• 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.

  • Celebrate Halloween with some ‘ghoulish’ dishes and ‘witches’ brew’

    Who says Halloween is just for the kids? Years ago, my wife and I attended a Halloween dinner prepared by a good friend of ours, Jim Stanley, from Cuyahoga Falls, Ohio.
    Jim said, “It’s not really about the food as much as it is about the atmosphere you create and the presentation of the dishes and the implication of what they might be.”

  • When it comes to salads, are you a dipper, topper or a mixer?

    The frequency with which we eat salads may provide clues about our personality type. Those of us who eat salads at least once a week are considered more trustworthy than those who never eat salads. Those who eat salads at least five or more times a week are considered less shy than those who eat salads less often.
    With what meals do you usually consume a salad? Do you eat your salad as your main meal or at lunch? Those who consider themselves athletic do not usually eat salads as their main meal at dinner.

  • A German specialty, sauerbraten is tender, melt-in-the-mouth meat

    Sauerbraten is a German specialty (sour roast) consisting of a beef roast marinated for 2-3 days in vinegar and/or beer and spices such as cloves, juniper berries, allspice and peppercorns, bay leaves and onions.
    The roast is then braised in the marinade over low heat for a few hours, resulting in very tender melt-in-the-mouth meat.
    A popular variation is the addition of gingersnaps, which are crumbled into the sauce to help thicken it and/or the addition of raisins or currants.

  • Crepes have become my dessert after a heavy entrée

    For more than a decade, I’ve been making great dessert crepes stuffed with lemon soufflé and other types of fruit fillings and dusted with powered 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.

  • Shrimp and grits is a perfect one-dish meal

    I love shrimp and have become quite attached to creamy grits, so the combination of both was appealing to me. The Shrimp and Cheesy Grits recipe below takes only about 15 minutes to prepare if you have everything chopped and measured before you start cooking. It’s perfect as a one-dish meal for your family.

  • The sweet potato should not be confused with a yam

    If you are a fan of sweet potatoes, you’ve come to the right place. North Carolina sweet potatoes are available every month of the year. Loaded with beta carotene, sweet potatoes offer nutrients that may also help to protect skin from the sun’s harmful rays.
    When selecting sweet potatoes, make sure that they are firm to the touch and show no signs of decay. For even cooking, be sure to choose sweet potatoes that are uniform in shape.