TasteOverTime Blog & Recipes

Get out your big old cast iron fry pan … we’re talking squash for an army—or at least a few hungry souls! Just look at how bright and crisp this combination of sautéed corn, peppers, yellow squash and zucchini is, and what a splendid combination it providers for a heartier dish, like enchiladas or burritos—or blanketed with cheese.

Today, many have lost trust in these practices and want our food to look natural and healthier. In my blog Color Your World—Naturally! I attempt to sort out the colorful facts from fiction to help prioritize your overloaded shopping choices.

Fish tacos are pretty easy to make at home—plus, you can control what ingredients you choose to use. While my recipe for Grilled Tilapia Fish Tacos with Corn Salsa is inspired by a Mexican recipe it’s modernized—take a closer look!

I’m drawn to cuisines that contain chili (aka chile, chilli) peppers and yet lately I cannot tolerate their heat. I love some, but not all of their snazziness, and I especially love their color and crunch. So how does one employ their tastes and textures that complement, yet not take charge? My culinary journey through New Mexico afforded some answers where chile is the most common variant.

Domestic use of corn syrup (especially high fructose corn syrup [HFCS]) has actually declined since the 1990’s due to higher corn prices, lower sugar prices, and changing consumer preferences for less processed sweeteners like honey and syrups. See the upsides/downsides of corn syrup and HFCS in your diet…

Japanese matcha green tea powder, a bright green, high-quality green tea used for centuries in Japanese tea ceremonies, may be worth trying. In my recipe for Green Tea Shake Japanese matcha green tea powder is featured for its color, flavor and antioxidant value.