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Cardamom (Elettaria cardamomum) is a member of the ginger family that is used heavily in Indian cooking but often shows up in Scandinavian recipes as well. Rather than using the root, as is done for most spices of the ginger family, it's the under-ripened dried fruit that's prized – a pale green or white pod swaddling pungent dark-brown seeds.
Sewing circles are so last-century and book clubs have come and gone. These days, why not get the girls together for some sniff and snifter? The Wine Sisters' fabulous home-study wine course poses the potential for educational recreation.
Considering that we're in the midst of the sweet Vidalia season, it's a good time to ask. Simply speaking, what makes Vidalias different from other onions is the ratio of sugar to acid. Whereas most onions have a sugar content of about 7 percent and are high in sulfuric acid, Vidalia onions have a whopping 12 percent sugar and an extremely low amount of sulfuric acid. What most people don't know is that Vidalia onions were a happy accident.