Fiddleheads will be arriving soon. However, I have never cooked with them. I'm not sure what to do with them or what they'll taste like. Do you have any suggestions?
This wild early spring vegetable will both arrive and depart soon; the season for fiddleheads is very brief. So if you see some, snap them up! Especially if you don't know if you like them, try them right away. Then you can decide whether to forage or purchase more to preserve by pickling or freezing.
This vegetable is striking looking. A vivid emerald green, it looks just like its namesake. How
Savory Parmesan French Toast
by BnB Finder May 14th, 2013 | Best B&B Bites, Recipes
Yes, French toast is wonderful as a sweet breakfast dish -- but it doesn't have to be sweet, and for that matter, it doesn't have to be just for breakfast. Today's recipe adds parmesan cheese, garlic and pepper flavors to the classic bread and eggs, then tops the toast with green salad and poached eggs. This dish would make a great supper. It comes to us from the Maine Stay Inn & Cottages in Kennebunkport, where you can stay in a historic 1860 house (or retreat to a private cottage), explore the town, and of course enjoy
Homemade Strawberry White Chocolate Pop Tarts
by BnB Finder May 7th, 2013 | Best B&B Bites, Recipes
Maybe sometimes you get a craving for Pop Tarts, but you know they're not exactly good for you. Maybe you'd like a weekend baking project to do with your kids (or all by yourself). This recipe is a fun alternative to cookies. Unlike commercial toaster pastries, it uses organic fruit in the filling -- and not a ton of preservatives. Finish up with a drizzle of white chocolate following the easy directions. Just be sure to leave time for chilling -- one 30-minute session for the dough and 20 minutes in the freezer for the unbaked tarts. That's one
Easy Salmon Fillets
by BnB Finder April 30th, 2013 | Best B&B Bites, Recipes
This quick but delicious fish dish lives up to its name and makes a great entree for a weeknight dinner -- almost as easy as frozen fish sticks, but better for you, more natural, and a whole lot better tasting! Starting with salmon fillets, you can likely find the rest of the ingredients in your kitchen already.
This recipe comes from the Inn at Westwynd Farm in Hummelstown, Pennsylvania. Located on a horse farm, this B&B offers both a quiet getaway and a convenient location for exploring nearby attractions like Chocolate World in Hershey.
Ingredients:
4 (4 oz.) salmon
This recipe comes from the Inn at Westwynd Farm in Hummelstown, Pennsylvania. Located on a horse farm, this B&B offers both a quiet getaway and a convenient location for exploring nearby attractions like Chocolate World in Hershey.
Ingredients:
4 (4 oz.) salmon
Pan Sauces: Quick and Delicious
by Elizabeth Skipper April 24th, 2013 | Techniques, Tools, and Tips
One of the easiest and quickest ways to cook thinner, smaller pieces of meats is to pan-fry or pan-grill them. However, served up as soon as they're cooked, without any embellishment, the results can be boring. Chicken, no matter how good it is, or steak, is just that. Pan sauces open a whole world of new flavors which enhance plain meats, and they're easy to make.
There are other kinds of pan sauces, but today I'm writing about those built on the flavorful bits, left in the pan after you've cooked a meat, which are too good to waste. The
There are other kinds of pan sauces, but today I'm writing about those built on the flavorful bits, left in the pan after you've cooked a meat, which are too good to waste. The