FOOD

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Every day's a (food) holiday

Posted yesterday in Food

Food "holidays" amaze me. It's hard to name a food that doesn't have a day or month devoted to its celebration. February is National Chocolate Lovers Month (of course). And National Potato Lovers Month. And National Cherry Month, Grapefruit Month, Snack Food Month and Hot Breakfast Month, to name a few. But it gets better.

Turn chicken soup into a comforting, nutrient-dense meal

Posted yesterday in Food

There's nothing like a bowl of steaming chicken soup when you're feeling under the weather, or even simply to warm a winter.

Try this dimpled, chewy, herb-topped deep-dish focaccia

Posted yesterday in Food

Centuries ago, focaccia began as a by-product: When bakers needed to gauge the heat of the wood-fired oven -- focaccia stems from focolare and means "fireplace" -- they would tear off a swatch of dough, flatten it, drizzle it with olive oil, and pop it into the hearth to bake as an edible oven thermometer.

Sweets and savory for your Valentine

Posted 2/13/2019 in Food

With Cupid due to arrive tomorrow, anyone planning to cook for their sweetheart is fine-tuning the menu. A visit to Mississippi University for Women's Culinary Arts Institute Monday found Chef Mary Helen Hawkins showing students in a Demonstration Techniques class several options, from truffles and quick cookies to savory filet mignon.

Butter Together: Will you be my Valentine? Check yes or no.

Posted 2/13/2019 in Food

I love Valentine's Day. Not the adult one, the one that promotes giant teddy bears and terrifying negligees and overpriced candies. I like the kid version, the one that relies on decorated shoe boxes and red construction paper and dollar-store doilies.

The perfect rich, meaty ragu achieved with baby back ribs

Posted 2/13/2019 in Food

Ragu can be made from any meat or combination of meats, but the earthiness of a pure pork ragu is undeniably attractive -- and great comfort food.

Retool the classic pound cake to make it ultra-chocolatey

Posted 2/13/2019 in Food

We love pound cake and we love chocolate, but the combination is often a disappointment.

Color me pink: Of Elmer's glue, paper doilies and sweet celebration

Posted 2/6/2019 in Food

Try as I might, I've never come across anyone else who grew up delivering Valentines to special neighbors and friends incognito. I swear, my mother told us this was a thing. And so, in our family, it was.

Skip the boxed mac and cheese and make your own at home

Posted 2/6/2019 in Food

Macaroni and cheese has always been on my "must-explore" list. It's just eaten too often in this country for us to ignore it.

Rethinking Chicken Florentine with clearer, brighter flavors

Posted 2/6/2019 in Food

Chicken Florentine is a buffet-line favorite featuring chicken breast and spinach in a mild cream-and-Parmesan sauce -- sometimes stuffed inside, sometimes stacked on top.

Peanut blossom cookies with a more robust peanut flavor

Posted 2/6/2019 in Food

Peanut blossom cookies first gained notoriety at the 1957 Pillsbury Bake-Off.

 

Great tasting oatmeal doesn't need to come in a packet

Posted 2/6/2019 in Food

If you think oatmeal comes in a packet, think again.

 

Butter Together: What does not kill you makes you stronger. Probably.

Posted 1/30/2019 in Food

"Did you just swig a big Dr. Pepper right before you came in here?" the nurse asked, looking up from her computer screen.

Salt turns out to be the key for ultratender white bean soup

Posted 1/30/2019 in Food

The people of Tuscany are known as mangiafagioli, or "bean eaters," a nod to the prominent role beans play in their cuisine. Cannellini (white kidney) beans are the region's most famous legume, and Tuscan cooks go to extremes to ensure these beans are cooked perfectly, from simmering them in rainwater to slow-cooking them overnight in a wine bottle in a fire's dying embers.

 

A cookie in a skillet? Sure, you're skeptical. But try it

Posted 1/30/2019 in Food

A cookie in a skillet? We admit this Internet phenom made us skeptical_until we tried it.

 

Make an intense and buttery molten chocolate cake at home

Posted 1/30/2019 in Food

Fallen chocolate cake, or molten chocolate cake, is an undercooked-in-the-center mound of intense, buttery chocolate cake. We wanted to turn this restaurant-menu standard into a practical recipe for home cooks.

Savory bites to end the season with

Posted 1/30/2019 in Food

It's hard to miss that Super Bowl LIII (53) is fast approaching. Perhaps you've noticed a bit of hype, even if only to spot the football-themed paper plates at the big box, or soft drink displays made to look like goal posts. Yes, Sunday is the big day.

Savoring the winter garden: Brrr ... but good things are still growing

Posted 1/23/2019 in Food

We may not associate cold, wet January with gardens, yet good things are growing. Some of our favorite winter vegetables are surprisingly hardy and cope well with wintry weather with a little care.

This pork butt roast sings with orange juice, tomato paste

Posted 1/23/2019 in Food

In Mexico, the dish known as cochinita pibil is made by rubbing a whole suckling pig with warm spices and juice from bitter oranges, then wrapping it in banana leaves and slowly pit-roasting it until it is succulent and richly flavored.

To cook a center-cut tenderloin, we use a reverse-sear

Posted 1/23/2019 in Food

The center-cut tenderloin -- often called chateaubriand -- comes from the middle of the whole tenderloin, which sits beneath the spine of the cow and gets no exercise at all, making it the most tender piece of beef you can buy.

 

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