Years from now, when you're reliving memories from holidays past, what will come to mind? Hopefully, scenes of the family gathered around the table, a crowded kitchen filled with delicious smells,
There’s nothing better than a well-made sandwich, loaded up with all the good stuff. The perfect condiment, maybe a slice or two of cheese, and m
It happens every year. Back-to-School season sneaks up and brings with it lots of time-consuming activities, like forms for filling, clothes for buying, and sports practices for shuttling to
Here at North Country Smokehouse, we’re practical people. We know there’s no need to fix what isn’t broken: That’s why we
We’re foodies from way back. Our love for fresh ingredients and local flavor keeps us close to the region's best restaurants, resorts and cafes who use our products in their kitchens. Sometimes, t
It's that special time of year when families gather around the table to reflect on moments past and create new and lasting memories to take into the year ahead.
We've compiled our f
Published by Michael Symon, Food Network’s “Melting Pot”
Heat the stock to a simmer and then whisk in the cornmeal.
Whisk butter, salt, and pepper into the cornmeal mixture. Set aside to cool. When cool enough to touch, roll into balls about the size of a golf ball.
Poke a hole in the middle and fill with 1/4 teaspoon each of the ri
Serves 18 quiche cups
Quiche cooks up light and fluffy
Cider made from fresh apples creates a full-bodied glaze for these tender chops. Serves 4. 4 (1-inch-thick) bone-in smoked pork chops 1 tablespoon vegetable oil 1 tablespoon unsalted butter 1 large onion, halved lengthwise, then thinly sliced crosswise 1 teaspoon sugar 1/4 teaspoon salt 2 cups unfiltered apple cider 2 tablespoons cider vinegar 1. Put oven rack in middle position and preheat oven to 350°F. 2. Pat chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches on one side only, 3 to 4 minutes per batch. Transfer chops, browned sides up, to a large shallow baking pan, reserving skillet. Bake chops until heated through, about 20 minutes. 3. While chops bake, melt butter in skillet over moderate heat until foam subsides, then cook onion with sugar and salt, scraping up brown bits and stirring occasionally with a wooden spoon, until onion is softened, 8 to 10 minutes. 4. Add cider and vinegar and boil mixture,