Blog

  Chicken strips, chicken tenders, chicken fingers—whatever you call them, they are one of the most popular foods eaten in American households. Anyone who has ever prepared chicken at home has seen that white, string-like piece hanging from the chicken tender...

  Very few people in England ate large amounts of meat before the Vikings settled, and there is no evidence that elites ate more meat than other people, a major new bioarchaeological study suggests. Its sister study also argues that peasants occasionally hosted...

  Ingredients 3 ½ cups (430 g) self-rising flour 1 ½ cups (296 g) granulated white sugar 2/3 cup (5.3 oz/144 g) vegetable oil 2 cups (16 oz) water Instructions Preheat oven to 350°F (177°C). Line a 9 x 13 inch baking pan with parchment paper. Add flour and sugar...

  For those of us who lead busy lives, freezing food can be a lifesaver when it comes to prepping food and getting dinner on the table. But what about when you pull out make-ahead freezer meals you prepped in advance (or even that pint of ice cream you want for a...

  How It Began All diners are built from the same blueprint, the same type of booth seating arrangements, neon signage and an esque format of a train carriage. But each diner has its own distinct character and soul. Diner look like rail carriages because they...

  From food dyes to preservatives, you're probably curious about what ingredients are being put in the everyday foods on your grocery shopping list… and why they're even there in the first place. One of these additives is titanium dioxide (E171), an odorless powder...

  There's a story behind that bright orange handle. Not all coffee drinkers want the caffeine that comes with a cup ‘o joe. Plenty of people prefer decaf to cut back caffeine intake or simply because it’s later in the afternoon. Luckily, if you’re sipping coffee at a...

    Sometimes the classics should just stay in the past, but this is not one of those times. This is a quick, easy and elegant dish you can serve anytime. You can make your own Worcestershire sauce, but why bother the original Lee & Perrins is gluten free...

  Serves 4   2 pounds/900g chicken legs and thighs (substitute 4 boneless breasts-cut into 1” pieces) 1 tablespoon/15ml olive oil 4 pieces thick cut bacon cut into ¼ “/6.35mm pieces ½ cup/62g flour ½ teaspoon/2ml salt ½ teaspoon/5ml pepper 1pound/450g carrots, sliced...

  And which one is best for your breakfast meat needs? By Maxine Builder and Maxine Builder   Bacon is a cured meat, made by letting a slab of pork belly (or side or loin or fatback) sit in brine or salt for a while to preserve it. So if all bacon is cured by...

  This is a very typical tart you will find in France, especially the Provence and the Cote d’Azur.  We’ve added olives as a treat, but you can leave them out.  The filling is typical of a quiche custard, but less of it.  If you are feeling lazy, buy  a pie...

Fegatini is traditionally an appetizer served on crostini in Tuscany.  I was living on South Beach and  found myself with nothing by some dried pasta and left over fegatini...it has been a favourite of mine ever since.   Serves 4-6   1 pound/450g spaghetti 1...

Celebrate Christmas Eve "untraditionally" with my adaptation of paella using chicken and shrimp.   Serves 8  Preparation time: 75 minutes  1/2 cup/4 ounces/125ml olive oil 4 skinless, boneless chicken breasts, cut into small pieces 1 can (about 10 oz) condensed onion...