Today is January 2, 2026 / /
Today is January 2, 2026 / /
Ingredients 1/2x 1x 2x Original recipe (1X) yields 4 servings 2 cups cubed, cooked chicken 3 stalks celery, diced 2 green onions, chopped ½ cup ranch dressing ¼ cup hot buffalo wing sauce (such as Frank’s® REDHOT Buffalo Wing Sauce), or to taste salt and freshly ground black pepper to taste Directions Combine chicken, celery, green onions, ranch dressing, Buffalo wing sauce, salt, and Continue Reading »
The history of Blood Oranges Today’s Object Do you ever wonder who first thought of Blood Oranges? Blood oranges are native to Sicily and have been a staple in Sicilian agriculture since at least the 9th century. Sicily was once part of the Roman Empire, but blood oranges didn’t emerge until the region came under Continue Reading »
The history of Canned Cranberry Sauce Today’s Object Do you ever wonder who first thought of Canned Cranberry Sauce? Canned or jellied cranberry sauce is a unique condiment that’s popular at many Thanksgiving tables. But how did it come to be? Cranberry sauce made with whole berries dates back to when Indigenous people gathered berries Continue Reading »
Spaghetti alla Nerano Ingredients 1/2x 1x 2x Original recipe (1X) yields 2 servings 1 quart sunflower oil, or as needed 6 medium green zucchini 4 ounces spaghetti 2 tablespoons olive oil 1 pinch salt 2 basil leaves, torn into small pieces 2 tablespoons unsalted butter 5 tablespoons grated Pecorino Romano cheese 3 tablespoons grated Parmigiano-Reggiano cheese Directions Place sunflower oil in a deep fryer and heat to 350 degrees Continue Reading »
Follow us on our social channels! The history of Godiva Chocolate Today’s Object Do you ever wonder who first thought of Godiva Chocolate? In 1926, Pierre Draps Sr. began creating fine chocolates in a small workshop in Brussels. He named his business after Lady Godiva and slowly built a reputation as a luxury chocolatier. In Continue Reading »
Cold Chili Orange Noodles INGREDIENTS FOR THE CHILI-ORANGE SAUCE 1cup chili oil 1cup black soy sauce 1cup cider vinegar 2⁄3cup granulated sugar 2tablespoons kosher salt (or to taste) 3oranges, zest of, finely chopped (use the oranges for some thing else) FOR THE NOODLES 12ounces thin egg noodles 1tablespoon sesame oil 4tablespoons bean sprouts 3tablespoons carrots, finely shredded 2tablespoons scallions, thinly sliced 2tablespoons cilantro, fresh, Continue Reading »
Winter Pumpkin Soup Pumpkin Soup 2 Large onions/diced 4 Tb olive oil 2 tsp dried thyme 2 tsp dried basil 1 tsp nutmeg 1 tsp cinnamon 1 Tb sugar 1 Tb salt 2 tsp ground pepper 3 Large carrots cut into chunks 1/2 bunch parsley, chopped 3 Large potatoes, peeled and cut into chunks 6 Continue Reading »
GRILL CHART FOR POULTRY FROM ALLRECIPES.COM Chicken and Poultry Cut Method Heat Time Internal Temp. (minimum) Whole Broiler or Fryer —- —- —- —- 3 to 4 pounds Indirect Medium 60 to 75 min. 165 F (75 C) Whole Roasting Hen —- —- —- —- 5 to 7 pounds Indirect Medium 18 to 25 min./pound Continue Reading »
The Difference Between Salted and Unsalted Butter The only real difference between salted and unsalted butter is literally the salt: All butter is made from milkfat in cream and contains at least 80 percent milkfat, 18 percent water, and 2 percent solids (mainly protein and salt), explains Jen Giambroni, a dairy expert with Real California Milk. Continue Reading »
Ingredients 3 medium zucchini, shredded (about 4-1/2 cups) 1 teaspoon salt, divided 2 eggs, beaten 1 small onion, grated 1/4 cup matzo meal or dry bread crumbs 1/8 teaspoon pepper Oil for frying Sour cream, optional Directions In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes. Squeeze zucchini dry. Continue Reading »
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