Roasted garlic is mellow and warming. Its delicate undertones enhance the flavor of salads and meats. Here, I give you a recipe for pairing roasted garlic with olive oil to flavor your favorite toasted bread. Roasted Garlic on ToastAuthor Steve AlbertYield 15-20 slices of toast Choose good-size garlic bulbs with big cloves for this recipe—big
Chocolate chip applesauce cookies with feet dipped in chcolate Family and friends will gobble up chocolate chip and dip applesauce cookies. In this recipe, I substitute chocolate bits and chunks that I’ve chopped myself for standard chips—I just like the surprise of finding those just-a-bit-bigger bits and chunks along the way. Also in this recipe
The ham and cheese and potato gratin is a flavorful and sustaining winter dish. I usually call on this recipe a day or two after a big baked ham dinner by simply reserving 1 or 2 pounds of ¼-inch ham slices. But you can pick up a 1 to 2 pound ham steak at the
Serve sweet potato pancakes with bacon and eggs at breakfast or as a side dish with chicken or ham at supper time. These pancakes aren’t too far a cry from sweet potato pie but just enough. And they aren’t the boiled and mashed sweet potatoes you serve alongside turkey and mashed potatoes. Maple syrup or
Here is a hearty and tasty winter vegetable-loaded beef stew for the slow cooker. You can vary the root vegetables in this stew—choose from carrots, turnips, parsnips, new potatoes, onions, or leeks and add mushrooms or celery. The combinations are many. As well, you can vary the stock—use all beef stock, or chicken stock, or
This all vegetable and black bean chili is warming and filling. I serve this chili over a hot baked (and buttered) potato. Chili and chunks of potato are perfect after a winter afternoon in the garden. This recipe calls on dried black beans—but you could also use pinto beans, navy beans, kidney beans, cannellini beans
Here is a one-dish, slow cooker meal that you can get started on a chilly Saturday or Sunday morning to have on the table for supper. It’s a hearty, basic dish that will serve 6 and you will more than likely have beef leftover for cold corned beef sandwiches or corned beef hash tomorrow. Corned
Lemon is the most common accompaniment for fish and other seafood dishes. It’s interchangeable with vinegar for many sauces and salad dressings. Here is a way to preserve lemons for use as flavoring in marinades, salad dressings, and many fish and stew recipes. You will find the flavor a bit salty, pleasantly fermented, and just
Truly flavorful roast chicken is in the seasoning—seasoning that is allowed to infuse the meat for at least 3 and even better 8-, 24-, or 48- hours before cooking. Here, I give you several options for seasoning a chicken before roasting—that means you can come back to roast chicken over and over, changing up the
Kohlrabi puree and peas Kohlrabi like many root vegetables is easy to bring to the table (and it’s an excellent source of vitamins C and A). You can slice the kohlrabi bulb raw and serve it with a dip or sauce or you can quickly sauté, simmer, or steam kohlrabi. Here are three quick ways
