Get yourself over to your local farmers’ market and pick up some delicious grapes and make this Ridiculously Easy Grape Jam.
Yes, we’re glad to see summer go, but so happy to be in the thick of pumpkin season.
By about Thursday I start to run out of steam so I want to make a quick, but delicious dinner. Here is a super simple pasta recipe that anyone can make.
It’s the middle of the week and time for a quick, but delicious dinner.
Olive oil should be stored in the dark and used within one to two months. When buying olive oil, choose a store that keeps it in dimly lit conditions and has a high turnover.
Baked Apples are perfect for an easy fall dessert. They are warm, delicious and healthy too. You will love the smell of baking apples in the oven as an added bonus.
Honeycrisp, Gala, Fuji equals an apple a day in so many ways! Here are a few tips to make the most out of apple season.
When pounding veal, use a steady, moderate stroke, starting at the center and moving outward.
There are many ways to make tacos depending on your taste and mood. From fish tacos to pork spare-rib tacos the possibilities are endless.
Squashes can be stuffed and baked, or skinned, sliced, and roasted as an alternative to potatoes. Roast squash makes an excellent soup. The carotenes in squash are better absorbed if you eat them with a little oil.
Fresh tuna is an important source of omega-3 fats and antioxidant minerals for arterial and heart health, and is also rich in vitamin E for healthy skin.
As the days and nights get cooler it’s nice to have a good flavored coffee recipe.
Cooked low and slow, lamb shanks become rich with complex flavors.
The holidays are just around the corner and Tiny New York Kitchen is having a Holiday Cookie Contest for Patch readers.Tiny New York Kitchen has added a $50 to the Cookie Pro-Ultra prize!
Small green or yellow split peas are very rich in cholesterol-lowering soluble fiber, and are a source of daidzein for protecting against hormone-related cancers.
In keeping with this week’s soup theme here are two delicious ways to make a favorite Chinese Soup. Simple to make and satisfying. Perfect for lunch or dinner!
If you prefer a meatless version of this soup then leave the bacon out and add 2 teaspoons of smoked paprika to the onion mixture and swap out the chicken stock with vegetable stock. The weather is beginning to turn a bit and I’m all about soups.
A couple of weeks ago I was asked if I had a good beer and cheese soup. On a cold day, this soup will definitely stick to your ribs and bring a big fat smile to your face.
Pale, golden, chickpeas, sometimes called garbanzo beans, are an excellent, low-cost source of protein, and are rich in fiber, protective plant chemicals, and vitamin E.
Today is the last day of Constitution Week. Here is the conclusion of my "Foods of Our Forefathers" series.
Since drying was such a time-consuming task, housewives often got together to do at least some of the work in company. Apple paring and coring parties were not unusual.
Local availability of foodstuffs and the limitations of existing food preservation techniques meant that nature largely called the shots on timing.
Cattle were kept largely for milk and cheese, and although they were scarce at first, they reproduced prolifically in the Northeast. In fact, the Reverend John Cotton once remarked “milk and ministers were the only things cheap in New England.”
The abundance of meat in America was a major change in the diet of the early settlers. Rabbits and squirrels were available year-round nearly everywhere, plus deer and other large game in many regions.
The Mayflower provisions were typical – brown biscuits and hard white crackers, oatmeal, and black-eyed peas, plus bacon, dried salted codfish and smoked herring for animal protein.
As early Americans moved about, they had to change their eating habits to fit local conditions. Climate was one of the major limiting factors, but soil water and other vegetation play a part.
Many people ask me about cooking pork. The USDA recommends cooking all cuts of pork to at least an internal temperature of 160° F. This ensures that potentially harmful bacteria are destroyed.
This warm, fragrant pudding began as a way to use up leftover holiday bread, but it is so good that I usually buy an extra loaf of challah bread to make sure that I have enough to prepare this delicious dessert.