10 Facts About (and Recipes Using) Pomegranates


1. Also called a Chinese apple, the pomegranate is a basically round fruit, usually of a deep red color, with a funny little crown at the top.  (All hail King Pomegranate!) (Want some roasted sweet potatoes with pomegranate glaze?  Go here.)

2.  Pomegranate means “seeded apple.”  (Hell, takes the poetry out of the name, that does.) (Try an eggplant-lentil stew with pomegranate molasses here.) More


10 Facts About (and Recipes Using) Yogurt


1.  Yogurt is produced by the bacterial fermentation of milk, which is sounds kind of gross.  Fortunately, it tastes better than it sounds.  (This recipe for lasagna primavera uses yogurt in place of ricotta cheese.)

2.  Sure, most of us are familiar with yogurt from cow’s milk, but it can be (and has been) made from the milk of goats, sheep, horses, camels, water buffaloes, and yaks.  (Hey, cow is exotic enough for me, thanks.) (Here’s a recipe for stuffed zucchini and yogurt suace. ) More

10 Facts About (and Recipes For) Pizza


1.  Where’d it start?  In ancient Greece, where it was known as pektos or pita and was basically bread covered with oils, herbs and cheese. (Recipe for a modern Greek pizza is at http://greek.food.com/recipe/greek-pizza-156665)

2.  Italy developed the not-attractively-named variation known as placenta, which was dough with cheese, honey and bay leaves. (try it with this recipe: http://www.gourmet.com/food/2008/10/eat-like-a-roman-pastry) More

10 Facts About (& Recipes Using) Broccoli


1.  Broccoli is a member of the cabbage family.  (Here’s a tasty broccoli-artichoke dip recipe – http://www.vegetariantimes.com/recipe/hot-broccoli-artichoke-dip/)

2.  It’s not fond of very hot weather and does better in cool weather (64-73 degree) climates.  (A white pizza with broccoli and mushrooms recipe is at http://www.vegetariantimes.com/recipe/white-pizza-with-broccoli-and-mushrooms/)