This easy-to-make breakfast dish is best prepared the night before but can easily be thrown together in the morning. Try substituting other cooked meats such as bacon or turkey. You can even experiment with different cheeses.
Fill your stomach with this warm and comforting breakfast. Perfect for cold fall days.
Cider has a long and storied history. The first recorded reference to cider was in 55 BCE, when Julius Caesar found the Celtic Britons fermenting cider from native crabapples. The Norman Conquest of England in the 11th century introduced apple varieties from France and soon, cider was second only to ale in popularity.
Rich with pumpkin and cinnamon flavor, these bars are sure to delight anybody who waits for fall flavors to come around.
The crisper drawer is designed to prolong the life of produce in your refrigerator, but in many households, it is more like a coffin where cucumbers go soft and leafy greens go to die.
Ending a stressful week by grabbing fried rice take out, complete with chopsticks and a movie became a favorite Friday night tradition. The fried rice turned into a delicious comfort food that would help me to relax and enjoy the jump-start to my weekend at home.
Cashews are used to make everything from coffee creamer to whip topping to cheese; yes, even mayonnaise! The keys to this recipe are a little preparation and trusting your taste buds.
Cashews are native to northeastern Brazil, and the United States consumes 90% of the world’s cashew crops.
Welcome to Junk mail, where our readers submit recipes that they love and are excited to share with The Chews Letter audience.
Let’s face it — most people agree that roasting a chicken can be intimidating. That golden chicken coming out of the oven can be scary to think about and may need encouragement to attempt to make.