TOWNSHIP OF EGG HARBOR — A body found on the shoulder of the road near a shopping center on Monday morning has been identified but an investigation into the circumstances of the man’s death is continuing.

Egg Harbor Township police found an “obviously deceased” Joseph Richardson 2nd, 42, of the Landisville section of Buena, around 7:20 a.m. in the grass along Black Horse Pike near the Oak Tree Plaza mall , according to Captain Heath Per.

There were no obvious signs of foul play, but an investigation is underway to determine the cause of death. Per asked anyone with information about the incident to call 609-926-4051.

Richardson is the third deceased person found in the township in the past month.

Egg Harbor Township police say Demetrio Serrano-Cruz, 59, and Rafael Morales, 69, likely died of carbon monoxide poisoning when they were found dead inside the Farmington section of Egg Harbor Township on December 28. Both men were township residents. .

Contact journalist Dan Alexander at [email protected] or via Twitter @DanAlexanderNJ

Inventions You Probably Didn’t Know Were Born in New Jersey

Ça Va à Westport brings French-inspired luxury to the Underground

Although everyone prefers to frolic through European streets, vineyards and Bridgerton-like courtyards in real time, this Westport champagne bar will offer French fare without the expensive airfare.

Ça Va is a bubble-obsessed, French-inspired wine bar with a roster of stacked, worldly bottles from France, South Africa, Missouri, and more. They believe in “champagne for the people” and their happy hour reflects that with fairly priced sips and bites.

From 4pm to 6pm, enjoy a selection of savory snacks including cheese (sliced ​​cheese with fennel crackers and candied fruit), marinated olives or bread service with roasted garlic butter and Ibis country bread .

All of the above for less than $7? I can’t beat that. But I would also recommend venturing into their regular offerings for their crusted Brie. This dish is the epitome of all things delicious: flaky puff pastry and warm, gooey brie smothered in strawberry jam. There is also a good scattering of Marcona almonds for a bit of crunch.

When it comes to bubbles, the wine bar keeps things simple. Choose between a $6 glass of prosecco or go for the Cappelletti spritz for $7. The latter will delight all Aperol lovers, retaining the same orange hue and garnished with a lemon zest.

Ça Va is located at 149 Pennsylvania Ave, Kansas City, MO 64111. It is open Wednesday through Saturday from 4 p.m. to midnight and Sunday from 11 a.m. to 4 p.m. It is closed on Monday and Tuesday.

Mission Taco Joint’s Pride Month hot dog inspired taco. // Courtesy of Cara Gallagher

Mission Taco Launches Pride Month Special

Is a hot dog a sandwich? The world may never know. But Mission Taco Joint thinks a hot dog can inspire a taco.

The taco shop is collaborating with St. Louis-based Steve’s Hot Dogs for a Pride Month special called “Hot Dog Taco.” It features a soft flour tortilla stuffed with hot dog, spiced, beer-braised pork, hibiscus-marinated onions, cilantro, Mission Taco’s signature queso, and fried jalapeños.

All seven Mission locations statewide will feature the taco, and a portion of KC Subway sales will go to Pride Haven, an emergency shelter for transition-aged LGBTQIA+ youth facing homelessness. The 20-bed facility provides a safe and nurturing environment where youth can work with case managers to achieve their goals.

The taco hot dog will be available now through June 30.

Mission Taco Joint has two locations in Kansas City, one in Crossroads and one in South Plaza. Both locations are open 11 a.m. to 10 p.m. Sunday through Thursday and 11 a.m. to 11 p.m. Friday and Saturday.

Chicken Pad Thai from Baramee Thai Bistro. // Photo by Liz Goodwin

Revisit a classic at Baramee Thai Bistro

Everyone needs a place to go – some “old staunch” food if you will. If Baramee Thai Bistro isn’t on your favorites list, then you’re missing out.

This Crossroads Thai joint is perfect for a quick, casual bite between meetings or after a long day. It offers many comforting classics, including their ever-popular Panang Curry, crab rangoons and fluffy spring rolls to keep it light on hot days.

My go-to is always pad thai, although stir-fried cashew thai is very close.

I have to estimate that Baramee produces hundreds of noodle dish orders a week, and there’s a reason everyone loves it. Tamarind and finely ground peanuts give it a zesty, nutty flavor profile, and if you order it with chicken, it’s thinly sliced ​​and very tender.

If you’re craving black sauce noodles, Pad See Eawe is also a mainstay here. You will definitely see more than a few orders decorating table tops throughout the space.

They also have many Thai cocktails on the menu, such as a mango margarita or the Massamanhattan made with palm sugar and massaman curry simple syrup, Four Roses Yellow Label bourbon, sweet vermouth and a Thai cherry. Restaurant staff recommend it with noodle dishes, so order.

If you stop, be prepared to eat to a packed house. You may be able to snag a table when the weather is nice and the patio doors are open, giving diners inside and out the chance to enjoy their meals alfresco. Rest assured it’s worth the wait.

Baramee Thai Bistro is located at 1810 Baltimore Ave, Kansas City, MO 64108. It is open 11 a.m. to 9 p.m. Monday through Thursday and 11 a.m. to 10 p.m. Friday and Saturday. It’s closed on Sundays.

RED LAKE – A member of the Francophone Association offers Red Lake students a fun activity to involve the French language.

On Saturday, December 18, the Association francophone de Red Lake organized its second French cooking workshop at the Cochenour room. Children aged 5 to 12 were invited to participate in a day of activities and cooking.

Marielle Pellerin, member of the association, took over the animation of the workshop with the help of a volunteer. A total of 10 children came to prepare and decorate gingerbread cookies.

Pellerin was a very active member of the Association francophone de Red Lake. She herself has two grandchildren who participate in many activities of the Francophone Association.

The idea for these cooking workshops came to her after talking with a child from the Francophone community, and she learned that they only speak French at school. As a result of this conversation, Pellerin wanted to find a fun way to involve French in children’s lives outside of school hours.

“We want children to live their French heritage and this is how they can and have fun,†Pellerin said.

The last class was held on November 13 and 13 children attended. There they made a vegetable soup, homemade bread and a fruit yogurt parfait.

Covid impact means they must follow mask guidelines with children; but as the workshops take place in a room, they can accommodate a good number of children. Pellerin says she hopes to see more children attend the workshops in the future.

Last year, the Association francophone de Red Lake organized activities on PP school days thanks to a grant from Canadian Heritage and saw a great participation. Activities ranged from crafts and cooking to science experiments.

“It’s a good way for the kid to learn, if you go with what interests them,†Pellerin said.

The grant has since expired and the workshops are all run through donations and volunteers. Pellerin had said that the association hopes to apply for more funding and will certainly organize more workshops in the future. She hopes to be able to do a workshop with winter carnival recipes.

Rebecca Blitz from East County recalled the first time she ate her family’s salad dressing on Thanksgiving.

She was 4, sitting at the family reunion in Louisiana. She picked up her fork and grabbed a small portion of the dressing.

She was disgusted.

Blitz, who was born and raised in Louisiana, wasn’t sure what it was, but a gooey lump hung from her fork. All she could think of was “yuck”.

His family’s New Orleans oyster dressing is a Thanksgiving tradition passed down from generation to generation. As a child, Blitz didn’t care much for Cajun-style stuffing, but over the years, and she began making the recipe for her own family, she developed an appreciation and love for oysters and Louisiana dressing. .

Blitz is preparing to remake its family recipe this year, but with a variation. She likes to add crab meat or shrimp to her stuffing.

“You have to like seafood, but it doesn’t taste like fish,†she says.

Sheila Bianco of Greyhawk Landing also made changes to a family recipe that was passed down from her grandmother Joséphine Grande to her mother, Antonia Grande, and herself.

Growing up, Bianco remembered always having had a traditional stuffing but with mixed giblets. It was the norm for her family, so when she married Domenic Bianco and made the recipe for her family on Thanksgiving, she was surprised to find out that they wouldn’t be eating. this.

After this first Thanksgiving together, Bianco changed his recipe. Instead of organ meats, she added bacon and cranberries.

“Everyone loves bacon,†she said.

The new recipe was a success.

She said that the stuffing that is cooked inside the turkey is everyone’s favorite. She calls it “gold” because the juices enhance the flavor, making it even more delicious than when prepared in a dish.

Some families like to stick with a classic stuffing of bread, celery, onions, turkey broth, sage, butter, salt and pepper.

Greg Campbell, Grove’s executive chef and director of operations, has become a master at making traditional stuffing. He’s been making stuffing for the restaurant for 16 years. It feeds 5,400 people for Thanksgiving.

“It’s the traditional grandma’s farce,†Campbell said. “We do everything from scratch. “

Campbell recommends making the stuffing the night before Thanksgiving to allow the turkey broth to saturate the ingredients.

“It helps solidify it a bit,†he said. “Plus, when you put it in the oven, it allows it to cook evenly. “

When making his stuffing, Campbell does not depend on exact measurements, but rather uses his eyes to judge the proper amount.

Campbell said a common mistake is adding too much turkey broth. If the bread starts to fall apart, there is too much liquid, so add more bread.

“It’s not willy-nilly,†Campbell said. “It takes your time. You can’t remove the liquid, but you can still put it in.

Campbell recalled when he started cooking Thanksgiving dinner at Pier 22 in downtown Bradenton and someone else played the prank.

“We literally had to squeeze the liquid (out of the bread),†Campbell said. “It was like a sponge. It was terrible. We have decided that no one else touches the prank.

At Thanksgiving, Campbell said to cook the stuffing in a dish separate from the turkey to make sure the stuffing is cooked through to avoid the risk of food poisoning.

New Orleans Oyster Dressing

Ingredients:

• 1 ½ pound of turkey or chicken offal
• 3 loaves of stale French bread, about 9 ounces each, torn
• Oil
• 1 quart of oysters, chopped so large, and their liquid
• 1 to 1 ½ cups finely chopped onions
• â…“ cup chopped green onions
• 1 ½ cup chopped celery
• cup of green pepper
• 3 tablespoons minced Italian parsley
• Salt and freshly ground black pepper
• 2 eggs, beaten

instructions (can be used to stuff a 12 pound turkey or can be cooked in a large greased casserole dish at 350 degrees for 30-45 minutes):

• In a saucepan, cover the giblets with water and boil until tender. Keep the liquid boiling.
• Pass the cooked giblets through a meat grinder or food processor until chopped.
• Combine offal broth and oyster liquid in a large bowl and dip French bread in it.
• In a large skillet, brown the onions in the oil. When they are golden, add the green onions and celery. Add the pepper, then the ground giblets followed by the chopped oysters.
• Squeeze the excess liquid from the bread. Add the bread to the other ingredients, as well as the parsley, salt and pepper.
• Remove from the heat and quickly stir in the eggs.
• Stuff in the turkey or put in a casserole dish.

Mama B’s Gold Recipe

Ingredients:

• 3 lbs thick sliced ​​maple smoked bacon
• 8 cups organic celery cut into quarter-inch pieces
• 4 cups chopped Vidalia onions
• 2 to 4 sticks of organic butter, salted or not
• 3 32 ounces. containers of organic chicken or vegetable broth
• 4 cups of organic dried cranberries
• Poultry seasoning
• Salt and pepper
• 3 bags Pepperidge Farms Seasoned Country Style Cubed Stuffing

Instructions:

• Cut the bacon into ¼ to ½ inch pieces and fry them in a large frying pan until crispy. Remove the bacon from the pan with a skimmer and drain it on a thick layer of paper towels. Drain the residual fat from the pan.
• In the same pan, place the chopped onion in a layer, with the celery on top.
• Cut 2 to 4 sticks of butter in thirds lengthwise. Place the butter on the celery. Add the poultry seasoning and season with S&P to taste. Cover and sauté over medium heat. Simmer for 5 minutes then start to turn the mixture to combine. Cook until celery and onions are cloudy / clear and not milky white, about 15 minutes.
• Add cranberries and bacon, cover and set aside.
• In the pot: Combine a bag of bread cubes and half of your onion / celery / cranberry / bacon mixture and mix. Add a second bag of bread cubes and the rest of the onion / celery / cranberry / bacon mixture. Mix well.
• Slowly add 32 oz. of organic chicken broth, stirring as you pour. Add a second 32 oz. broth, being careful not to add too much so that the bread cubes break down and become mushy (this will ensure that the stuffing will not expand too much in the bird, but will also cook completely.) from part of a third party container of the stock to get this just. Stuffing that does not fit in your bird can be cooked separately.
• Use foil to cover the stuffing at the ends of the poultry before clamping it so that the stuffing stays in the poultry and not in your pan.

Puerto Rican Stuffing

Ingredients:

• 3-4 green plantains
• A few pieces of pork rinds
• 3 cloves of garlic
• Olive oil

Instructions:

• Cut the plantains into pieces and brown them well. Dry them on absorbent paper and crush them.
• Mash the pork rinds and garlic.
• Combine the plantains, pork rinds and garlic and toss in the oil so that the mixture is soft.
• Stuff the mixture into the turkey and cook.

Traditional stuffing

Ingredients (measured at sight):

• Butter
• Pieces of homemade bread that have been toasted
• Turkey Stock
• Celery
• Onions
• Parsley
• sage
• Salt and pepper

Instructions:

• In a large skillet, melt the butter.
• Add the onion and celery. Season with salt, pepper and sage.
• Once the onions and celery are a little golden, add the turkey broth.
• With the toasted bread pieces in a bowl, pour the onion and celery mixture into the bowl with the bread and mix them together.
• Add more salt and sage. Gradually add the parsley and more turkey broth to the mixture. Stir until all the bread is saturated and you can no longer hear the sound of the bread hitting against the bowl.
• Leave the stuffing in the refrigerator overnight.
• Bake uncovered in the oven at 350 degrees for 30-45 minutes.

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If you’re a morning person, this roundup of Fort Worth restaurant news is for you. It’s packed with information about breakfast, brunch, and everything in between. There are new breakfast restaurants, new breakfast menus, and some coffee news for good measure. It seems hard to believe we could find more new breakfast options just a few days after we published our recent roundup of new Tastemaker Awards breakfast spots, and yet we’re still talking about breakfast. .

Here’s what’s happening in Fort Worth food news:

Dayne’s Artisan BBQ and Lola’s Fort Worth are moving to 2000 W Berry St. According to a Facebook post, Dayne’s Craft Barbecue will end May at 2735 W. 5th St. (where they are currently located), then close the first two weeks of June, then reopen for business on June 17. “Nobody’s closing; we’re just moving,” their message read. “We hope to continue to see our favorite familiar faces and look forward to new faces as we enter this exciting new chapter with the incredible team at Lola.”

Bulrush Bowls, a healthy “bowls” concept from Colorado, is opening a Southlake location at 1151 E. Southlake Blvd. at the end of May. Rush is a fast-casual restaurant chain known for its healthy, one-bowl meals featuring nuts, fruit, yogurt, and granola. They entered the DFW market in 2018 and currently have three in the region. It will be the fourth and according to a statement it is being opened by franchisees Mike and April Fuchs.

Mango is a breakfast and brunch concept that now has two locations: Keller, at 900 S. Main St. #305, and the original in Southlake, at 2750 E. Southlake Blvd. #140. Their menu includes omelettes, benedicts and so-called healthy entrees such as an egg white omelet, avocado stuffed with egg whites and turkey sausage and avocado toast. OK, this one is healthy. There are also breakfast tacos, skillets, waffles, chicken and waffles, fried chicken, salads, burgers, hot pots and wraps.

Lone Spur Cafe is a breakfast and lunch chain based in Prescott, Arizona that is expanding into DFW suburbs with locations now open in Bedford, Denton and Allen. They do breakfast and lunch, with “cowboy food, great cowboy service, and real cowboy charm.” They also like to mount animal heads and other body parts. Allen has a dead bear hide on the wall, and their Facebook page posted a video of a horse walking with the painful “walking” gait produced when trainers apply caustic substances to horses’ hooves, a practice now prohibited. The menu features egg dishes, as well as chicken fried steaks, burgers, and rib eye steaks. the Denton Record Chronicle says they are also opening locations in Grapevine, Fort Worth Stockyards and McKinney.

Repeat restaurant AMthe breakfast and lunch chain with robust brunch action, will launch a new menu on May 19 featuring Parmesan-Panko Crab Cake Benedict, Burrata & Prosciutto Toast, Monte Cristo Brioche French Toast, Strawberry Shortcake Pancakes, and more.

Bark and Smoke Tacos is a fun new mobile barbecue concept from Chef Blythe Bridges, formerly Chef Blythe’s Southern Bistro, known for its intimate southern cuisine. She is branching out, expanding her repertoire to other popular cuisines such as smoked meats and tacos, including lively dishes like birria tacos. She’s doing catering and events like brunch at Rancho Loma Vineyards this Sunday, May 22.

Salad and take away, the salad chain, is opening three new locations in North Texas, including one in Fort Worth on Summer Creek Drive, as well as a location in Sachse and Dallas at Midway & Trinity. Salad and Go makes generous portioned salads, wraps, breakfast burritos, soup, lemonades, iced tea and cold brew.

wild wood grill, the popular local Southern-themed channel with two locations, is set to make it three. They are opening a location at CityLine Market in Richardson, which they plan to open in June. Owners Dave and Mary Garner left the corporate world to open the first Wildwood Grill in Southlake in 2009, then in Garland in 2017. They became known not only for steaks cooked over oak and hickory, as well as burgers, whiskey and beer. , but also to be a neighborhood and family friendly place with reliable food and lovely service.

Restaurant for lazy dogs and its virtual concept, Jolene’s Wings & Beer, features a range of new menu items launching May 18: Street Corn Fries topped with mozzarella, tajín-lime sauce, charred sweet corn, tomatoes, queso blanco and cilantro; and Spacedust Wings mixed with a combination of orange, Sichuan pepper and chili spices.

Le Gourmet Bakery, a DFW-based company that makes glazed shortbread cookies, added Williams-Sonoma to places that sell their cookies online. Founded by Dallas entrepreneur Becky Nelson in 2012, Le Gourmet makes a thick, chewy, cake-like non-traditional cookie. Can you call it a shortbread? Surely that fits Dallas’ tastes since Dallas recoils from anything hard or crusty. Williams-Sonoma sells three varieties — Graduation Cookies, Patriotic and Father’s Day — $60 for a dozen.

modern market, the extremely affordable fast-casual concept with five DFW locations, including Preston Hollow Village at US-75 and Walnut Hill Lane, has brought back its cult classic Street Corn Pizza topped with Mexican-style street corn on a cheddar cream sauce with mozzarella, fresh jalapeño, chili powder, smoked cream and cotija cheese. Like an elite pizza, you see. It’s part of a new set of dishes for the summer that includes a Chili Steak Sandwich, Supreme Pizza, Pan-Seared Ahi Salad, and Kale Caesar Salad, though you can’t get two salads. Kale Caesar side dish and call it a main salad, I have no idea.

Rusty Taco has a new southern fried chicken taco with fried chicken, diced dill pickles, BBQ honey mustard and coleslaw. Pickles and mustard are new, as is a Rusty Tango margarita with a swirl of sangria.

Luna Grill offers two new wraps: a hearty, comforting Mediterranean chicken wrap with a mix of kale, chickpea salad and feta in a multigrain lavash; and the refreshing Crispy Apple Walnut Chicken Roll with candied walnuts, apple slices, gorgonzola, cranberries, mixed kale and pomegranate vinaigrette in a multigrain lavash. Priced at $10.49.

Crucible has a new Best Fondue Friends Forever three-course menu of cheese fondue, salad, and chocolate fondue, starting at $35. A four-course version for $47 includes one entree. An enhanced selection of dips includes prosciutto, pretzel bread, seasonal vegetables and fruits, macaroons, Oreo-dusted marshmallows, and fresh fruit. Shareable Sips is a new menu of cocktails such as Pink Crush, featuring New Amsterdam Pink Whitney Vodka and La Marca Prosecco.

Starbucks launched two new items all year: Chocolate Cream Cold Brew, featuring Cold Brew topped with chocolate cream cold mousse and sweetened with vanilla syrup. They say the combination of coffee and chocolate, as well as the malty flavor in the cold chocolate cream mousse, is designed to evoke a malty chocolate milkshake or that last piece of chocolate ice cream melted by a hot summer day. There’s also a Lime Frosted Coconut Bar, combining coconut, oatmeal and mini white chocolate chips, topped with lime frosting, white frosting and chocolate shavings. coconut. Frappuccino flavors these days include Caramel Ribbon Crunch and Mocha Cookie Crumble.

Richmond’s longtime Meatball & Wine Bar quietly closed shop earlier this month. But hey, the loss of a baller is a gain for a Francophile, with the Swan Street space revealing its next tenant this week – a charming new all-day French bistro called Tartine.

Created by chef Andrew Beddoes (Ines Wine Bar, The Grand Richmond, Soho House’s French cafe, Café Boheme) and Matteo Bruno of Meatball & Wine, Tartine opens its doors this Thursday, August 25. The contemporary French restaurant is accompanied by a take-out window cafe and on-site prover.

Named after the French word for ‘open sandwich’, the place of course does some ‘delicious’ things when it comes to bread. Developed especially for the restaurant, Tartine’s locally made artisan sourdough is made from organic spelled flour and stone-ground flour, then used as a vehicle for expertly reworked classic tartine fillings.

Expect combinations like pear and Roquefort; pork rillettes and pickles; crab and green apple served with a crab emulsion; and prosciutto with celeriac remoulade. The bread itself is also available for purchase from the Provenor, along with a selection of wines and some of the cuisine’s signature toppings.

As for the rest of the bistro menu, you can nibble in style, starting with small bites such as pâté en croute (terrine coated in dough), hash browns with truffles and foie gras, scallop tartare and a host of deli options.

There’s a cheese cart loaded with international delicacies and a caviar service in honor of Melbourne’s favorite culinary pastime. Mains can include a side of pork with quince and charred cabbage, and steak frites with Montpellier butter, while classics like lemon tart and apple tarte tatin dominate the dessert list.

Natural wines dominate the drink offering, but you’ll also find a range of oh-so-French Champagne cocktails to accompany you from brunch to after-dinner sips.

Find Tartine at 105 Swan Street, Richmond, from August 25. It is open for lunch and dinner from Tuesday to Saturday, as well as for lunch on Sunday.

Originally designed with winter in mind, a more than two-year-old New Jersey Department of Transportation driver alert system is ready – but officials say so far it hasn’t had need to be used only once in its history.

That was for the remainder of Hurricane Ida, which swept through the state last September 1. NJDOT spokesman Steve Schapiro said “511NJConnect” was working as intended at the time, but it’s still something the department would like to avoid rolling out if possible.

These alerts, Schapiro said, use geolocation technology to identify drivers near an unexpected and extended closure on one of New Jersey’s freeways.

From there, via their mobile SMS providers, drivers can decide whether or not to approve additional updates on the situation.

“They choose whether or not to receive these alerts after the premiere, so they don’t have to sign up if they don’t want to,” Schapiro said. “Once the incident is resolved, anyone who has subscribed to alerts will automatically be unsubscribed and all of their data will be deleted, so we do not save any of this information.”

Although 511NJConnect was first announced in December 2019 in anticipation of a snowy season, Schapiro said Ida indicated that it could be an effective tool in scenarios other than winter, including accidents. majors.

However, it is not intended to alert or help in isolated cases, for example, a driver running off the road into a snowdrift.

Its main goals are to be proactive and preventative, according to Schapiro.

“This is sort of a bigger incident where we have a road that for some reason part of it is closed, whether it’s winter weather or flooding,” said he declared.

511NJConnect is also not intended to replace 911, Schapiro said. If a driver has a medical or other emergency while driving, 911 should still be called.

But the system offers motorists a way to communicate with the NJDOT, helping the agency and others refine the information released and adopt an appropriate response.

“People can identify certain issues there, and that gives first responders a much better and broader picture of the incident and what’s going on,” Schapiro said.

Patrick Lavery is the New Jersey 101.5 afternoon news anchor. follow him on Twitter @plavery1015 or email [email protected].

7 things NJ should ban right now

On the rare days of the year when we are lucky enough to have blue skies and temperatures above 20°C, we tend to prefer quick and easy dishes that require minimal effort and preparation time.

The first of this week’s recipes is smoked mackerel pâté. With no cooking required, just add the ingredients to a blender and blitz.

When served with fresh bread, salad and a lemon wedge, this dish is ideal for summer picnics, quick lunches or as an appetizer for a dinner party.

The second recipe, a quick carbonara, is made using simple ingredients to create a rich, creamy sauce and topped with crispy bacon for added texture.

This crowd-pleasing pasta recipe is perfect for a quick mid-week dinner to feed the whole family.

For more information or to book a Waterman Cookery School experience, go to cookinbelfast.co.uk.

SMOKED MACKEREL PATE

(For 6 persons)

500 g smoked mackerel, skinless and deboned

25g anchovies in brine, chopped

100g fresh cream

35 g creamed horseradish

Freshly ground black pepper

Salt

Method

Place the mackerel, anchovies and horseradish in a blender and mix. The mixture should still have some texture.

Open lid and add crème fraîche, freshly ground pepper and pulse until combined.

Remove from blender, place in ramekins and refrigerate pie to cool.

Serve with marinated vegetables or a small green salad. I prefer to serve mine with baby lettuce, radish slices and capers, dressed in olive oil.

Always serve on toasted sourdough bread or on a French baguette with a wedge of lemon.

FAST CARBONARA

1 tsp olive oil

200 g smoked bacon, diced

150 g soft cream cheese

150 ml liquid cream

50 g grated parmesan

500g spaghetti

Methods

Fry the bacon in a dry skillet until crisp, draining the fat.

In another bowl, whisk together cream cheese, cream and Parmesan until well blended.

Cook pasta in hot water with salt until al dente. Drain the pasta and stir it into the cream mixture until the pasta is well coated.

Add the bacon and if necessary a spoonful of cooking water to thicken.

When ready to serve, add more Parmesan to taste.

While the leaves haven’t changed color yet, store shelves are moving into pumpkin spice season. Pepperidge Farm has posted their pumpkin spice food offerings. From breakfast to dessert, the kitchen is filled with delicious pumpkin treats.

For many people, that hot and spicy aroma that escapes from the kitchen is irresistible. While cool temperatures may not yet have reached, the reality is that these flavors can still be in season. From breakfast to sweet treats, it’s time to stock up on gourd treats.

Since Pepperidge Farm has a variety of food brands under its umbrella. From breakfast bread to a cookie to end the day, there are plenty of ways to satisfy that pumpkin craving. And, if home cooks are so inclined, they can indulge in some culinary creativity.

Which Pepperidge Farm treats are part of pumpkin spice season?

Pumpkin Spice Swirl Bread is back. With pumpkin spice swirled into the bread, it’s delicious with eggs for breakfast or even made into French toast.

Plus, if you’ve never made grilled cheese with pumpkin gingerbread, this is a must-have. This combination of sweet and savory is fall-flavored perfection.

Pumpkin Spice bread is hitting stores now. Check availability with retailers.

While this PSL is on everyone’s mind, Pepperidge Farm’s Pumpkin Cheesecake Cookies are the perfect mid-afternoon treat. From brown sugar to hot spices, these cookies have a touch of what grandma does but a little better.

And these cheesecake flavored drops take the taste experience to the limit. These chewy cookies could be better than this cheesecake dessert.

These cookies will be available at Target in August. Other retailers, like Walmart and Kroger, will have cookies in September.

Finally, Pepperidge Farm Pumpkin Spice Milano cookies are always a popular choice. When you need that ‘time for me’, these seasonal Milanese cookies are perfect. Fortunately, these cookies are now on store shelves.

What’s your favorite way to kick off the pumpkin spice season? Have you already started stocking the pantry?

ORLANDO, FL РWalt Disney World has opened several new places to dine during its 50th anniversary season, including a space-themed restaurant and French cr̻perie at Epcot and a retro-vibe steakhouse at Contemporary Resort .

Here are the new features:

Reservations for Space 220, the new space-themed restaurant at Epcot, are available 60 days in advance and fill up immediately. Cancellations are common, so check back often. A limited number of tables in the salon are available for walk-in diners, and those guests are not required to order from the expensive prix fixe menu ($ 55 for a two-course lunch, $ 79 for a dinner at three courses). Be warned, however, the queue for waiting diners can be long.

We also had dinner at The Creperie of Paris, another new Epcot restaurant, located next to Remy’s Ratatouille Adventure in the France pavilion. The restaurant offers a variety of sweet and savory pancakes and offers both counter and seated service (no reservations required for seated service, at least for now).

During our day at the Magic Kingdom, we took the monorail to the Contemporary Resort, where we had lunch in the new Steakhouse 71, with a retro menu meant to evoke 1971. Among the offerings: French onion soup, shrimp cocktail, crab cakes, Salisbury steak and more.

We also took a few nostalgic trips to the resorts on this trip, dining at the Polynesian Village Resort on the day we arrived (at Kona coffee, with the spectacular Ohana bread pudding for dessert, also served at the Tambu Lounge), and the Cafe Grand Floridien for brunch the day we flew home. I’m happy to report that I didn’t have a single bad meal on this trip.

For more information: disneyworld.disney.go.com/dining/

Read more:

Walt Disney World Celebrates 50th Anniversary with New Remy’s Ratatouille Ride, Nightly Shows and Higher Prices

From Space Mountain to Galaxy’s Edge, Walt Disney World turns 50: a timeline