Recipes: chicken breasts stuffed with perfection
My family, especially my granddaughter, loves chicken. The trick is in getting her to believe that chicken served in any way other than a chicken nugget is still chicken, and can taste great, too!...
View ArticleHappy 85th birthday, Jiffy mix
Steve Pardo, The Detroit News 12:11 a.m. EDT April 30, 2015 Buy Photo Corn muffin mix is the company’s biggest seller. During the busy season, from Labor Day through January, the plant pumps out about...
View ArticleWhat's Cooking This Week? Basil & Tomato Meatballs Sliders + More
I love cooking for my fiancé and me, but most of the time, cooking for two proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the...
View ArticleRecipe for Granny's Grand, Old-Fashioned Turkey Stuffing
Laura Chandler loves to remember her grandmother, especially during the holidays. She remembers standing by her grandmother’s side and watching her make turkey stuffing. So, from her...
View ArticleLoving Leftovers
When budgets are tight, planning and utilising leftovers is an important way to stretch what you have. Before delving into the easy and economical recipes we've sourced from the Vibes Cuisine archives,...
View Article3 Tasty Recipes For Stuffed Peppers (Sunrise Senior Living LLC)
(Source: Sunrise Senior Living LLC) If you're looking for ways to fit more vegetables into your diet, why not include a delicious meal of stuffed peppers into your weekly menu? This dish is a favorite...
View ArticleRiverbend's Sam Kogos & Steve Daney Talk Great Creole Eats, Share Recipes for...
This Mardi Gras season, we turned to Riverbend Restaurant & Bar owner Sam Kogos and chef Steve Daney to talk Creole cooking and find recipes that stand out from the usual Mardi Gras fare. Kogos and...
View ArticleElegant Chicken Breasts Supreme
Chicken breasts are good in many ways and if you can find them on sale, you can save some money. Chicken breasts can be served baked or fried, with mushroom gravy poured over the top. Left over chicken...
View ArticleCurrying the Anglo flavour
The term “Anglo-Indian” originally referred to British colonials residing in India. Their stay in the country resulted in the emergence of a race born to British fathers and Indian mothers called...
View ArticleWhat's Cooking This Week? Greek Spinach Pie & More
I love cooking for my fiancé and me, but most of the time, cooking for two proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the...
View ArticleBoulder-based Rudi's offers gluten-free stuffing in time for the holidays
Rudi’s Gluten-Free Bakery® announced it has launched Gluten-Free Savory Herb Stuffing in time for the holidays. The new stuffing is made with Rudi’s Gluten-Free’s leading Multigrain and Original...
View ArticleHealthy vegetarian starters for parties
Planning vegetarian dishes can be a daunting task for some. Imagine planning a party with vegetarian starters; there is very little you can do with paneer as a starter. To clear this problem we dish...
View ArticleEnjoy turkey, fall foods after Thanksgiving
Holiday foods are delicious and full of fall flavors. I like to include ingredients like corn, butternut squash, pumpkin, pecans, persimmon, cranberry and apples. I like them not just because they are...
View ArticleReaders' favorites: Pork
Pork Chops with Bourbon Peach Sauce Makes 4 servings 4 (4-ounce) center-cut boneless pork chops, 1/4-inch thick ¾ teaspoon salt ¼ teaspoon black pepper Cooking spray 1 tablespoon minced shallots 1...
View ArticleHow to get your French sauce right
Chef Satbir Bakshi elaborates on the nature and texture of the five mother sauces and what makes them special... French cusine is storming the city and our panel of experts, Chef Satbir Bakshi from The...
View ArticleSimple recipes for new cooks
Sick and tired of eating out, so this week why not don the chef's hat and apron and get cooking. While cooking may definitely be a passion for many (men and women alike), the main constraint most often...
View ArticleLunch-time delights
There’s nothing better than delicious, home-cooked lunch on a busy day at work. It’s easy to keep packing the same sandwich, paratha and rice throughout weekdays. But at some point, you’ll realise you...
View ArticleHow to get your French sauce right
Chef Satbir Bakshi elaborates on the nature and texture of the five mother sauces and what makes them special... French cusine is storming the city and our panel of experts, Chef Satbir Bakshi from The...
View ArticleThe Judges' Favourite Tastes
IT'S hard to imagine how the Jamaica Observer Table Talk Food Awards judges have managed to keep up with the rate at which we've been eating since our official meetings this year began in April. The...
View ArticleHave fun with phyllo - recipes
TIPS FOR HANDLING PHYLLO PASTRY Thaw frozen pastry overnight in the fridge in its packaging. Fresh phyllo will last for two weeks in the fridge. Prepare all ingredients for your recipe before opening...
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