For years, one newser (a FoodNewsie reader that is) had remembered fondly a Rama Chicken from a long shuttered eatery. So often did this diner feast on the dish that the owners, notoriously tight with the sauce, began serving extra by the bowl when she came to eat! When a...
rewritten 3.30.16 This is really straightforward and delightful and even tastes better the next day making it a perfect make-ahead dessert. Since it needs time to cool and set, you have to plan this one out anyway so why not have some old time fun with the scheming? There are...
Whether an oven, a smoker, or a grill, if you can manage 200-degrees for two hours, you can make bacon. Putting it that way isn’t so intimidating, is it? Making bacon is mostly waiting which is probably why we let companies do it for us. Before finishing up this 2.5...
Here’s a picture of that lamb roast we keep writing about. When the roast became parts of a Cottage Pie, these vegetables joined it. Quartered lengthwise, these three veggies came out tasting their best and made an incredible presentation and impression. Parsnips came in a bag by the pound and...
Future home of the Return of the Word of the Week. Still links to the About Us page for now but the Word of the Week was an old favorite; we're interested in jamming it in again. Be well!
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