What to Cook

Jars of tomato sauce begin to pop as they complete their seal in Bob Neal's New Sharon home. Russ Dillingham/Sun Journal NEW SHARON — A pot of freshly strained vegetables bubbles on Bob Neal's stovetop. He will reduce it for six or seven hours before jarring it. When he's done, he will have about seven quarts of vegetable juice. This is one batch among dozens. He's been gardening since 1972, when he grew six tomato plants in his backyard in Kansas City, Missouri. "I was so thrilled to be picking my own tomatoes," he said. "That excited me." He has had large gardens every year since moving to Maine in 1980. "I learned that the more you do it, the better you get at it," he said. "You have better-tasting food in the winter and you have to spend less money at the grocery store." He said one key to nutritious, flavorful preserved food is to begin with the freshest produce available. "Process as fresh as you can, ...

We're not here to knock Kraft (or Annie's for the fancy folk out there), but if you have a hankering for macaroni and cheese why not think outside the box? It may not be as simple as just adding water, but going the made-from-scratch route is definitely worth the extra effort. Take the dynamic duo of pasta and queso to delicious new heights with our favorite riffs on the legendary weeknight fave. The key here is a creamy béchamel which sounds chi chi but is simply a combination of milk, butter, flour, and salt. Combined with elbows and a one-two punch of cheddar (preferably aged a couple of years) and pecorino, plus a sprinkle of crunchy panko for good measure, it's the pinnacle of cheesy, noodly excellence. Get our Classic Macaroni and Cheese recipe. No one likes a show off…unless you're flaunting this crazy delicious mac and cheese soufflé. Think of it as the food equivalent of when Adam Sandler takes on a serious role. Get our Macaroni and Cheese Soufflé recipe. Jame...

You're probably asking yourself what the heck is a cottage pie?  Well, cottage pie is what most people know as shepherd's pie.  However, technically speaking, when you make it with beef, you're making cottage pie, as a shepherd's pie is made with lamb.  Understandably, beef is more commonly used here because it's cheaper and much more available than ground lamb, but it is no less delicious.  Now, enough talk about technicalities, let's get to the cooking.  Here's the ingredients Mashed potatoes: Approx 1 Lbs Yukon gold potatoes 1 Tbsp sour cream  1 and ½   Tbsp unsalted butter ¼ cup whole milk 1 tbsp fresh chives, minced Salt and pepper to taste Pie filling 1 ¼ pound lean ground beef 1 onion, minced 1 shallot, minced 1 carrot, finely diced ½ cup frozen peas 1 can corn 2 tsp flour ½ beef bouillon cube A couple tbsp water 2 tsp each fresh rosemary and thyme, chopped finely 3...

SOME IRISH traditions are too good to keep to ourselves. Some traditions pass on from generation to generation. Homes across Ireland have recipes for Irish Stew - and some have a special drop of Irish Whiskey or glass of Guinness included. Occasions with Family and Friends, be it St Patricks Day, A Birthday or Anniversary, A get-together after Covid - it's a chance to gather with friends or family for good food, great drinks, and even better craic. With St Patrick's day falling in the middle of Lent every year, it's a chance to dispense with the usual Lenten practices for a celebration of all things Irish. When Arthur Guinness Birthday falls on September 24th, there are creative ways to commemorate. Combining much of what makes St. Patrick's Day so memorable to so many, or  tastebuds needing satisfying after a tough day at work,  this delicious Guinness and Jameson Irish stew recipe from Katie Lynn Bonzer might feel like a sin but tastes heave...

Jaffa Cakes is cementing its position as a renegade baker refusing to be classified in terms of biscuits or cakes with the introduction of its 'Jonuts'. The Jonut takes everything that makes the Jaffa Cake so moreish and maxes it out, expanding its sponge base to mouth-filling proportions while retaining the distinctive orange and chocolate topping. Billed as the love child between a Jaffa Cake and a donut, the Frankensteinian confection marks the most ambitious move yet by the McVitie's brand to cater for an evolving market with an expanded product line including its Nibbles range. An accompanying campaign devised by TBWA/London is headlined 'Be what you want to be', inviting consumers to make up their own minds on what aisle the sweet snack should be stocked in. In a press statement, the agency wrote: "Jaffa Cake Jonuts are the delicious love child of a Jaffa Cake and a donut, further proof of the Jaffa Cakes brand po...

The Grill at The Dorchester: "The most beautiful beef tartare I have ever eaten" | Restaurant review ...

[unable to retrieve full-text content] In The Kitchen | Chicken White Bean Chili    CIProud.com

Delicate boneless, skinless thighs cook quickly, aren't prone to drying out and pair beautifully with a garlicky cucumber yogurt. Jack Sprat may eat no fat, but I wonder how he'd weigh in on boneless, skinless chicken thighs. Unlike the rich, sinewy flesh of the drumstick or wing — of which I doubt he'd approve — boneless, skinless thighs provide unbroken expanses of smooth, texturally unchallenging meat. While not quite as lean as chicken breasts, thighs are nearly as delicate, and just as easy to eat with a knife and fork — no gnawing or fingers required. In our house, boneless thighs are a staple because everyone, from my Jack Sprat of a child to my fat-and-gristle-loving self, can agree on their deliciousness. They're also weeknight friendly, cooking more quickly than their bone-in counterparts. And, unlike persnickety boneless breast meat, thighs are not prone to drying out. You can season boneless thighs with practically any spices, herbs and aromatics. Just be ge...

Adblock test (Why?)

Five Spice Roast Chicken — How To Make Five Spice Roast Chicken - Delish.com Five Spice Roast Chicken — How To Make Five Spice Roast Chicken - Delish.com Posted: 24 May 2021 12:00 AM PDT As a Chinese-American first-generation immigrant, I grew up with cinnamon as a savory spice. It's often found in five-spice mixes, and I remember my grandfather's pork belly stew as one of the foundational childhood dishes that forever cemented my love for cinnamon.  It was a funny moment of culture shock when my parents first discovered cinnamon was used as a prevalent sweet spice in so many North American desserts. To this day, they still can't fully enjoy things like snickerdoodle cookies and cinnamon rolls and are wary of being ambushed by the presence of cinnamon in sweets. Thankfully, my palate was still elastic enough to be open to cinnamon's androgynous greatness. I don't know if my parents will like this five spice roast ...