First thing that comes to mind is what is a “chuck tender roast”? That’s the question that first got me interested in this recipe. I knew what a chuck roast is but chuck tender? It is also known as mock tender roast, medallion pot roast, scotch tender, chuck filet and chuck-eye. It is the muscle … Continue reading
Have you ever seen ginger that was grayish-blue? While preparing my stir-fry tonight I started to peel the ginger and noticed the unusual color. I don’t know that I have ever seen this before. So, I google “blue ginger” and sure enough Cooks Illustrated had a short article about it. Apparently, if it is stored … Continue reading
Usually I never make such a small soup recipe but while looking through Cooks Illustrated “Dinner for Two” magazine I chose this soup to try first. This is a very fragrant soup with a taste to match! This recipe actually would serve 4 people or more. Barley is a major whole grain food and is one of … Continue reading
What can I say but I like my green beans, either the thin haricots verts or your regular bush beans. I always make room in my garden each year for this easy-to-grow veggie. I believe this is a Cooks Illustrated recipe that can be prepared ahead and served chilled. This is also a big … Continue reading