Boiling a pot of dark leafy greens leaves a behind a steaming broth known as pot liquor that is chock-full of nutrients and can later be used as a healthy tonic or a flavorful addition to another dish. Chef James Huff of Pearl Dive in Washington, D.C., adds shallots, garlic, vegetables and clams to pot liquor and pours it over grilled fish.
The interest in the latest superfruit started with the Purdy family farm in Saskatchewan, Canada, looking for a new stream of income to offset fluctuations in wheat prices. The Saskatoon berry grows in big bushes on the edges of wheat fields on the high plains. They are described as looking like a purple crabapple and are chock-full of antioxidants. Sandra Purdy started a food company called Prairie Berries and is selling them frozen or in jams, toppings and syrups.
Cruise editor Tom Stieghorst was in Southampton, England, last week for the christening of the Royal Princess by Catherine, Duchess of Cambridge. In his first look at the completed Royal Princess, he writes: "Princess Cruises has delivered its first new ship design in 10 years with the Royal Princess, and it is chock-full of spaces that Princess describes as the largest ever for its brand. But the Royal Princess doesn't reach for spectacle as readily as some competitors."
Simple salad Nicoise, Tuna-stuffed eggs and Tuscan tuna with white bean salad vinaigrette are among the 20 ways listed here to use a can of tuna. Canned tuna comes packed in olive oil, vegetable oil, brine or water (olive oil is said to give the best flavor).