As far as the food part of celebrating the Easter holiday goes, I would have to say that the usual content of Easter baskets is right up there near the top of popular choices.
Food reflections and recipes from local columnist Cathie Campbell.
I must admit that my preferred method of cooking a corned beef brisket or round is to simmer it for hours, but I do enjoy learning new things, just in case I might be missing out on something good.
St. Patrick’s Day will soon be here. There isn’t much room for bringing anything new to the eating scene, since most people look forward to the same favorite and traditional meal year after year.
Well, I promised something healthy, and one of the first ideas that came to mind was to feature recipes that call for barley, because I have been craving it lately, especially in soup.
Feb. 19 is National Chocolate Mint Day. I think that’s worth celebrating, even if you are somewhat tired of sweets because of Valentine’s Day. People give and eat a lot of candy on that day.
Pudding has a special, comfort-food appeal for many of us. We can make our own pudding from scratch or we can make it from a cook-and-serve or instant mix. We can even buy it already made.
I will admit I am not a big fan of peanut butter, but there are times when I eat it and enjoy it (just not very often).