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Cornish game hens cook up fast and are ultra moist and tender – no slaving over the oven and worrying about them drying out like you would with a turkey. I’ve been wanting to try game hens with one of my favorite cooking methods for chicken: beer-can style.
Whether you pick them in an orchard or at the grocery store down the street, there’s no better time than now to bake with fall’s favorite fruit: apples.
Preheat that oven and get your apron on: National Homemade Bread Day is Sunday. With the days getting colder, it’s the perfect time to warm the house and soul with baking. If the thought of making bread intimidates you, I promise that this one is foolproof and as easy as they come.
What takes five ingredients, 8 hours and tastes mind-blowingly delicious? Mississippi roast. If you haven’t had this internet phenomenon, you haven’t lived.
Celebrated annually on Oct. 17, National Pasta Day reminds us that it’s OK on occasion to start the day off with a creamy bowl of elbow mac and cheese and continue the day eating our way through the variety of pasta shapes and dishes.
The crisp autumn air and vibrant colors of the falling leaves have me craving the warm, comforting flavors of fall, including spiced apple cider, savory soups, hearty slow-cooker stews and, of course, all things pumpkin.
Back off, Taco Tuesdays – last Friday stole the taco spotlight. That’s right, National Taco Day is celebrated annually on Oct. 4, which also happens to be National Vodka Day, so might as well whip up a cocktail to chase them down.
I can hardly contain myself. My most favorite holiday of the year is less than one month away. Eek! I’ve been very busy preparing, too – stringing cotton spider webs on the windows, hanging ghosts and skeletons along my front porch, hammering gravestones into my yard, creating my daughter’s elaborate costume and making spooktacular treats.
Three states, six addresses, one daughter, three dogs and countless memories (and eye rolls) have brought my husband and me to our seventh year of marriage this year. The main things that have gotten us through are the basics: love, laughter, adventure – and chicken adobo.
Hope you put your party pants on today – or, better yet, stretchy pants – because we are celebrating one of America’s most iconic foods: the cheeseburger. That’s right, today is National Cheeseburger Day!
Our go-to is Japanese, as we’re both big fans of sushi. While we rotate through numerous rolls, shrimp tempura, yakisoba, ramen and edamame, one staple on our table is sunomono, a Japanese cucumber salad.
Four years ago, I came across a casting call for home bakers. I applied on a whim, filling out the application and attaching photos of cakes and treats I had made, hit “send” and didn’t think anything of it.
If you’re not into soup year round, brace yourself because the winds of change are headed your way. I’m telling you, this chowder will have you proclaiming summer as “soup season.” It’s light, yet hearty, chock full of fresh veggies and even has bacon. Yes, bacon. Sold ya there, didn’t I?
A popular street food in the Philippines and staple at any Filipino barbecue, pork skewers are served slightly charred with sweet and savory flavors, and these delectable sticks of meat are always a crowd favorite.
When taking in all the fun in the sun, a refreshing drink is a must, and nothing’s easier than pulling a pitcher from the fridge of a ready-made cocktail that just needs to be poured. Watermelon Sangria is light and crisp with fresh watermelon flavor.
Originating in China, the world’s largest peach producer, the fuzzy and juicy fruit grows in two ways: clingstone and freestone. Clingstone means the flesh adheres to the seed, while freestone peaches separate more easily from the pit.
My multi-talented friend and fellow contestant from Food Network’s Halloween Baking Championship – which he won – has been “on a never-ending quest to perfect chocolate chip cookies.” Well, I’m delighted to share that his pursuit has found him a recipe that, after some minor altering, he declared “pretty much perfect.”
When Dorothy Dean and her nostalgia-filled recipes returned to the pages of The Spokesman-Review in the snow-filled winter of 2017 after a nearly 35-year absence, it was like our long-lost surrogate grandmother had returned.
My foodie self is always excited to explore the dining scene in Boise and eat – and drink – my way through the weekend. For Sunday brunch, we checked out Bacon. It’s a casual bistro that serves brunch all day and offers flights (served in shot glasses) of their five types of bacon.