cookingnrecipes

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After evacuating Ukraine, cooking instructor finds footing in Fort Collins kitchen

Tetiana Stratilat had to leave her home and cooking school after Russia's invasion of Ukraine. She's now finding a footing as an instructor in NoCo.

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The Top Pinned (Healthy) Fourth of July Recipes on Pinterest – Made In Nature

Red, White And Blue Recipe Favorites As we all know Fourth of July is all about red, white and blue – wearing it and eating it.  While we support those with the panache for donning the stars and stripes, it’s the eating that really gets us excited. In our book, the Fourth of July is synonymous with flag cakes, festive

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Budget winter meals - cheap food ideas and recipes - Birmingham Live

Feeding your family on a budget can be a challenge. Most of us are on a super tight amount of cash this winter and with food being a necessity we need to make the most of what we buy.

With some planning and smart, savvy shopping you can find plenty of healthy budget meals out there. According to NimbleFins analysis of data collected by the Office of National Statistics in 2022, the average UK household now spends around £4,296 on groceries. But it doesn't always have to be that expensive.

Here are some simple, healthy budget meals for you and your family:

1. 2-minute noodles

Noodle packets are cheap and easy to cook with.

Most instant noodle packets (0.89p-£2.00) come with a sachet of seasoning to make it easier or you just buy any type of noodles (0.50p-£1.00) without the seasoning.

Adding frozen veg which you get anywhere for under £1.00 is easy to add to noodles and adds some much needed vegetables to the dish, even egg or any other cheap cuts of meat with cheese or any sauce can be a quick, easy meal.

2. Potato Traybake

Nothing but potatoes left? Not a problem, make a traybake!

This 4 ingredient recipe (4 red potatoes, thickened cream, garlic cloves and grated cheese) is super easy.

3. Vegetable & Chicken chilli

This one is one of my cost-effective recipe favourites!

You can purchase a whole chicken from Aldi for as little as £3.50. You can use pieces of the thigh and breast and put this in the chilli, with kidney beans, chopped tomatoes/passata and other vegetables of your choice for under £3.00.

But what about the rest of the chicken? Well, you can chop up the other pieces and freeze them for later on or batch-cook them depending on your lifestyle.

Also, DO NOT throw away the chicken bones because they make for a great broth for soups that you can chuck absolutely anything in.

4. Tuna pasta bake

Canned tuna is a super cheap, affordable and easy way to get some omega-3 in your diet!

Pasta is cheap and ranges from 40p-90p depending on what pasta shape you have and jar sauce can be anything from 25p-90p depending on the brand of pasta sauce.

You can buy a huge bag of shredded cheese for under £1.50 in B&M or buy a cheese block which may last longer and add the amount you want to create your cheesy supper!

5. Jacket potato

This is a classic British favourite and you can put absolutely anything on a jacket potato:

And so so many more.

I hope these savvy recipes helped and if you know any more feel free to let us know in the comments!

READ NEXT:

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20 Comfort Food Recipes From Grandma's Recipe Box

We’ve gathered our most nostalgic comfort food dishes, from hearty sides to casseroles and sweets, that satisfy and soothe like only Grandma’s cooking can.

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Roast bean caesar salad and spicy chickpeas: Melissa Hemsley’s recipes for quick lunchbox fixes | Food | The Guardian

I’m sure I am not the only one who’s been tempted to eat my packed lunch before 11am. I think that’s the definition of a lunchbox hero, though: something that you look forward to eating, that spurs you on in the morning, then powers you through the afternoon. Get yourself some good lidded containers for a portable lunch, meaning you can have a few moments away from your desk. Bring on laptop-free lunches: we all deserve a midday break for something delicious and wholesome.

Roast white beans with caesar-style tahini dressing (pictured top)

Use any crunchy salad leaves you like here, but I particularly love the combination of little gem and red chicory for the contrast in colour and between the sweeter and more bitter leaves. I love this dressing, so this recipe makes lots and you’ll have extra left over. Use it as a dip, in a lunch wrap, on roast cauliflower or broccoli, drizzled over grilled sweet potatoes or tossed through a pasta salad. The croutons are a great way to use up bread that’s going stale. To make the dish plant-based, swap the anchovies for a teaspoon of vegan Worcestershire sauce or miso paste, add two teaspoons of the pickling liquor from a jar of capers, replace the cheese with a teaspoon of nutritional yeast, and roast the beans in oil rather than ghee.

Prep 15 min Cook 25 min Serves 2–3 as a main, or 4 as a side

3 tbsp ghee 1 x 400g tin white beans, or chickpeas, drained and rinsed Sea salt and black pepper 1 tsp dried thyme or rosemary 1 handful walnuts or pecans 1 handful bread, cut into 1cm chunks 1 little gem lettuce 1 head red chicory (or an extra little gem)

For the dressing 2 anchovy fillets, from a jar or tin 2½ tbsp tahini, stirred well first 1 garlic clove, peeled ¾ tsp dijon mustard 2 tbsp extra-virgin olive oil 3 tbsp lemon juice 1 handful grated parmesan, or other hard cheese, plus extra to serve

Heat the oven to 240C (220C fan)/475F/gas 9, then put half the ghee in a large roasting tray and pop it in the oven to heat up.

Meanwhile, dry the beans in a tea towel to ensure they don’t spit in the hot ghee. Once the ghee is melted and hot, toss the beans in it with a good pinch of salt and pepper and the dried herbs, then spread out in a single layer and roast for 15 minutes.

Add the rest of ghee, the nuts and the bread chunks to the tray, toss well, spread out again into a single layer, then pop back in the oven for 10 minutes more. Remove and leave to rest for 10 minutes, if you’ve got time, because the beans and bread will crisp up more as they cool.

Meanwhile, put all the dressing ingredients in the small bowl of a food processor, add four tablespoons of water and blitz to combine. Season, then add one or two tablespoons more water if the dressing needs thinning down.

Cut off and discard the root ends of the lettuces, separate the leaves, then wash and dry them really well, so the dressing doesn’t slide off the leaves. Arrange the leaves haphazardly on a platter (or in a lunchbox), scatter the roast bean mixture over the leaves, drizzle over half the dressing (if you’re taking this to work, pack the dressing separately and dress just before eating; save any excess dressing for another use), sprinkle with extra grated cheese to taste and serve.

Lunchbox ‘chuna’ two ways

Inspired by the tuna sandwiches of my childhood, this chickpea version, nicknamed “chuna” by vegans and vegetarians, is really tasty and quick. It’s a great way to pack lots of crunchy fresh veg in at lunchtime. On colder days, I like it tuna melt-style in a toasted sandwich or stuffed into a jacket or roast sweet potato; it’s also delicious in a wrap or with more greens as a salad. Most of the time, however, I just eat it straight out the bowl.

Prep 10 min Serves 2

1 x 400g tin chickpeas, drained and rinsed 2 spring onions or ¼ red onion, finely chopped 3 handfuls finely diced celery, red pepper and carrot 2 tbsp capers, chopped gherkins, pickles or olives, plus 1 tbsp brine from the jar 1½ tbsp mayonnaise (vegan, if you prefer), or thick natural yoghurt Juice of ½ lemon, or 1½ tbsp apple cider vinegar ½ tsp dried dill, or a sprinkling of chopped fresh dill or parsley 1 tsp mustard (any kind) 2 tsp curry powder (optional) Sea salt and black pepper 2 big handfuls lettuce leaves, to serve

Optional extras 2 tbsp tinned or smoked fish, or 1 chopped hard-boiled egg A little chopped fresh chilli (such as jalapeño), or hot sauce

In a medium bowl, roughly mash half the chickpeas with a fork or potato masher. Add all the other ingredients bar the lettuce, including the curry powder if making curried chuna. Toss to combine and taste for seasoning.

Divide between plates or bowls (or pack into a lunchbox) and serve with the lettuce and any of the optional extras.

Recipes edited and extracted from Feel Good: Quick and Easy Recipes for Comfort and Joy, by Melissa Hemsley, published by Ebury Press at £22. To order a copy for £19.14, go to guardianbookshop.com

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Ask a Bartender: Why Do So Many Cocktail Recipes Specifically Call for Demerara Sugar?

Demerara sugar is a fabulously funky substance. Extracted from freshly pressed sugar cane and barely processed, its brown, chunky granules and crunchy texture make a spoonful of the stuff look like forbidden Grape Nuts. While it’s not recommended to eat Demerara as a breakfast cereal, it’s heartily endorsed by the bartending community as a vital ingredient in many cocktail creations.

Of course, it’s not surprising to find sugar in a mixed-drink recipe. Sugar has played a key role in bartending since the term “cocktail” was first associated with alcoholic beverages in the early 19th century. There’s a good reason for this: Sugar balances citrus and bitter flavors, enhances texture, and adds weight for optimal mouthfeel. But specifically calling for the use of Demerara in a new creation, an old school tiki drink, or a classic cocktail suggests there’s something about its usage that’s more intriguing than regular sugar’s almost utilitarian purpose. To find out what that is, and why so many drinks call for Demerara, VinePair chatted with Daniel Boothe, bar manager at the Tales of the Cocktail-nominated tiki and modern tropical cocktail bar Strong Water in Anaheim, Calif.

Demerara provides the expected elements to a cocktail that ordinary sugar does, either as a solid sugar or in its more common form as a syrup. But it also delivers something extra from a compositional standpoint that makes it a special ingredient. “Demerara adds a lot more richness, body, and complexity to a drink,” Boothe explains. “It adds these wonderful caramel and toffee notes to a cocktail. Adding these flavors to an Old Fashioned is heaven.”

The secret sauce behind Demerara’s captivating flavor is molasses, which is not in the ordinary sugar used to make conventional simple syrup. Boothe explains that during processing, the sweet, sticky substance becomes separated from the crystals that form granulated white sugar via centrifugal force. “White sugar is refined to the max,” he says. “It’s a bit of a crazy process.” While white sugar retains its sweetness, this process strips it of the additional flavor depth that molasses — and ultimately Demerara — brings to the table.

This added depth allows Demerara to bring extra flavor-driven complexity to the palate, but it also makes it particularly adept at reining in prominent components that may otherwise overpower a beverage. “If you’re building a cocktail with big, strong alcohol, you need a syrup that can stand up to its bold flavors,” Boothe explains. “A stirred, spirit-forward cocktail or a drink with an aged spirit will benefit from Demerara. At the same time, Demerara will still allow the spirit to shine.” The sweetener’s ability to subdue beastly beverages also makes it a no-brainer for boozy tiki classics and modern acidic tropical riffs. “Again, nice strong flavors work well with nice, strong sugars,” Boothe says.

But there’s a catch to fully harnessing Demerara’s magic. According to Boothe, it’s crucial to understand the correlation that exists between how much Demerara syrup goes into a cocktail and the syrup’s sugar to water ratio. A two-to-one ratio (two parts Demerara, one part water) will produce what’s sometimes referred to as rich Demerara — a fuller, rounder syrup than the standard one-to-one ratio — but less of it will be needed in a given drink. Eschewing this adjustment will throw the beverage out of balance. Boothe says mastering this sliding scale requires practice and a willingness to experiment, but it’s worth the effort because of what the fabulously funky substance can add to even the simplest of drinks. “You need to try a Daiquiri with Demerara,” he says. “It’s just so damn great.”

The article Ask a Bartender: Why Do So Many Cocktail Recipes Specifically Call for Demerara Sugar? appeared first on VinePair.

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UW: Most Popular Cooking Time Table for Homes in Upper West – Upper West Media

Cooking could be interesting I'm married homes if the menu is one that keeps the family healthy, in the African Setting we are gradually throwing our culture away for foreign eating habits, a development that will go a long way to affect us if care is not taken, at least Ghc100 million is spend on…

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Why households need to stop using solid fuels for cooking | World Economic Forum

Many households use solid fuels like wood for cooking, harming their health and the atmosphere. There are financial and non-financial barriers to change.

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Martin Lewis cost warning to people cooking with air fryers and microwaves instead of ovens - YorkshireLive

Home finance guru Martin Lewis has issued advice to everyone thinking of using air fryers or microwaves instead of their full size oven this winter.

Air fryers have become the hot ticket item this Christmas and there's bound to be plenty of people unwrapping one from under the tree, especially after several sales on the items for Black Friday.

Martin Lewis was speaking on the latest episode of The Martin Lewis podcast via BBC Sounds when he was asked by a listener about how to work out how much things cost to run.

Martin Lewis set out an equation that could also be used to work out if it's cheaper for you to cook food in an air fryer, a microwave or an oven.

Martin Lewis told his listeners: "The problem with the equation for heating equipments is an oven is going to be about 2000W.

"A microwave I believe, from memory, a best guess explanation, a microwave gives you consistent heat whereas an oven is warming up to full temperature and then topping it up so it isn't running at full power the whole time.

"But if you're doing a jacket potato for 10 minutes it's going to be far cheaper than doing a single jacket potato in an oven and keeping it on for an hour and a half.

"However if you were doing a full roast dinner and you were cooking many of them, that is where it's probably cheaper than putting 5 or 6 jacket potatoes in a microwave because each additional object you put in a microwave, you need to keep it on longer because a microwave just heats the individual object.

"The general equation is, find the wattage of an item, then work out how many kilowatts or what fraction of a kilowatt it's using, then multiply that by 34p per hour of use."

If you had a 1000W microwave and you put it on for 10 minutes, one KWH for a sixth of an hour, a sixth of 34p is about 6p, shall we say? So it's 6p turning the microwave on for that amount of time. So yes it's a very useful equation."

Martin Lewis explained that by using a dehumidifier instead of central heating, you could dry clothes at home for just 7p per hour, apart from the 'initial capital outlay' of buying one.

He said: "Many dehumidifiers have different wattages, the one I checked out was 200 Watts. Once we it's 200 watts and we know a Kilowatt is 1,000 watts which is how electricity tends to be priced, we know this is a fifth of a kilowatt.

"And you pay roughly 34p per kw per hour. A fifth is 7p so you're going to pay roughly 7p per hour to run a dehumidifier at 200 watts assuming it uses full power the whole time. Which is generally far far cheaper than putting the heating on.

"If a dehumidifier does work for you it will definitely have lower electricity bills but of course you do have the initial capital outlay of buying a dehumidifier and see how that works for you."

This content was originally published here.

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Damon Lee Fowler - Recipes and Stories

As the winter holidays approach, especially now that we live in a different place, my mind keeps slipping back to the holidays of my childhood. Most of us do that at this time of year, but these days I'm much more conscious of it. Despite the way we "preacher's kids" love to grumble about growing up under watchful and often judgmental eyes, not just of the church, but of the entire community, it did have its perks, particularly during Christmas.

Not only did my mother and both grandmothers turn out their usual bounty of seasonal treats, we were always showered with food offerings by the church congregation, even from people who didn't really like us. They ranged from homemade baked goods to store-bought chocolates, tea samplers, and elaborate cheese boards. One of the things I remember looking forward to the most was a sturdy brown conserve crock filled with potted cheese.

Potted cheese is a simple, old-fashioned conserve in which shaved, grated, or crumbled cheese is beaten to a paste with butter, spices, and other flavorings. But to my childish cheese-loving heart, that exotic crock full of deliciously soft, spreadable cheese was pure culinary magic.

Those sturdy crocks of ready-made potted cheese are still around, going in and out of style with the tide of fashion. But nowadays I'd rather make my own than buy it. It's a snap if you have a food processor and making it yourself means you have more control over the quality and flavor. Best of all, it'll keep for weeks, so a homemade treat is ready and waiting when unexpected company drops by, or the holiday spirit moves one to issue those impromptu invitations.

Potted, or Whiskey Cheese

Historically, the kind of cheese in this varied, but Cheshire is the one most often mentioned. I use a well-aged cheddar, but it's also lovely made with Stilton or other blue cheese, or really just about any other semi-hard grating cheese. Later recipes call for leftover scraps, and it's possible that it was originally a way of using those up, but most older recipes simply specified a weight of cheese "scraped" or "shaved" without mentioning its condition.

The spices also varied, from mace to hot peppers to prepared mustard and even Worcestershire sauce, and the alcohol that both flavored and preserved the mixture ranged from fortified wines such as dry sherry and port to brandy and whiskey.

My version developed from an Irish recipe using their well-aged cheddar, celebrated butter, and whiskey. I keep the spices simple—just enough mustard to bring out the flavor of the cheese, but a pinch of cayenne or a bit of freshly crushed mace or grated nutmeg would not be amiss.

Serve this with plain crackers, sliced baguette, or toast rounds. It also makes a nice spread for tea sandwiches.

Makes about 2 cups

8 ounces aged English, Irish, or New England cheddar, grated

4 ounces (¼ pound or 8 tablespoons) salted Irish or European-style butter, softened

1 tablespoon Dijon or prepared English mustard

¼ cup bourbon, Irish whiskey, rye whiskey, or brandy

1. Combine the cheese, butter, and mustard in the bowl of a food processor fitted with the metal blade and process until smooth. Or combine them in a mixing bowl and cream until smooth with an electric mixer set at medium-high speed.

2. Whip in the whiskey a tablespoon at a time. Taste and adjust the salt, adding a tiny pinch or so as needed. Transfer it to a pint crock, ramekin, or glass jar, cover, and let sit at least 1 hour before serving. If you're making it more than a few hours ahead, refrigerate it, but let it warm to room temperature for at least 30 minutes before serving.

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Crazy Easy Soup - 365 Days of Slow Cooking and Pressure Cooking

This Instant Pot or Crockpot lasagna soup is crazy easy! No chopping. No thickening. Just browning of some meat and you're on your way.

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Top 5 DELICIOUS Irish autumn recipes YOU NEED to try

Are you over pumpkin-spiced everything? As the trees turn orange and the days grow shorter, these delicious Irish autumn recipes are bound to hit the spot.

‘Tis the season when we throw on a scarf and take selfies with our pumpkin-spiced whatevers to recreate Insta selfies everyone else has posted.

How about changing things up and trying your hand at these seasonal recipes? These delicious Irish autumn recipes are easy to follow and are made with in-season ingredients.

Whether you have an abundance of apples or brambles of blackberries, you can make these simple meals. Sit back, belly full, while your Instagram followers watch in autumnal awe.

5. Irish oatmeal pumpkin porridge ‒ traditional breakfast with a seasonal flare

Starting off your day with a bowl of pumpkin oatmeal is sure to be more filling than a cup of overpriced latte. Ireland is known for oatmeal, though it can be bland unless you shake things up with some spices and fruits.

You could switch out the pumpkin for blackberry jam (see number four) or stewed apples (see number one).

Ingredients

Find out how to make your own pumpkin puree here.

Method

4. Scones and blackberry jam ‒ perfect with a cup of tea

Everyone enjoys a bite to eat with a mug of tea. Scones are traditional treats.

So, why not top them with a blackberry jam made from the fruits on your hedges for one of the most delicious Irish autumn recipes?

Blackberry jam ingredients

Method

3. Potter’s pumpkin pasties ‒ magically good

We love homemade pumpkin pasties as much as the next wizard. With Harry Potter having been filmed at famous Irish locations, why not take a trip and pack these for an autumn picnic?

Kids are bound to love these magically baked goods during the Halloween run-up.

Ingredients

Method

2. Beefy stew and potatoes ‒ always a dinner winner

Nothing beats a big bowl of Irish stew when it comes to delicious Irish autumn recipes. You can’t get any more traditional than this.

This meal has basic ingredients, but they help warm you up on those cool, dark nights.

Ingredients

Method

1. Stewed apple crumble ‒ autumn in dessert form

Topping our list of delicious Irish autumn recipes has to be this traditional sweet.

Pick those apples off your tree or visit a local orchard to make this homemade seasonal treat.

Ingredients

Method

By Aaron Rice (@AaronRiceMedia)

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Easy Crunchy Smoky Pork Chops | Just A Pinch Recipes

These are some perfectly moist breaded pork chops. The Panko crumbs and mustard mixture are a real winning combo. Hope you enjoy!

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Super Easy Apple Crumble Recipes

Easy apple crumble isn’t easy as apple pie—it’s even easier! No fussing with pie crust needed, just sprinkle a buttery crumble topping over apples, pop it in the oven, and you’re good to go. This classic apple crumble recipe is one of my family’s favorite fall desserts and I think it will be one of yours too!

Fruit Crumbles vs. Pies

Now, don’t get me wrong: I love pies. But if you’re looking for an effortless fruit dessert, it’s crumble all the way. The difference between a pie and a crumble is that pies have a filling and one or two crusts, while crumbles have no crust at all.

Another comparison you might make is apple crumble vs. apple crisp. Traditionally, a crisp recipe would have oats in the topping and a crumble wouldn’t, but these days crisp and crumble usually refer to the same thing—a baked fruit dessert with a streusel-like topping

Easy Apple Crumble Recipe

This easy apple crumble recipe is perfect to make after a day spent picking apples. The apples are layered onto the bottom of a baking dish, then topped with a mixture of flour, rolled oats, brown sugar, cinnamon, and butter. After baking, the topping becomes browned and crisp. I highly recommend serving your crumble with a scoop of vanilla ice cream! (A drizzle of caramel sauce doesn’t hurt either. Just sayin’.)

Ingredients + Variations

Here’s what you’ll need to make this apple crumble recipe:

How to Make Apple Crumble with Oats

1. Prepare

Preheat the oven to 350ºF, then peel and dice the apples.

2. Make the Crumble Topping

In a large bowl, stir together the flour, oats, brown sugar, and cinnamon. Cut in the butter until you have a crumbly mixture.

3. Make the Apple Base

Combine the apples, sugar, lemon juice, flour, and cinnamon in a large bowl and toss to combine.

4. Assemble the Apple Crumble

Pour the apples into a 9×13-inch baking dish, then scatter the crumb mixture over the top, making sure it’s evenly distributed.

5. Bake and Serve

Place the baking dish in the preheated oven and bake for about 45 minutes, or until the apple layer is bubbly and the topping is golden brown. Serve warm with a scoop of ice cream.

Does apple crumble keep at room temperature?

Yes, a crumble will last on the countertop for about 2 days—just wait until it cools, then wrap the baking dish tightly with plastic wrap. In the refrigerator, you can keep an apple crumble for up to 5 days. It’s best reheated in the oven, which re-crisps the topping.

Is apple crumble eaten hot or cold?

You can eat it either way, but I think it’s best served warm! Don’t forget to add a heaping spoonful of vanilla ice cream!

You can eat it cold, so don’t think that you can’t. The crumble topping may not be as crispy as you’d like, but it’s still pretty dang good!!

What’s the best apple to use for apple crisp?

This can vary by quite a bit. The best apples to use, in my opinion, are Honey Crisp apples or Granny Smith apples. Both are crunchy, but one is super sweet, and one is a bit more tart.

You choose what you think you’re going to like- or make two of this easy apple crumble recipes and see what you think!

More Apple Recipes for Fall

Craving more apple recipes? I’ve got some great ones for you!

Simple apple crumble is the perfect fall dessert. Make with a crumble topping that pairs perfectly with the sweetness of the apples.

No ratings yet

Keyword: apple, apple crumble, apple dessert

Preheat oven to 350°. In a large bowl, combine the first 4 ingredients. Cut in butter until crumbly.

In a bowl combine apples, sugar, lemon juice, flour and cinnamon. Mix well.

Add apple mixture to a 9×13 baking dish and cover with crumb mixture

Bake for about 45 mins until bubbly and topping is golden brown

Serve warm and top with vanilla ice cream

Did You Make This?I want to see! Be sure to leave a rating below & tag us on social media #allthingsmamma!

About Kasey Schwartz

All Things Mamma where I am dishing up family favorite recipes that are easy to make with simple, everyday ingredients. Plus - tips and tricks for living your best life!

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OXCM Farmers Market 101 Offers Free Cooking Classes for the Community

In partnership with the Lafayette County-Oxford Public Library, Oxford Community Market presents Farmers Market 101: Down Home Country Cooking with Bridgette and Talisha Gordon of Live Again Events at 5:15 p.m. Sept. 15 at the library. 

The OXCM Farmers Market 101 Series showcases locally grown and produced products as well as the farmers and food entrepreneurs who sell weekly at Oxford Community Market, which is held year-round every Tuesday from 3-6:30 p.m. at the Old Armory Pavilion. 

The Farmers Market 101 series began this summer as a collaborative project between OXCM and the public library and, due to its popularity, a fall series of free classes and workshops are planned. 

“Our public library is a wonderful resource and they are a great partner to OXCM because of our mutual goal to create opportunities for free and accessible educational and enrichment programming for our community,” said OXCM Director Betsy Chapman. “And we are pretty sure that we can honestly say that we are the first people to ever make jelly at the public library.”

The series of free classes included topics such as beekeeping, bread baking, West African cuisine, and organic gardening and gave students the opportunity to learn about local farmers, food producers, and the farmers’ market.

“We were inspired to create the Farmers Market 101 series because our market community is full of so many skilled and talented people who are carrying on important food and agricultural traditions,” said Chapman. “We wanted to find a creative and engaging way to showcase our local farm and food entrepreneurs who work so hard to feed us and are also just incredibly talented and interesting people. Just so happens that our vendors are great teachers and a lot of fun too.” 

September classes include Down Home Country Cooking on Sept. 15 and Biscuits and Jam with Stark Aldridge on Sept. 29. Both classes will begin at 5:15 p.m. at the public library. The classes are free but registration is required.

To register, call the library at 662-234-5751 to reserve your spot. 

Staff report

The post OXCM Farmers Market 101 Offers Free Cooking Classes for the Community appeared first on HottyToddy.

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Best Fall Dinner Recipes - 50 Favorite Fall Recipes

These are my best fall dinner recipes! Lots of cozy, comforting dishes here, including hearty salads, soups, pasta and more. Make a list and enjoy them through this entire lovely season!

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TV tonight: Gordon Ramsay’s ridiculously tough cooking competition | Television | The Guardian

Next Level Chef

Welcome to what host Gordon Ramsay calls the “world’s toughest cooking competition ever”. In this British version of the ridiculously high-octane US show, 12 home cooks compete against professionals and social media chefs. They’ll be mentored by chefs Paul Ainsworth, Nyesha Arrington and, of course, Ramsay, who is back with on-brand lines such as: “There’s only one temperature … and that’s perfection.” Hollie Richardson

The Light in the Hall

9pm, Channel 4

If you take a drink each time journalist Cat Donato sheepishly tells a village local, “I’m writing an article about the Ela Roberts’ murder”, don’t expect to be able to see straight by the end of this week’s double bill (the next episode airs tomorrow). The truth of the cold case is unravelling glacially, and yet continues to pull you in. HR

Since its first episode, this brilliant documentary series has highlighted how much time ambulance crews spend on patients with mental health issues who really ought to be looked after by other parts of the NHS. That lack of funding and resources has not, of course, improved, and is the focus this week as Newcastle’s emergency services deal with depression, drinking and self-harm. Jack Seale

Billion Dollar Downfall: The Dealmaker

9pm, BBC Two

From a five-star Dubai penthouse to a Wandsworth prison cell, businessman Arif Naqvi has been on a long journey, and it isn’t over yet. Using Naqvi’s never-before-seen video diaries, this documentary tells the story of his $14bn bust. Was it all a greedy fraud? Or just a good deed gone wrong? Ellen E Jones

Blood, Sweat and Cheer

9.30pm, BBC Three

This endearing documentary follows the youngsters of the Welsh Adaptive Abilities cheerleading squad as they prepare for the world championships in Florida. The group are a mixture of disabled and non-disabled athletes and, as they prepare to meet the US (very much the head honchos of the cheerleading game), the film is an uplifting hymn to inclusivity and teamwork. Phil Harrison

Our Flag Means Death

10pm, BBC Two

“What kind of idiot runs a ship aground?” This piratical HBO comedy about a nervous nobleman (Rhys Darby) leading a band of oddball cut-throats has yet to unfurl its true colours but remains a quixotic delight. After a violent victory over the English navy, the crew find themselves on an island that may not be as deserted as they first thought. Graham Virtue

Film choice

Eternal Sunshine of the Spotless Mind (Michel Gondry, 2004), 12.40am, Sky Cinema British Icons

This romantic comedy remains director Michel Gondry, writer Charlie Kaufman and star Jim Carrey’s finest achievement. The delightfully inventive but heartfelt drama puts a time-bending sci-fi twist on lost love, as Carrey’s introvert Joel undergoes a procedure that will erase all memory of his ex-girlfriend, the outgoing Clementine (Kate Winslet), after she has the same operation for him. However, as the wipe begins, he changes his mind and struggles to keep their chequered history intact. Simon Wardell

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