Yes, that funny looking thing is a cashew.  Although growers typically throw away the cashew “apple” part and harvest the nut, researchers discovered that cashew apples contain 14 flavonoid compounds.  Hmmm… could this discarded little dud be a potential superfood?

What’s blue, fuzzy, and full of surprises?  No, it’s not our furry pal Grover from Sesame Street.  Chances are it’s probably the mold that’s growing on Aunt Wilma’s famous tuna casserole in the back of your refrigerator. 

Although some things like wine and cheese age well, most leftovers become breeding grounds for illness-causing bacteria within just a few days. 

Not sure how long to hang onto stuff?  Try this helpful chart from the USDA: http://www.fightbac.org/content/view/186/97/

So, go ahead and toss that tuna casserole — I’m sure Aunt Wilma won’t mind.

Mmmm… warm, sweet and spicy Northeastern comfort for chilly autumn nights.  Indian Pudding is traditional New England cooked pudding made with cornmeal, molasses, milk, butter, sugar and cinnamon.  The cornmeal mixture is first boiled on the stove until thickened, then baked low ‘n slow in a casserole dish.  Traditionally, it’s served warm with ice cream or hard sauce.

What does ”Pizza with the works” mean to you?  Is it mountains of cheese, pepperoni, sausage and peppers?  Is it fresh spinach, artichoke hearts, Canadian bacon, and pineapple?  All of the above?  The possibilities are limited only by your imagination.  So go ahead — I dare you to step out of your comfort food zone, and load that pizza with whatever your heart desires.  But please… hold the anchovies.

I don’t know why the foodie powers-that-be chose this day in November to celebrate ice cream sundaes, but who am I to complain?  I guess I must make this sacrifice for the good of the cause…

Start with a few scoops of ice cream, and you’ve got a cold, sweet little canvas for endless creative possibilities.  Most of us here in the U.S. grew up on hot fudge sundaes and banana splits, but here are a few French classics to try:

Coupe Arlesienne: Vanilla ice cream, diced candied fruits that have been soaked in kirsch (a clear cherry brandy), poached pear half, and apricot sauce.

 Coupe Black Forest: Chocolate ice cream, dark sweet cherries (flavored with cherry brandy), rosettes of whipped cream, and shaved chocolate.

 Coupe Edna May: Vanilla ice cream and sweet cherries, decorated with whipped cream colored with a little raspberry puree.

 Coupe Gressac: Vanilla ice cream, kirsch-soaked almond macaroons, and a poached peach half filled with red currant jelly. Decorate with a border of whipped cream.