Pot roast is an American classic. But it’s not just American. You can find pot roast in some form in many countries.
It can be paired with a salad, a sandwich (especially good with peanut butter), cornbread, crackers, pasta, potatoes and lots of other things.
Cooking should be fun, creative and tasty, not a chore.
Anytime you roast a chicken, or even chicken parts, save all the trimmings, bones and skin. Just put it all in the pot with some cut-up carrots, celery, onions and some herbs with enough water to cover completely to make a terrific stock to use for all sorts of cooking projects.
Menudo is made with tripe, or cow’s stomach lining. It’s usually a weekend and holiday dish and is sometimes touted as a hangover cure.
That can only mean one thing across much of the country: It’s Apple Time!
For my money, a slow cooker is a useful appliance. Although it’s not usually worth keeping on the countertop all the time, it is worth finding some storage space for when you’re not using it.
I tried one new recipe recently that I have to say is certainly a keeper. This produced a succulent pork suitable for so many uses from sandwiches to barbecue to fried rice.
One challenge for cooks is to come up with new ways to prepare foods. We tend to fall back on tried and true methods, often relying on the way we ate when we were growing up.
It’s time to bring back the joy of cooking and eating vegetables and put meat back in its place.