Summer is almost here! Can you feel it? I can’t wait for the sun to bust through these clouds for good. The sight of fresh cherries, blueberries and strawberries are giving me hope that the season of sunshine is near. I’m taking a little break from cooking this week, but I’m looking forward to cooking up some summery goodness when I get back.
Different countries have different regulations for farming chickens, and some countries have no regulations at all.Here, we look at the regulations for chicken farming in Europe and around the world, and explain which labels to look for when you’re shopping.How are chickens farmed in Europe?Within the EU, regulation is the highest in the world.
The artist was staunchly vegetarian throughout most of his adult lifePrince& 39;s Paisley Park palace (pictured) prefers pescetarian personnel.Before his untimely passing at 57 in 2016, the artist always known as Prince was a staunch advocate of a vegetarian diet. Even in death, it turns out, the longtime supporter of PETA continues to advocate a plant-based lifestyle.
Some of Beyoncé’s fans got lost on their way to yell at Rachel RoySome of Beyoncé& 39;s fans got confused on their way to yell at fashion designer Rachel Roy and have been going after celebrity chef Rachael Ray instead.Celebrity TV cook Rachael Ray must be having one confusing day, because she found herself on the receiving end of an enormous flurry of online abuse from furious Beyoncé fans who accused the 30-Minute Meals guru of having had an affair with Beyoncé’s husband, Jay Z.
Nothing enhances the flavor of meats more than grilling with wood or charcoal. Today, I have the pleasure of slow-roasting a leg of lamb on an innovative grill that has its origin in Africa, the Cobb Grill. This grill also allows me to increase the moisture during the cooking process by adding liquids in a small reservoir around the charcoal.
IngredientsFor the bun dough:¾ cup warm (110 degrees) water1 teaspoon active dry yeast1 ¾ teaspoons sugar½ cup nonfat dry milk powder2 large eggs2 cups bread flour, plus extra for kneading¾ teaspoon salt4 tablespoons (½ stick) unsalted butter, at room temperature, cut into small pieces1 teaspoon olive oilFor the bread:Nonstick pan spray12 ounces Bun Dough (above), prepared through the first riseFlour, for dustingFor the soup:4 pounds ripe Roma tomatoes, halved lengthwise1 large sweet onion, such as Maui or Vidalia, cut into quarters8 garlic cloves, smashed3 fresh basil sprigs4 fresh thyme sprigs½ cup extra-virgin olive oil2 teaspoons table salt½ teaspoon freshly ground black pepper1 ½ tablespoons tomato paste6 cups chicken broth, vegetable broth, or waterFor the sandwiches:8 slices aged Gruyère cheese8 tablespoons (1 stick) unsalted butter, at room temperatureFor serving:Thirty-six 2- to 2 ½-inch vine-on red tomatoesDirectionsFor the bun dough:Whisk ¼ cup of the warm water, the yeast, and ¼ teaspoon of the sugar together in the bowl of a stand mixer.