A good burger is a glorious thing. The confluence of savory meat, fresh toppings, soft bread and flavorful condiments creates a nearly perfect bite. I say “nearly” because the burger-eating experience can’t go on forever. Eventually, you’ve eaten the thing, and that’s when the sadness sets in (that is, until you fix yourself another).
The funnel cake — served under a mountain of powdered sugar and any of a number of toppings — is the stuff of fried food legend, and a trip to the fair, carnival or theme park isn’t complete without one. Or the stack of napkins you’ll need to go with it.
The decade began with a bloody war in Korea that came to a conclusion, of sorts, that satisfied no one. The Civil Rights movement found its first victories, leading to a sense, among some, that the nation’s fabric was beginning to fray.
Dijon mustard and orange marmalade create a spicy, sweet glaze for quick-cooking boneless pork chops. The secret to speedy cooking is to buy thin-cut pork chops or cut thick ones in half horizontally to make a 1/2-inch thick chop.
If you’ve ever been through a kitchen remodel, you know what a pain it is to be without a stove. My home kitchen is getting a facelift, including a new range/stove. Thanks to my grill with a side burner I can still cook just about everything, but I’ve also turned to prepared foods and no-cook dishes.