Tag: european cuisine

Gift Guide 2025: Gifts for foodies

[ad_1]

Do you have a foodie on your gift-buying list? If so, here are some great ideas for new products that will get them ready for holiday food and drink.

Starbucks’ new Christmas mug is adorned with snowflakes and features a Christmas tree-inspired handle topped with a star. It’s made for cozy moments and warm festive sips.

This year’s newest CrockPot has a calming Ocean Fog green finish and modern-vintage design. This 4.5-quart slow cooker blends style and function, with flexible cook settings, oven-safe stoneware, and easy cleanup for effortless hosting.

Rubbermaid EasyStore Containers make kitchen organization effortless with stackable, nestable designs and secure lids. They’re perfect for storing, packing, and keeping food fresh at home or on-the-go (and they’re great for holiday leftovers).

The Ninja SLUSHi Professional Frozen Drink Maker uses RapidChill Technology that eliminates the need for ice. It gives you the perfect frozen drink every time.

Another great addition to the Ninja family is the Swirl by CREAMi Soft Serve & Ice Cream Machine. It can turn almost anything into ice cream, soft serve, and much more at the touch of a button.

The Hamilton Beach Digital Air Fryer offers crunchy, golden perfection with less oil. It’s ideal for appetizers, sides, hearty mains, and warm desserts. With its sleek design and generous capacity, it’s a countertop upgrade anyone would be thrilled to unwrap.

Also from the Hamilton Beach collection, the Easy View XL Toaster Oven with Sure-Crisp Air Fry takes the pressure off during busy holiday gatherings, serving up crispy sides, bubbling bakes, and golden roasts with ease. It’s the multitasker every kitchen needs.

The new Black+Decker 4-in-1 Multipurpose Grill offers tons of versatility with interchangeable plates: two waffle plates, two sandwich plates, two griddle plates, and two grill plates, which all work well for a variety of cooking applications. Plus, they’re all nonstick and dishwasher safe for fast and easy cleanup.

Boston Pizza recently launched their new Pizza Gravy. Packed with BP’s signature pizza flavour, it gives tastebuds a holi-break from the tired, usual holiday spread. It’s available at pizzagravy.ca while supplies last. A portion of proceeds from each jar will support local charities.

[ad_2]

By: Jennifer Cox The Suburban

Source link

December 8, 2025
Greek Festival returns this weekend

[ad_1]

ANDOVER — Food, dancing and fun will be plentiful as the Andover Greek Festival is set to bring people together this weekend.

The annual event will take place Saturday and Sunday at Saints Constantine and Helen Greek Orthodox Church, 71 Chandler Road.

kAmu6DE:G:E:6D CF? 7C@> “ 2]>] E@ “ A]>] @? $2EFC52J 2?5 “ib_ 2]>] E@ c A]>] @? $F?52J]k^Am

kAm!2C:D9:@?6CD[ DF49 2D haJ62C@=5 q6DD {:A@?:D[ 92G6 366? 92C5 2E H@C< 😕 E96 49FC49’D <:E496? C@==:?8[ EH:DE:?8[ 32<:?8 2?5 3288:?8 E9@FD2?5D @7 EC25:E:@?2= 4@@<:6D 2?5 A2DEC:6D 29625 @7 E:>6 7@C 9F?8CJ G:D:E@CD]k^Am

kAm%96 76DE:G2= H:== :?4=F56 2FE96?E:4 vC66< 7@@5D 2?5 56DD6CED DF49 2D 8JC@D[ =2>3[ D@F<=2<: 2?5 =@F<@F>256D] %96C6 H:== 2=D@ 36 2 366C 82C56? ECF4<[ =:G6 >FD:4 2?5 52?4:?8 A6C7@C>2?46D E9C@F89@FE E96 H66<6?5]k^Am

kAmr9:=5C6? 42? 6?;@J 82>6D 2?5 @E96C 24E:G:E:6D 2D H6== 2D 2 32==@@? EH:DE6C]k^Am

kAmvF6DED 42? 6?;@J 2 vC66< 52?46 A6C7@C>2?46 7C@> E96 q@DE@? {J<6:@? t==:?:5@? @? $2EFC52J 27E6C?@@? 367@C6 52?4:?8 E96 ?:89E 2H2J H:E9 2 =:G6 vC66< 32?5 A=2J:?8] {@42= G6?5@CD H:== D6== E96:C 8@@5D 😕 2 vC66< >2C<6EA=246]k^Am

kAm$9FEE=6D H:== CF? 7C@> E96 (6DE t=6>6?E2CJ $49@@=[ dg q624@? $E][ 2== H66<6?5 2?5 7C@> e A]>] E@ `_ A]>] $2EFC52J 7C@> }6H t?8=2?5 q:3=6 r9FC49[ e_ r92?5=6C #@25]k^Am

[ad_2]

By Angelina Berube | aberube@eagletribune.com

Source link

September 10, 2025
Ringing in Mahrajan: 3-day festival to begin in Lawrence

[ad_1]

LAWRENCE — A 166-year-old bell will toll again Friday, ringing in three days of Lebanese music, dance and food at St. Anthony Maronite Church’s annual Mahrajan.

The music will be live, the dance traditional and the food – family recipes – straight from the church kitchen or a grill on the grounds.

kAm{2E6 =2DE H66<[ $E] p?E9@?J’D A2DE@C[ u2E96C t582C5 ~?6:DDJ[ H2=<65 E96 BF:6E 49FC49 8C@F?5D 2E `cd p>6D3FCJ $E]k^Am

kAmw6 A@:?E65 E@ H96C6 D@>6 `d[___ G:D:E@CD 7C@> E96 |6CC:>24< ‘2==6J 2?5 2D 72C 2H2J 2D u=@C:52[ r2=:7@C?:2[ r2?252 2?5 tFC@A6 H:== 82E96C 36EH66? uC:52J 2?5 $F?52J]k^Am

kAm%96 A2DE@C A2FD65 3J E96 36== E92E @?46 C2?8 2E {2HC6?46’D w@=J #@D2CJ $9C:?6[ H9:49 46=63C2E6D E96 u62DE @7 E96 %9C66 $2:?ED 6249 {23@C s2J H66<6?5]k^Am

kAm(96? w@=J #@D2CJ C6A=2465 E96 36== 2 76H J62CD 28@[ E96 49FC49 82G6 :E E@ $E] p?E9@?J]k^Am

kAmp $E] p?E9@?J A2C:D9:@?6C 3F:=E 2 >@?F>6?E 7@C E96 `[d__A@F?5 36== >256 😕 q@DE@? 😕 `gdh 3J w6?CJ }] w@@A6C U2>Aj r@>A2?J] w6?CJ }] w@@A6C H2D 2? 2AAC6?E:46 E@ !2F= #6G6C6]k^Am

kAmxE’D 565:42E65 E@ E96 49FC49 G@=F?E66CD H9@ 92G6 <6AE |29C2;2? – E96 49FC49’D >2;@C 7F?5C2:D6C – 8@:?8 @G6C E96 J62CD]k^Am

kAm%96 76DE:G2= H:== :?EC@5F46 2 ?6H EC25:E:@? @? uC:52J H96? :E @A6?D 2E d A]>] H:E9 2 sy 2?5 3@@E9 82>6D]k^Am

kAmp =@?8E:>6 >6>36C @7 E96 |29C2;2? 4@>>:EE66[ t55:6 +C24<6E[ 2?5 2 49:=5 7C@> E96 A2C:D9 H:== 42CCJ 2 =:89E65 E@C49 E@ E96 36==]k^Am

kAm“w6 H:== C:?8 E96 36== 2?5 E96? 96 H:== 8:G6 E96 E@C49 E@ E96 49:=5[” E96 A2DE@C D2:5] “yFDE[ J@F @H[ D9@H:?8 E92E E9:D EC25:E:@? 😀 42CC:65 @? 7C@> 86?6C2E:@? E@ 86?6C2E:@?]”k^Am

kAm%96 @FE5@@C 76DE:G2= 😀 😕 E96 ?@CE9 {2HC6?46 !=2:?D ?6:893@C9@@5 H96C6 E9@FD2?5D @7 {632?6D6p>6C:42? A6@A=6 @?46 =:G65 52E:?8 324< E@ E96 `gh_D]k^Am

kAmt249 H2G6 @7 {632?6D6 :>>:8C2?ED 42>6 E@ {2HC6?46 7@C 2 492?46 2E 2 36EE6C =:76 H9:=6 ECJ:?8 E@ >2:?E2:? E96:C C@@ED]k^Am

kAm%@ E9:D 6?5[ E96J 3C@F89E E96:C 49FC49 76DE:G2= EC25:E:@? H:E9 E96>]k^Am

kAm“%@ AC6D6CG6 E96 C:49 4F=EFC6 E92E H6 92G6 😕 {632?@?[” D2:5 ~?6:DDJ[ H9@ 42>6 E@ {2HC6?46 7C@> {632?@? 😕 yF=J a_aa]k^Am

kAm|29C2;2? 😀 2 E:>6 7@C A6@A=6 E@ C64@??64E[ >2?J @7 H9@> ?@ =@?86C =:G6 😕 {2HC6?46 @C 😕 |6E9F6? @C 6G6? |2DD249FD6EED]k^Am

kAmxE’D 2=D@ 2 E:>6 E@ H6=4@>6 G:D:E@CD H:E9@FE {632?6D6 E:6D] (6=4@>:?8 DEC2?86CD 2?5 9@DA:E2=:EJ 2C6 {632?6D6 EC25:E:@?D]k^Am

kAm%96 {2HC6?46 76DE:G2= H:== :?4=F56 49:=57C:6?5=J 4C27ED[ 82>6D 2?5 24E:G:E:6D[ :?4=F5:?8 2 4@DEF>6 A2C256 H:E9 |:4<6J |@FD6 2?5 9:D s:D?6J 6?E@FC286]k^Am

kAmp=D@[ 7@C 25F=ED[ E96C6 H:== 36 2 7F== 32C 2?5 2 9@@<29 D64E:@? 7@C H2E6CA:A6 D>@<:?8]k^Am

kAm%96 7@@5 H:== :?4=F56 49:4<6? 2?5 3667 D9:D9 <6323D 4@@<65 @? 8C:==D 2?5 7C6D9=J 32<65 {632?6D6 3C625]k^Am

kAmp=D@[ 7C6D9=J E@DD65 E23@F=: – A2CD=6J[ >:?E[ 4C24<65 H962E[ @=:G6 @:= 2?5 =6>@? ;F:46j 2?5 8C2A6 =62G6D DEF7765 H:E9 D2G@CJ G686E23=6D 2?5 3667 DE24<65 ?62E=J @? A=2EE6CD]k^Am

kAmq2<65 DH66ED H:== :?4=F56 >2’2>@F= – |:55=6 t2DE6C? 3FEE6C 4@@<:6D]k^Am

kAm%96 76DE:G2= H:== 762EFC6 2 8C2A6 =627 DEF77:?8 4@?E6DE 2?5 D4@C6D @7 =:G6 >FD:42= 2?5 52?46 A6C7@C>2?46D]k^Am

kAm%C@FA6D @7 J@F?8 A6@A=6 H:== 5@ E96 523<6] %96J H:== ;@:? 92?5D 2?5 7@C> =:?6D E@ A6C7@C> 7@=< 52?46D 2D E96 2F5:6?46 4=2AD]k^Am

kAm{632?@? 😀 2 D>2== 4@F?ECJ[ 23@FE 92=7 E96 D:K6 @7 |2DD249FD6EED[ 2=@?8 E96 |65:E6CC2?62? $62] xE’D 2 8C66? 4@F?ECJ H:E9 >@F?E2:?D 2?5 G2==6JD]k^Am

kAmxED A@AF=2E:@?[ 23@FE e >:==:@? A6@A=6[ 😀 D=:89E=J =6DD E92? |2DD249FD6EED’ f]` >:==:@? A6@A=6]k^Am

[ad_2]

By Terry Date | tdate@eagletribune.com

Source link

August 27, 2025
Supermom In Training: Sugar Shacking in Quebec

[ad_1]

Hooray for Sugar Shack season in Quebec! Ahh, yes, the copious amounts of maple syrup, the sleigh rides through the tapped trees, the animals, the music, and the fun. There’s really nothing more “Quebecois” than sugar shacks.

And there are loads of great ones in and around Montreal. We recently hit up Constantine in Saint-Eustache and the bean loved it. We started the experience off with a walk through their little petting zoo, followed by a puppet show held in the building that also had a doll museum. Then we enjoyed some music and dancing, and a horse-drawn sleigh ride, before moving into the dining room, where out party of 36 sat at long family-style tables passing around super authentic (and delicious foods): beets and homemade pickles, bread (to which the bean exclaimed, “Hey, this doesn’t have maple syrup on it!), and coleslaw, followed by cast iron skillets of eggs and ham, bowls of potatoes along with baked beans, and finally, dessert: sugar pie and ice cream, or pancakes. We smothered everything with their liquid gold.

The last part of our experience was, of course, moving into the building that had the maple syrup on snow, which we happily rolled onto our popsicle sticks.

If you haven’t brought your kids to a sugar shack, this spring is the season to do it! Catered to families, there’s no shortage of fun to be had at these authentically Quebec locales!

A full-time work-from-home mom, Jennifer Cox (our “Supermom in Training”) loves dabbling in healthy cooking, craft projects, family outings, and more, sharing with Suburban readers everything she knows about being an (almost) superhero mommy.

[ad_2]

Source link

April 1, 2025
Supermom In Training: Best apple crafts and recipes

[ad_1]

It’s apple picking season, and I’ve been prepping my jars as well as restocking my brown sugar and cinnamon in preparation of the cooking and crafting ahead. There are so many things you can do with apples, from making canned apples, applesauce or apple pie filling, to using apples as stamps or slicing them for a pretty wreath. So here are the best apple crafts and recipes I could find – happy apple-ing!

– Cook with apples. Core an apple and stuff with brown sugar, raisins, and walnuts. Wrap in foil and pop in a preheated oven or even an open fire.

Here’s a great applesauce recipe, and I love this one for apple pie filling.

– Craft with apples. Did you know that apples make adorable stampers? Cut apples in half and use the cut side down in paint to make beautiful nature-inspired art. Turn your apple stamps into a colourful fall tree.

– Make a wreath. Thinly slice an apple and dehydrate it. Then, bend a wire coat hanger into the shape of a circle and thread the dried out apple slices onto the wire. Decorate with ribbons. The smell is incredible!

– Use apples in a potpourri. You can dry the apples, or you can simmer some apples with spices in a pot on the stove – not only will it smell fantastic but it will add some moisture into the dry, cool air.

Enjoy! Happy fall!

A full-time work-from-home mom, Jennifer Cox (our “Supermom in Training”) loves dabbling in healthy cooking, craft projects, family outings, and more, sharing with Suburban readers everything she knows about being an (almost) superhero mommy.

[ad_2]

Source link

October 8, 2024
It’s all about the beef: Sandwiches – and James River sauce – move quickly at favorite restaurants

[ad_1]

For roast beef shops across the Merrimack Valley and North Shore, one thing is certain: They let the beef do the talking.

On any given day, meat slicers get a workout. For customers, the beef is the star of the show.

In Beverly, Nick’s Famous Roast Beef will celebrate 50 years of business in January, and has only focused on beef during that time.

“We just do beef all day,” Eleni Koudanis said.

She owns the landmark establishment with her husband, Nick Koudanis, who was busy manning the slicer during the lunchtime rush one day this week.

The kind of beef they use and how they prepare it has remained unchanged over the years, she said. It’s about simplicity and using the best piece on the market.

Nick’s doesn’t use a marinade. There’s no salt on any of the slabs of black Angus beef flying in and out of their oven over the course of a day. and there doesn’t have to be anything special added to the beef because it speaks for itself, Eleni Koudanis said.

“It’s always freshly cooked and straight out of the oven right to the slicer,” she said.

In the back room, eight slabs were being prepared at different stages.

Some slabs rested for a few minutes, then went back into the oven before taking center stage on the slicers. Others had been sliced in half and were ready for the fat to be trimmed.

Nick Koudanis got to work on his perfect “Nick’s” cut – not too pink, not too well done.

The sandwich is piled with thin, oven-crusted slices before it’s dressed with any, or all, of the three-way toppings: cheese, mayonnaise or James River barbecue sauce.

In the Merrimack Valley, Londi’s North Andover prides itself in its preparation of roast beef.

Owner Akash Saini said they marinate their meat in butter, salt and pepper before it’s cooked for about an hour and 20 minutes.

Londi’s keeps sandwiches more on the rare side.

“We use the highest quality of beef,” Saini said. “We keep it soft, very rare, and trim off all excess well done or gray slices.”

Both shops serve their roast beef primarily on the traditional, staple onion roll for the “super beef” and plain one for the junior size. But nowadays, they offer more varieties of bread to accommodate dietary needs.

“Breads have changed – like the sesame roll,” Eleni Koudanis said. “We don’t do that anymore because there are too many allergies. You have no choice but to change with the times.”

While beef is the main attraction, both shops go through numerous cases of James River barbecue sauce every week.

When asked how many cases he uses a week, Saini smiled.

“It’s definitely around 10 cases,” he said.

James River sauce makes its way on 95% of the sandwiches at Nick’s, Eleni Koudanis said.

She also couldn’t put a number on how much sauce is consumed at the restaurant.

“I couldn’t tell you, but it’s a lot,” Eleni Koudanis said, then laughed.

[ad_2]

By Angelina Berube | Staff Writer

Source link

July 26, 2024