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Who doesn’t like to bite into a perfectly ripe pear, soft to the touch, dripping with juice? Whether in a packed lunch or as a grab-and-go snack, pears are one of the delights of fall. But pears don’t have to be ripe to be delicious. Hard pears can be baked, cooked (especially poached), even grated…
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This recipe for Twice Baked Potatoes offers a new twist by mixing pumpkin in with the scooped-out potato flesh. The result is more complex flavor and more creamy texture—not to mention a bright orange color. There are also a trio of onion varieties: green onions, shallots and yellow onions. The recipe is from Taylor Mathis…
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October 16th is National Liqueur Day, so celebrate with a shot of your favorite. But first, what is a liqueur? Pronounced lih-CUR in French and lih-KYOOR by some Americans, it’s one of a group of after-dinner drinks that also includes eau de vie, cordial, and schnapps. Most people—including American producers and importers—use these terms interchangeably.…
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The trick to plating labneh or yogurt dip: Use a shallow bowl or a plate and add the labneh. You can make a depression in the middle with a soup spoon and fill it with extra virgin olive oil, or drizzle the olive oil on top and around the edges. Then, sprinkle the entire surface…
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[1] Veal meatballs with vodka sauce. Enjoy them in a multitude of ways (photo © Nielsen-Massey). Want to try a new meatball recipe for National Pasta Month? Looking for something more sophisticated to serve on game day? How about veal meatballs? Meatballs can be served as an appetizer or a main course, as an…
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