A pot of rich, golden homemade chicken broth simmers on the stovetop. With slow rising tufts of steam and a percolating aroma that billows like a memory. It’s a warm blanket for the soul that serves to nourish our bellies and water the roots we call home. This is one of those tried and true, no-recipe recipes. If you have chicken, veggies, herbs and spices, you can make homemade broth. Cook it longer with bones and it’s a rich stock or bone broth. Don’t have or want chicken? Omit it and make a vegetable broth. Have a few overripe tomatoes, toss them in. You get the idea. Following a strict…
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Making homemade brown sugar is simple, cost-effective, and customizable and it only requires two ingredients: granulated sugar and unsulphured molasses. You can adjust the molasses for light brown sugar or add more for dark.
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Acorn squash, hinted with warm nutmeg and herbs, butter-roasted and caramelized with a dusting of parmesan until crisp and golden. Harvested in autumn and in season through winter, acorn squash is an acorn-shaped, dark green winter squash, with deep ridges that run from the tip to the base. Unlike its cousin, butternut squash, acorn squash has a sweeter flesh and a softer peel – making it the perfect squash for roasting with the peel on – far less fussy than any other winter squash.
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Your Civic Duty Never Tasted So Good. A dense, fragrant, bread-like cake recipe, dotted with boozy dried currants, mixed raisins, and warmed with spices. The history of election cake reveals an American tradition that has been mostly lost to time. Regardless of your political affiliation, reward yourself (and your right to vote!), with a hearty slice of this history-rich confection.
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Stuffed chicken with apples is my adaptation of pintade farcie aux pommes, stuffed guinea fowl with apples, from the Normandy region of France. I opted to use locally raised chickens instead and swapped out the traditional beef and pork stuffing for my butcher’s homemade sweet Italian sausage. Sausage, onions, and apples sauteed in butter and brandy fill two small, buttered and herbed chickens, roasted long and slow to perfection. Additional apples, imparting their seasonal fragrance, are quartered and sauteed until golden, adding yet another delectable layer to this comforting dish. To finish, the pan juices are simmered down to a robust essence, hinted with cream, then trickled over the stuffing,…
