Written by Rosemary Mantini | 15 June 2010

Tapas are Spanish snacks. Perfect for cocktail parties; they also make great dinner party fare. Why cook appetizers, an entrée, sides and dessert when you can provide a whole array of snacks (some of which are quite substantial)? Tapas provide a great opportunity to sample from a wide variety of foods. The spread can be as modest or elaborate as you're willing to go depending on the occasion.

In Spain, tapas are the gap-fillers between lunch and the traditionally late dinner hour. They provide just the right amount of sustenance to keep hunger pangs at bay without ruining your appetite. At least, they do that if you limit how many you eat! As party fare, expect to offer between two and four tapas per person. As the number of guests increases, you won't have to expand the size of the recipe. Instead, just add more variety to the table by introducing different tapas.

Written by Rosemary Mantini | 07 June 2010

Here's one we don't hear about too often. Russian cuisine. It doesn't quite have the cachet of Mediterranean, Asian or Jamaican cuisines, but there's really no reason why it shouldn't. Hearty and delicious, Russians make the most of the produce that grows in a climate where summers are short and winters long. With access to fish, game, poultry, vegetables, fruit and honey, Russians have had the means to invent some truly delicious recipes.

What I find particularly interesting about Russian food is the way that it has stayed so true to the dishes that were adopted first in the 16th century from Germany, then those that came from France in the 19th century. I would have thought that after 74 years of Communist rule more melding would have happened among the countries that once comprised the Soviet Union. Perhaps the very fact that they were so closely tied politically inspired each nation's peoples to be more protective of their own traditions.

Written by Rosemary Mantini | 25 May 2010

Typically, modern supermarkets carry asparagus almost year round. Coming in from Peru, Mexico, California and who knows where else, it's hard to remember that this lovely spear is homegrown from April to July. I encourage you to look for local asparagus, so you can enjoy it at its peak of freshness. You've probably noticed white asparagus sold alongside the green. The only difference is that the white ones are grown completely covered in soil. Without exposure to the sun, the process of photosynthesis can't trigger chlorophyll to turn the spears green.

Size Matters ... Not

Asparagus spears can come as thin as a 1/4 inch in diameter and as thick as an inch in diameter. Size is no indication of tenderness. You should, however, choose spears that are more or less the same size so that they will all cook at the same rate. Some people prefer to peel the outer skin, but it's really not necessary. There are a lot of nutrients stored there that would be better consumed than composted.

Written by Rosemary Mantini | 18 May 2010

Looking for something a little different, a little unique? How about trying mizuna? This slightly pungent member of the mustard family is a type of Japanese green used primarily in soups. But, there's no reason why its pretty, feathery, oak-like leaves can't be eaten raw. In fact, if you often find yourself buying packages of prepared salad, like mesclun mix, you've already been enjoying mizuna. It's flavour is very reminiscent of arugula or frisée lettuce, but without the bitter bite.