FOOD

« previous   Page 2 of 68   next »

A good one for the kids to make: ham and cheese sliders

Posted 3/13/2019 in Food

Take your ham and cheese sandwich to the next level by turning it into a slider.

A full-flavored chicken dish with sweet and nutty garlic

Posted 3/13/2019 in Food

Perhaps an arbitrary number of cloves, the 40 in this French dish are iconic; while the chicken braises, the generous cloves become appealingly soft and spreadable. But their flavor is often spiritless.

Skip the commercially made corned beef and do it at home

Posted 3/13/2019 in Food

You can make a decent corned beef dinner by buying a corned beef brisket, simmering it in a pot of water for a few hours, and adding vegetables at the end of cooking.

Luck o' the Irish

Posted 3/6/2019 in Food

Ah, March -- bringer of St. Patrick's Day. The holiday is not overlooked in the Golden Triangle. More about that in a minute.

Making tender kale without overcooking or having it swampy

Posted 3/6/2019 in Food

Kale is among the most nutrient-dense of all vegetables, but it can be difficult to turn the hearty green tender enough to enjoy.

Make some plain biscuits and then feel free to dress them up

Posted 3/6/2019 in Food

These plain biscuits can be dressed up with any flavorful, relatively dry ingredient, such as herbs, scallions, cheese, dried fruit, or spices.

How to roast broccoli florets and get them crispy browned

Posted 3/6/2019 in Food

Roasting might just be the best way to cook vegetables.

 

A pasta dish that'll have your family asking for seconds

Posted 3/6/2019 in Food

There is something magical about this recipe, which coaxes the ultimate flavor out of just a few humble supermarket ingredients, turning them into a rich-tasting and well-balanced pasta dish that will have your family reaching for seconds.

 

A taste of the Big Easy

Posted 2/27/2019 in Food

Renee Verner hopes this past Saturday is the one and only time a tornado warning sends her hurrying to shelter in the middle of prepping to feed several hundred people. It makes for just a little too much excitement.

Butter Together: Usher in a 'bran' new day with muffins

Posted 2/27/2019 in Food

I love the idea of making food for people who are sick or have gone through a difficult time.

For more streamlined chicken enchiladas, use a slow cooker

Posted 2/27/2019 in Food

Chicken enchiladas offer a rich and complex combination of flavors and textures, but traditional cooking methods can be tedious.

Try a dish with bold North African-influenced spices

Posted 2/27/2019 in Food

Espinacas is a traditional tapas dish found in the southern Spanish region of Andalucia consisting of tender stewed chickpeas, delicate wilted spinach, and bold North African-influenced spices.

Every day's a (food) holiday

Posted 2/20/2019 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 2/20/2019 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 2/20/2019 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.

 

« previous   Page 2 of 68   next »

 

Advanced Search

 

 

 

Follow Us:

Follow Us on Facebook

Follow Us on Twitter

Follow Us via Email