ANITA STAFFORD: ENGLISH TEA MUFFINS

These muffins are not the kind that jump up and shout, ‘notice me.’ Perhaps because they are made from an English tea, they have a more reserved presence. The flavors are subtle and mild, a quiet blend, but still making themselves known. Don’t misunderstand, these English tea muffins may be understated and simple, but they are far from Plain Jane. READ MORE

 

 

TALYA BOERNER: ROASTED SWEET POTATOES AND BROCCOLI

This roasted sweet potato and broccoli is oh so much more than roasted sweet potato and broccoli. It’s step one in my quest to cook a new dish every week during 2017. If you read regularly, you know my One Little Word for 2017 is Savor. (Savour for those of you in the UK.) And part of savoring is eating good clean food like a civilized human being at the table using one of the many, many dishes I hoard. READ MORE

 

DEBBIE ARNOLD: IRISH LAMB PASTIES

I’m ready to move away from heavy stews and braises in favor of lighter fare. Lamb is abundant in the markets I frequent, and I’m making use of the availability and lower prices. These Irish Lamb Pasties which I developed recently for Riceland Foods, are a super way to have a fairly quick meal on the table with relative ease.  Pasties are a traditional Irish hand-held sandwich, typically made of pork. We actually prefer ground lamb. They can even be made ahead and kept in the freezer. Plus, you can use leftovers to make them. READ MORE