• Balsamic vinegar brings out the flavor of fresh herbs

    I love cooking with balsamic vinegar, from the less inexpensive varieties used in
    cooking and dressings to a few drops of the very best aged balsamic (i.e. expensive!) with some well-aged Parmesan (see below), a traditional combination to end a perfect meal.
    Balsamic from Modena and Reggio, Italy, are the only true balsamic vinegars in the world. The vinegars produced in those provinces in Italy are truly the finest one can buy.

  • Hearty soups are in order for winter

    With our weather beginning to cool down into winter, I start thinking about flavorful and hearty soups that are perfect for this time of the year.
    Many of my favorite soup recipes can be successfully adapted to a slow cooker or crockpot if you just follow a few simple rules. Try not to lift the lid of the slow cooker while cooking. Peeking will only increase the cooking time by 20 to 30 minutes.

  • New Year’s food will bring you luck throughout the year

    Do any of you have any special foods that you eat on New Year’s Day to bring good luck? We always have pork and sauerkraut on New Year’s Day. I don’t exactly know why. This is just a tradition passed down from generation to generation. Pork and sauerkraut is always the first meal of the year. It’s supposed to bring good luck throughout the year. Again, I have no idea why.

  • Merry Christmas! Don’t forget the tradition of holiday drinks

    Entertaining for the holidays? Make that gathering a little more festive and special by extending the holiday spirit to the drinks and refreshments you offer your guests.
    An age-old winter custom is the drinking of wassail, which is drunk at Christmas time, New Years and the Twelfth Night. Wassail is a greeting, meaning “Be in good health!”

  • Slow-cooked hunter’s stew uses many cuts of meat and vegetables

    When the temperature dips into the 30s and 40s this time of year, it’s time to start thinking about making some good, slow-simmered stew on the stove.
    Using a combination of small cuts of meat (beef, pork, veal or lamb) along with various vegetable of your liking, and then placing them in a large covered pot and simmering them in a seasoned liquid for a long period of time would probably constitute being called a stew.

  • Eating low-cholesterol foods is just one part of the equation

    Most of us these days are trying to watch our weight and eat a healthier diet. When you walk down the aisles at your favorite grocery store, you notice products labeled “no cholesterol” or “low cholesterol.” What does this mean?
    In some respects, it is a marketing gimmick. Stores could put a sign above the entire produce section that says “cholesterol-free,” since cholesterol is only found in products that originate from animals. Plant-based products have no cholesterol.

  • Make turkey leftovers work for you

    So now what? You bought and prepared a 22-pound turkey (you have no idea why) and you have more than half of it left over. You made some sort of candied fruit dish with apples that you forgot to serve in all the commotion. Your special cranberry salad was barely touched. All those mashed potatoes …what were you thinking?

  • Using an outdoor gas grill to cook your Thanksgiving Day turkey

    The Thanksgiving holiday is all about traditions. Most American families usually have their own tradition when celebrating Thanksgiving, from preparing the turkey and/or ham, to attending the holiday parades, to watching the many football games on TV, or to just lounging around with many friends who have gathered for the holiday.

  • The unique flavor of veal is delicate and unobtrusive

    Next to beef, veal calves are the second largest animal that farmers raise. Veal is a tender meat, with the tenderest cuts coming from the loin, breast, and leg. Compared to other meats such as pork, beef and chicken, all veal cuts are extra lean.
    The possibilities are endless when it comes to veal. With a vast assortment of available cuts, veal can be grilled, sautéed, braised, roasted, slow-cooked and pan-fried.

  • Salt remains a common ingredient in processed foods

    Ask most anyone about salt and they probably will say that it’s bad for you. Salt in itself is not bad for you, as your body needs it to function properly.