Archaeology We are starting the four-year cycle for both history and science this year. The four-year cycle method of teaching history and...
The rush to create television was started by a rumor. In 1880 Alexander Graham Bell, the famed inventor of the telephone, sealed documents related to his latest invention and gave them to the...
Bird ringers, aided by the British Trust for Ornithology, are this month recording hirundines and other migratory birds at a private reserve in East Sussex
The First World War poet, Wilfred Owen, wrote "Dulce et decorum est pro patria mori", or "How sweet and fitting it is to die for one's country", while he was recovering from shell-shock at Craiglockhart Hospital in Edinburgh. The poem's vivid imagery evokes the brutal realities of conflict and its impact on ordinary soldiers.
Chef Brooke Siem shares recipes for sweets from some of the most seasoned hands around the world.
Teaching middle school is undoubtedly challenging, but it is also immensely rewarding. It takes time to find your stride, but with patience, a good sense of humor, and a solid strategy for building respect and rapport, you can not only survive but thrive in the middle school classroom.
The architect of the Final Solution to exterminate the Jews met Marga Boden, a nurse seven years his senior, on a train to Munich. The sexually inexperienced and sickly Himmler was smitten.
'Can one desire too much of a good thing?' asks Rosalind in William Shakespeare's play As You Like It. Cloying suggests that you can because it implies a repugnant excess of something that might be
Traveling to Bosnia was a cultural eye-opener for us especially when it came to the Bosnian food. The culinary contents are some of the simplest ones.
Brenda Gantt, a name renowned in the world of cooking, has become synonymous with delicious and comfort-filled Southern cuisine.
1. There is a Japanese sweet snack called “English toast”, which is neither English nor toast. It consists of two slices of white bread, covered with a layer of margarine, sprinkled with sugar and put together.
.css-1sgivba{display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;-webkit-align-items:center;-webkit-box-align:center;-ms-flex-align:center;align-items:center;-webkit-flex-direction:row;-ms-flex-direction:row;flex-direction:row;gap:0.5rem;margin-bottom:var(--chakra-space-2);} .css-cosgki{font-size:16px;font-weight:var(--chakra-fontWeights-bold);} Product Type: Giclee Print Print Size: 18" x 12" Finished Size: 18" x 12" .css-1336n79{display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;-webkit-align-items:center;-webkit-box-align:center;-ms-flex-align:center;align-items:center;-webkit-flex-direction:row;-ms-flex-direction:row;flex-direction:row;gap:0.5rem;margin-top:var(--chakra-space-8);margin-bottom:var(--chakra-space-8);} Product ID: 53765950138A
The Bosnian Kljukusa recipe is simple but delicious in its rusticity. Grated potatoes, onions, and spices go into a delicious batter that is cooked till
There was a lot of talk this year about how Paris, and its food scene, are changing. Some of the talk was regarding gentrification by hipsters in Paris and the transformation of certain quartiers of the city. It was discussed widely by people who don't live in Paris, and by those of us who do. (And those who work in, or frequent, the area.) Among
As the colder weather approaches, there is something very comforting about a dish that has been cooking for hours, infusing your home with the inviting aromas of wonderful things to come. Granted, it seems like a luxury to have hours to spend on such an endeavour, except on weekends, but in reality, with a braise the effort is all at the front end — in the preparation. Once it's in the oven you can carry on doing other things, and the wonders of the braise takes over. The results are meltingly tender! Many chefs become reverential when discussing the transformative effects of braising meat. Essentially, braising relies on heat, time and moisture to break down the connective tissue of meat, which is why it makes it an ideal way to cook tougher inexpensive cuts of meat, like pot roasts, rumps, shanks and ribs. Most braises follow the same basic steps: The meat is first seared to brown its surface and enhance the flavour. Second, an acidic element like tomatoes or wine is added to the pot, often with stock. Third, the pot is then covered and left to simmer until the meat is falling-off-the-bone tender and amazingly flavourful. A successful braise intermingles the flavours of the foods being cooked with the braising liquid, dissolving the collagen in the meat to gelatin. The gelatin enriches and adds body to the liquid, which produces an enormously flavourful sauce. One of our favourite recipes in the colder months, when we all crave warmer richer meals, is Braised Oxtail. It's not a particularly handsome cut of meat, but what it lacks in looks, it makes up for in taste. North Americans aren't as fond of oxtail as Europeans, but if you enjoy a meaty, gelatinous braise of flavourful beef, this is the dish for you. Served with a generous portion of the flavourful sauce and a dollop of mashed potatoes, it's no wonder it's one of our faves. Braised Oxtail Stew 2 oxtail, cut into 2" pieces 3/4 cups flour 3 tbsp olive oil 3 cups beef stock 1 cup red wine 1 cup tomato juice 3 tbsp tomato paste 2 garlic cloves, minced 3 bay leaves 3 thyme sprigs (or 1tsp dried) 1/2 tsp grated nutmeg 1 tsp salt 1 tsp freshly ground black pepper 2 cups yellow onions, coarsely chopped 1 cup celery, diced 1 cup carrots, cut into 1/8" rounds chopped parsley for garnish Pat dry oxtails and dredge in flour until thoroughly coated. Heat oil in large oven proof cooking pot, and brown the oxtails well in several batches, setting each batch aside until all are browned; return all oxtails to pot. Add stock, wine, tomato juice and tomato paste. Stir in garlic, bay leaves, thyme, nutmeg, salt and pepper. Add vegetables, immersing them well in the liquid. Set the pot over medium heat. Bring to a boil, cover, reduce heat, and simmer 2 hours or until oxtails are ver tender. Taste and correct seasoning. Skim fat from the sauce. Serve the oxtails in a warm serving dish with some of the sauce on top, and garnish with some parsley.
“Women need role models on how to be effective advocates, and how to make a perfect blintz,” the activist Cora Weiss once said. The blintz—that old world delicacy with its winning combination of a slightly savory pancake and sweet, creamy filling—in recent years became a recurring theme in the cross-country phone calls I’d shared with …
Nestled between two estates on the edge of Tipton is an area known locally as The Cracker. It was here that Laura Pannack discovered a tight-knit community of youths and set about exploring the characters, friendships and traditions that, “for me, should not be lost or ignored”.
Fridays are funnier with a 'classical cartoon at noon' from Deceptive Cadence.
I finished this years lefsa! It takes me all afternoon to make a batch, but it's worth it. We love it with butter and sugar or just plain....but I do NOT eat it with lutefisk! That's one thing I could never learn to eat. The smell alone is enough to turn me off! Every year we had lutefisk and lefsa for Christmas Dinner. My Dad would take a lefsa and pile on some lutefisk, pour melted butter on it before rolling it up to eat it. He made me take a bite each year..hoping I'd grow to like it. It never worked! BUT..... I do LOVE lefsa! I make my lefsa a small, round, plate sized shape, that when rolled up looks like this: My recipe makes about 70 and we eat every one! I don't have a lefsa grill, but I do use a lefsa stick, board, and rolling pin. I just fry them in a non stick pan. I was taught how to make lefsa when I was a kid and I have made it every year since I learned how. A few years ago, I got this book for Christmas...it's a fun read..and also has some great hints and helps on making lefsa. It also has alot of recipes for lefsa. Lefsa recipes can be very controversial. Everyone has an opinion and of course, and thinks theirs is the best. I like em all! But after trying alot of lefsa recipes over the years, this one is my favorite. I like using real potatoes...I think it gives a better flavor. {Here's a link to my post last year on lefsa.} Lefsa 12 c. boiled and riced potatoes {7-8 lb. white russets} 1 c. whipping cream 1 and 1/2 sticks butter 1/4 c. powdered sugar 1 Tbsp. salt Melt butter,add sugar,salt and cream. Mix into riced potatoes while they are still warm. Cool over night. Mix half at a time..2 cups flour with each half. Roll out and fry.
A royal photographer has opened up about how Princess Kate has grown since she joined the royal family
I know you're familiar with Italian and French food, but did you know that Hungary has one of the finest of world cuisines? Explore some of the great flavors and creations, delight your palate.
This little pie shop is unlike any other you've ever seen. Boasting unique and delicious flavors, pie lovers will want to pay a visit ASAP.
Telegraph Travel offers the best holiday inspiration, advice, hotel reviews, news and interviews, first person stories, analysis, comment, data and interactive tools from the best writers in the business
Ready to devour the best crema catalana in Barcelona? Here are our top six picks, along with a look back at this classic dessert's history.
Free Old National Cash Register
Don't miss the sweet ass garden... Photo courtesy of djmix. Found in China.
Animator and web comic artist Liz Climo is known for her charming sequential stories that feature a cast of witty animal characters with a warm sense of
Traditional Indonesian Recipes Indonesia can be described as spicy, and exotic and has a huge variety of dishes for all types of taste buds. Indonesian food
An easy recipe for Kaiserschmarrn, using simple ingredients. You'll love this caramelized fluffy Austrian-style shredded pancake.
Danish cuisine is one of Nordic-inspired heart, flavor, and decadence. Guided by a local writer, let’s discover the Danish foods you simply must try.
"This is my America: letting people be people."
