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Thursday, Nov. 1, 2012 02:55 am
Chicken purloo•    1 approximately 4-pound chicken, cut into serving pieces•    Kosher salt•    3 T. bacon fat or peanut or other vegetable ...
Thursday, Oct. 25, 2012 10:12 am
I have called this riff on deviled eggs by various names over the years: Devil’s Eyes, Evil Eyes, Devilish Eggs, Spooky Eyes. But whatever they’re called, these eyes always do a disappeari...
Thursday, Oct. 25, 2012 07:27 am
Halloween is traditionally all about the sweet stuff, at least from a culinary standpoint. But you can get into the Halloween “spirit” without the sugar. Here are a couple of recipes that ...
Thursday, Oct. 25, 2012 06:12 am
Bloody good gravyto be served with roast beastSure, you can serve spaghetti with tomato sauce and give it a creepy name, maybe Guts and Gore. But let’s face it: everybody will know it’s ...
Thursday, Oct. 18, 2012 05:42 pm

Further adventures at Spaulding farmhouse

If there had not been that snake in the ceiling, we might never have done it. My husband, Peter, and I knew when we bought the Spaulding Orchard farmhouse that we would eventually want to do some remo...
Thursday, Oct. 18, 2012 07:43 am
•    8 c. peeled, seeded and chopped tomatoes•    6 c. eggplant (remove any largely seeded areas), cut into 1-inch cubes•    6 c. onions, NO...
Thursday, Oct. 11, 2012 01:27 pm
Every fall I remember what it was like to come as a child to this place that’s been my home for almost 30 years: the venerable Spaulding Orchard farmhouse. It’s the first home my husband a...
Thursday, Sept. 27, 2012 10:12 am
I love this dish, which combines Italian ingredients with a truly American retro topping: crushed potato chips. As a child that topping was my favorite part of my mom’s tuna noodle casserole. ...
Thursday, Sept. 27, 2012 08:38 am
“Hi, honey,” my grandmother said. “Do you want to come with me out to King’s Daughters this afternoon?” “Sure!” I replied. “When are we going?”It ...

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