TasteOverTime Blog & Recipes

I should have waited to celebrate National Crouton Day until May 13th … but my crouton stash soared, reminding me that stale bread has longevity—it’s been used for centuries! Croutons first premiered in France as bread crusts served with drinks. Voilà! While I tried to make homemade croutons, during COVID my tastes rapidly turned to commercial varieties. Before you “ugh” in distain, see why!

This Herb and Lemon Blend for Marinades is low in sodium but high in flavor! It’s herby and bright with just the right mix of dried ingredients to make any dish come to life and zing!

Call it macaroni, pasta, noodles or a host of Italian-style names, these carbohydrate-laden mouthfuls do seem to satisfy—especially when paired with a fatty topping, like cheese, olive oil or both!

Got a hankering for warm pasta AND cool salad? This composed salad pairs the best of both plant worlds: whole grain penne pasta with fresh spinach or arugula; then adds bright and tangy raspberries, coated by pungent balsamic vinaigrette. Big or small it gratifies that hankering and much more!

While most cakes require a fine balance of ingredients, some cakes do not need butter or flour for success. In this recipe for Olive Oil Cake flavorful olive oil replaces butter and adds richness, moisture and flavor. Stone-ground cornmeal replaces flour and contributes a crumbly texture. This results in a grainier texture than refined cornmeal.

Eggs are little food science wonders. They help lighten, thicken, fasten, moisten, silken and brighten cooking and baking. If you choose to eliminate eggs, there’s still tips a plenty!