Latest news with #familyrecipe
Yahoo
19-07-2025
- Entertainment
- Yahoo
Worcester's highest-rated ice cream shop is 'absolute gem' selling lots of treats
There's nothing like cooling down with a cold, sweet treat in summer, but have you visited Worcester's highest-rated ice cream shop? Whether you like a classic ice cream in a cone or extravagant flavours with sprinkles, there is so much choice. Waffle & More is the city's highest-rated ice cream shop at the time of writing. Our rating is based on the ice cream shop's current score on Google Reviews and the number of reviews written about it. Worcester's highest-rated ice cream shop – Waffle & More Waffle & More on Broad Street describes itself as the 'home of the crispy waffle', adding: 'Our family-recipe Crispy Waffles are a favourite treat for everyone.' It has dessert shops in London, Harlow, Corby, Rugby, as well and Worcester. Customers can enjoy a variety of sweet treats, including ice cream, gelato, sundaes, waffles, pancakes, cookie dough and other desserts. While enjoying their food, customers can also spend time trying their luck on the in-store arcade machines. The arcade is coin-free, so you can have unlimited attempts at your favourite games. They can wash it down with hot and cold drinks, including coffee, milkshakes, bubble juices, smoothies, protein shakes, alcohol and more. If that's not enough, the dessert shop also serves savoury treats like burgers, chicken nuggets, hot dogs, fries and more. On Google Reviews, where the ice cream shop has a 4.8-star rating from 130 reviews, customers have been impressed with its offerings. One said: 'Went with my boyfriend and we had a lovely time. Place is huge, has lots of tables and a massive arcade. 'It was easy to order, we got two waffles, one chocolate and one customised. Staff was extremely friendly and helpful. Waffles were perfect.' Another person shared: 'Had a lovely time at Waffle and More today. Perfect place for both kids and adults, as there is something for everyone. Really enjoyed the wide range of arcade games, ranging from air hockey, Sonic, Tetris and a lot more to choose from. 'Loved the crispy and perfect waffles, which are addictive. They also offer many varieties of ice creams, some vegan options and burgers. The staff is friendly providing prompt service. Look forward to visiting again soon.' This customer said: 'If you haven't visited here yet - Why not? 'This is an absolute gem of a place - the food is absolute top, huge selection of drinks, all of which are really nice - and the gaming/arcade aspect is a massive bonus. Recommended reading: 'Scenic' riverside pub in Worcestershire among UK's best with jaw-dropping views Worcester's highest-rated pub serves food 'cooked to perfection' Highest-rated watering hole with beer garden in Worcester is 'chilled out' spot 'This is a great place for the whole family of all aged. My 7 year old daughter loves it just as much as my teenage sons and husband. 'The customer service is amazing, they're so friendly and accommodating and they genuinely seem to love what they do! And the decor is absolutely brilliant too! 'Highly recommend visiting here! Cannot fault it and never had a bad experience.'
Yahoo
17-07-2025
- General
- Yahoo
The 50-Year-Old Iowa State Fair Recipe My Family Will Never Stop Making
Every August, when the Iowa State Fair rolls around, my Midwestern relatives make the trip from their scattered rural homes to the capital city of Des Moines to see one of the world's largest pigs, the famous butter sculptures, and to eat their way through the fairground's endless midway vending booths. Like the rest of us, my almost 90-year-old grandmother loves an indulgent hot, saucy, cheesy sandwich. She and my late grandfather operated their dairy and beef farm in northern Missouri for many years, stocking all of their extended families' freezers with enough ground beef and steak to collectively save us hundreds of trips to the grocery store. Though my grandmother doesn't make the trek to the sweltering, busily buzzing—albeit highly entertaining—11-day state fair any more, she still holds a soft spot for the fair's famed Italian grinder sandwich. This hoagie rolled mess of ground beef and hot Italian sausage in pizza sauce with melted mozzarella made its way from the fairgrounds to our family tables four or five generations ago. Mothers have scrawled the simple recipe onto white lined recipe cards for their daughters for as long as I can recall. The Iowa State Fair Legacy The Italian grinder sandwich (called the Guinea grinder once-upon-a-time) is a comfort food classic. The satisfying, meaty creation combines minced onion and fresh basil with shakes of fennel seed and red pepper flakes for a sandwich we come back to over and over again. It's just one of many favorites folks have plucked from the fair's culinary pages. The Iowa State Fair began as an agriculture and livestock showcase in 1854, welcoming a dairy building, machinery hall, cattle barn, and the now legendary carnival and food vendor midway over the years. Iowa's single largest event has become synonymous with indulgent deep-fried foods on a stick. Fairgoers return year after year to stand in line for bacon-wrapped fried Twinkies and juicy skewered whole pork chops. Of course, you can always get a corn dog, funnel cake or paper basket of cheese curds, but it's fun to check out the latest compilations on the 'what's new' list. In 2024, dozens of new items tempted tastebuds, including a bacon cheeseburger eggroll, lobster corn dog and the Iowa sm'oak'ed roll—a flattened pork tenderloin layered and rolled with jasmine rice, jalapeno cream corn and smoked poblano queso cut into sushi-style bites. One of the longest standing Iowa State Fair food staples, the Italian grinder is a saucy, meaty family favorite and an easy weeknight throw-together dinner. My Family's Italian Grinder Recipe Makes: 4 Italian Grinder Sandwiches Ingredients 4 hoagie rolls ½ pound ground beef ½ pound ground hot Italian pork sausage 8 ounce jar pizza sauce 1 tablespoon minced onion 1 tablespoon chopped basil 1 teaspoon dried oregano ½ teaspoon salt ½ teaspoon pepper ½ teaspoon red pepper flakes 4 ounces shredded mozzarella cheese Directions Step 1: Brown meats together in a pan over medium-high heat until no longer pink. Drain grease. Step 2: Mix onion, basil, oregano, salt, pepper and red pepper flakes into pizza sauce. Add to pan of pork and beef. Step 3: Simmer meat and sauce mixture over medium to low heat for 5 to 10 minutes, stirring regularly. Step 4: Preheat oven to 375 F. Split the hoagie rolls open. Layer each roll with the meat and sauce mixture and mozzarella cheese. Wrap each sandwich individually in foil and bake for 15 minutes in the oven. Serve hot with banana pepper rings as an optional topping. More Italian Sandwich Inspiration 20 Timeless Italian Sandwich Recipes To Try ASAP 17 of the World's Best Sandwiches Slow Cooker Italian Beef Recipe Read the original article on ALLRECIPES
The Guardian
18-06-2025
- General
- The Guardian
Maunika Gowardhan's recipes for Indian pea curries
The sweetness of fresh green peas works so well with Indian curries and spices, and June is the month to make the most of them, because they're now at their peak. Even the empty pods have so much flavour and sweetness, which makes them perfect for a quick salad on the side (toss thinly sliced raw, blanched or even griddled pods with chopped tomato, sliced onion and coriander, drizzle over some fresh mint raita and sprinkle with chaat masala). Blanch the fresh peas without any seasoning before you make the curry, then add them to the simmering gravy near the end. You can swap them for frozen peas, too, if you like. AKA Maharashtrian ambat vatana rassa, this is a family recipe from our home in Mumbai. Traditionally, we use kokum, or dried wild mangosteen, to impart a sour, tangy flavour and a hint of colour, but you could use tamarind instead – the curry should be tart and tangy, so add to taste and according to the quality of your tamarind paste (the one I use is a pretty weak one, so I needed two tablespoons). We usually serve this with a buttery spiced ghee rice. Prep 10 minSoak 20 min Cook20 minServes 4 300g podded fresh green peas, or frozen peas, defrosted 2 tbsp vegetable oil 12 fresh curry leaves½ tsp ground turmeric 350g boiled potatoes, cut into chunks5 kokum petals, soaked in 50ml warm water for 20 min, or 2 tbsp tamarind paste, or to taste(see recipe introduction)Salt, to tasteCooked rice, to serve For the coconut paste3 dried kashmiri red chillies 1 tbsp coriander seeds 1 tsp black peppercorns 120g grated fresh coconut Cook the fresh green peas in boiling water for two to three minutes, then drain and refresh; if you're using frozen peas, there's no need to cook them first, because they'll get cooked directly in the curry sauce. Now for the paste. Soak the red chillies in 100ml warm water for 15 minutes. Meanwhile, in a blender, grind the coriander seeds and peppercorns to a rough powder. Add the soaked chillies, their soaking liquid and the coconut to the blender and blitz to a smooth paste. Put the oil in a large, heavy-based saucepan on a medium heat. When it's hot, add the curry leaves and coconut paste, and fry, stirring, for two minutes. Stir in the ground turmeric, fry for a minute, then pour in 250ml cold water, bring to a simmer and cook for a minute. Turn down the heat, add the peas, the cooked potatoes, the kokum and its soaking liquid. Season with salt to taste, simmer for a final two minutes, then serve warm with rice. Or matar ka nimona, which hails from Benares in northern Uttar Pradesh. This soupy curry is usually served with rice or breads. Prep 15 minCook 45 minServes 4 350g podded fresh green peas, or frozen peas, defrosted3 garlic cloves, peeled5cm piece fresh ginger, peeled1 green birds' eye chilli 5 tbsp ghee 200g potatoes, peeled and diced1 tsp cumin seeds 2 bay leaves 100g finely chopped white onion 1 tbsp ground coriander 1 tsp ground turmeric 120g ripe tomatoes, finely choppedSalt, to taste½ tsp garam masala, to finishA little fresh coriander, roughly chopped, to garnishRoti or rice, to serve Cook the fresh green peas, if using, in boiling water for two to three minutes, then drain. Put half the cooked peas (or half the defrosted frozen peas) in a blender, pulse to a coarse paste, then scrape into a bowl and add the remaining whole peas. Tip the garlic, ginger, green chilli and a splash of water into the blender, then blitz to a smooth paste. Put two tablespoons of the ghee in a large saucepan on a medium heat. Add the potatoes and fry, stirring often so they don't catch and burn, for 12 to 14 minutes, until evenly coloured all over and cooked through. Drain the potatoes, then put them on a large plate or tray lined with kitchen paper. Melt the remaining three tablespoons of ghee in the same pan on a medium heat, then add the cumin seeds and bay leaves. When they start to sizzle, add the onion and fry, stirring often, for eight or nine minutes, until it starts to soften without taking on any colour. Add the garlic, ginger and chilli paste, fry for a minute, then stir in the ground coriander and turmeric. Add the chopped tomatoes, then fry, stirring, for six minutes, until they soften and the sauce thickens. Add all the green peas, stir for a minute more, then add the fried potatoes and 200ml water. Bring to a simmer, cook for a minute or so (the pea paste will help thicken the sauce), then add salt to taste. Stir in the garam masala, then turn off the heat and leave to stand for a couple of minutes. Garnish with coriander and serve with roti or rice. Maunika Gowardhan is a cook and food writer. Her most recent book, Tandoori Home Cooking: Over 70 Classic Indian Tandoori Recipes to Cook at Home, is published by Hardie Grant at £25. To order a copy for £22.50, go to
Associated Press
11-06-2025
- General
- Associated Press
He loved ribs more than anyone. This Cajun-flavored recipe is for him on Father's Day
When it's time to think about a special Father's Day meal, my mind immediately goes to ribs. My late father, Peter Workman, loved ribs more than anyone I've ever known. If given a choice between a Michelin-starred restaurant and a pile of sticky, saucy ribs, the man would have picked ribs every time. This was one of the recipes I developed for my rib-aficionado dad. I am a fan of St. Louis-style spareribs, which are simply trimmed spareribs, with nice meatiness and fat marbling. Marinated overnight with a Cajun rub, the spareribs are first baked in the oven, cooked fairly low and fairly slow until they are basically cooked through. Then you baste them with a super flavorful barbecue sauce, and you have the option of finishing them in the oven or moving outdoors and finishing them on the grill. If you choose the oven, you can give them even a bit more browning or caramelization once they're done by running them under the broiler for a minute or two, watching carefully that they don't burn. If you prefer to finish them on the grill, you can make them ahead up to the point of grilling, which is nice for a party or if you want to get a head start on dinner. Keep them in the fridge until you are ready to complete the final cooking stage, and bring to room temperature before continuing. Before the ribs are finished with the first stage of baking (or when you are nearing the dinner hour), preheat a gas grill to low, or prepare a charcoal grill for indirect grilling. The hardest part of all is waiting for a few minutes after the ribs are done cooking before slicing them. I suggest serving the ribs with Cajun dirty rice, coleslaw and, if you're going for the whole Southern meal situation, maybe some homemade mac and cheese. A pie for dessert would be the ultimate celebration. Cajun Pork Spareribs Serves 8 Ingredients: 2 (3-pound) racks St. Louis-style pork spareribs Rub: 2 tablespoons paprika 4 teaspoons kosher salt 1 tablespoon dried thyme 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons black pepper 1 teaspoon cayenne pepper Basting sauce: 3 cloves garlic, minced 3 scallions, trimmed and chopped, white and green parts 1 cup ketchup 1/4 cup molasses 1/4 cup (1/2 stick) unsalted butter 1/2 cup cider vinegar 1/4 cup Dijon mustard 1 tablespoon Tabasco or other hot sauce 1/2 teaspoon coarse or kosher salt Directions:Remove the membranes from the bone side of all the racks of ribs, using a sharp knife to peel the membrane off. In a small bowl, mix together the paprika, salt, thyme, garlic powder, onion powder, black pepper and cayenne pepper. Rub the seasoning all over the ribs. Place the ribs in a container or a bowl, loosely covered, and refrigerate for four to 24 hours. Before you're ready to cook the ribs, make the basting sauce. In a medium saucepan, combine the garlic, scallions, ketchup, molasses, butter, vinegar, mustard or hot sauce and stir over medium heat until the butter is melted. Let simmer for another 15 minutes or so, stirring occasionally. You can make this ahead of time, store in the fridge for up to a week and reheat. Preheat the oven to 350°F. Line two rimmed baking sheets with aluminum foil. Place the ribs bone side down in the pans and pour 1 cup of water into each pan. Cover the pans with foil and bake until the meat is tender and starts to pull away from the bones, about two hours. Remove the pans from the oven and drain off any remaining water. Baste the ribs on all sides with the sauce. Bake uncovered for another 1/2 hour in the oven, bone side down, basting occasionally until the glaze is caramelized and sticky. Or, brush the ribs generously with the sauce and place them on a gas grill preheated to low or charcoal grill prepared for indirect grilling. Continue to baste and grill, turning every five minutes or so for another half an hour, until the meat is very tender and the glaze is shiny. Watch carefully that the sauce doesn't start to burn, adjusting the heat as needed. Let the rib racks sit for 10 minutes before cutting them into individual ribs and serving. ___ Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, 'Dinner Solved!' and 'The Mom 100 Cookbook.' She blogs at She can be reached at [email protected]. ___ For more AP food stories, go to
The Independent
11-06-2025
- General
- The Independent
He loved ribs more than anyone. This Cajun-flavored recipe is for him on Father's Day
When it's time to think about a special Father's Day meal, my mind immediately goes to ribs. My late father, Peter Workman, loved ribs more than anyone I've ever known. If given a choice between a Michelin-starred restaurant and a pile of sticky, saucy ribs, the man would have picked ribs every time. This was one of the recipes I developed for my rib-aficionado dad. I am a fan of St. Louis-style spareribs, which are simply trimmed spareribs, with nice meatiness and fat marbling. Marinated overnight with a Cajun rub, the spareribs are first baked in the oven, cooked fairly low and fairly slow until they are basically cooked through. Then you baste them with a super flavorful barbecue sauce, and you have the option of finishing them in the oven or moving outdoors and finishing them on the grill. If you choose the oven, you can give them even a bit more browning or caramelization once they're done by running them under the broiler for a minute or two, watching carefully that they don't burn. If you prefer to finish them on the grill, you can make them ahead up to the point of grilling, which is nice for a party or if you want to get a head start on dinner. Keep them in the fridge until you are ready to complete the final cooking stage, and bring to room temperature before continuing. Before the ribs are finished with the first stage of baking (or when you are nearing the dinner hour), preheat a gas grill to low, or prepare a charcoal grill for indirect grilling. The hardest part of all is waiting for a few minutes after the ribs are done cooking before slicing them. I suggest serving the ribs with Cajun dirty rice, coleslaw and, if you're going for the whole Southern meal situation, maybe some homemade mac and cheese. A pie for dessert would be the ultimate celebration. Cajun Pork Spareribs Serves 8 Ingredients: 2 (3-pound) racks St. Louis-style pork spareribs Rub: 2 tablespoons paprika 4 teaspoons kosher salt 1 tablespoon dried thyme 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons black pepper 1 teaspoon cayenne pepper Basting sauce: 3 cloves garlic, minced 3 scallions, trimmed and chopped, white and green parts 1 cup ketchup 1/4 cup molasses 1/4 cup (1/2 stick) unsalted butter 1/2 cup cider vinegar 1/4 cup Dijon mustard 1 tablespoon Tabasco or other hot sauce 1/2 teaspoon coarse or kosher salt Directions: Remove the membranes from the bone side of all the racks of ribs, using a sharp knife to peel the membrane off. In a small bowl, mix together the paprika, salt, thyme, garlic powder, onion powder, black pepper and cayenne pepper. Rub the seasoning all over the ribs. Place the ribs in a container or a bowl, loosely covered, and refrigerate for four to 24 hours. Before you're ready to cook the ribs, make the basting sauce. In a medium saucepan, combine the garlic, scallions, ketchup, molasses, butter, vinegar, mustard or hot sauce and stir over medium heat until the butter is melted. Let simmer for another 15 minutes or so, stirring occasionally. You can make this ahead of time, store in the fridge for up to a week and reheat. Preheat the oven to 350°F. Line two rimmed baking sheets with aluminum foil. Place the ribs bone side down in the pans and pour 1 cup of water into each pan. Cover the pans with foil and bake until the meat is tender and starts to pull away from the bones, about two hours. Remove the pans from the oven and drain off any remaining water. Baste the ribs on all sides with the sauce. Bake uncovered for another 1/2 hour in the oven, bone side down, basting occasionally until the glaze is caramelized and sticky. Or, brush the ribs generously with the sauce and place them on a gas grill preheated to low or charcoal grill prepared for indirect grilling. Continue to baste and grill, turning every five minutes or so for another half an hour, until the meat is very tender and the glaze is shiny. Watch carefully that the sauce doesn't start to burn, adjusting the heat as needed. Let the rib racks sit for 10 minutes before cutting them into individual ribs and serving. ___ Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, ' Dinner Solved!' and 'The Mom 100 Cookbook.' She blogs at She can be reached at Katie@ ___
