The Answer Is Feta

Image Source: irepo.primecp.com/2016/03/257238/recipe-1641_Large500_ID-1435983.jpg?v=1435983 Soaking chicken overnight in brine is an age-old technique. Brining a chicken seasons it through and through, locking in the moisture for tender meat. However, unless you work in a Greek restaurant, going through 600 pounds of feta cheese a month, you probably won’t think to use feta as brine instead of … Read more

Chicken Paprikash: Old-Fashioned Never Lost Its Touch!

When 16th century explorers began sending new foods back from the Americas, it was as if a giant cornucopia had been emptied over Europe. Italy and Spain made tomatoes a staple of their cuisine, potatoes found a home in northern Europe and Turkey began raising and exporting red peppers, which the Hungarians found a perfect … Read more