I love February. Not just because it is the month of the Super Bowl or because of Valentine鈥檚 Day either. I love February because it is National Hot Breakfast Month.In case you鈥檙e unaware, breakfast foods happen to be some of my absolute favorite foods. God bless the person who came up with ...
Yield: 8-10 servings2 tablespoons extra virgin olive oil1 medium onion, medium dice2 teaspoons minced garlic1 red bell pepper, medium dice1 yellow bell pepper, medium dice1 bay leaf陆 pound ground pork陆 pound ground veal1 pound ground beefPinch of sea saltPinch of fresh cracked black pepper1 ...
Before I dive into talking about soup, which is what his column is about, I want to touch on one other topic. I have received quite a few emails from readers who are looking for recipes from previous columns. If you are one of those readers, I would like to remind you that you can access all of ...
I received a question from a reader who asked about creating the sauce for date and nut pudding, a steamed cake.The reader said her latest attempt failed with making the sauce, which includes the ingredients: 2-3 tablespoons butter, 1 cup brown sugar, 1 cup milk and 1 tablespoon cornstarch ...
With 2015 in full swing, I would like to take a moment to revisit the past.I feel that the beginning a new year is a good time for reflection. Let鈥檚 take a quick moment to reflect on where we are, how we got here, and how we can make things better moving forward.I hear from readers of my ...
In this week鈥檚 edition of Cook This, Chef Shereen Pavlides contrasts a creamy French cheese with the crunch of pecans.To watch Chef Pavlides make this dish, visit HeraldStandard.com.Pecan candied camembert<strong>Yields:</strong> 4-6 servings ...
