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Recipes and Stories

14 October 2016: Baked Ham Steak with Pineapple and Sweet Potatoes

Baked Ham Steak with Pineapple and Sweet Potatoes

When canned pineapple was first introduced more than a century ago, cooks in places where the fruit had always been an imported and therefore rare and expensive luxury probably went a bit overboard with it. Not only had it suddenly become affordable, it was trimmed of its spike-leaved top knot, its prickly skin and tough core were removed, and it had been neatly cut into conveniently attractive rings.

Not surprisingly, during the early part of the twentieth century, those canned pineapple rings began turning up in all kinds of “fancy” dishes Read More 

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6 October 2016: Fall Omelet

A classic French-style omelet with mushrooms

In all of cooking, the one thing that never ceases to fascinate, amaze, and comfort me is the little bit of culinary alchemy that makes an omelet. Using a hot, well-seasoned pan and a very simple technique that even a child can master, anyone with any coordination at all can turn a couple of eggs, a lump of butter, and a little salt and pepper into pure gold. Read More 

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