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Food & Wine

  • Smoked Pork Butt for Pulled Pork

    Smoked Pork Butt for Pulled Pork

    By: Rachel
  • Onion Soup en Croute

    Onion Soup en Croute

    By: Rachel


    Caffeine's, West Springfield, MA


    • 1 Tbsp. oil
    • 2 large Spanish onions, ½inch diced
    • 1 Tbsp. minced garlic
    • ½ cup red wine
    • 24 oz. chicken or beef stock
    • salt and pepper to taste


    In a pan heat the oil and saute onions until brown; add the garlic and cook for one minute. Add the red wine and cook for 5 minutes, and then add the chicken or beef stock and bring to a boil. Salt and pepper to taste.

    Place the soup in 4 bowls, about 2/3 full. Top each with 4 oz. grated Swiss cheese. Wet the rim of each bowl and place puff pastry over the bowl. Press the edges firmly and cut off excess puff pastry and use for decoration on top, if desired.

    Preheat oven to 375 degrees, and bake soup for 20 minutes or until the pastry is puffy and brown.

    Makes 4 servings.

  • Mushroom Ragout

    Mushroom Ragout

    By: Rachel
  • Holy Smokes Heavenly Chip and Cranberry Cookie

    Holy Smokes Heavenly Chip and Cranberry Cookie

    By: Rachel
  • Martha Stewart's Cooking School

    Martha Stewart's Cooking School

    By: Rachel

    Saturdays, 3pm: Inspired by her best-selling book, Martha Stewart uses her signature step-by-step, how-to teaching process, to illustrate the building blocks of recipes everyone should know.