By JEAN TELLER Grit Magazine Early summer brings warmer temperatures, vacations, family get-togethers, church potlucks, camping trips and picnic plans, among other pastimes. Many a cookbook holds a treasure trove of picnic favorites, and Grit’s recipe archive is no different. It ...
By SHIRLEY SPLITTSTOESSER Grit Magazine Barbecue raises the flavor of meat and fish to a new high–and creates an atmosphere of relaxation for the cook. In the United States, now as in the past, a barbecue means a large party. For example, politicians used barbecues to lure voters in the ...
Here is a collection of recipes from the Capper’s Farmer archives Barbecued pulled pork pasta ‘n’ cheese Yields about 6 servings. 16 ounces cavatappi or other pasta 2 cups leftover pulled pork 1 cup barbecue sauce 4 tablespoons butter 1/4 cup all-purpose flour 3 cups ...
By CAPPER’S FARMER EDITORS Grit Magazine Who doesn’t appreciate a piping hot loaf of bread, especially this time of year, when there’s a chill in the air? The problem a lot of us have with baking homemade bread is that it’s time-consuming. For folks who just don’t have the time to ...
BY VALERIE BOESE Grit Magazine Homemade soups are the perfect comfort food, satisfying even the hungriest of appetites. They offer the flexibility of cooking with what you have on hand, and there are no rules when it comes to the ingredients. Plus, soups can be made in short order with ...
By SUSAN BELSINGER Grit Magazine This festive brunch menu is as colorful as it is flavorful, and it makes great use of seasonal ingredients. Winter greens, bell peppers, onions, pumpkin, cranberries and more provide sweet and savory flavors, guaranteed to please friends and family. ...
By ANDREW WEIDMAN Grit Magazine Some dishes are seasonal, like cool salads and sandwiches during summer and warm, hearty roasts and casseroles for winter. Baked beans have no season, because they need none. They’re just as welcome at summer barbecues as they are at winter socials. Baked ...
By JEAN TELLERGrit MagazineUntil the 1890s, gelatine or gelatin -a substance made from the collagen in animal skin and bones-was odorless, colorless and tasteless. Along came carpenter and cough remedy maker Pearle B. Wait from LeRoy, New York. His 1897 experiments added fruit flavoring to the ...
By JEAN TELLERGRIT MagazineReports on food safety can be alarming, and many people have started their own gardens to counteract such concerns, in addition to yearning for more flavorful produce. Folks also are learning that great taste doesn't need to end when the harvest is finished.As the ...
By JEAN TELLERGrit MagazineGumbo recipes are as varied as the cooks who prepare the Louisiana delicacy. You start with a roux (flour and oil or butter cooked to a dark brown), or not; you add cooked okra, or not; you thicken with file (powdered sassafras root), or not; and you add seafood ...
