Submitted by Pamela M. Saunders, Suffolk, Virginia I grew up next door to my grandmother. She and I were each other’s eyeballs. Every Saturday, I went next door and we baked her pound cake. I remember sitting on a stool with folding steps as she worked. At first, when I was very young, I could just…
A Crowd-Pleasing, Cold-Weather Dessert: Apple and Dried Cherry Custard Crisp
Fruit crisps might have been one of the first American desserts recorded. Still, they never seem to go out of style. Early Americans created fruit desserts with some very funny names like pandowdy or buckle. The simpler named fruit crisp is just a mixture of fruit on the bottom and a streusel layer on top….
Turning Scraps Into Liquid Gold
My approach to cooking with vegetables radically changed about two years ago, during the first lockdown of the pandemic in Italy. At that time, I was three months pregnant, living next door to my parents and grandmother in the open countryside, with a job that I could already do from home. Except for not seeing…
Winter Minestrone
Minestrone is an Italian word that describes a soup made with a selection of diced seasonal vegetables, all cooked together until thick and flavorful. Every region has its own version: In Liguria, for example, they add a spoonful of basil pesto, while in Milan, there has to be rice in the mix. In Tuscany, we…
Short on Time? This Healthy Chicken Skillet Comes Together Quick
This easy chicken skillet recipe comes together in just 30 minutes to help you put a healthy meal on the table fast. Sweet red grapefruit is a favorite for this dish, but any variety will do. Serve this juicy recipe with rice to soak up the sauce. Ancho-Spiced Chicken Skillet With Grapefruit Salsa Active Time:…
Making Your Own Italian Seasoning Couldn’t Be Easier
The one seasoning blend I reach for every week is a mixture of my favorite dried herbs. A sprinkle of homemade Italian seasoning adds flavor to roasted potatoes, simmering marinara sauce, juicy roast chicken, and more. Thankfully, making your own Italian seasoning couldn’t be easier. Simply mix together a few dried herbs already in your…
Got Potatoes? Make Spud Bisque
Congee is a pan-Asian dish beloved wherever rice is grown. It goes by other names, and comes in many different flavors, but the core principle never changes. Cook the rice into a starchy cloud, flavored with the likes of ginger, chives, and hoisin sauce. Eat it when comfort food is called for. I live in…
A Recipe for Wanderlust: North African Lamb Stew With Figs and Chickpeas
It’s wanderlust time, and this year it’s a doozy. Thanks to the seasonal convergence of cabin fever, post-holiday decompression, and (elephant in the room) pent-up travel cravings, the urge to flee to a far-flung destination is all-consuming. Dreams of leaving the careful confines of our homes and the comfort of our fleece jammies (which we…
How to Make the Best Buttery, Flaky, Berry-Studded Scones for Breakfast
One key to flaky, tender scones is the ingredients you use, but another is the temperature of those ingredients. Using chilled butter—and mixing everything together quickly, before it warms up—helps create those perfect flaky layers. Using frozen berries helps keep the dough’s temperature low. It also prevents the bright berry color from bleeding out of…
The Family Table: Spaghetti Clam Sauce, a Family Favorite From the Pantry
Submitted by Linda Johnson, Kalispell, Montana I grew up in the Bronx in New York in the 1950s, and oh, was it fun! It was such an eclectic neighborhood—every nationality was represented. The smells coming from windows and doorways and sometimes a street cart made you dash for home to eat! My dad was always…
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