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If you love oatmeal—or if porridge isn’t your thing—here’s a new way to try it: baked oatmeal! Simple yet delicious, kids can help measure and stir ingredients. The recipe finishes in the oven while you’re brewing the coffee. Prep time is five minutes, cook time is 40 minutes. Thanks to Driscoll’s and recipe developer and…
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[1] In photos, four cream-based products can look alike. But the flavor, weight and production techniques differ. Vive la différence: they’re all wonderful. This is crème fraîch (photo © Vermont Creamery). [2] Sour cream is thicker and tart notes (photo © Wisconsin Milk Marketing Board). Cream is easily whipped into a delicious topping or…
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Fragrant, warm and irresistible. Photo courtesy Chef Aida Mollenkamp. Gougères (goo-ZHAIR) are airy French cheese puffs, savory choux pastry that is mixed with grated cheese and baked. The cheese is most often a hearty Swiss mountain cheese: Gruyère, Comté or Emmentaler and a hint of nutmeg is added to the recipe. Served warm from…
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Dandelion greens, the delightfully edible weed. Photo courtesy Webstarts.com. The scourge of the well-kept lawn—and one of the first signs of spring in the veggie universe—is the delicious, nutritious vegetable, dandelion greens. The slightly peppery greens are much more nutritious than broccoli†. A relative of the sunflower*, the crowns, leaves and stems are all…
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One way to get people to eat more spinach is to serve spanakopita, the delicious Greek feta-and-spinach pastry in flaky phyllo (also spelled fillo or filo) dough. A good filling comprises not just spinach and crumbled feta cheese, but leeks, dill and parsley. It’s the leeks and lots of fresh dill and parsley, plus nutmeg,…
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