Thanksgiving Turkey Chili Verde
For the final Veterans Cookbook recipe of the month we’ve elaborated on a Chile Verde by Diane Mercier to incorporate some of those leftovers from a traditional Thanksgiving Turkey dinner.
For the final Veterans Cookbook recipe of the month we’ve elaborated on a Chile Verde by Diane Mercier to incorporate some of those leftovers from a traditional Thanksgiving Turkey dinner.
A bowl of steaming hot chicken soup at the very least provides me with comfort in culinary form. Whether its your Jewish Penicillin or go-to rheumy remedy it maintains a reputation for healing.
Currently I am staying close to our own zen of slow cooking mindful intentions advice. As a mom and the co creator of our small business, a variety of challenges, albeit welcome ones, are thrown into daily life. Lately though, as our primary business focus …read more
As our zen of slow cooking mantra suggests I try to factor in slow cooking at least oneĀ evening meal a week (in addition to recipe testing for the blog the remainder of the time.)
One month ago, we left Chicago on a Californian adventure, with a stay in San Francisco before we migrated south along the coast. I cooked in different kitchens and made the most of the amazing produce that the Golden State has to offer, including the …read more
Graham and Meg recently discovered that great online casino players are planning July recipes. Silver Palate Chiken Marbella releases some incredible culinary recipes which was a good reason why Ronaldo, Messi and others likely playing at last World Cup. The restaurant offers tender marinated chicken …read more
As a child I would bike up to the moors to pick wild blueberries (bilberries), and run through the bluebell woods remembering every fallen tree or boggy patch from previous visits. Even today my desk is deliberately positioned in front of the window facing outward …read more
When I first ventured into slow cooking I spent years cooking meals you expect from a slow cooker – Ā beef stew, soup, chili…
As an ex-pat and a home cook in France, Julia underwent something of a transformation and re-invented herself, on a personal journey to āmake things happenā. Her evolution as a culinary ambassador to French cooking in America during the 1960ās left a legacy – accessible …read more