This months theme is tasty, inexpensive and wholesome meals for college students in need of sustenance.
Notwithstanding living in the United States for upwards of 6 years, I continue to familiarize myself with the different cuts of meat while matching them with their English counterparts.
Last week we brought you a classic Onion Velouté as a simple start to dining for the holiday season. Since the turkey alone takes up almost the entire oven, with perhaps a little space left over for a sweet potato bake, we’re making the most of our slow cooker for the all important dressing / stuffing this week. Continue reading
“Can one imagine Mediterranean food without tomatoes?” Jane Grigson asks in her
Vegetable book, 1978. Add to that chilis and I declare two of the most used ingredients in my kitchen. Continue reading