We often think of leftovers as merely a second helping of something that is a day or two old (longer, in some cases!). But these recipes will get you thinking of leftovers as new ingredients. Here is a recipe to turn your post-holiday leftovers into exciting dishes that call for whatever you have on hand.
Smaller birds are great for 1-2 people and are quick to roast up for a delicious meal. It can also be nice to serve a half Cornish hen per guest at a dinner party! Making a compound butter is a great way to season poultry, is easy to make and keeps well in the freezer. This compound butter is made using fresh herbs that would normally be found in poultry seasoning.
Charring a mixture of sturdy, bitter greens on the grill, or in a blistering hot cast-iron skillet, is a wonderful way to add a hit of flavourful caramelization and depth to a salad.
Live and Learn: Embracing Failure on the Homestead
A water feature is so much more when added to your garden.
With a creamy, gooey yolk—the texture of molasses—and a delicately set white, a six-minute egg is sheer perfection.
Zulu Pepper starts out as a very dark purple, eventually turning red—and you can use it both ways!