Cracked Pepper Lemon Pasta

Penne is called for in this recipe, but you could use just about any type of short pasta or even spaghetti would probably work.
2 cups uncooked pasta
2 teaspoons olive oil
2 cloves garlic, grated into a pulp
3 tablespoons lemon juice
1/2 cup parmesan cheese
2 tablespoons fresh ground black pepper, to taste; salt, to taste1. Cook the pasta according [...]

Prime Rib Roast with Alaea Hawaiian Sea Salt

This delicious recipe comes from the folks at Artisan Salt Company  http://www.artisansalt.com/.  I haven’t made this receipt yet, but if you do, I’d sure love to hear from you about whether or not you like it, and what changes, if any, you made.
Prime Rib Roast with Alaea Hawaiian Sea Salt
Ingredient List:
Standing rib roast- 4-rib [...]

New salts are shaking things up: article from South Florida Sun-Sentinel

The following article was written by Steve Petusevsky, a freelance writer and the author of The Whole Foods Market Cookbook (Clarkson Potter, 2002).
Himalayan Pink, Sel Gris, Hiwa Black, Fumee de Sel and Flower of Bali. These are not rare tropical plants, but part of the growing trend of artisan salts. I noticed a blinding [...]

Olive Oil

The Olive fruit is botanically classified as a drupe, similar to the peach or plum. Within the stone are one or two seeds.
Olives tend to have maximum oil content (about 20-30 percent of fresh weight) and greatest weight six to eight months after the blossoms appear. At that stage they are black and will continue [...]

Spanish Chicken – recipe using olives

Spanish Chicken
1 frying chicken, cut up
½ cup olive oil
½ cup chopped onion
¼ cup diced green pepper
1 cup uncooked rice
1 clove garlic, minced
1 28-oz can whole tomatoes (with liquid)
12 Garlic Olives Pitted
½ cup chicken broth
1 teaspoon salt
1 teaspoon chili powder
¼ teaspoon basil
¼ teaspoon oregano
To Prepare Spanish Chicken
Brown chicken lightly in [...]

Varieties of Salt

With the popularity of cooking shows on TV, magazines dedicated to so many different types of cooking (Italian, Light, Gourmet, home-style, etc.) and the wealth of recipes on the internet, we are able to learn about and enjoy eating foods that are new and exciting. It’s become very common for stores to carry many varieties [...]

Varieties of Olives

Following is a guide to the many types of olives now readily available. The diversity of size and flavor, as well as the possibilities of use in various dishes is exciting. This information has been provided by Whole Foods Market.
Varieties of Olives
In general, olive types get their distinctive qualities based on their genetics, the conditions [...]

Heritage of olives

Almost any grocery store you go into these days has an olive bar right next to the salad bar. Who knew there were so many types, colors and flavors of olives? When I was growing up the only olive I knew about was green with a pimento stuffed into it. I always took that out.
[...]

A primer on pepper

The following information about pepper is provided in the catalog of Penzey’s Spices. Bill Penzey writes about spices with knowledge which he has earned firsthand by being involved in buying for his company for years. From his gracious descriptions of spices, one immediately senses the intimacy and value they bring to our lives.
“Pepper grows [...]

A brief history of salt

Salt was so important to early mankind, that it became currency (and the “salary” and “sale” of today). Salt was more important then than petroleum is to us today.
According to David Bloch at http://www.salt.org, “Salt is physiologically absolutely necessary for human life, equal in importance to water; each required strictly in proportion to the other, [...]