Column | Jan 3, 2013
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Column | Oct 16, 2012 | 7:27 AMOriginally made with chestnut flour, polenta was once the catchall term for any grain boiled to a porridge and flavored with spices and cheese. When corn came from the New World to the Italian Peninsula, polenta was made with cornmeal. Today, polenta is found in two forms: as a solid cake or as a creamy grits-like mush. In this recipe, I go with the mush.
Story | Oct 29, 2010 | 4:35 PM
You already know how to mold a sugar skull, and we won't debate with you that your mother probably makes the best pan de muerto. Here are few other soul-soothing offerings for the wandering spirits â and your yum-hole. Champurrado (spicy hot chocolate)
Story | Nov 24, 2010 | 4:35 PM
The clock is ticking. Are you ready for a Thanksgiving feast? Between work, regular household activities and guests-are-coming house cleaning you could spit cranberries right now. Here are great shortcuts from the Orlando Sentinel test kitchen that will...
Story | Oct 16, 2009 | 4:20 PM