I’ve always loved crepes, those elegant, paper-thin French pancakes. They’re great containers for any filling and – as long as you have the proper pan – they’re really a cinch to make.
Category: Recipes
How the Media Create the Culture
Cultural messages surround us in ways that would be hardly imaginable in the days of our grandparents. Recently, I received a discount offer to subscribe to the Family Circle magazine.
‘Peanut Butter Dogs’: Cleveland photographer Greg Murray’s new book is full of happy pups
For Greg Murray , all it took was one photo, one dog and a little bit of peanut butter to create the recipe for an internet sensation. After he snapped a photo of his rescued Cane Corso Mastiff, Bailey, gleefully licking peanut butter off her face, he decided to create a whole series to show off the longstanding love affair of K9s and their favorite snack.
Lamb Chops with Mint Herb Sauce is tasty St. Pat’s dish
This Feb. 8, 2017 photo shows seared lamb chops with mint herb sauce in New York. This dish is from a recipe by Sara Moulton.
Dining with the Chef
DINING WITH THE CHEF introduces Americans to the techniques, ingredients and harmony of Japanese cuisine. Hosted by Yu Hayami who cooks alongside master chef Tatsuo Saito, and co-host Patrick Harlan who cooks with chef Rika Yukimasa, with occasional appearances by other guest chefs, the series presents delicious Japanese dishes that can be made at home.
Lamb Chops with Mint Herb Sauce is tasty St. Pat’s dish
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Bake Off winner Nadiya Hussain tours Britain for new cookery show
Great British Bake Off winner Nadiya Hussain has landed her own cookery show in which she will seek out all that is great about British food. In each episode she will visit a different region, from the Highlands of Scotland to the coasts of Devon and Dorset, to uncover some of the country’s most exciting food pioneers.
Glenn Zaleski: Fellowship
Ever overcook a dish? The end result is usually dry and wilted. How about undercooking? Has one of your meals ever succumbed to that fate? If it has, you’ve probably been disappointed by the raw and shapeless dish sitting before you.
Design Recipes: Working with white
White is one of the easiest colors to work with, and for some, one of the most difficult. Many are surprised when they browse the paint aisles and discover literally hundreds of shades of white.
Celebrate Presidents Day with trips to historical sites
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For the Oscars, try a Champagne cocktail that’s dressed up
This Feb. 2, 2017 photo provided by The Culinary Institute of America shows a Red Carpet Royal cocktail in Hyde Park, N.Y. This drink is from a recipe by the CIA. This Feb. 2, 2017 photo provided by The Culinary Institute of America shows a Red Carpet Royal cocktail in Hyde Park, N.Y. This drink is from a recipe by the CIA.
Time for a resolution reset to meet your goals for 2017
On Jan. 1, we set over-the-top ambitious New Year’s resolutions to, say, lose 15 pounds, declutter the whole house and finally kick credit card debt to the curb. Then life happens, and by February those resolutions evaporate like spilled champagne.
Amped-up Beef Stroganoff is a 1-pot noodle dish
This Jan. 13, 2017 photo shows Beef Stroganoff. This amped-up beef stroganoff is a 1-pot noodle dish made with filet mignon, dried mushrooms, tomato paste and Dijon mustard.
We’re no cheats: MKR pair blast back
On My Kitchen Rules – Josh and Amy’s Fish and Chips causes Alyse to run to the bathroom to vomit. CREDIT: Channel 7 The Queensland couple were called out by judge Pete Evans for using a jar of store-bought curry paste in their Birdcage instant restaurant on the Channel 7 cooking show .
Squash almighty: Get to know the bounty of winter squash
Squash almighty: Get to know the bounty of winter squash Winter farmers’ markets in our area are teeming with squash, still, months after the fall harvest. Check out this story on cincinnati.com: http://cin.ci/2kSAOhD Winter farmers’ markets in our area are teeming with squash, still, months after the fall harvest.
Amped-up beef stroganoff ideal dish for Valentine’s Day
Primed to romance your certain someone on Valentine’s Day? Nothing says “I love you” more persuasively than a home-cooked meal. This one-pot noodle dish, a variation on Beef Stroganoff, is the ideal messenger.
Liquid artistry: PFAC’s annual Artini event served with an Ella twist
Judith Lowery/Daily press Mellow Mushroom bartender and first-time Artini competitor Natalie O’Brien will create a unique cocktail at the PFAC fundraiser Friday. See video of O’Brien at dailypress.com.
Honda Serving Up Food For Super Bowl Weekend
Aimed at those searching for the latest automotive news delivered in a timely manner, the news category reports about new car releases and brings exclusive stories from the automotive niche. Car news are delivered every day and focused on those in need of the newest from the automotive world.
Cooking with Caitlin: Fill up your bowl with this super onion dip
Caitlin Steininger is the chef and Kelly Trush is the voice behind Cooking with Caitlin. Find recipes, how-to videos and a calendar of all their live events at cookingwithcaitlin.com.Here’s another doozy for your game-day spread next weekend.
Cathey Noell’s side dish: A Suprising Winter Succotash Updated at
The best way to make a really good succotash is to first make it in the summertime, when you can get fresh corn and lima beans.
Bruschetta, 3 ways, for a satisfying main dish
This Sunday, May 22, 2016 photo, shows salmon salad in a jar, left, next to the white bean salad and chopped greek salad on grilled bread in New York. This recipe spells out three different toppings, all vaguely Mediterranean: a white bean salad with fresh fennel thickened with mashed beans so that the filling sticks to the bread; smoked salmon rillettes, finely-chopped salmon flavored with capers, lemon and fresh herbs and bound with sour cream; and a chopped Greek salad.
Taste of History
A TASTE OF HISTORY is a TV cooking series that explores America’s culinary beginnings from the Birthplace of American Cuisine. This innovative series brings America’s history to life and makes it vibrant as we step back in time and get to know the founders of our country through the food they ate and the recipes they prepared.
Guy’s Beer-Can Chicken Dinner
In times when comfort food is the best medicine, Guy’s renditions of these classic dishes will console and certainly satisfy you. Make this pot of gumbo to warm your family on a chilly day.
Design Recipes: 10 tips to master the art of the gallery wall
When it comes to displaying treasured art pieces and mementos, many homeowners are electing to embrace the unconventional. Enter the gallery wall.
With chickpeas around, who needs chickens?
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Indulge without guilt in Holiday Energy Bites
Thank you for reading 10 free articles on Fredericksburg.com. You can come back at the end of your 30-day period for another 10 free articles, or you can purchase a subscription and continue to enjoy valuable local news and information.
Former St. Louisan bakes up an acclaimed cookbook
When he was a child, Irvin Lin’s favorite dish at St. Louis’ Ted Drewes was an apple pie concrete, which had an entire slice of apple pie mixed into the frozen custard. Now, in his first cookbook, “Marbled, Swirled and Layered,” Lin honors that treat with a dessert inspired by it, Blueberry Crisp Buttermilk Ice Cream.
Free Range on Food
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This Shortcut Moussaka recipe is great for a holiday meal
This November 2016 photo shows moussaka, an eggplant and meat casserole which is one of Greece’s national dishes. This is from a recipe by Katie Workman.