Roasting eggplant seasoned with olive oil, salt, and pepper makes a tasty base for eggplant tricolor.
I know what you are thinking: Stop with the kale recipes already! It’s no longer trendy! I can’t eat anymore! I’ll never like it! But the fact is, kale is going to keep growing from the ground and your local community supported agriculture share (CSA) is going to keep putting it in the bags it delivers to you, so keep calm and kale on.
If you are ever stuck with a carton of sour cream, use it to make a sour cream pound cake. This easy recipe has a good crumb, moist enough to eat plain with a sprinkling of powdered sugar. It would be even better with a fresh berry compote.
Fresh asparagus, peas, salty bacon, and pasta make this dish an easy weeknight meal. The highlights of lemon enhance the taste of springtime freshness.
On April 9, 1865, the Civil War officially came to an end in Appomattox, Va., when Confederate Gen. Robert E. Lee surrendered to Union Gen. Ulysses S. Grant.
Today marks the 150th anniversary of the end of the American Civil War – a wrenching, bloody, costly conflict that took almost as many American lives as the total of all other US wars combined. The effects of this war still lurk in America’s psyche and social fabric.
But whether one wore a Blue or Gray uniform in the 1860s, there was a commonality that emphasized the humanity on either side of the line: Soldiers had to eat. I know this because I once lived through a battle. I still remember the chicken stew I ate that day in 1977 from a wooden salad bowl, with a wooden spoon, wearing a calico dress.