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Sugar cream pie has a filling of sugar, cream vanilla and nutmeg. Photo courtesy Midway Publishing. Making good pie crust requires simple ingredients, but lots of practice. Paula Haney, co-founder with husband Craig of Hoosier Mama Pie Shop in Chicago, discovered that when she was already an acclaimed pastry chef. During a 10-year career…
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If you’re a fan of lamb chops (we love them), take a slight departure from your regular grilling and make them as they’re served at Stix Mediterranean Grill in New York City. Drizzle the chops with extra virgin olive oil and a squeeze of fresh lemon juice. Sprinkle with oregano. Grill to desired doneness. Serve…
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Pumpkin is a wonderful fruit*, loaded with the powerful antioxidant beta-carotene, which research indicates may reduce the risk of developing heart disease and certain types of cancer, among the degenerative aspects of aging and other conditions. One cup of cooked pumpkin has just 49 calories. One of the nice things about fall is that food…
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There are a couple of myths surrounding the proper cooking of pasta, passed down from generation to generation. Since October is National Pasta Month—and October 17th is National Pasta Day—today’s tip, from Care2.com, dispels those myths. (Here’s the entire article, which covers other cooking myths, as well). Myth: Put Oil In Pasta Water So It…
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There are so many flavored teas on the market. Many American consumers prefer them to plain teas. But did you know that you can flavor your own, using plain black, green, white or rooibos teas? Just look around your kitchen for things to infuse: Fruits: apple, citrus peel/zest, lemon, orange, pear or other fruit Herbs:…
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