Our best baked hams would be welcome at Easter or Christmas, sure. But, since ham freezes exceptionally well, they’re ideal for any gathering, big or small.
The simplest of beef bourguignon recipes, cooked in the authentic French home-cooking style, with one pot and minimal ingredients. Hearty, tender and flavorful.
It's a pasta dish for the "easy cleanup" crowd, the garlic girlies, and everyone in between — and though it's been around for decades, now is the moment to...
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Comfort food at its best, these classic beef rissoles in onion gravy have been making an appearance on Australian dinner tables for decades! - they've even shown up on the cult classic movie The Castle. A great budget weeknight dinner, these rissoles will be loved by the whole family.
Venchi 1878 Milk Chocolate Chocoviar Pistachio Soft Bar (200g). Receive complimentary UK delivery on orders over £100 and free returns.
This is called Japanese Jiggly Cheesecake because it actually jiggles like crazy when it comes out the oven. Its like a cross between an angel food cake and a pound cake, with a lightly sweet cheesecake flavour. In Japan, this is more widely known as a soufflé cheesecake, and has been around for decades.
This is a dinner-party stalwart from a couple of decades back, and I like it no less than I did when I first tasted it, made by my sister Thomasina, about twenty years ago. But I have added something: I make a thin meringue base instead of crumbling biscuits into the tin. This is not hard, not even remotely, and you don't have to worry about anything since you don't want airy puffy meringue, but rather a contrastingly crackling base, with just a hint of chewy marshmallow. For US cup measures, use the toggle at the top of the ingredients list.
This Chinese cured pork belly recipe is truly a family treasure––Bill's mother and grandmother have been making it for decades. It's surprisingly simple to make this cured pork belly "la rou" or “lap yuk” (in Cantonese) at home!
This is from my mother's Betty Crocker Recipe Card Library from the 70's. I've been enjoying it for 3 decades! It's so delicious, and not as hard as the recipe is lengthy. It makes even a novice cook look pretty darn impressive!
The simplest of beef bourguignon recipes, cooked in the authentic French home-cooking style, with one pot and minimal ingredients. Hearty, tender and flavorful.
It’s been several years already since I discovered Alba Restaurante Español in Deal Grocer. I always see their Spanish Buffet Lunch and Dinner promo but I was hesitant to purchase a voucher because I’m not sure kung sulit ba sa kakainin ko. Their buffet spread has only few choices and I’m not fond of paella, callos, or tapas. But after trying their food last December, I blamed myself for not buying the voucher. Sinayang ko yung chance, ngayon pa na may community quarantine and I’m not sure kung kailan maibabalik ang buffet nila. Huhuhu Just this month, we visited their restaurant during weekends and no buffet offering. Would you believe that Alba Restaurante Español has been around since 1952? Wow, almost seven decades na but they only have few branches, you can find their restaurant in Bel-Air Makati, Tomas Morato, Estancia Mall, Prism Plaza, and Westgate Center. This restaurant was founded by Señor Anastacio de Alba who came from Avila, Spain. New Year’s Eve Celebration Last December, we were planning for our New Year’s potluck and I told my husband na bumili na lang kami. Ayaw ko na magluto, napagod na ko nung Christmas. Hehehe! He wanted lechon and I suggested Alba’s Cochinillo so he called the restaurant but at that time, they are not accepting orders pa. They are not sure and will inform us if they will accept orders. Fortunately, they called and we paid for our reservation. My husband picked up the cochinillo at the restaurant, we did not ask kung may delivery. Read: Holiday 2020 It was our first time buying cochinillo so maliit pala talaga siya. I remember, marami naawa when I posted this on my social media. Life is short for the suckling pig because it is being roasted between the ages of two and six weeks. After I’ve learned this, napaisip ako, next time I will just buy per kilo ng lechon or lechon belly. But the taste of cochinillo is really good, it is crispy, tender, and flavorful. One whole is PHP6000 and it is good for 12 people. I went with my husband when we paid for the reservation and while at the restaurant, I saw the different cold cuts and cheese. Wow, this is perfect for our New Year’s Eve because I don’t want to cook, so I bought a few packs for our DIY Charcuterie. I purchased Salchichon, Pamplona, Jamon Serrano, Tocino, Chorizo de Bilbao and Los Molinos Tempranillo (Wine). My charcuterie was a hit so now we know where to buy our cold cuts. Chorizo de Bilbao PHP125 per 100 grams Pamplona P160 per 100 grams Salchichon P160 per 100 grams Butifarra PHP110 per 100 grams Jamon Serrano PHP330 per 100 grams Tocino PHP130 per 100 grams My son and I like the Chorizo de Bilbao, I sliced and sauteed this in olive oil. Sometimes, I add this to Chicken Afritada. We liked the Salchichon and Pamplona too, meron na kami instant yummy sandwich, I just need bread, meat, and mozzarella cheese then toast it in the oven toaster. The Jamon Serrano and Tocino are too salty for our taste but we still eat this kasi sayang but I have no plans to repurchase. During our last visit to Alba, I bought a few packs of cold cuts, and this time I added Butifarra, I will just update this post once we tried it. Valentine’s Date at Alba 2022 We’ve been planning for our wedding anniversary getaway or food trip but I guess it is still impossible for now. The day before Valentine’s day we went to Landers for grocery, this was the third time that I went to the grocery since the community quarantine started. Then after our grocery, my husband and I went to Alba for lunch, instant date na rin for our anniversary. We don’t have any reservations but we’re glad that they were able to accommodate us. We’ve seen other tables with “Reserved” signs so mukhang marami na kumakain sa labas. You need to scan the QR code and answer the health declaration form, I was having a hard time doing this because the form is not appearing on my phone after I scanned it. Good thing that my husband has two phones so I used his other phone para makapagscan ako ng QR code. Upon seated, they gave us the menu, it was so thick that we just scanned it and order the house specialty Paella Valenciana PHP580 and Lengua Sevillana PHP500, the meal is good for 2-3 persons and the cooking time is 30 minutes. While waiting, they served complimentary bread. I really appreciate this kind of gesture because we have something to eat while waiting for our meal. They served our meal on time and we were so delighted with our order like I’ve said before I’m not fond of paella but after tasting the Paella Valenciana of Alba, nagbago na pananaw ko sa buhay. Hehehe! I like their paella, it is already a complete meal. I’m planning to buy this again kapag may occasions. I love Lengua and their lengua sevillana did not disappoint me, in fact, favorite ko na agad. We tried to finish our food pero hindi kaya so may take-out pa kami sa anak ko. Nagustuhan din niya yung paella and lengua, sorry na lang siya hindi niya natikman yung Tarta de Queso PHP160. Parang nagsisi pa kami na isa lang order namin dessert, bitin sa amin ni hubby kasi nagshare lang kami. Hehehe I’m not sure if they are selling whole cake, I’ll check na lang when we dine in again. Lengua Sevillana - Stewed ox-tongue with mushroom & olives in rich sherry brown sauce Paella Valenciana - Valenciana rice dish with chicken, pork, seafood & vegetables Tarta de Queso Alba’s- classic cheesecake Read: Las Flores BGC Sunday Lunch at Alba 2022 Ever since I discovered Alba, it became my go-to restaurant if ever we are in the Alabang area because I like the food and service. So last December, after our grocery trip, off we went to Alba, and luckily, there is still an available table for us kasi nakareserved na talaga yung mga tables. It was our first time upstairs and medyo masikip pero okay siya kung irereserve mo lahat ng tables for intimate gathering. Without checking the menu, I already knew what to order kasi nga favorite namin yung Lengua Sevillana and I am a creature of habit kaya lagi same order ko. Hehehe! So for our family of three, we ordered Lengua Sevillana PHP650, Plain Rice PHP60, and Solomillo a la Pobre PHP700 + Service Charge. Solomillo a la Pobre - Classic grilled beef tenderloin with olive oil garlic sauce. The Lengua Sevillana is good for sharing but the Solomillo a la Pobre is good for one person lang pero hinati namin sa tatlo so we can all try the steak. hehehe! After trying this one, may bago na ko favorite. Hehehe! At least, nadagdagan na yung options ko. We’re supposed to order Tarta de Queso Alba’s para matikman ng anak ko kaso busog na kami.
Decades before "The Dinner Party," Vanessa Bell and Duncan Grant honored female achievement in "The Famous Women Dinner Service" ceramic set.
Thursday at 8 p.m. (8:30 NT) on CBC. From the 1940s to the 1990s, a Canadian family of five goes on a time-travelling journey of a lifetime, as they take on iconic trends in food, design and domestic gadgetry in each decade.
Newfoundland Fish Cakes. These traditional Newfoundland fish cakes have been made for countless generations using the most basic of ingredients like potatoes, salt fish and onions.
Carob looks remarkably like cocoa and has been touted as a substitute for chocolate, but they're not at all the same thing.
Artist Elrod said she focuses on gelatin because it’s "the perfect combination of whimsy and nostalgia."
It's a pasta dish for the "easy cleanup" crowd, the garlic girlies, and everyone in between — and though it's been around for decades, now is the moment to...
Schnelle Nudelgerichte sind die perfekte Last Minute Idee. Sie werden in 30 Minuten fertig und schmecken der ganzen Familie.
Don’t tell Great Grandma Turano, whose namesake meatballs have been the default in our house for decades, but we’ve been silently betraying her for the last year and half. It all started when I read about Anna Francese Gass and hergrandmother’s meatballs, featured in Gass’s 2019 cookbook Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women. The recipe has roots in Calabria, and calls for... Read more »
In 1951, members of the scientific Explorers Club thought they had dined on prehistoric meat dug out of the Alaskan tundra. The meal became legend. Now two Yale students have unraveled the deception.
The La Scala Chopped Salad is an Italian-inspired salad invented by the owner of the La Scala restaurant in Beverly Hills. This delicious salad, loaded with salami, chickpeas, cheese, and a mustard-based dressing, went viral on social media thanks to some celebrity influence. Serve it as the perfect lunch, light dinner, or starter for an Italian meal.
The Physiology of Taste by Jean Anthelme Brillat-Savarin is a must-read for anyone who loves the art of great food. Besides being famous for his lavish food parties and dinners, Brillat-Savarin was a French lawyer and politician during the French Revolution. He narrowly escaped France during the Reign of Terror, and then proceeded to travel around Europe and America before returning to his home and spending the rest of his days as a court judge. However, today he is best known for his landmark work, "The Physiology of Taste". Written over the course of several decades and published two months before the author's death, the book is considered by many to be one of the best epicurean works of all time. In this book, Brillat-Savarin creates a unique discourse on the art of food by pairing it with classic philosophies about timeless topics such as life and death. The author studies the culture of food by examining specific recipes and then explaining their traditional significance. The work goes beyond discourse by combining the art of cooking food with the art of eating food and creating delicious food and wine pairings. Brillat-Savarin is also hailed by critics for his opportune wit, demonstrated by his creation of famous phrases such as "Tell me what you eat, and I will tell you what you are". This edition is printed on premium acid-free paper and follows the translation of Fayette Robinson. | Author: Jean Anthelme Brillat-Savarin | Publisher: Digireads.Com Publishing | Publication Date: Aug 22, 2019 | Number of Pages: 174 pages | Language: English | Binding: Paperback | ISBN-10: 1420963031 | ISBN-13: 9781420963038
This Chinese cured pork belly recipe is truly a family treasure––Bill's mother and grandmother have been making it for decades. It's surprisingly simple to make this cured pork belly "la rou" or “lap yuk” (in Cantonese) at home!
Steamed egg that has the texture of silken tofu. Deliciously smooth and soft.
Curried sausages have been an Aussie family favourite for decades, but have you ever tried them with a Japanese twist?
This week we’re talking about recipes that define a decade, starting with the 1960s. Made more popular in the last few years from Mad Men, the recipes of the 60s are defined by strange chicken dishes, the continued domination of Jell-O and other fluff desserts, cocktail party appetizers like onion dip (seen above), and of course anything Julia Child. Some of these recipes remain relevant in recent decades, but they will always have a strong history in the 60s.
Big Daddy's are a big puffy crepe or pancake (similar to a German oven pancake). They are a delicious, easy breakfast or dinner. Great for serving a crowd
It wasn’t until my first visit to the States, in my early 20s, that I first ate meatloaf. It took me many years to get over it. But a couple of decades or so later, I ate this meatloaf, cooked for me by agent and friend, the late, great Ed Victor according to his mother’s recipe, and it was love. I knew I had to have the recipe. And although I did get my hands on it and, indeed, it appeared in my 2010 book, Kitchen, it is only now that it has found its way to nigella.com. It is a bit of a process to make, I don’t deny, but it is so worth it. Make it on a day when you’re not racing against the clock, and you can potter about in the kitchen, actually enjoying every step. It’s not as if it’s difficult to make, but it is time-consuming. And while this makes a large meatloaf which can happily feed 8-10, I make it even when there are just the three of us at home to eat it, as leftover meatloaf — cold, not reheated — makes for some of the best sandwiches in the world. In an ideal world, it should come with mash for its first time out, and you may well consider gravy essential. I don’t, and am perfectly content just to have the juices that drip from the meatloaf as it cooks; use a high-sided baking tin and you will end up with more of these gorgeous pan drippings. These may be too fatty for some tastes, so feel free to remove some of the fat from the pan, and then heat what remains with a splosh of red vermouth and some beef stock. If you want a thicker gravy, just stir a little flour into the pan juices before adding any liquid. For US cup measures, use the toggle at the top of the ingredients list.
Southern-style biscuits have come a long way since they were first developed from hardtack, a mixture of flour and water. But that’s not to say the humble Southern biscuit got overly complex — lard, baking powder and a whole heap of love helped bring them to life. Needless to say, their tradition — and the traditions that inspired them — run deep.
Haitian Tasso steak bites, a classic Haitian meal, has been satisfying appetites for decades. The savory and spicy tastes of this dish are well-known for
Travel through the iconic eras of Motown's history in Camden, London. Enjoy live performances and a three-course meal!
On her latest album, Deeper Well, Kacey Musgraves dives emotionally further into the depths of the human condition.
Beef Stroganoff made with your favorite marinades and sauces from Allegro Marinade
Discover the secrets to making a perfect bowl of tom yum goong soup and how you can use this recipe for your own experimentation.
Meaning 'hunter's chicken', this classic dish made its way from the chateaux of France to the bungalows of 1970s Australia.
Barley soup may seem like a working class dish, but this cream of barley soup was served in 1st Class on the ill fated voyage of Titanic.
Two historians are trying to track down pavlova's origins once and for all.
