Day: March 7, 2021

A thick and chewy oatmeal raisin cookies recipe

I have been a fan of oatmeal raisin cookies for as long as I can remember, but it seems my admiration is not shared by all, thanks to a polarizing key ingredient — raisins. “Mealy,” “cloying sweetness” and “they are eww” are just some of the responses I got to an informal Twitter poll asking why people dislike them. Setting “eww” aside, this recipe does address raisins’ texture and sweetness.

Writer and cookbook author Charlotte Druckman suggested soaking the raisins to tackle the texture problem, and I quite enjoyed the plump, softened fruit suspended among the oats. This recipe calls for a quick plump on the stove with just water, but whiskey, spiced rum and/or the addition of cinnamon sticks, star anise or cloves to the pot would be nice flavor enhancers. And for those who think raisins have a “cloying sweetness,” the cookie batter itself is not very sweet,

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Dining Downstairs at Downton Abbey: 3 British Comfort Food Recipes

Photo of classic British Beef Stew

All food photos courtesy of Weldon Owen/John Kernick

As fans of the hit series Downton Abbey know, food is often the centrepiece of life at the country estate. While elegance, not to mention a double dose of delicious drama, is served up in Downton’s grand dining room, there’s nothing like a trip downstairs to visit the steadfast cook Mrs. Patmore’s bustling kitchen when comfort food is required.

Tuck in on a snowy, wintry evening with these classic recipes from esteemed British food historian Annie Gray’s  The Official Downton Abbey Cookbook. The book, which has been dubbed the Downton food “bible,” includes more than 100 recipes that reflect the influences on tables during the Downton era between 1912 and 1926.


Book cover for the Downton Abbey Cookbook

1. Beef Stew with Dumplings – Serves 8


Photo of classic British Beef Stew
Photo: Weldon Owen/John Kernick

Beef stew is a true servants’ dish: cooked low and slow, hard

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Caribbean-inspired seafood stew recipe brings warm island vibes to your table

That base, which colorfully features yellow bell pepper and tomatoes as well, comes together quickly and easily, but it’s nice that it can be made ahead so it is ready when you are. And when that time comes, just add large chunks of fish fillet and shrimp to the pot, and simmer for a few minutes until they are just cooked through.

In keeping with the island vibes, I suggest using warm water fish such as red snapper or mahi-mahi, but any firm white fish fillet will work. You could also substitute additional fish or scallops for the shrimp, if you prefer.

The half Scotch bonnet or habanero pepper called for gives the stew a medium-spicy heat that’s prominent but not overwhelming — feel free to use more or less to taste (a little goes a long way), or substitute a milder chile such as jalapeño.

Served over rice with

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What it says about us when we want a cook’s recipe but not their humanity

Tom Redman, one of the website’s creators, described it as “your favorite recipes except without the ads or life stories.” Users would be able to plug in their recipe of choice, and the site would strip it of any extra text — including the recipe author’s name.

The news of the website was immediately met with backlash.

Redman apologized soon after and said he was taking down the website down as its creators “re-examine our impact on the community.” He did not immediately respond to CNN’s request for comment, but tweeted that if the site returns it’ll be “with changes where we have fallen short.”

While the website is now down, news of its launch amplified a larger issue, many food bloggers said. So often, people simply want a recipe, without the person behind it. And stripping food bloggers’ of their stories, they said, devalues their work — and their

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