Retro Recipes and Traditional Fare

Many recipes for brown rice can require special equipment (like a rice cooker) or time consuming stovetop methods that are not always foolproof. This recipe for baked brown rice is perfect every time and eliminates the risk of poorly cooked rice.

While white rice many be more popular, brown rice clearly is the best choice in terms of health benefits. The process of creating white rice removes almost of all of its original nutrients, and according to the World’s Healthiest Foods website, “the complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids”.

Brown rice has been shown to help lower cholesterol, has a low glycemic rating which helps reduce insulin spikes, and is rich in anti-oxidants and high in fiber. This recipe is probably the most basic, but you can add flavor by substituting chicken or vegetable broth for the water. Once the rice is cooked, add fresh herbs like chopped parsley or basil, or sprinkle with some freshly grated parmesan cheese.

Wow is all I can say.  I don't think you'll ever go back to a boxed cake after making this one.  It's fantastic.  It's what grandma used to make with it's one-of-a-kind flavor and "Betty Crocker" looks.

No mixer required.  No eggs even.  The oil in the ingredients keeps it moist and it keeps well...not that there are going to be leftovers.

It's really, really fabulous.  Just remember when you are baking from scratch...do not overmix, measure exactly, sift your dry ingredients (especially the cocoa which tends to be clumpy) and follow directions.  Your cake will be amazing and you will not go back to the box mix.

Now that cooler temperatures are upon us, even here in California, it’s time for some hearty soup and stews. Hungarian Beef Goulash is a common Eastern European stew created using three basic ingredients: equal parts beef and onions, and a healthy dose of paprika.

It’s often served with spaetzle, noodles, rice or potatoes and is guaranteed to keep you warm on the chilliest of days. Since paprika is a key ingredient, it’s important to use the best you can find.

The Spice House is a great family owned business that offes the highest quality, hand-selected and hand-prepared spices and herbs. The stores are located in the Midwest (I've been to the store in Chicago, it's great!), but online ordering from their website is a breeze – and it’s worth the trouble for their signature Hungarian Sweet Paprika. Check out all of their spices here.

What is the all-time best dunking cookie? Italian biscotti. Whether it's a glass of sweet wine or a mug of steaming coffee, biscotti's firm, crunchy texture stands up to dunking like no other cookie I know.

Biscotti, (pronounced bis-caught-tee), have been around since Roman antiquity. The name is from the Latin biscoctus, meaning "twice-baked," since they were baked twice in the oven. Originally, biscotti was a practical food; because they were dry and sturdy, they were easily transportable for long journeys.

It wasn't until the Renaissance in Tuscany, that biscotti became considered a treat. They were served and often dunked in wine, such as vin santo. Because of biscotti's hard, crunchy texture, people eventually people began dunking them in hot drinks such as coffee as well.

Though original Tuscan biscotti were made with almonds, today's biscotti come in an endless array of flavors. Some are made with anise, others with coffee. Many are studded with nuts and dried fruit while others are dipped in chocolate. There really is a biscotti to please everyone.