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There seems to be a big blitz among restaurants lately over pretzel buns. I assembled some quick and easy sandwiches for dinner that were quite tasty with the new flavor of a pretzel bun.
Not for the vegetarian, the squeamish, or the non-traditional, mincemeat originated in 11th century Europe as a means of preserving meat with spices. Apparently, cinnamon, clove, and nutmeg, symbols of the wisemen’s gifts, were required mincemeat ingredients starting then.
In Kentucky, the claim to culinary fame is the "hot brown." This open-faced toasted sandwich is almost as popular as the Derby. The Brown hotel in Louisville is credited for creating the Hot Brown in 1926.
Hermits are a kind of gingerbread, thinner than the cake version but thicker and softer than the crispier gingersnap or gingerbread man. Like any good gingerbread, though, hermits are moist and loaded with zesty, peppery spices and molasses, along with sweet raisins and sometimes nuts.
Turn the following recipe for pumpkin multigrain yeast bread into a pan of diner rolls for the Thanksgiving meal. Unlike spiced pumpkin tea breads or muffins, this yeast bread is savory and studded with chewy whole grains.
As a treat for my husband, I try to make him breakfast on Sundays. One of the easiest dishes I make for him is an omelet. This is a great way to use up little tidbits of leftovers.
Every Thanksgiving menu needs one dish with surprises. Sauteed Mushrooms and Jerusalem Artichokes, a recipe from Marcella Hazan, who adored this native American tuber, arrives at the table with not only good stories, but good nutritional information.
Indian Pudding is the second sweet I learned to make as a child. A classic, homely, comforting New England dessert, I would order the molasses-rich pudding at restaurants whenever possible.
Cod, of cod liver oil fame, is a mild, tender-fleshed and low-fat fish. As such, it’s versatile and may be used in many favorite recipes. If it is not available for your favorite recipe, there are plenty of substitutes.
If someone were to take an opinion poll of people in the Midwest about what's their favorite summer food, I would bet two of the most popular items would be tomatoes and corn. Sometimes there is just nothing like fresh out of the garden goods.
You have just found a recipe you love, but it calls for bass. No need to fret, since you can easily substitute other mild-flavored, firm-fleshed, low-fat species for the bass.
You find a fish recipe you really love, but it calls for Bluefish. You don’t need to search high and low for another recipe. Varieties of fish can readily be substituted (the oceans and rivers are filled with wonderful varieties).
Catfish is a popular and tasty fish, but it’s not always easy to find recipes for preparing it. Fortunately, there are plenty of substitutes, so you can use many common recipes.
If shotguns, swamps, dogs and duck-blinds are your thing, or if you browse the packaged Muscovy breasts beside the chicken in the grocery store, “Duck, Duck, Goose,” by Hank Shaw, is a cookbook you should own.
Novelist and food writer Laurie Colwin called gingerbread “that most evocative of nursery treats.” It is exactly that for me. Zesty ginger and smoky molasses are the scents of childhood and cool days.
Every now and then I like to try something new with burgers, whether it be a new spice, stuffing them with some type of cheese or finding a new method of making them. Recently I had used chipotles in adobe sauce for another dish and decided to add some to your typical hamburger.
Paolo Laboa of Pride’s Osteria in Beverly, MA quickly became famous here for his world-winning pesto and silken pasta, but home in Genoa, Laboa was equally revered for his “Cappon Magro,” an enormous butte of fish and marinated vegetables, crowned with battling lobsters.
It’s the time of the year at Middle Earth Farm when non-productive laying hens become soup hens. For a good long run they fed us well with their eggs, and now they will feed us with good rich stock.
In honor of Marcella Hazan, I ended up preparing something, decided at the very last minute, that proves either Marcella’s or Italy’s genius. Broccoli Stufati al Vino Rosso is unlike anything I’ve ever imagined could happen to that vegetable.
Towards the end of summer and early fall is when those pokey peppers are finally ripe and ready for harvest. However, lately I've been on a chipotle kick. Once I opened the can, I had to find uses for the rest of it.
Silky smooth, spoonable, spreadable; fabulous eaten on toast, over ice cream, alongside a warm wedge of gingerbread, or even straight out of the pot, this Slow Cooker Apple Butter is a great way to use up the six pounds of apples I had received in the week’s CSA share.
It's so nice when people you know share food items and tips. Recently one of the guys at work had some extra tomatillos and gave them to me. "I'm sure you can find something to do with these," he said. Determination set in, and I was going to find a way to use them.
I find it hard to give up the warmth and ease of summer even for a crisp New England fall. But the bounty of a farm stand – any season’s bounty – can usually hasten the adjustment, and Hutchins’ overflowing bins of produce did the trick.
I’m willing to nominate James Beard’s Mustard Chicken, my favorite made-by-mom dish, The Best Chicken Recipe Ever. If you have doubts, try it.
While at a local festival recently, the city mill was selling a variety of unique canned goods. What caught my eye was the cherry BBQ sauce.
“It is remarkable how closely the history of the apple-tree is connected with that of man,” said Henry David Thoreau in Wild Apples. In the last four hundred years there were 16,000 varieties of apples identified as growing in North America, all having traveled here from Kazhakstan. In 1904, No
I grew up between the 1960s and 1970s in a small and close neighborhood where mothers took breaks from hanging laundry on clotheslines to talk each other over back fences and where children played kickball in the streets until we were called in for dinner. I have wonderful memories like coming home
Dressing for autumn is all about layering. This dessert is that homey favorite, fruit and whipped cream stacked shortcakes, layered in fall flavors - pears, clove, star anise, brown sugar, and chai, which, not for nothing, easily equates with October tastes.
If you were to take a poll of my kid's favorite breakfast food, the winner would be fried potatoes. Yeah, of course some prefer the biscuits and gravy, while others like French toast or pancakes, but all of them request fried potatoes. This recipe is such an example of "simple is good."
I have saved in my files all the photocopied recipes sent to me by my friend Maureen Casserly after I left Chicago for Washington State, Poulsbo for Keflavik, and finally Keflavik for the return home to Arlington, Massachusetts in 1999. Maureen and I lost touch for good several years ago, but, luck
Marcella Hazan, who passed away earlier this week at the age of 89, became the voice, famously authoritative, of excellent Italian cooking, and here is another Marcella recipe that echoes the magic of her Italian cuisine: economy plus simplicity plus good ingredients equals astonishing deliciousness
Over the past few weeks of CSA season my problem has been the bounty of zucchini and what to do with it. So I did a little poking around my cookbooks and old cooking magazines for a zucchini dessert idea, something a little more special than the homespun loaves of zucchini bread
Apparently shepherd's pie goes back to at least 1885. Overseas, it can be any dish with a potato topping and is also referred to as a cottage pie. I based this creation on a Taste Of Homes recipe I found in one of those little cookbooks they gave away at a cooking school that work sponsored a few ye
The Paleo Diet advocates meat, fish, vegetables, some fruits, but nothing that a Neanderthal wouldn’t have enjoyed for dinner.
The weather of late is beautiful – sunny days, cool nights – and the CSA farm share is still plentiful. New flavors keep our palates revived as meals get heavier and more sustaining with the cold, and here is a recipe for a great salad that does just that.
This weekend I decided to make it easy on us all and put chicken quarters in the crockpot. Chicken quarters are one of the cheapest meats, and I'm determined to find a way to use them. The whole family likes chicken, but most of us could do without picking through the bones.
The Gothic beauty of a late September vegetable garden evokes so much.... Green tomatoes droop, wishing for ripeness, verdant phantoms of their Big Boy brothers, from withered stalks. Here’s a green tomato option scrumptious and seasonal enough to present at a dinner party or tote, chin high, to
I have been a fan of kale – curly kale – especially as a salad green, for a while. I love its beefy, substantial texture, its chewiness. No one but me will eat it, so I kind of wrote kale off as a lost cause. Enter Cavolo Nero, a.k.a. Black Kale. Surprisingly, we all love it, especially cooked
If you're an adventurous spirit, here's my friend Mark's Scorpion Chili. According to the latest Guinness book, these scorpion chills are THE hottest peppers, even hotter than the ghost chili.
This blog feels like cheating again, because it is nothing more than re-declaring a recent New York Times recipe for Fried Sushi outrageously delicious. Mark Bittman tells Jean Georges Vongerichten in the super watch-able video that this is the best thing he’s eaten all year. “If I were an a
These days I’m likely to use summer farm tomatoes sliced in salads, or sliced on top of this free-form tomato pie. Both preparations are simple and no-fuss, but tomato pie feels just a bit more special, its turn in the oven drawing out the fruit’s juice and highlighting an in-season tomato’s s
One of my favorite Cajun dishes is Dirty Rice. It's perfect for one of those busy Saturdays when kids have sports games and errands are on the "To Do" list.
All those August eggplants, zucchini, tomatoes and peppers overwhelming your kitchen counter and weighing on your conscience have a place: Daniel Boulud’s Eggplant Like A Pizza, multi-layers of vegetables and a few herbs, topped with cheeses and baked like a pizza. Café Boulud Cookbook, French -
As summer draws to a close I try to stay in the moment, living one day to the next by buying up and freezing peaches and berries like nobody’s business, hoping I might keep the spirit of summer alive a good while after the long days and sultry evenings are gone...so we might eat fruit pies and buc
When Our Navy girl showed me a recipe and picture of a loaf of bread stuffed with spaghetti and asked if I could make it, I was intrigued. Of course, I told her braided spaghetti bread would be fine and put the ingredients on my shopping list.
Westport River Vineyards, a breathtaking expanse of vista rippling with grapevines, hemmed by pearly lanes of crushed oyster shells, was the setting last night for a party launching Covey’s new book, The Coastal Table.
Rediscovering Greek yoghurt prompted me to think of ways to incorporate its refreshing taste in fruit desserts.....plump apricots under a sheen of luscious vanilla-speckled syrup, served over creamy scoops of Greek yoghurt,
After watching it done on TV, it was no surprise to me when the hubby declared that we should try smoking a meatloaf. Why not? Chipotle peppers and cocoa powder combine for a really interesting dish that is really worth the effort.
I’ve been cheating on dinner all week, and am here to blog about it. Burrata cheese is a gift to those too busy to cook in August.
The play of fresh corn with other flavors and textures works for me, turning the vegetable into something much more exciting to my palate. The hint of corn’s sugar and juicy bite in one of these preparations enhances any dinner, especially any plate of local seafood, and most especially any meal
For those with a sweet tooth … I found peaches in the freezer and decided it was their time. This Peach Cobbler turned out to not only be very easy, but with that hint of cinnamon, very good.
Here’s a recipe to carry with you into tomato season. These Tomato Fritters from Short and Main in Gloucester are delicious topped with garlic scape pesto.
Great Food News this Week! “Fiery” To Be the Next Doritos Locos Tacos and Gourmet Popcorn Company Started From Idea in Prison
If you have leftover fresh corn, polenta is a great side dish, and it pairs with any fish or meat off the grill. For tonight, I see a supper of grilled fresh, local fish served with fresh corn polenta.
Pastry is all about the molecular arrangements of flour, butter, sugar and air; the molecules in Bread and Butter's queen cakes arrange themselves into a tender, firm, crisp, sweet, mild, buttery taste with notes of caramel and just a whiff of salt.
Over the last few months, I've decided that it's so much easier to cook bacon in the oven, and it does a great job of staying flat. This really worked well over the holidays when I use bacon for a variety of recipes.
Full of exotic and interesting flavors, this skillet-cooked eggplant curry is the dish I turn to when a hot midsummer brings me lots of eggplant. With its meaty qualities, eggplant is one of my favorite vegetables, and in the heat, I appreciate a quick sautéed dish.
Recently, I ran across a spicy/sweet glaze for chicken and thought my crew would like it - a little something for everybody. The glaze was a perfect combination of heat and sweet, coating the chicken nicely.
Just five easy ingredients, this sauce makes the simplest of meals instantly delicious and instantly Asian. Clean, light, oil-free, it’s a particularly delicious counter to the nutrient-rich Sockeye. If you’re having salmon, whisk together some of this on top of the stove and drizzle on.
The fool is a classic British dessert of fresh stewed fruits folded into a base of either pastry cream, whipped cream, plain yoghurt, or some combination of these. Often served for pudding (dessert) in England, the dish has a simplicity that highlights the fresh flavors of seasonal fruit.
If you are like me, you might have been a bit over excited when you saw fresh tomatoes at the grocery store and ended up with a glut of some not so wonderful, overripe and mushy tomatoes. Don’t worry; they can be wonderful once again - you just need to cook them.
Recently, I didn't have any salsa for chips, so I made some pico de gallo. The hubby thought: "Why not use the pico de gallo to top off the Taco burger?" Genius! It added a bright layer of flavor that meshed well with the taco seasonings in the burger.
For my daughters birthday, I made The Concorde, an amazingly scrumptious assemblage of cocoa meringue and chocolate mousse from the cookbook The Perfect Finish by White House Pastry Chef Bill Yosses. As if that weren’t enough, this cake is also gluten-free.
I made up this soup on the fly in order to use up what was in the house and to serve something cool, but it was a risk worth taking. This soup was yummy indeed!
The best peaches will be arriving in farmers’ markets and grocery stores soon. Here’s an unusual and delicious way to turn them into a light summer meal – Peach “Burgers!” It’s an amazingly light but satisfying lunch both vegetarians and hamburger lovers will adore.
To make the most of tomatoes while they are seasonal and local, I thought I’d trawl the web for some delicious recipes to share with you. I have just chosen recipes that make use of raw tomatoes because these sorts of recipes are suited to the summertime.
The heat of the past week begged for cold suppers like curried chicken salad. This main dish salad has enough bold flavors and interesting texture to tempt your palate even though the heat and humidity might be wearing you down. Welcome, summer!
Chicken picks up fresh pesto flavor and is very moist in this easy Italian dish. This can easily be adjusted to accommodate the amount of chicken you have and the number of people people you're trying to feed - and it's so easy.
One of my favorite Italian sauces is Alfredo. It's a smooth, cheesy cream sauce that coats pasta perfectly. This time I tried it as I'd seen in a local cafe, with marinated chicken strips served to the side. Italian at home!
A little lighter, a little more epicurean than strawberry shortcake, a dessert omelet filled with strawberries is as delicious as it is angelically light. The texture is pillowy, a magnificent foil for the explosive sweetness of June or July strawberries.
Berries and almonds combine here to make a wonderful tart. This summer, I have added raspberries in alternating rows with blackberries for a dessert that will wow Fourth of July revelers with its homage to our flag and its patriotic red and midnight blue hues.
When you're sick and feeling yucky, a nice warm bowl of potato soup hits the spot. This soup is nothing exciting, just warm, fuzzy and comforting, and it calls for basic ingredients one usually has on hand.
A rich banana bread batter baked in a jelly roll pan, made deluxe with a browned butter frosting, these bar cookies don’t seem so unusual, but that part of the brain that keeps track of your favorite ice cream flavor knows that it’s brilliant.
This couscous dish is everything a good summer recipe should be: flavorful, flavorful, and – oh, yes – flavorful. Pair preserved lemon or fresh lemon zest with fresh, local peas for a light and, of course, flavorful summer dish.
This weekend I combined equal parts chorizo and ground beef to come up with some flavor packed burgers. This is one of those "messy but good" recipes.
My fresh, marinated tuna salad is the perfect meal for a warm summer day. The seared tuna makes a wonderful appetizer - if only because it is the ultimate do-ahead-dish.
Macerating strawberries in a mixture of wine, balsamic vinegar, and sugar for a few hours at room temperature is essential to this recipe for Drunken Strawberries atop Spinach and Goat Cheese Pizza.
Celebrating pea season in New England, I have made a delicious and simple fresh pea flan recipe. Use garden fresh or store bought peas to make several silky spoonfuls of heaven.
Warm vanilla custard cheerfully sporting a chocolate mousse topping, Pompadour pudding is like the inverse of molten chocolate cake, that chocolate cake with a gooey center that defined dessert in the 1990’s.
Try using strawberries in new and unusual ways, starting with this recipe for Strawberry Salad. Enjoy as Jane Ward, author of Hunger, shares her love of the strawberry season.
These Pepperoni Bites are the perfect little appetizer pockets that also double as great finger foods. It's also very handy that they travel and reheat well. That's a huge plus with picnics, cookouts and camping season coming.
Rhubarb pie is so popular that in some parts of the country it is called “pieplant.” There is no bottom crust in this recipe for Strawberry Rhubarb Pie to get soggy; simply this wonderful crisp topping of pecans, crumb, and pastry.
This Mixed Berry Cobbler can be made with either local or non-local berries, and in any combination. Serve each biscuit with a generous spoonful of fruit and syrup and top with whipped cream or vanilla ice cream.
This is an easy beginner guide to good Baby Back Ribs without the grill. It's also a perfect back up for rainy days or when you run out of gas or charcoal.
At home I like artichokes made the way my father always made them, steamed and then stuffed with a simple breadcrumb mixture before baking to bring all the flavors together. An artichoke prepared like this requires that you work with it slowly and eat it the same way
This chicken roasted with oranges and port is a favorite in our home. Go ahead and make it twice in a week because, as Toklas once wrote, “if perfection is good, more perfection is better.”
One of the easiest and most common side dishes at any cookout is baked beans. Learn this time saving method for making BBQ Baked Beans.
Balance of fire and flavor, these recipes make salsa and chips exciting again. Only a rosy sunset could improve the Jamaican Margarita.
And no matter what you serve, start the celebration off right with a glass of this bubbly punch, Martha Stewart's Blood Orange Punch. It’s made from a citrus fruit of the sweetest kind, the blood orange.
Chicken, or in French "poussin," is a wonderful thing to eat in the spring, though you can eat them year round. I have looked to the blogosphere to find some recipes. Here I share the ones I thought looked best.
Cool, creamy, a little crunchy, and with a subtle pop of the cheese this recipe for Bacon and Blue Cheese Slaw is a new take on a traditional side dish.
These cookies are amazing; not a macaron at all, but a thin, crisp lace cookie studded with earthy oatmeal. They have a “snap!” that could crack the air. They are ridiculously easy to throw together, and - ta-da! - gluten-free!
Favas are great prepared simply, either blanched then sauteed with a little olive oil and garlic or blanched and pureed as a side for grilled meats. You can also salt and roast the beans a bit to make a snacking “nut.”
At the very least, lettuce deserves to be consciously selected for the dinner table, rather than relegated to afterthought. Bring lettuce to the foreground with this recipe for Spicy Shrimp and Peanuts in Lettuce Wraps.
When making meatballs, you either "Go big, or go home!" With the softball-sized meatballs in this recipe for Extra Large Homemade Meatballs, no one will leave your dinner hungry.
The ingredients for this homemade Applesauce Cake are quite simple. The recipe uses the pumpkin pie spices, which fill the house with a wonderful aroma.
With four baby bok choy and a length of fresh ginger in the vegetable crisper, I left the Greece/Turkey influences behind and headed further east, in the direction of Mongolia in this recipe for Asian-style Lamb and Bok Choy.
Make this cool but satisfying recipe for Peanut-sauced Noodles with Green Beans and Cucumber Pickles on a hot night and the rewards are twofold: you’ll barely break a sweat, yet your family or guests will feel well fed.
The point I am making in this context (for I could say a lot more in an academic one) is not to get too hung up on finding the most authentic recipe for your Cinco de Mayo celebrations; arguably, there is no such thing.
This Spanish variation on traditional egg rolls features the spicy, bold flavors of Spanish Chorizo. It only takes a few basic ingredients, sausage, slaw mix and egg roll wrappers - everything else is optional.
This idea came from a recipe for Tator Tot Casserole. Sometimes, it's all about improvising, but never loosing the taste.
For many Italian families around the country, the St. Joseph's Day tradition has faded. A few years ago, Emma Tarantino decided to reignite this family tradition. Here is the story of it's revival.
Last week’s few warm days gave me a taste for the season ahead and they also gave me a taste for the fresh fruits and vegetables that I have missed all winter. They left me with a taste for pea soup, the delicate kind.
In addition to giving a bit of a history lesson, I’ve trawled the internet for some great tips and recipes for the perfect Easter ham. Here is what I found.
There are just a few common ingredients and easy steps in this recipe for Pork Chops Smothered in Stuffing. It's a perfect dish for a beginner cook.
Given my way, I’d rather have lamb stew, less traditional for St. Patrick's Day, but an Irish dish through and through.
This recipe for Wild Homemade Bread is more an adventure than a recipe; the proportions are loose. I’m including measurements here, but I never really measure; I eyeball.
Not only would this be perfect as a St. Patrick's Day appetizer, but since the basketball games of March Madness are near, what a great game-time snack this would make.
I do tend to cook more dishes with Cajun flavors. They aren't really hot, but bold flavors for sure! Here is a slow cooker recipe for a classic Cajun dish: Jumbalaya.
I made this simple little bowl of Coconut Lime Spinach the other day after re-reading a column I had written numbering the health benefits to coconut oil.
This recipe for Chocolate Stout Cake comes from the Barrington Brewery in Great Barrington, Massachusetts. I have adapted it slightly to make a smaller amount of batter intended for smaller, individual portion baking vessels.
Boneless country style ribs in the crockpot was my first success with ribs. It's easy, doesn't require a lot ingredients or fuss.
This recipe for Casserole Chartreuse is unusual - unusual to prepare, unusually simple and unusually delicious.
I like to allow for a little more whimsy and last minute decisions as a cook, and I do this by relying on a well-stocked pantry. Here’s a list of what I try to keep on hand always.
At the office we share many things and recipes are one of them. One day at the printer, I found a recipe for Salsa Chicken that one of my coworkers printed out but forgot to pick up.
Cheesy, aromatic, savory and warm, this recipe for Gruyere and Rosemary Galette soothes all of your winter weather aches.
Lentils may be best known as a staple of a healthy and well-balanced vegetarian diet. And yes, lentils are good for us: naturally low in fat but full of protein, fiber, and iron, lentils make for satisfying eating.
There are so many baking blogs out there it can be hard to know where to begin. I am still more inclined to reach for a recipe book rather than going online when I decide to bake something, but I have found a handful of great baking blogs which I also trust.
I tried this out last weekend and found that it was very easy. Dump stuff in a bowl, mix and bake. This easily feeds quite a crew.
The combination of ingredients in this dish is nothing less than seductive, which makes this dish a magnificent dinner. The garlic, by the way, browns to sweetness, and is no threat to an incoming kiss.
The beauty of roast chicken is that although it is an easy, homey meal, no one on the receiving end of this dinner will feel you’re doling out fast food.
One of my favorite "fast foods" is a chili dog. I like them covered in coney sauce, sprinkled with chopped onions and smothered in cheese. It's an absolute, fabulous mess - at least three napkins required.
There are zillions of caper and pasta dishes that look more beautiful, with tomatoes and basil that aren’t in season now, but I think this pasta dish is faultless, sharp with that beloved Vitamin C and flavonoid duo, lemon and capers.
This rich version of Polenta features bacon but you may omit it if you like, and let flavors of the fresh sage shine.
In this time of economic uncertainty, it is not surprising that underground restaurants have become so popular, particularly supper clubs, which are more likely to be run by amateurs, providing affordable food in relaxed, intimate surrounds.
Red beans and rice is a common dish from the south that started as a Monday meal, using leftover ham from Sunday dinner. This is one of the ugliest dishes I make, but has the best flavor
This is a small winter meal or a large snack begging to be eaten with a fingerless gloves, a scruffy wool cap, before you take the dog out for a walk in the snow.
Adding in season citrus to a winter meal is a surefire way to perk up flagging palates and send the reminder that warmer days are right around the corner.
For weeks now I've been researching, experimenting and seeking out all kinds of cool foods for "the big game." Face it, Super Bowl Sunday is a food holiday.
Valentines Day is less than a month away. If you’re reading this blog, you will probably soon be thinking about baking for someone you love a dessert .
When you make something like ketchup at home, you not only control the kind of sugar and amount used, you can also control the sodium level. This non-ketchup lover found Gourmet‘s 2004 version of ketchup to be delicious.
We dedicate a lot of time to posting about good food – what we like to cook, our favorite recipes and dishes, the best places to eat… But there are also an extraordinary number of posts and sites dedicated to weird and whacky foods.
This Week in Food News: Subway needs a better ruler, McDonalds App reveals Ingredient Information, East Village takes on 7-Eleven and DHL teams up to deliver Pizzas to Afganistan for Super Bowl.
My quest for football food continues and this time I'm taking on a Taco Pizza. It was very easy and I usually have these ingredients in stock.
These are exactly the light, fresh, colorful foods I want to eat right now, but I stumbled upon them not looking for a recipe, but beginning with an ingredient: To Google “Limes” means to be instantly overwhelmed.
Here I offer three purées (or mashes) – rutabaga, cauliflower, white bean – for the fall and winter dishes you come up with.
This Week in Food News: Coca Cola stands up to obesity, Sweetbay Supermarkets to close 33 stores, Enjoy National Coffee Break Day, BBQ from your engine.
This is one of my favorite food times of the year. Football play-offs are here and it's finger food time. I love tailgating recipes, especially ones that you can do in your kitchen.
Billed as a Vietnamese kind of pesto, Cilantro and Peanut Noodles is simply a handful of loosely chopped cilantro and a handful peanuts tossed with any kind of noodles in your cupboard.
When it comes to foods that people love or hate and are not simply indifferent to, cilantro often tops the list. It’s either fresh tasting or soapy, we love it or we hate it.
In the process I have been reminded that healthy eating doesn't have to be boring. There are loads of recipes out there, it is just a case of trawling through them and having an idea of what will work and what won't.
This Week in Food News: Coffee Trouble for McDreamy, Chocolate to be labeled healthy, McDonald's former CEO dies, exclusive Spanish Chocolate for your Valentine, Gangnam Style new jingle for pistachios, Starbucks $1 cups.
If you're looking for an easy party or football food, this 6-ingredient Mexican Dip is worth a try.
This is basically two very simple parts: noodles and boy choy cooked together in a seasoned broth, topped with browned ham, dry chiles, garlic, shitake mushrooms, and peanuts.
In addition to all the health benefits, lentils, with their round coin shape, have come to represent luck in the new year and the promise of prosperity in all the days to come.
This week in Food News: Obama Administration soon to approve GE salmon, Spam and Skippy sandwich anyone?, Foodies in California celebrate and year round organic mushrooms in Maine.
Recently I was searching for a new way to do chicken and found a glaze made of honey and beer to coat chicken breasts. It sounded interesting so I thought, why not?
The perfect bite to serve with a bubbly glass of champange, these Blue Cheese Shortbreads are truly something to celebrate the arrival of the New Year with.
Here is a recipe that tilts so seriously to "healthy" it's chic. Raw, vegan, and surprisingly tasty with a glass of something sparkling, these turnip raviolis have leaner, cleaner culinary times in sight.
By now you are probably thinking about chucking the rest in the bin. DON'T! Here I share some that I think look nice.
This week in food news: Kraft launches 40 new products, Food start-ups taking a hint from Silicon Valley, the perfect beer for your holiday meals and more ...
One of the best ways to use up tidbits of leftovers is to make a stir fry. Try this recipe with all of your Christmas dinner leftovers.
The mice might not be "stirring" this Christmas, but you certainly will be. And chopping and boiling and roasting. Here is some last minute tips on the Perfect Christmas Roast.
Here are a couple of my cold weather favorites. Make a large pot, freeze some, and you will have soup now for a quick mid-week supper, and soup later for your celebration dinner.
Those of us who cook often are usually on the lookout for new recipes or ideas. Face it, the same stuff over and over gets boring. Try this Black Forest Pie recipe for something new.
This Cranberry Rum Sauce is like the chunky jewelry version of a dessert topping, and it's knockout with a simple black dress version of a slice of chocolate cake.
In my house, the traditional breakfast is cinnamon rolls, a homemade refrigerator-rise yeast dough version I collected years ago.
This week's Food News includes: Belgian Monks distribute rare beer, Novak Djokovic buys world supply of unique cheese, two moms on a mission to reinvent snack foods and Turkey Bowling to end hunger??
The hubby and I hit on a huge success on our first attempt at smoking turkey and we feel turkey doesn't get the kind of attention it should year round. This holiday season we are going to feature this recipe a few more times to give the gobbler the attention it deserves.
'Tis the season of persimmons. With how gorgeous and elegant the persimmons and pomegranates are with lacy slices of shallot this is indeed December's salad.
I hate losing, even losing track of, anything beloved. One earring from a gift pair. Books I've lent. Recipes. I especially hate losing recipes.
It seems that it is not just people down under who are interested in alternative menus and recipes for Christmas day. I have been looking online and have found a number of posts and articles covering this subject.
This week in food news: the secret to a perfect sandwich revealed. Is that you that smells like pizza? How to help your community this holiday season.
Recently I was lucky enough to get a chocolate pie recipe that is so light it's almost like a chocolate mousse - smooth, creamy and chocolatey. For months now, I've been trying to get this recipe out of my mother-in-law, who insists that it's just "on the box." I knew better.
This stew answers everything about these weeks after Thanksgiving: half the ingredients are probably still in your pantry.
As much as I love to cook, I love the few days before I begin the actual cooking. During this time I can let my imagination run free. Planning the menu for our gathering will be almost as fun as the gathering itself.
With the Holiday Season upon us, much more time is spent in the kitchen either preparing for dinner parties or baking cookies for the kids to decorate. This year, be prepared with some standard kitchen safety rules, not just for you, but for your pets too.
I started using this recipe for my first try at Thanksgiving dinner: it was an easy, basic recipe with common ingredients. Now, every year, my kids request it - for more than holidays.
Light as lemon and buttermilk, this pie is a beautiful antidote to the seasonal flavors of molasses, maple, and cinnamon; the cornmeal and nutmeg keep it relevant.
I have to be honest. I'm not particularly clever with decorations for the Holidays. Let me share a few ways I get around my "decorating shortcomings."
I've spent the last couple of weeks trying to clean up cabbage's malodorous profile. My aunt, aware of my cabbage research, offered this recipe, which is the cabbage family winner right now.
One custom I like to maintain year to year, no matter the style of party, is greeting my guests at the door, taking their coats with one hand and offering them a drink with the other.
I love cooking and people always appreciate something homemade so whenever I need to give a gift to friends or extended family, I always revert to some sort of preserve.
Find out why eating alone is the new norm for Americans.
This week in food news: Cows as rulers, make your own ice cream, we are just getting lazy: Burger King delivers AND Amazon delivers wine.
Here are some of the very important lessons I learned while working at a bakery.
This Hashbrown Casserole has now become a holiday staple, requested by many. It's an easy side that serves a crowd.
This year for Thanksgiving we are going to try an old favorite with a new twist - green onions wrapped with thinly sliced beef and held together with cream cheese.
Find out why we give this week's FREE app 4 out of 5 spoons!
Quince (Cydonia oblonga) are a fruit that most people on this side of the Atlantic at best consider old fashioned, at worst don't notice at all.
This is the food app we've been waiting for. iFood Assistant made by Kraft does not disappoint.
The chowder is easy to throw together for a crowd on a hectic Saturday morning. Served with pumpkin biscuits this is a wonderful dish to counter the cool air.
For many of my early baking years I was afraid of pie. I feared failing the flaky crust test. You see, I had my mother's pies to live up to.
I love Asian food, cooking it and eating it. But that also means, I love blogging about it.
Of all the food I've cooked over the years, the most requested item I make is sausage balls. It's simple, easy, can be made ahead and reheats well.
I am determined to travel to Italy as soon as I can. Until then, I make a point of learning the culture through cooking.
This week's new app is sure to "shake up" the competition.
I am in your territory now. Here I share my favorite food blogs from the USA.
This is a fascinating recipe for a Japanese broccoli tossed in a dressing made with smashed tofu, miso, sesame, and vinegar.
What better way to use the last of the fresh tomatoes and peppers from the summer harvest than to breathe new life into your burger! Jancey Smith shares her recipe for these stove top Jalapeno Salsa Burgers in this week's blog entry.
When my produce bins and a few of the refrigerator shelves overflow with root vegetables, those stalwarts of cool weather gardening,I like to make hearty soups and stews.
This meringue cake strikes me as something old that's come around again. It's so light and airy, so tall and white, so easy to assemble and yet so dramatic. Need I add that it's gluten-free?
One of the staples at our house is beer steamed brats. By preparing them in beer before hitting the grill, you allow for consistently flavorful and juicy brats.
In writing this post I fear I am setting myself up for criticism. It was hard enough narrowing down the list of UK and Australian food blogs I read to a handful of favorites, never mind a whole continent!
There comes a point in one's adult life when it makes sense to let go of childhood, often childish, food prejudices and start to give every food a fresh try.
Husk Cherries are related to tomatoes and tomatillas. They grow on vines, like the former, and have the same cute papery shells as the latter.
The number of food blogs in the UK is also a testament to our growing awareness and concern for good food; I am only just skimming the surface here.
There's a little hideaway in southern Indiana that makes a hand-held meal called a Saucheesie. It's a pastry filled with seasoned meat and a cheese blend, then baked until light and fluffy.
Pork and apples make a classic combination. We often roast a large pork loin or porchetta-style shoulder roast with quartered apples and onions doused with a splash of cider and honey.
These days, many more brands of slow cookers have joined the original Crockpot brand on the market. Slow cookers come in all shapes and sizes and price ranges.
Here I share my favorite food blogs from Australia, where I grew up. Sydney, my hometown, has played a huge role in shaping my knowledge and appreciation of food.
After a long day at school or the office, most of us don't have time to braise any of the above mid-week. Unless, that is, we own a slow cooker.
I'd never had doro wat, or any Ethiopian food before. The vote is it's very spicy. Ethiopian recipes seem to use cayenne like Indians use curry.
Because of the influence of both my mother and her aunt, I have four principles that guide me as I cook at home.
We eat a lot of fresh bluefish this time of year. It's cheap and, when it's very fresh, it tastes as light as cod and as buttery as halibut.
The following pickling liquid is very basic but a good place to start for those new to making refrigerator pickles.
Food is my favorite topic. Fact. I call it a passion but my friends and family say I am obsessed.
It turns out that the most common tool for cleaning your grill, the wire grill brush, has been causing some serious problems.
Because flavor is built layer upon layer in this dish, simple garden vegetables are transformed into a whole that is far more complex tasting than the sum of its parts.
With all of the “guaranteed” quick fixes out there it can be overwhelming to really understand what will work and will keep you looking and feeling great for the long run.
It turns out that Dane Tullock's (of GreatOutdoorsCooking.net) dog has become an avid fisherman (or fisherdog) just like Dane.