Homemade flavor Flavor, not labor. That's Emyl Jenkins...


October 03, 2001|By Sara Engram

Homemade flavor

Flavor, not labor. That's Emyl Jenkins' motto, and her new book, From Storebought to Homemade, shows you how to follow it. Jenkins offers 200 recipes, most of which can be made in half an hour or less and all of which take advantage of canned goods, prepared meats or other packaged goods.

Published by QVC Publishing Inc. and with an introduction by Jan Karon, author of The Mitford Years, the book is available at bookstores and from online booksellers like www.barnesandnoble.com and www.amazon.com. It retails for $19.95.

Ah, there's the rub

One of Baltimore's best-kept secrets, Vanns Spices Ltd., has come up with some truly rewarding flavor adventures. One of its newest is a green tea rub, which blends this ancient tea with spices and sea salt. It pairs especially well with seafood, but can also dress up chicken and other food. Many Vanns products can be found at Graul's and Eddie's markets and other local stores. The green tea rub is available at Today's Catch, a seafood store in Columbia's Wilde Lake Village Center (410-730-6600) and from La Cuisine in Alexandria, Va., (800-521-1176 or www .lacuisineus.com).

Tidbits welcomes food news and notes. Send to Tidbits, Attn.: Sara Engram, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail food@baltsun.com.


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