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Too many people refrain from cooking delicious, nutritious dried beans because the preparation—soaking the beans—seems like too much trouble. It couldn’t be easier! And you may not have to soak them overnight: The fresher the beans, the more moisture they retain so less soaking is required. As you’ll see in this video, all you…
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Bison is an incredible red meat: sweet, juicy, and very low in fat/cholesterol (lower, in fact, than skinless chicken breast and many fish—see bison nutrition information). Bison meat is available in just about every cut that beef is. After all, cattle and bison are relatives with similar builds. But it’s precisely because there’s so…
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If you tried the caramelized onions in the recipe below, you may already be hooked. If you want to make large quantities of caramelized onions, you can use a slow cooker. It spares you from having to constantly stir the onions. However, the onions don’t get browned as they do in a skillet. You…
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Many people are not neutral on the subject of battered, fried onion rings. There are two main camps: people who don’t like onions and people who’d choose onion rings over fries any day. We’re in the latter camp. We could make a meal of onion rings, ketchup and beer. Burgers or other protein only…
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May is the month for delicious ramps. Their season is fleeting: late April to early June. They are worth seeking out. Ramps (Allium tricoccum) are wild leeks—also known as spring onion, ramson and wild garlic. In French, they are called ail sauvage, wild garlic, and ail des bois, garlic of the woods, because of…
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