These are jarring economic times, but that's OK. We Americans are an adaptable bunch.
We've tightened our belts during the downturn, but that's no reason to miss out on ...
1 (2½ pound) boneless beef sirloin tip or chuck roast
1 tablespoon prepared horseradish
1½ pounds yellow onions, trimmed and cut into Z\x inch slices
1 pound red pot...
1¼ pounds Yukon Gold potatoes, very thinly sliced
1 cup quartered and thinly sliced onion
1 cup shredded reduced-fat sharp cheddar cheese
½ teaspoon Italian herb sea...
When there’s a chill in the air, cozy up to the table with dishes that feed the soul as well as the stomach. This melt-in-your-mouth Slow Cooker Pot Roast with Onions is...
These days, it takes a lot more than a rousing game of spinning the dreidel or some gold foil covered chocolate coins to keep children interested in Hanukkah. Even more ...
You just can’t get enough cooking tips.
Here are fresh ideas from the book “101 Things I Learned in Culinary School,” by Louis Eguaras and Matthew Frederick.
Read it bef...
Butler High's Tuscany Turkey an award winner
One of the most popular menu items in Butler High School's cafeteria, the Tuscany Turkey Sub, has won a national recipe conte...
1 cup whole milk
½ cup white chocolate chips
½ teaspoon peppermint extract
In a small saucepan over medium, heat the milk until hot but not boiling. Whisk in the cho...
1 cup whole milk
1/3 cup Nutella
Pinch cinnamon
Pinch salt
In a small saucepan over medium, heat the milk until hot but not boiling. Whisk in the Nutella, cinnamon a...
