For reasons I would not want to repeat, I recently enjoyed a couple of weeks of being cooked for by a consort who was happy to shop and chop and even do dishes if only I would tell him what to make ...
Seasons have distinct aromas. For me, autumn is the smell of fallen leaves mulching on a wet lawn, the curl of wood smoke in the air, and warm sun hitting a half-frozen field. In the garden and in the ...
Blackberry jam and balsamic vinegar become a bright pan sauce in this easy, affordable and elegant meal. 2 large baking potatoes, cut into 1-inch pieces Instructions: Heat the oven to 400 degrees.
Taken medicinally for centuries and famously used in stuffing, sausages and sauces, sage adds a distinctive savoury flavour ...
1. Make the marinade: Combine the orange juice, soy sauce, garlic, sage, ginger, and salt and pepper. Toss the chicken in the marinade, cover and let marinate in the refrigerator for 20-30 minutes.
Come fall and winter, Half Baked Harvest blogger and cookbook author Tieghan Gerard makes this gooey, comforting lasagna on repeat. The recipe, featured in the new Half Baked Harvest cookbook, “Super ...
Winter squashes such as carnival, delicata, kabocha, buttercup and turban are beautiful and terrific sliced, their gorgeous skins left on and roasted with butter until the edges are brown and crisp, ...
Heat oil in a large sauté pan. Once heated add sausage, celery, carrots, and onion and cook until onions are transparent. Add garlic and cook 1 more minute. Add beer or cider and sauté until liquid is ...
Serves 6. Recipe from “Cooking with Mary Berry” is reprinted by permission of DK Publishing, a division of Penguin Random House LLC. Copyright © 2016 by Mary ...
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