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Today is National Chicken Soup for the Soul Day, honoring a series of books that have been warming hearts for twenty years with their inspirational stories. While some might use the day to feed the soul, we’re doing some traditional feeding with a twist on chicken noodle soup: Japanese chicken soup from Haru restaurant in…
Continue reading “RECIPE: Japanese Chicken Noodle Soup With Udon”
[1] What’s in your pumpkin pie (photo © Wisconsin Milk Marketing Board)? [2] Pumpkin Tartlet (photo © The Daphne Baking Company [alas, now closed]). If your only experience in baking pumpkin pie is “from the can,” you have no idea what kind of pumpkin is inside. In fact, it’s probably not pumpkin, but a…
Continue reading “TIP OF THE DAY: The Best Squash For Pumpkin Pie & Other Pumpkin Desserts”
Plain stuffing with just the basics: bread, celery and onions. It really needs some augmentation. Mushrooms make a huge difference. Photo courtesy McCormick.com. What’s the difference between stuffing and dressing, readers ask? Stuffing the cavity of animals with another dish is an ancient practice. The earliest documentary evidence is the Roman cookbook, “De Re…
Continue reading “FOOD 101: Is It Stuffing Or Dressing?”
