...Irish spirit of the occasion. Served alongside steaming cabbage, carrots, and creamy new potatoes or boxty, each bite of succulent corned beef evokes the rich culinary heritage of Ireland. INGREDIENTS:...Read More

...in New Recipes for the Cuisinart by James Beard and Carl Jerome — a wonderful little book under 100 pages with great recipes.” What’s the difference between aioli and mayonnaise?...Read More

This chowder is based on a recipe from a well-known restaurant in Salt Lake City that is now closed. While not a traditional, long-simmered New England clam chowder, this rendition...Read More

...in a small cookbook that came with the first food processor I purchased — it was called New Recipes for the Cuisinart, written by James Beard and Carl Jerome. James...Read More

...a little water to the pan to braise the greens; when they’re just tender, toss in the spinach. YIELD: Serves 4 SOURCE: Fields of Greens: New Vegetarian Recipes From The...Read More

...is hot. Process in a hot water bath for 10 minutes; check for seals. YIELD: Makes 4-5 medium jars SOURCE: This recipe is from The Forest Cantina in New Zealand....Read More

For those new to cooking with quince, this recipe is an excellent starting point. Candied quince is very easy to make, is delicious any way you serve it, and keeps...Read More

...or preserve it in the syrup for other applications. Selecting and Storing Quince When choosing quince, opt for fruits with a vibrant yellow hue, free from bruises or green patches....Read More

...until spinach wilts. Remove the lid and scatter the nuts over the spinach. Mix in with tongs and transfer to a serving dish. YIELD: Serves 2-4 CHEF NOTES: Feel free...Read More

...turn of the century. Larry enjoys baking in his free time using recipes from his old cookbooks. INGREDIENTS: 1/2 cup butter 1 cup brown sugar 1 can sliced pineapple rings...Read More