Wednesday, October 22, 2014
Inquirer Daily News

Cooking

A Cuban sandwich is the stuff of which food memories are made. I still remember my first - enjoyed nearly 30 years ago at a small restaurant on Key Biscayne off the Miami coast. It was savory, it was crusty, it was delicious.
(c) 2014, The Washington Post. Philly Cheese Steak With Tagliatelle 3 or 4 servings This is a warm, gooey heap of a meal. If you think you might miss...
I had a leftover can of pumpkin purée and decided to put it to use for breakfast. To the delight of my daughters, I made pumpkin pancakes, but I kept things healthy using whole wheat flour and adding some ground chia seeds into the mix.
Cooking pasta seems so monotonous, but what if there was a way to avoid the whole boiling water routine? According to Italian chef Cesare Casella, there is.
It seems like such an obvious pairing. M&M's and popcorn have been combined for years! It's so genius and delicious that we wish we had thought of it ourselves, but the credit goes to Kettle.
A stuffed chicken breast is an elegant way to change up the dinner menu. This version takes advantage of seasonal figs, but you could use dried. Soak them for 10 or 15 minutes in hot water or warmed port if they seem a bit hard.
25 Minute Bacon Beer Cheese Soup with Chicken 25 Minute Bacon Beer Cheese Soup with Chicken is our #1 all time most popular recipe from TheSlowRoastedItalian...