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[1] Curried deviled eggs. Here’s the recipe (photo © McCormick). [2] “Beating Heart” deviled eggs color the egg white with beet juice. Here’s the recipe (photos #2 and #4 © Andrew McNeel Publishing). [3] Oh how cute: Deviled egg chicks for food fun anytime—including Easter. Here’s the recipe—scroll down for the chicks (photo © Julie…
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How about a bottle of Dark Lord? Photo courtesy Singlehop.com. Yesterday we presented a table’s worth of wines that are perfect for Halloween. With names like Phantom, Sinister Hand and Velvet Devil, they add fun to the occasion. Check ‘em out. Today, it’s beer. Our source is the new book, “The Brewtal Truth Guide…
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[1] Pork pozole (photo © Chef Ingrid Hoffmann). [2] Dried New Mexico chiles. We got these on Amazon (photo © El Molcajete). [3] Mexican oregano, from Savory Spice Shop (photo © Savory Spice Shop). [4] Hominy can be purchased in cans, ready to use, or in bags of dried kernels, which need to be soaked…
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[1] Fudge in an homage to candy corn. The recipe is below (photo and recipe © The Pampered Chef). [2] The fudge tastes better than actual candy corn (photo © Liz West | Wikipedia). [3] S’mores flavor candy corn (photo © Blair Candy Store | Amazon). [4] Caramel flavor candy corn (photo © Brach’s |…
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It’s National Oatmeal Day. The original oatmeal enthusiasts were the Scots, who were eating them many centuries ago when their English neighbors were only growing oats as livestock feed. The groats—the hulled kernels of the cereal—required soaking overnight and cooking for perhaps 30 minutes, so oatmeal was not exactly a convenience breakfast. But modern processing…
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