RECIPE: Chestnut, Fig & Honey Stuffing

Last week we picked up a 12-pack box of peeled chestnuts at a club store. We’ve been snacking on them from the pack as well as hot from the microwave—it’s like chestnuts roasting on the open fire without the need to peel the chestnuts! Today, we received this stuffing recipe from Swanson. Thanks, Swanson: We’re…
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FOOD HOLIDAY: National Bologna Day & The History Of Bologna

[1] Bite into a bologna sandwich (photo © Francesco DiBartolo | iStock Photo). [2] Mortadella, the Italian progenitor of American bologna (photo © Heritage Foods). [3] You can tell mortadella by the pistachios (photo © Gate 74 | Pixabay). [4] Mortadella on a charcuterie board (photo © Maille Mustard). [5] Top-quality mortadella from Columbus Craft…
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HALLOWEEN: Witch’s Fingers Breadsticks

A hostess gift for Morticia Addams? Photo courtesy ArtisanBreadInFive.com.   Halloween is a week away. Are your mummy ducks in order? Halloween is great fun for kids, but adults enjoy fun food too. These crunchy breadsticks combine the ghoulish with the delicious. You can make them as is, or add a few drops of green…
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The History Of Yorkshire Pudding For National Yorkshire Pudding Day

October 13th is National Yorkshire Pudding Day. Yorkshire Pudding is neither sweet, a dessert, or what Americans think of as pudding. In fact, it’s very much like a popover, an Americanized version of Yorkshire Pudding. (The history of Yorkshire pudding is below.) The difference: Popovers are baked in individual molds (like muffins), usually coated with…
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FOOD FUN: The BLT Becomes The BELT

The “BELT.” Photo courtesy David Burke Fromagerie.   If we lived anywhere near Rumson, New Jersey, our favorite restaurant would be David Burke’s Fromagerie. Burke’s cooking team adds a creative touch to everything they serve. Here, the BLT becomes a BELT: a poached egg is added to the bacon, lettuce and tomato sandwich. Using a base…
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