Traditionally, parchment paper has been used predominantly for baking. It’s something that you probably didn’t have in your pantry all the time, unless you were baking on the regular. Once in a great while, I would come across a recipe that actually required the use of parchment paper. Nowadays, it is more popular than ever… Read more »
Posts By: Chef Angela
Recipe of the Month: Winner, winner chili dinner: three unique chili recipes!
Here in South Jersey the fall weather is finally starting to kick into gear; chunky sweaters and boots will soon be the attire of norm, and of course, football is in full effect! No better time to start whipping out some of my comforting dishes, like soups, stews and chili!! To be honest, growing up… Read more »
All 3 desserts…AWESOME!!
Ok, I just tried all 3 desserts (apple crumb bar, roasted strawberry banana bread, and S’mores chickpea chocolate chip cookie dough dip…AWESOME!! Early favorite is the Apple crumb bars but the banana bread and the s’mores are definitely close 2nd! Jeff G. Robinsville, NJ
Oh my – eat the whole veggie!
How many of you throw away parts of vegetables simply because you don’t know what to do with it, or you think it shouldn’t be eaten? Guilty. As. Charged. Well, have no fear, because I have come across some great info from my fav chef, Rachael Ray ( https://www.rachaelraymag.com/), on how to use those parts that… Read more »
The Mustard Movement
As Paleo, Whole 30, and other clean-eating diets becoming increasingly popular, I find myself using mustard in my cooking more and more frequently. Why, you might ask? Well, unlike other condiments (yeah, I’m talking about you, store-bought barbecue sauce and ketchup), mustard is not full of sugar, high fructose corn syrup and other processed or… Read more »