This public house isn’t known just for Butterbeer. The Three Broomsticks, like any good pub, has a menu of classic British favorites— like Fish and Chips. This pairing of battered meat and fried potatoes (think steak fries) is usually served with barley…
Jacket Potatoes, or Baked Potatoes stateside, are simply spuds baked whole with skins intact. They are baked, cut open, fluffed up, and sometimes filled with extra toppings. Returned to the oven and you’ve got double-baked potatoes. Jacket Potatoes were the…
Bubble and Squeak are little cakes of fried vegetables, typically potatoes and cabbage. The name ‘bubble and squeak’ was coined in 1785 to describe the noises it made when cooked over a fire. I remember it mentioned as a child…
Another recipe compiled from pre-made ingredients, this one would have been quite easy for the busy 1950s housewife. It’s hardly a recipe that has disappeared, any search will turn up hundreds of blogs using the same formula: cream of mushroom…
Pierogi are little dumplings wrapped in an unleavened dough. They are boiled, then baked or fried with oil and onions. Common fillings include potato, sauerkraut, ground meat, soft cheeses, or fruit like plums and strawberries. Most modern recipes you’ll find…
Celeriac is the bulby root of the wild celery plant. Eaten raw it is similar to jicama, cooked it’s closer to a turnip. It has a very smooth texture and a light, fresh taste of celery stalk. Trim and peel…
I believe that it has been established that you can add anything to hummus and it will be delicious. I’m just here to reaffirm that fact and share some accents that will highlight said added twist! There are a few…
Day 10 of the Vegan Month of Food Potatoes are by far the most popular item in our house. Is it the starchiness? The sheer versatility? The fluffiness that only comes piping hot out of the oven. All of the…
This recipe started as basic corn fritters, but then quickly got away from me as I pulled things one by one out of the fridge. “Oh, what about this!” I started with an intention of doing a bac’n and corn…
This post requires a little bit of a confession on my part: I was once a curry-holic. For a 3-4 year period, I would eat curry about 4 times a week (not including leftovers). After pounding my coconut allergy into…