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  Author: Lee Cook time:  15 mins Total time:  15 mins Serves: 4   Quick and easy! For no-fail results, make 12-24 hours in advance. Adapted from the “Live Chocolate Mousse” recipe in Mark Reinfeld’s and Jennifer Murray’s cookbook, The 30 Minute Vegan. Note:...

  Food prices in the last year have gone up "substantially,” said one nutrition policy expert. March 1, 2021, 5:16 PM EST By Martha C. White   Recent price spikes for food and gas have caught the attention of consumers, as well as analysts — who warn that the...

Potatoes were introduced to to Europe by 16th century explorers. This is an Irish dish of boiled potatoes and cabbage or kale mashed together and flavoured with onion, shallots, or leeks and cream or butter. The word 'colcannon' is from the Gaelic cal ceannann' which...

Our new uniforms, courtesy of Chef Uniforms, have arrived!  New look for a new year and we're loving the short sleeved jackets and comfortable pants. Our lightweight coats are easily laundered and are holding up exceptionally well. For ordering information: Chef...

    An Argentinian winery compared bottles of the same wine aged under the sea versus in the cellar head-to-head. By Mike Pomranz  Once seen as a winemaking novelty—or something that happens because your ship sank and you didn't have any other choice—aging wine...

    \   This wonderful sandwich has stood me in good stead on many journeys. Indeed, it fed one of my editors and his wife all the way to Rome. It comes from a charming book by T. Earle Welby, The Dinner Knell (Methuen 1932). It is a great standby on British Rail...

      This is a very basic pasta recipe.  You can use it for any shape you want.  Some of the most delicious food is “peasant “ food, and this is one of them.  Pasta made with egg is  more common in the northern regions of Italy, such as Piedmonte, or Emilia...

  serves 4 1lb penne pasta 8oz gorgonzola 3 TB cream, milk or stock 2 yellow pepper, roasted cut into strips with skin and seeds removed 2 red pepper, roasted cut into strips with skin and seeds removed bunch of parsley, chopped salt/pepper to taste   Cook pasta...

This story is from 13 Ways to Launch the Food Business of Your Dreams, where women entrepreneurs share their experiences and best advice on turning a passion for food into a career. Danielle Mickelson sold around 2,000 quarts of pickles, 650 loaves of bread, and 225...

When we cooked this, picture shown, we used bone-in chicken thighs. The crispy skin made the dish.   Serves: 4   Ingredients 4 6 oz. chicken breasts, boneless, skinless 1/4 cup flour 1/8tsp salt 1/8tsp pepper 3TB olive oil, divided use 1TB butter or margarine (I use...

This is a great meal for leftover chicken, turkey or even veal.  Use fresh or frozen broccoli florets.  Either works well.  Prep can be done in 5 minutes and can be held overnight, ready to pop into a preheated oven.      4 cups/24 ounces/ 700g  fresh broccoli florets...

  3 1/4 - 3 3/4 pound/1.5-2kg chicken, cut into quarters 3 1/2 pounds/1.2kg of potatoes juice from 2-3 medium lemons 2 teaspoons of salt 1 heaping tablespoon of oregano 1/2 teaspoon of pepper 8 cloves of garlic, finely chopped 1/2 cup/120ml of olive oil 1 1/2...

    1/2 cup onions, grated 1/2 cup ketchup 1/2 cup sugar 1/2 cup red wine vinegar 1 teaspoon paprika 1/2 teaspoon Worcestershire sauce 1 cup salad oil Salt and pepper to taste   Grate onion. Add the ketchup, sugar, vinegar, onion, paprika and Worcestershire to a...

A German cookie company had been making and selling sawdust-enhanced treats for around 20 years, and the owner claimed they only used "microbiologically sound" sawdust. By Jelisa Castrodale  December 22, 2020   A recent court ruling in Germany is great news if you'd...

    Have some fun with your food this Halloween! This cozy chili is made in a slow-cooker, so all you have to do is roast the tomatillos and add everything to the pot. Don't forget the tortilla ghosts! Ingredients: 2 pounds tomatillos, husked 3 tablespoons canola oil,...

  Just in time for Halloween.... To Make Chocolate Horns and Tails:   Temper your chocolate and cool until it's a suitable piping consistency, you don't want it too thin or thick.   Fill a piping bag or parchment cone and pipe the chocolate into the shapes of horns or...