‘Love Your Leftovers’ by Nick Evans starts with a framework of 14 food basics – from roast chicken to rice.
Recipes
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As invaders gobble wild mussels, new tastes get cultivated
Cultured Maine mussels cooked in an herb broth or oysters should satisfy mollusk fans.
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Give your daily bread delicious uses when it grows old
Easy-to-make bread crumbs add homemade goodness to comfort food and desserts.
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A speedy chicken breast that packs flavorful, crunchy punch
It tastes nothing like the bland, dry chicken you’ve grown to tolerate.
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To the rescue: The freezer and home-cooked beans
You’ll be happy to have them if you’ve planned in advance and cooked up a pot full.
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The Maine Ingredient: Whether Grandma adds noodles or tortillas, chicken soup comforts
Here’s the time-tested classic and a version with a Southwestern slant.
Posted inCookbook Reviews, Food, Recipes
Cookbook review: ‘Salad Samurai’ by Terry Hope Romero
The 100 recipes aren’t necessarily quick and easy but will expand your salad horizons.
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Butternut squash and pasta are a sweet and savory pairing
The recipe is an easy way to enjoy this nutrient-rich, delicious vegetable.
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Recipe: The Rev. Dan Mercer’s ‘Champagne Chicken’
Mercer substitutes cream sherry for the Champagne called for in the original recipe.
Posted inFood, Recipes
Salad days are history, but Russian still dresses a sandwich nicely
The sweeter Thousand Island has long since surpassed it in popularity, but the bolder dressing should appeal to the modern palate.