He has earned countless awards over the years, among them a Michelin star and a slew of AA rosettes. So if you ask chef Phil Vickery about some of his favourite meals, you might expect a dash of haute cuisine at the very least: a splash of jus here, a reduction there. Far from it. What Vickery likes to eat in his own kitchen is comfort food of the highest order – mixed in with some guilty pleasures. 'My idea of a nightmare is a ten-course tasting menu,' he declares. 'I love cottage pie, fish fingers or packet rice. And you know what else? I love Homepride curry sauce in a can on rice.' He could go on: tinned lentils, frozen salmon, Bird's custard – it turns out they're all on the 57-year-old's
This easy to make soda bread is delicious served with lashings of butter or homemade Davidson's plum jam Sat 25 May 2019 18.16 EDT Last modified on Sat 25 May 2019 18.18 EDT We love soda bread. It is really very easy to make. Don't be put off thinking the process of making bread is hard and laborious – this one is not at all. The salty saltbush makes it so darn good hot out of the oven with lashings of butter. You could use bush tomato, wattleseed or make your own Davidson's plum and cinnamon myrtle jam (below). Saltbush and muntrie soda bread serves 6–8 340 g wholemeal self-raising flour 340 g plain flour 3 tsp ground saltbush 1 tsp bicarbonate of soda Small pinch of salt 580 ml buttermilk 2/3
It was a hot Saturday at Taste of Cincinnati, but 5th Street was full of people strolling from booth to booth and finding patches of shade where they could try their barbecue and pizza and desserts and beer and tacos. Lots of tacos. I was among them, with a photographer and couple of helpers. We tried 20 or so dishes, less than 10% of what was offered, making painful choices on every block. I was attracted to what was new, to things I love to eat and going for variety. We had nothing that was terrible. There are a lot of good things to eat. But some things were better than others. And these 11 dishes made the "you ought to try these" list. 1. Mazunte vegetable tostada. Crunchy, flat corn tortilla,
BALTIMORE (Hoodline) — Need more desserts in your life? Hoodline crunched the numbers to find the top dessert hot spots in Baltimore, using both Yelp data and our own secret sauce to produce a ranked list of where to venture when cravings strike. 1. T-Swirl Crepe Topping the list is T-Swirl Crepe. Located at 3113 St. Paul St. in Charles Village, the creperie and gluten-free spot, which offers desserts and more, is the highest-rated dessert spot in Baltimore, boasting 4.5 stars out of 74 reviews on Yelp. T-swirl Crepe, which opened last year, features Japanese-inspired crispy, gluten-free crepes. Sweet crepes include one with mango, raspberries and custard cream. Savory crepes include egg white
Omar Ansari draws crowds to his Surly beers, the brewery and retail promotional events around the state. But when David and Emily Josephson showed up at Liquor Boy in St. Louis Park to meet Ansari and try some of Surly's latest brews, they admitted they don't drink them as often as they once did. "To this day Surly is one of my favorites," David said. "But I drink less of it now because I want to try other things." Emily added, "If you stick to one, you miss out on the other stuff." Ansari jump-started the Minnesota craft beer industry in the mid-2000s with IPAs as full-throated as a heavy metal band. His lobbying changed state law in 2011 so breweries could serve their own beer. And the brewery
WESTMORELAND — On Monday, May 27 starting at 11 a.m., Westmoreland's Hampton-Clinton Masonic Lodge located on the Westmoreland Village Green at 7277 W. Main St. will hold its annual chicken BBQ fundraiser. The cost is $12 for a half-chicken, salt potatoes, coleslaw, baked beans, and a brownie. All meals are take-out. 2018's Memorial Day Chicken BBQ proved so popular that the organization sold out in less than 90 minutes, according to event organizers. To prepare for this year, Lodge Master Bruce Warcup announced that the lodge would be making considerably more dinners this time. “We don't want to turn anyone away hungry,” Warcup says. “So, this year we have enough for 50 more dinners.” One of
Why order in when you could cook instead? There may have been a time when the answer to that (non-rhetorical) question included a cornucopia of excuses — grocery shopping is hard, cooking is hard, thinking of recipes is hard. But luckily for you (and for me), many of those problems have now been solved with the emergence of the meal kit. Thanks to services like Blue Apron and Plated, cooking in rather than dining out has become a much more viable decision for dinner. With pre-portioned ingredients and easy-to-follow recipes, burgeoning cooks and seasoned chefs alike can spend more time in the kitchen (and in front of the stove, rather than the microwave). Now, however, with so many options on
Some vegan sausage rolls have MORE fat and sugar than the originals, the Sunday People has found. Food firms say the soya snacks, hailed as a healthy alternative, are “as good as the real thing”. But some are packed with salt, sugar and additives, say health campaigners. Our survey comes after budget chain Aldi launched its Mae's Kitchen Vegan “No Sausage” Rolls last week. They described them as “the perfect meat-free contender”. But while its meat version has 3.3g of saturated fat and 0.8g of sugar, the vegan is almost twice as fatty at 6.5g, with 1.2g of sugar. High street baker Greggs' vegan roll has even more saturated fat at 9.3g – but that is a cut, to 3.7g below its original. However,
Butter may be delicious and fried food is a treat to enjoy — but at the end of the day, your heart health is best when your cholesterol is low and your fat intake is wisely chosen. Making better choices about your nutrition starts with cooking yourself — and the key to healthier eating is equipping yourself with the right tools to make delicious meals, like this 20-Piece Non-Stick Cookware. You'll find everything you need in this set, from pots to pans — plus, they come with lids for steaming and are safe to use in the oven at temperatures up to 500°F. Made with a Ti-Cerama coating that combines durable titanium fused with super slick ceramic, this cookware delivers the perfect balance of both
How does a recipe book, or any exploration of culinary geography, become an instant classic? Janet Fletcher's Wine Country Table: With Recipes that Celebrate California's Sustainable Harvest (in collaboration with Wine Institute, Rizzoli, 2019) manages to do just that by capturing the essence of California food and wine with this immersive, precise visual odyssey (photos by Robert Holmes and Sara Remington) that deftly balances stories past and present with food and wine pairing to invoke the sense of place that California's wine-producing regions offer us. The book is organized by larger geographical areas from north to south (North Coast, Sierra Foothills, Inland Valleys, Central Coast, Southern
It's no secret that it's hot here in the Holy City. What better way to cool down then sipping on a frozen drink? And when we say a frozen drink, we mean THE frozen drink. Frosé, all day. Here are some places to find this summertime staple: Uptown Social This sports bar has solid 'za, and plenty of seating inside and outside (four bars, no less). Pair your pie with a High Noon Grapefruit Frosé ($7). Pawpaw It's fitting that the new southern restaurant on East Bay would have a frozen beverage on the menu (it's in the space formerly occupied by den of debauchery, Wet Willie's). Order the "Call an Uber Froze" for $8. The Skinny Dip Shop apparel, accessories, and art at Skinny Dip, then head to the
MADISON, Wis. (AP) — In February of this year, Tommy Stauffer of Vitruvian Farms in McFarland went to meet with UW Health. Vitruvian had been selling salad greens, tomatoes and microgreens to the hospital's cafeterias for more than three years. “We met with the whole chef team,” said Stauffer, who runs Vitruvian with Shawn Kuhn. “They reaffirmed to me they were going to be keeping us on board, buying the same stuff. They talked about expanding a few things they were not getting locally.” A few weeks later, Stauffer got a brief letter from a University of Wisconsin Hospitals and Clinics Authority employee he'd never met. “A decision has been made to move this business to another vendor,” it said.
HOLLAND, MI – New Holland has unveiled a new spirit inspired by Michigan's thriving lake culture. Lake Life Vodka is distilled to accompany those enjoying summer on the water and represents Michiganders' connection to the inland and Great Lakes, which, according to the company, is “where time stands still, and moments are savored.” Featuring a smooth entry with subtle sweetness, followed by hints of spice, Lake Life Vodka is the latest addition to New Holland's existing selection of spirits consisting of gin, rum, whiskey, bourbon and canned cocktails. “Lake Life stands on its own in the vodka category while keeping true to our craft roots,” said Brad Kamphuis, director of distillery operations
Gleaming organic products have come to occupy an increasingly large portion of grocery store shelves. Many may think that compared to traditional agriculture, organic foods are healthier, containing more nutrients and fewer pesticide residues. Today, more health-conscious consumers seek the nationally recognized “USDA Organic” seal more than ever before. But what is often overlooked is the health of many of the laborers who produce organic foods. Hidden beneath the sheen of vibrant produce is a darker reality. Contrary to popular belief, organic farms are allowed to use pesticides. (The only caveat is that the chemicals have to be naturally derived, unlike the synthetic pesticides used in conventional
HOLLAND, Mich., May 23, 2019 /PRNewswire/ -- Get your spoons ready for the most indulgent and delicious dairy-free dessert to hit store shelves. After more than two years of recipe development and tasting, Hudsonville Ice Cream, a family-owned, Michigan-based creamery since 1926, has revealed its new dairy-free lineup, available in Meijer stores just in time for Memorial Day. "We've always been committed to making the best flavors available through our time-tested recipe, so when we began experimenting with a dairy-free product, we knew the ultimate goal would be to create a new recipe that would be identical to the taste, texture and quality of our traditional dairy ice cream, without the dairy," said CJ Ellens of Hudsonville Ice Cream.