Boiling

Boiling is one of the most straightforward and versatile cooking methods. Food is cooked in water or broth at a high temperature, typically around 212°F (100°C). This method is widely used for cooking vegetables, pasta, eggs, potatoes, and even certain cuts of meat. Boiling is ideal for foods that need to be cooked quickly and evenly. It allows the heat to penetrate and cook through the ingredients.

March 13, 2025

CORNED BEEF & CABBAGE

Corned beef and cabbage is a classic dish often associated with Irish-American cuisine, particularly enjoyed on St. Patrick’s Day. Despite its strong ties to Ireland, the dish actually has deeper roots in the United States. Irish immigrants popularized it as a hearty, affordable meal. Corned Read More

American, Beef Recipes, Boiling, European, Main Entree, Simmering, UK Recipes

by Mr. Sam

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March 9, 2025

CAJUN POTATO SALAD

Cajun potato salad is a flavorful, creamy, and slightly spicy twist on the classic Southern potato salad. Therefore, it incorporates bold Cajun seasonings, adding a kick of heat and depth of flavor. It makes it a perfect side dish for barbecues, cookouts, and seafood boils. Read More

American, Boiling, French, Frying, Salads, Side Dish

by Mr. Sam

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February 11, 2025

Linguini In White Clam Sauce

Linguini in white clam sauce is a classic Italian seafood pasta dish, known for its rich, delicate flavor and simple yet satisfying ingredients. The star of this dish is the linguini, a long, thin pasta. Hence it holds up well to the sauce while still Read More

Boiling, European, Italian, Pasta & Noodle Recipes, Seafood, Simmering

by Mr. Sam

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January 16, 2025

MR. SAM’s FAMOUS LOBSTER BISQUE

Mr. Sam’s famous lobster bisque is my own recipe. It’s a family favorite and I make it every year for Christmas. Bisque is a smooth, creamy, highly seasoned soup of French origins. While it can be made from most any type of crustacean, I use lobster. The Read More

Boiling, European, French, Seafood, Simmering, Soups Chowders Bisques

by Mr. Sam

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Ah, summer—the season when the days stretch long and lazy, the grill becomes an altar, and the air is thick with the scent of sunscreen, fresh basil, and someone else’s barbecue. It’s the time of year when appetites grow bold, drinks get colder, and every meal seems to demand to be eaten outdoors, preferably under twinkle lights with good company and a second helping. Summer is when the farmer’s market transforms into a parade of juicy abundance: tomatoes so ripe they barely hold themselves together, corn sweet enough to eat raw, and peaches that drip down your wrist and don’t care who sees. It’s a time when cooking often means not cooking—just slicing, sprinkling, and assembling, because why mess with perfection? This is the season of rosé in sweating glasses, of smoky ribs and chilled melon, of big leafy salads that crunch like applause. It’s when even the most devout homebodies suddenly rediscover the pleasures of the picnic, and when dessert somehow always seems to include berries or a scoop of something frozen. But summer is more than just a menu—it’s a mood. It’s the clink of ice in a tall glass, the flutter of a linen napkin in a breeze, and the sound of laughter drifting over a garden wall. It’s the sweet ache of nostalgia mixed with sunscreen and sea salt, and the knowledge that some of life’s best moments are the simplest ones. Here on The Amiable Gourmand, summer means celebrating all that: the flavors, the feelings, and the stories we tell around the table. So pull up a chair, pour something fizzy, and let’s savor the season together.