Creating a frightful feast for feeding the goblins
All across the country tonight people will be dressing up, going out and getting down in bars or at parties. There is no reason that the destination can’t be your house. Getting together a party full of frivolity doesn’t have to involve weeks of planning. Using the following menu, a great Halloween hoedown is simple. The trick to entertaining is having all of the food as pre-made as possible so the host isn’t stuck in the kitchen while the guests are in the other room. Having hors d’oeuvres and entrees made the night before or ready to cook the night of the party will greatly reduce the time the cook/host has to spend in the kitchen. Even if this means simply purchasing pre-made dips and pre-cut vegetable/fruit trays and spending a little more money, time is money, as the saying goes. For a Halloween bash at a different location, such as the office, having foods that are cooked in a container that can be easily picked up and taken away is helpful.
» Full StoryOne skillet meal that is great for first time meal makers
Venturing out on your own is never an easy task. When money is tight and your stomach is empty, the easy of eating out is a trap that can ensnare even the most enlightened of eater.
» Full StoryA recipe appreciated by the ‘mustardarius’ and bee alike
It’s called a rut. A recent Johnsonville braut commercial called it flavor amnesia. Whatever you call it, eating the same boring foods, every night, over and over will cause it.
Sometimes a failure isn’t always as bad as it seems
One of the earliest lessons I have learned when cooking for myself is that failure is going to happen. Luckily, I haven’t failed when I’m cooking for a large group of friends or co-workers.
Make your dinner more personal with packet cooking
A first culinary crusade: Taking baked ziti for a spin
“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as necessary,” said French philosopher Voltaire.
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