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It is Secret Recipe Club time again and this month I was assigned the delightful blog, Adventures in All Things Food written by Andrea Kruse. Andrea lives in Oregon on their family farm and is busy with three children under the age of 6! Can you imagine? She must be running around like crazy every day. But she still manages to get into the kitchen where she fulfills her passion for baking and cooking. I love Oregon and we would have fun rooting against each other during football season because she went to Univ of Oregon and I went to Oregon State! What fun that would be because you know the food would be much better than the football, LOL!
Grilling is one of the classic ways to cook. We evolved by cooking over open fire and that process takes on many forms. From competitive BBQ competitions to summer backyard cookouts, we all love grilled foods. But you can enhance them by adding sauces designed to complement the smoky flavors.
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. This month’s theme is Summer Barbecue Foods hosted by Liz of That Skinny Chick Can Bake. You’ll love all the recipes we have put together that will be perfect for your Labor Day BBQ!
My mother loved Almond Roca. Or at least we all thought she did. The poor woman got a can of it every year on her birthday and Mother’s Day. It wasn’t until I was an adult that she confessed that she didn’t really like it.
But then she had my homemade version … and changed her mind!
Most of us grew up eating grilled cheese sandwiches made with American cheese and white bread. There was nothing better with a bowl of tomato soup on cold days. But, now that I’m an adult and American cheese just doesn’t cut it anymore. These days I prefer something more flavorful such as sharp Cheddar cheese, Havarti or Gouda.