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Cooking

  • Holiday party hors d’oeuvres can be creative and tasty

    Whether you call them appetizers, hors d’oeuvres, canapés or whatever, simple presentations such as cheese and crackers can turn into an exquisite complex preparation requiring as much work as your main course.
    Although primarily served as an appetizer, hors d’oeuvres can also function as the primary food, such as at cocktail and holiday parties.

  • For better results, use processed cheeses for those main dishes

    Cheese has been around for centuries and is widely used throughout the world. There are many varieties and each has its own special texture and flavor. All cheese is made from milk, mostly from cow’s milk, but some special varieties are made from the milk of sheep or goats.
    Natural and

  • Sandwiches come in many different shapes and sizes

    The sandwiches we eat today were named for John Montagu, the Fourth Earl of Sandwich. As the story goes, he was an enthusiastic gambler and didn’t want to leave the tables to partake of dinner, so he had someone bring him some meat between a couple slices of bread. It then became common practice for others to say, “I’ll have what Sandwich is having.” Eventually, it caught on and people just started calling for a “sandwich” when they wanted meat between two slices of bread.

  • So what are we going to do with all those leftovers?

    Thanksgiving dinner will be shared by millions of families around the country today. But once the traditional turkey day is over with, you’re still left with a ton of food. So what are you going to do with all those leftovers?

  • Thanksgiving is one holiday most people celebrate at home

    The Thanksgiving meal is the one meal of the year you usually know what to expect and what you will be eating. It’s the one holiday that most people traditionally celebrate at home, unlike the Fourth of July or New Year’s Eve, when people usually go out somewhere to celebrate.

  • Spinach, whether fresh or frozen, is a most versatile vegetable

    Everyone knows spinach is good for you, but we seem to underuse it quite a bit. Spinach contains a powerhouse of nutrients, so why not use it more often?
    The best spinach is usually found in the farmers market rather than the produce section of a regular grocery store. When fresh spinach is not available, why not try using one of the cheapest items at the grocery store? Boxed frozen spinach. The frozen chopped versions are a bit more versatile than the leafy kind, but if you really love the leafy variety, then go with it.

  • Although considered a fruit, a fig is actually an inverted flower

    My sister lives in southern California and always has an abundance of juicy, ripe figs. Every once in a while, she’ll call me and ask if I have any good recipes for using up all her figs. I have three fig trees and probably get about 40-50 figs out of all them. Not much compared to 150 or so from each of her many fig trees.
    If you don’t have any fresh figs for these recipes, don’t worry. Though fig season here was finished weeks ago, most local markets have jars of fresh figs. Even the dried variety work quite well.

  • Have a Halloween party with these tasty ‘ghoulish’ recipes

    Halloween dinners are not really about the food as much as they are about the atmosphere you create and the presentation of the dishes and the implication of what they might be. With this in mind, it’s time for me to indulge in my traditional “ghoulish” Halloween dinner/party festivities.
    Enhance the lighting with votive candles placed in carved-out pumpkins; garnish Halloween martinis with three candy corns speared through a toothpick, instead of the traditional olives; or freeze gummy worms and other wiggly creatures into ice cubes for other drinks.

  • Lemon soufflé dessert crepes are light, citrusy and easy to make

    Since I’m quite a fan of crepes, I enjoy making dessert crepes stuffed with lemon soufflé and other types of fruit fillings and then dusted with powdered sugar.
    I’ve also had good success with the classic Crepe Suzette, which is nothing more than dessert crepes bathed in an orange-flavored sauce and then, for dramatic flare, flamed with a little Grand Marnier or Cointreau liqueur. The original recipe is from “Great Cooking” by the editors of Time-Life Books, but along the way, I’ve tweaked them just a bit.

  • Hungarian paprika adds a distinct flavor and aroma to any dish

    With our weather beginning to cool down into autumn, I start thinking about flavorful and hearty soups that are perfect for this time of the year.
    Hungarian goulash is neither a soup nor a stew but somewhere in between. It’s primarily a beef dish cooked with onions, sweet or pickled peppers and paprika. In some recipes, potatoes or noodles are added.