubarb with sugar, cloves and orange. Cook over low heat
until the rhubarb has broken down, about 10 minutes. Serve
with yogurt and a sprinkle of granola, or serve this for
dessert with whipped cream and nuts.
Next
time you visit your supermarket, look for purple carrots.
Initially bred as a novelty in 1989 by the director of the Vegetable
and Fruit Improvement Center at Texas A & M University, the maroon
or purple carrot is getting some attention for its antioxidant properties.
Scientists believe that anthocyanin, the substance that makes
carrot skin a different color, contains cancer-fighting properties,
while the orange inside of a carrot contains high levels of beta-carotene.
Look for the carrot called BetaSweet in grocery chains such as Kroger
and Giant. But, expect the texture of celery and not the crunch
of carrot.
It's
rhubarb season. To take full advantage of the tangy stalks
that resemble celery, but have a cherry-pink flesh, look for recipes
that contain sugar and call for fruits as an ingredient, such as
jams, cobblers and pies. Here is an easy recipe for breakfast: 
