Horseshoe sandwiches have been served in Springfield, Ill., for more than 80 years, continually getting larger and more caloric. The open-face sandwich always has meat, cheese, french fries and cheese sauce, but restaurants add heft with additions including fried bologna and gravy.
Several craft brewers are offering their takes on biere de mars, a malty farmhouse ale originally made in early winter. The beers undergo a slow and cool fermentation, and are ready for release in March.
Cinnamon rolls are easy to make, but time must be set aside to let the dough rise. A version that's more sweet bread than pastry can be varied in countless ways, with some suggestions and tips included here.
The market's plunge put a huge dent in most clients' retirement portfolios, requiring a re-evaluation of options that may include working longer or making do with less. An individual assessment of retirement projections is necessary to determine alternatives, Sandi Weaver writes.
Sweet and delicate Treviso radicchio has protected status from the European Union, and can be grown only in select Italian towns. Local restaurants embrace the season, serving the leaves in salads, risotto and many other dishes.