New Hampshire’s chefs, winemakers, and beer brewers are a few of the many reasons you should start planning a trip ASAPEnjoy some great wine in New Hampshire.What are you doing this summer? If your plans are still up in the air, here’s a suggestion: go to New Hampshire. Drive there, if you can.The fifth-smallest state makes up for its lack of square footage with an abundance of variety, be it scenic topography that mixes mountains, valleys, lakes, beaches, and a coastline or the ample amount of artisanal producers of wines, cheeses, chocolates, and brews.
Ingredients6 cups water4 russet potatoes3 large carrots6 cubes Japanese curry1 1/2 pound boneless chicken thigh or chicken breastBoiled white rice, for servingDirectionsBoil the water in a large pot. Meanwhile, peel and cut the potatoes into large, 1-inch chunks. Peel and cut carrots into 1-inch pieces.
The ballfield isn& 39;t the only place for competition. It& 39;s also in the kitchens.Wrigley& 39;s black bean burgerWe ate every food item at Guaranteed Rate Field and Wrigley Field to determine which Chicago ballpark has the best roster, as the White Sox and Cubs prepare to face off in the City Series next week.
The history of Japanese whiskey is complex, but the spirit is gaining speedIs Japan beating Scotland at its own game with its diverse whiskeys, or simply reinventing the drink? Japanese whiskey is all anyone& 39;s talking about at the bar, and we can see why.The New York Times reports that the growth of Japanese whiskies in America over the last year is exponential; 44 percent in the last year for the Suntory brand.
RecipesDish typeDrinkDelicious! As it is with any Halloween punch, a frozen & 39;hand& 39; adds just the right spooky touch! The combined colours make a delightfully scary look!Recipe by:Yorkshire, England, UK39 people made thisIngredientsServes: 32 500ml blackcurrant squash1.75L water1L fizzy orange drink, like Fanta1L ginger aleMethodPrep:10min ›Extra time:50min › Ready in:1hrTo make a frozen hand, wash a disposable glove, fill with water, seal with a elastic band and freeze until hard.
Saute onion and pepper in oil. When they have softened, add the carrot cut into thicker slices, the mushrooms cut into 4, the sliced zucchini and diced potatoes and the peas. Mix a few times in them with a wooden spoon and then put a cup of hot water over them, so that they do not stick. Leave them on low heat, stirring occasionally.