The Toronto Star has an article about how pressure cookers are becoming popular (again) in North America.
Many cooks may be reluctant to try them because of problems with earlier models but, “Today’s models are totally different. They won’t even work unless the handle is closed properly, and they all have two or three safety […]

A variation on Beef Stroganoff.
Chicken Stroganoff
4 chicken breast halves, skinned and boned
6 tablespoons butter, divided
1 cup chopped onion
4 tablespoons flour
1 3/4 cups well-seasoned chicken broth
1 cup sour cream
Cut chicken into bite-sized pieces.
Heat 2 tablespoons butter in a large heavy skillet. Add onion and cook until tender but not brown. Remove onion and set […]

My grandmother was an excellent cook (especially desserts) and she helped me learn to cook.
It’s probably no coincidence that most of my favorite recipes are for desserts. This is her recipe for lemon bars.
My Grandmother’s Lemon Dreams
1 cup flour
1/2 cup butter
1/4 cup powdered sugar
1 cup sugar
2 tablespoons flour
1/2 teaspoon baking powder
2 eggs, separated
3 tablespoons […]

An Indonesian peanut sauce.
Gado-Gado
1 cup chopped onion
2 cloves crushed garlic
1 bay leaf
2 teaspoons grated fresh ginger
1/2 teaspoon salt
1 tablespoon peanut oil
1 cup peanut butter
1 tablespoon honey
1/4 teaspoon cayenne
juice of 1 lemon
1 tablespoon cider vinegar
1/2 cup coconut milk
1 3/4 cups chicken or vegetable stock
Cook the first 5 ingredients in peanut oil. When onion is transparent, […]

I’ve added several links to guides and glossaries on the left sidebar of the main page. You can use these links to look up unfamiliar food terms, find measurement conversions, find nutritional information, kitchen tips, and recipes.

Serve this spread with thin wheat crackers.
Fruit and Cheese Spread
2 1/2 cups shredded white Cheddar cheese
1/3 cup grated onion
2 tablespoons mayonnaise
1/2 cup seedless raspberry preserves
fresh raspberries
crackers
Combine cheese and onion in a mixing bowl. Blend in the mayonnaise. form into a flat-topped wheel on a serving dish. Top with preserves and fresh raspberries […]

You can prepare the meatballs ahead of time and reheat them with the sauce before serving.
BBQ Sausage Meatballs
1 pound bulk pork sausage
1 slightly beaten egg
1/3 cup fine dry bread crumbs
1/2 cup ketchup
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon soy sauce
Mix first 3 ingredients; shape into 24 balls. Cook in a skillet for about 25 […]

Run for the Roses Strawberries
12 large, fresh strawberries, washed
3 oz cream cheese, softened
2 tablespoon confectioner’s sugar
1 tablespoon sour cream
mint leaves for garnish (optional)
Slice off the stem end of each strawberry to form a flat base. With the base down, cut each in half vertically to within a 1/4″ of the base. Make another […]

Vidalia onions are harvested from late April through mid-June. According to the Vidalia Onion Committee, the best way to store them is to wrap the onions separately in paper towels and refrigerate. They can “also be successfully stored in the legs of clean, sheer pantyhose with a knot tied between each one. […]

Hard-cooked eggs will keep in the refrigerator for about one week. If you have a basketful left over from Easter, here’s some recipes to help you use them up.
Deviled Eggs
6 large hard-cooked eggs
2-3 Tbl. mayonnaise
1 tsp. honey mustard
salt and pepper
paprika
Slice a small sliver off the end of each egg then cut each in […]