Our goal was to develop a dumpling that was light, substantial, tender, and durable. We also wanted to make a complete meal in one dish.
Two old-fashioned dishes with modern appeal: Boston baked beans and chicken and dumplings. Neither requires fancy ingredients or expensive equipment, just a little time and effort.
Plastic-bag makers are forever rolling out the 'next great advance' in food storage technology. But how far have we come from the simple twist-tied baggie?
If the acidity levels aren't right, even hours of cooking won't soften beans.
What sets great baked beans apart from the Boston tourist variety?
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