Byline: By KATIE WORKMAN

Keep the kids table busy

11/17/17

In many homes, the Thanksgiving gathering stretches for hours. It’s not an eat-and-run kind of day – you’re all in it for the long haul.And while...

Brussels sprouts improve with chorizo

10/31/17

Brussels sprouts lovers, you are in for a treat: a side dish that will threaten to steal center stage.Spanish chorizo, a wonderfully spiced smoked...

Get creative with cauliflower

10/17/17

Food writers (and I include myself) are often talking about what new things you can do with that package of chicken breasts or that pound of ground...

Slow-cooker soup is tailgate worthy

10/11/17

I am a Football Mom. A New York City Football Mom, so Football Moms from, say, Texas or California might smirk at me a little. That’s okay. I...

Digging around in a favorite flea market a couple of years ago, I found a handmade, compartmentalized box that someone had lovingly crafted from...

Mongolian beef big on flavor, not labor

10/3/17

My family cannot get enough of Asian food, and any time I crank out a dish that announces itself with aromas of garlic, ginger and soy sauce, I...

Super-fast, tasty pasta dinner

10/3/17

This is one of those super-fast pastas that you will be happy to add to your repertoire, especially now when many of us are getting swallowed up...

Carrot soup is quick dinner

9/26/17

Humble, bumpy, rough carrots. We peel and slice them into sticks and stuff them in lunchboxes, or put them out with a dip when company comes. We...

Spicy Braised Radicchio and Red Cabbage

9/12/17

We always had some sort of braised red cabbage during the Jewish holidays, especially Rosh Hashanah, when I was little. I remember being very...

Pear Tarte Tatin

9/12/17

Taxi cab confession: Before now, I had never made a tarte tatin. It sounded just plain scary – flipping a pan over so that the fruit ends up on top...

Those who love short ribs love them. Those who haven’t cooked them at home before might be a little intimidated by them. Let’s bridge that gap.In...

Deviled burgers a fast weeknight meal

8/22/17

Some good ground beef, preferably not too lean (when making burgers, fat is our friend), and a generous sprinkling of salt and pepper is all you...

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