As an elementary school cook, mother and grandmother, Cooking Club member Cindy Thomas knows what kids like to eat. She likes to make food from ordinary ingredients. For this recipe, she used cereal. “I love granola, and my grandkids love cookies, so I decided to combine them,” she says.FULL STORY
In this pasta dish, the ricotta cheese melts to become a thick, creamy sauce. It's the perfect base for showcasing the season's fresh sweet corn paired with salty bits of bacon.FULL STORY
Make these irresistible zucchini spears for munching while you’re waiting for the hamburgers to grill. When dredging any food in breading, avoid creating clumps by using one hand to roll the item in the egg and the other to dredge it in crumbs. Sprinkle the sticks with coarse salt before serving, if you’d like.FULL STORY
Green Bay is Packers territory, sure—but it’s also flavor country. Whether you’re a game-day visitor or a local resident, there’s plenty of action to be had off the field exploring the finer foodstuffs of the area. Here are seven you should seek out.FULL STORY
You’re headed to Green Bay to cheer on the Packers. You packed plenty of green and gold gear, but you’re going to need some serious chow before the game. Lucky for you, Titletown USA has a killer restaurant scene to satisfy your appetite, Wisconsin-style. Channel your inner foodie (you can channel your inner quarterback later) and check out these five must-try eateries.FULL STORY
Use a Microplane grater on the citrus peel; it allows you to get finely grated peel without any of the bitter white pith. Because a Microplane creates a fluffy pile of citrus zest, slightly pack it into the teaspoon when measuring it. Serve the waffles with sugared strawberries tossed with grated orange peel.FULL STORY
You should be able to find herbes de Provence in the spice aisle of your grocery store. If not, substitute two teaspoons dried basil, marjoram, rosemary, sage and/or thyme.FULL STORY
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