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Cooking

  • Fire up the grill for some Cornell chicken and Binghamton spiedies.

     A professor of food science at Cornell University, Bob Baker is credited with inventing Cornell Chicken in Ithaca, N.Y., in the 1940s. The crispy-skinned grilled chicken is basted with a white vinegar-based barbecue sauce that has long been a favorite in the central and western regions in New York State for many years.

    The combination of low heat and continual basting with the special sauce produces a one-of-a-kind result.

  • Rice as a main dish? Think paella, jambalaya, sushi and risotto

     Rice has always been considered a natural convenience food. It’s easy to store and always ready to use … no washing, peeling or chopping required. Once opened, I keep mine in an airtight container in the pantry.

    I recently learned that brown rice should be stored in a refrigerator or freezer if you plan to keep it for more than a few months, due to the freshness of the oil contained in the bran layer. Cooked rice will usually hold up for a week if stored in the refrigerator in an airtight container or up to six months in the freezer.

     

  • Have some ‘Bubble and Squeak’ with your corned beef or sausage

    Cabbage is one of our oldest vegetables, but it continues to be a dietary staple for many of us and is one of the least expensive veggies to buy. Rich in vitamin C and fiber, it’s easy to grow, tolerates the cold and keeps well. Just place the whole head of cabbage in a plastic bag and store in the refrigerator until ready to use.

  • Some of the best tasting soups are made with cheese

     A few weeks ago, I shared some cold weather soup recipes which seemed to be in order, considering the chilly lower-than-normal temperatures we’ve been experiencing lately. I was also recently reminded that some of the best soup recipes are made with cheese.

  • What do sandwiches and the Hawaiian Islands have in common?

     In January 1778, Captain James Cook discovered the Hawaiian Islands. But did you know that he originally named them the “Sandwich Islands,” in honor of the very same person for whom the sandwich that we eat was named, John Montagu, the Fourth Earl of Sandwich? Not until later were the “Sandwich Islands” renamed “Hawaii.”

  • Turning to family and friends for many dessert recipes

     

    Over the years, many friends and family members have given dessert recipes to me. Some of those I’ve actually had to ask for and many of those weren’t even written down, so it took a little trial and error on my part in coming up with the exact recipe.

    Many recipes I’ve found when perusing the Internet, going through a myriad of cookbooks or actually watching desserts being made on one of the many, many cooking shows on television.

  • Homemade chicken noodle soup is perfect for this cold weather

     These frigid winter days we had recently literally brought me in from the cold. I can’t even enjoy my screened-in porch since I have to bundle up like Ralphie in “A Christmas Story.” With nothing else to do, I decided it was time to make some soup!

  • Using up those leftover sweet potatoes from the holidays

     The holiday season is over, and hopefully you’ve eaten up all those leftovers from those made-way-too-much meals. We’ve all been there. One vegetable in particular seems to be leftover the most: the sweet potato.

    It might not even be from those holiday meals; maybe you just baked some the other day or you have some uncooked ones taking up space in your pantry. Either way, they are still worth saving, of course, but sometimes figuring out how to use them can be a little overwhelming.

  • Pearl onions are milder and sweeter than large bulb onions

     Tiny and sweet, pearl onions come in yellow, red and white varieties, with the latter being the most common. These little beauties look just like regular onions, but are about the size of a jawbreaker. They add flavor and texture to any dish.

    I had always avoided buying pearl onions because of the thought of peeling all those little suckers. But, once you learn how to peel them, you’ll be amazed at how really easy it is.

  • Dish up some traditional food and drinks to celebrate the New Year

     

    New Year 2017 is around the corner and it’s time to lay the table with the traditional New Year foods. Almost every country has at least one special food that is eaten on New Year’s Eve or in the first days of the New Year that is supposed to bring luck, wealth or success in the coming year.