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Cooking

  • Bleu cheeses are strong flavored and have a unique ‘tang’

     The characteristic blue-green veining of bleu cheese (blue cheese), made from cow, sheep or goat’s milk, is easily identifiable.

    Like a cold, iced martini, people either love it or hate it!

  • Chicken thighs are surprisingly juicy and flavorful

    For a long time, the only parts of a chicken that held my interest were the legs, wings and breasts — I was never much of a thigh guy. Lately, though, I decided to embrace them and have begun looking around for different ways to cook them.

    Surprisingly, they have the best flavor and tend to stay juicy even if you overcook them. Full of flavorful dark meat, they are much cheaper than those top-dollar skinless chicken breasts.

  • ‘Laissez les bons temps rouler’ – Mardi Gras season is here!

    Mardi Gras means fat Tuesday, the culmination of the season between Christmas and Lent. Fat Tuesday falls on the day before Ash Wednesday, the first day of Lent.

    That catchy Cajun French phrase that we all know or have heard at this time of the year literally translated means, “Let the good times roll!

  • A simple trinity of vegetables will deliver a foundation of flavor

    If you’ve spent time over the years watching the myriad of food and cooking shows on television as I have, you’ve undoubtedly heard chefs refer to the “holy trinity.” In this case, they are referring to the simple trinity of ordinary vegetables known as mirepoix.

  • Liven up boring lettuce salads with these tasty alternatives

    Salads have always been a part of our meals, especially at dinner. When you think of the word salad, an image of leafy greens probably comes to mind, but salad is just a general term that can refer to just about any dish that is dressed or tossed together.

    Alternative salads

    Tuna salad, potato salad, pasta salad, chicken salad, fruit salad and veggie salads are all easy to make. As salads are often dishes brought to potlucks or picnics, they make for great travel-friendly side items.

  • Homemade stir-fry will satisfy your take-out cravings

    Stir-frying is one of the best techniques to produce dishes with vivid colors, vibrant flavors, and varied textures. It combines vegetables and protein in a single dish, it’s relatively healthy, and it requires no accompaniment other than rice or noodles.
    In addition, it’s a great way to use up produce that has been in the fridge for a couple days and that hunk of steak or pork that you cooked a few days ago that you haven’t gotten around to eating yet.

  • Oven-roasted sirloin tip will yield a tender and juicy roast beef

    One of my favorite roasts to cook at this time of the year is a sirloin tip roast. It is a fairly tough cut of meat that benefits from various methods that cook the meat slowly or otherwise trap the moisture inside.
    The most common method is oven roasted. Other methods commonly used are grilling or using a slow cooker or a pressure cooker.

  • Tortilla soup is a bowl of Mexican soul

    In the past few years, Mexican cooking has been increasing in popularity. Most dishes are usually made with various types of fruits and vegetables, such as corn, tomatoes, avocados, chilies, beans and zucchini.
    Classic tortilla soup is simply made with some good chicken broth combined with roasted tomatoes, white raw onion, garlic and chilies. Tortillas are then cut into strips, fried and served on top or blended in the soup.

  • 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.