Here is something we needed  and could not find it is usually only found in cans in the USA.  Jackfruit is a relative of breadfruit and fig and can weigh up to 100 pounds.  Spiny and oval or oblong-shaped, the tropical Jackfruit grows in parts of Africa, Brazil and Southeast Asia.  When green, both its flesh and [...]

Also called Danish blue cheese , this rich cow’s-milk cheese is milder and less complex than Roquefort, but has a zest all its own. Known as one of the world’s best blues, the versatile, semisoft Danablu can be sliced, spread and crumbled with equal ease. It’s excellent with fruit, dark breads and red wines.

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An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter. The stock is added 1/2 cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. This labor-intensive [...]

Wasabi-This Japanese version of HORSERADISH comes from the root of an Asian plant. It’s used to make into a green-colored CONDIMENT that has a sharp, pungent, fiery flavor. Wasabi, which is also called Japanese horseradish , is available in specialty and Asian markets in both paste and powder form. The latter is mixed with water much [...]

Panna Cotta- Italian for “cooked cream” panna cotta is a light, silky egg custard, which is often flavored with caramel. It’s served cold, accompanied typically with fruit or chocolate sauce.

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