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Traditional recipes

Maple Syrup Initiative in Vermont

Tap Into Vermont pours it onNow don’t get all sappy on us, but maple syrup season in Vermont is coinciding with spring skiing, and sugar makers, Long Trail Brewery, and Amtrak are showcasing Cabot cheddar, Vermont maple syrup, and Long Trail beer on trains March 1 then offering actual train rides to and from Vermont throughout the month.
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Traditional recipes

Lucky Charms Is Releasing a Special Marshmallows-Only Box to 10 Cereal Fans

As a kid, you picked out all of the cereal bits and left the marshmallows; as an adult, you won’t have to.Remember when you were a kid and the best part of eating breakfast cereal (besides drinking cereal milk, of course), was getting to munch on marshmallows for breakfast? Sure, they may have been the dried, chalky kind of marshmallows, but it still felt like you were getting away with something.
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Traditional recipes

Italian chocolate and almond cake

Top: In a blender, turn the almonds into powder. Set it aside. Crush the hazelnuts and mix them with the almonds. Mix the figs with the orange peel, then add the almonds and hazelnuts and make a dough. Put the freshness foil in a plastic bowl and place the top, pressing it firmly inside.
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Traditional recipes

Here Are the 6 Best Burgers in Los Angeles

Father’s Office’s namesake burger is the best in Los Angeles, according to our 2014 compilationThe Father’s Office burger at Father’s Office scored the 4 spot on this year’s list of the 101 Best Burgers in America.The Daily Meal recently published our 101 Best Burgers in America for 2014, and in order to compile our ranking, we assembled a list of nearly 200 burgers from all across the country, from Spruce Pine, North Carolina to Hillsboro, Oregon.
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Traditional recipes

Scramble with Shiitakes, Chard, and Fingerling Potatoes

Heat a large, nonstick skillet over medium-high heat. Add 1 tablespoon of the butter and 1 tablespoon of the olive oil. As soon as the butter has melted, add the mushrooms.Sauté until golden, tossing only occasionally, about 5-6 minutes. Season with salt and pepper, to taste. Toss again and transfer to a bowl with a slotted spoon so as to leave as much oil in the pan as possible.
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