For a long time now I’ve been seeing television chefs roasting cauliflower. Now this seems pretty foreign to me because I always grew up eating cauliflower 1 of 3 ways: raw, boiled, or steamed. Now there is nothing wrong with these if done right, but having tasted them in these fashions I’ve learned that cauliflower …
A light soup, with delightful green vegetables – see if you can enjoy just one bowl. Ingredients 2 medium shallots 4 stalks of celery 3 bulbs of Kohlrabi 20-24oz chicken tortellini 20-24oz of “culinary” chicken stock 24oz of water Teaspoon of olive oil (Here’s some olive oil dispensers you may like) Ground pepper (to taste) Celery …
Have you ever wondered how your crockpot works? The inserted bowl is made of a type of stoneware and surrounding it is the element that heats up the food within. The temperature it produces is safe to simmer your food for hours while you are working. The best thing to do is get your crockpot …
I don’t think anyone will argue that butter is not tasty and delicious, and an excellent ingredient for cooking and baking. But butter has a lot of drawbacks. It’s high in calories and fat, especially saturated fat, it’s high in cholesterol, and, if you’re a vegan, you probably have some ethical problems with it as …
Ever since Captain John Smith wrote about their virtues Americans have had a love affair with the striped bass. Striped bass are one gamefish that bites well for anglers in the winter. Try these simple and delicious recipes for baking fresh caught striped bass. If you don’t have a fillet knife, check out our guide …