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Hugh Fearnley-Whittingstall’s Veg-centric 5 Essentials for Home Cooks — Expert Essentials

Hugh Fearnley-Whittingstall's Veg-centric Essentials for Home Cooks

If you’re one of our UK readers, then Hugh Fearnley-Whittingstall will likely need no introduction.  And to a certain extent, American readers may be familiar with many of his cookbooks published here from 10 Speed Press (River Cottage Meat, River Cottage Fish and River Cottage Veg have been reviewed by The Kitchn.)  It is my hope that many more Americans discover this passionate cook, writer, and activist and become inspired, as I have, to cook with fresh ingredients sourced as locally as possible.  

For just a hint of the enthusiastic and delicious ideas that come from this very creative and exuberant cook, read on for Hugh’s 5 essential things for the home cook.

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The Dawn of the Age of Camping

Though you might not think it, camping as a recreational activity had to be invented. We campers in the New World, especially in the States and Canada, tend to assume that modern camping is sort of a cultural hand-me-down, a continuation of the traditions of the Indians, the pioneers and the cowboys on the trail. It’s something we do because people here have pretty much always done it. …

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Buffalo Chicken Burgers

Buffalo Chicken Burgers

With the warmer weather here I have been thinking about grilling more and burgers definitely come to mind! When I went over all of my burger recipes I noticed a glaring omission; where were the buffalo chicken burgers? I am a huge fan of all things buffalo chicken and it is always a treat to grill up some buffalo chicken burgers in the summer. I like to start my buffalo chicken burgers off by grinding some boneless and skinless chicken in the food processor to which I add some buffalo chicken flavours including carrots, celery, onions and blue cheese in addition to the buffalo hot sauce. In general I like to avoid fillers like egg and breadcrumbs in burgers which means that the patties are a little more delicate but as long as you flip them gently they still hold together quite well. Once the patties are assembled all that is left is to grill them until cooked and slightly charred before serving them up in a bun with your favourite condiments. For buffalo chicken burgers I like to keep the condiments simple and my faourite topping is a blue cheese slaw whether it be a cabbage slaw or as in this case a broccoli slaw. These tasty buffalo chicken burgers are all set to impress at your barbecues this summer!

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Hold the Syrup: 12 Savory Breakfasts

Sweet Potato Frittata from Big Girls, Small Kitchen

Monday’s post about a sweet brunch main dish and the uncharacteristic fact that I served such a dish to friends reminded me that if you, like me, tend to order the fried eggs over the raspberry-almond pancakes when you head out to brunch, you might need to be reminded of some other options.

Brunch has always been one of my favorite meals to host. People are easy to please at brunch, and no one expects anything fancy. Plus, there’s an end time, and friends either bounce, heading off to the rest of their Sunday activities, or you wind up doing …

    

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