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Nutmeg

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Top Nutmeg Articles

Displaying items 34-44
  • Test Kitchen bonus: Twists on holiday cookie classics

     
    I found some wonderful recipes that take classic holiday cookies to new level with inspired twists. Check these out: Signature favorite: Peppermint Bark is a well-loved holiday recipe. Smooth white chocolate, refreshing peppermint extract and red food...
  • Test kitchen bonus: Pumpkin pie, brulee and sauce

     
    Miniature Pumpkin Creme Brulee Yield: 6 servings 2 cups milk 2 cups cream 1 cup sugar 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground ginger 1 teaspoon ground cloves 4 cups pumpkin puree 18 egg yolks Light brown sugar 1. Heat...
  • Kitchen gadget: Nut mill

     
    NutmillcarloschavezHere's a a classic that will take you back. You might remember chopping nuts for baking using a hand-cranked nut mill (which in the '70s was probably avocado green)....
  • February 24: Lunchbreak - Dark Belgian Chocolate Fondue

    February 24: Lunchbreak - Dark Belgian Chocolate Fondue
    Geja's Cafe 340 West Armitage Chicago (773) 281-9101 www.gejascafe.com Dark Belgian Chocolate Fondue W/Fresh Fruit (Serves 4) Ingredients: 1 cup of heavy cream 1 lb. of dark Belgium Chocolate 1 banana 1 lb. pound cake 1 pint fresh strawberries 1...
  • October 14: Lunchbreak - Spooky Halloween Treats

    October 14: Lunchbreak - Spooky Halloween Treats
    Taste of Home Diane's Tips: You don't need special equipment to make a pastry bag to pipe the meringue cookies. Diane will demo using a gallon zip-lock bag. If storing the cookies they are best stored in a Tupperware like container with a tight...
  • August 19: Lunchbreak - Peach Cobbler

    August 19: Lunchbreak - Peach Cobbler
    Ann Cuiellette To purchase a copy of the book: Classic Creole: A Celebration of Food and Family Peach Cobbler Ingredients: 5 lbs. fresh peaches (semi-soft) 1 cup granulated sugar 1 cup dark brown sugar (packed) 1/2 cup plain flour 1/4 cup corn starch...
  • November 2: Lunchbreak - Butternut Squash Ravioli

    November 2: Lunchbreak - Butternut Squash Ravioli
    Ivy Restaurant 120 North Hale Street Wheaton www.ivyofwheaton.com Event: Downtown Wheaton Association's 3rd Annual Chili Cook-Off Saturday, November 5th 1 p.m. - 5 p.m. Butternut Squash Ravioli Dough Ingredients: 5 eggs 1-2 Tbs milk 4 cups bread flour...
  • December 9: Lunchbreak - Egg Nog Pie

    December 9: Lunchbreak - Egg Nog Pie
    Deborah Niemann To purchase a copy of the book: Homegrown and Handmade: A Practical Guide to More Self-Reliant Living Appearing: January 22 4:30 p.m. Women and Children First 5233 North Clark Street Chicago (773) 769-9299 Eggnog Pie In less than...
  • December 19: Lunchbreak - Chef Nate's Cookies

    Chef Nate Shuttleworth The Guild Cafe Chef Nate's Spiced Almond Cookies Ingredients: 1 1/2 cups unsalted butter, room temperature 1 cup brown sugar 1 cup white sugar 2 eggs 4 cups flour 2 teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon salt 1...
  • December 20: Lunchbreak - Vegetarian Christmas Dinner

    December 20: Lunchbreak - Vegetarian Christmas Dinner
    Berghoff Catering and Restaurant Group 17 W. Adams Street Chicago For information about the Christmas/New Year's events: www.theberghoff.com Spaghetti Pie Serves 8 Ingredients: 1 pound rice spaghetti, broken into thirds OR 1 pound short rice pasta...
  • December 27: Lunchbreak - Holiday Butternut Squash Soup

    December 27: Lunchbreak - Holiday Butternut Squash Soup
    Chef Andrew Dornenburg and author Karen Page To purchase a copy of the book: The Food Lover's Guide to Wine The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs For more information:...