As far back as the 15th century, English cooks discovered that wine-poaching hard pears made them tender and tasty. One abbey had cooks “pare wardens (hard cooking pears), clean, seethe…
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Turns out those cute pumpkins you purchased for Fall decorating are very easy to bake into delicious fresh pumpkin pies. With names like Baby Bear, Cinderella, and Early Sweet Sugar…
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Easy-to-cook with nice fatty skin, plump breasts, and tender texture, Rock Cornish game hens are a nice addition to festive fall dinner tables. Weighing in at a pound-and-a-half each, they…
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Poultry may be the big star this month, but vegetables make my culinary firmament sparkle. Before Midwest farmers markets bow out for the winter, they bring out squashes of all…
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Chicken soup is good for the soul, yes—but it’s also so nourishing for the body. There are dozens of versions out there—with noodles, rice, dumplings, and more. But this one,…
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One of my readers wrote in search of a recipe for bean-less chili that harkened back to her family’s Sunday dinners 25 years ago. Chili without beans is a-OK with…
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This week’s recipe is the result of an impulse buy. But seeing those beautiful, almost prehistoric looking stalks of Brussels sprouts, I couldn’t resist. I love them! In years past,…
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Ask my 95-year-old father, Bob, about food memories and he is sure to tell you about sauerkraut. His mom (my Grandma Lydia) had a big barrel on the back porch…
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Swedish pancakes are tender, lacy, lovely creations. Finished, the delicate rounds are traditionally folded in thirds and served with lingonberry sauce as a beautiful breakfast or brunch dish. At our…
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Every chicken you roast comes with a packet of little gems—the gizzard, liver, and such, which are good additions to a rich stock, stuffing, or gravy. But in my book?…
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