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| Rise and dine Wed, 16 Apr 2008 12:20:40 CDT Gail Frank's voice, soft and southern, made its way through a sea of scientific data. I met her for breakfast at a cozy coffee shop in Seal Beach, Calif., and while we consumed our eggs (hers an egg-white spinach omelet, mine two eggs over medium) we discussed what Frank considers a crisis of utmost importance. Breakfast. |
| Old favorite, new twist Wed, 9 Apr 2008 11:01:54 CDT Deciding which variety of PB lands on your PB&J used to be as simple as sorting out creamy vs. chunky. |
| Cookin' in the real world Wed, 2 Apr 2008 10:12:48 CDT When teacher Shirley Splittstoesser cooks, the microwave oven is a main tool. |
| Presidential palates Wed, 26 Mar 2008 09:52:51 CDT BOISE, Idaho -- Walter Scheib worked as the executive chef for the White House for 11 years. Hillary Clinton hired him during the Clinton years, and Laura Bush hired him to cook for her and George W. for four years. |
| Hunting for the perfect ham Wed, 19 Mar 2008 10:32:19 CDT Serving a holiday ham may seem like an easy choice. That is, until you get to the grocer. That's when you discover the often overwhelming variety of hams, leaving you to guess at the best choice. |
| Illinois Symphony Orchestra turns from tunes to tasty dishes to raise money Sat, 15 Mar 2008 15:25:11 CDT BLOOMINGTON -- Three pounds of chicken, three onions, Johannes Brahms' "Hungarian Dances," paprika and green peppers. |
| Comfort food Wed, 5 Mar 2008 10:26:17 CST Like Rodney Dangerfield, the casserole gets no respect. To many, the word conjures up church basements and Pyrex pans filled with bland blends of mushy noodles, cream soups, mayonnaise, sour cream and cheese. |
| Iron Chef: home edition Wed, 27 Feb 2008 15:58:41 CST Like their television counterparts, the Lander family treats the secret ingredient with reverence. |
| Coffee canvas Tue, 19 Feb 2008 14:46:57 CST BLOOMINGTON -- Anna Barnett’s canvas is crema, the frothy top layer of freshly poured espresso. Her art medium is steamed milk. | Photo gallery: How it's done |
| Healthy breakfast a must to get day off to a good start Tue, 22 Apr 2008 16:13:33 -0500 Gail Frank's voice, soft and southern, made its way through a sea of scientific data. I met her for breakfast at a cozy coffee shop in Seal Beach, Calif., and while we consumed our eggs (hers an egg-white spinach omelet, mine two eggs over medium) we discussed what Frank considers a crisis of utmost importance. Breakfast. |
| Sam's Club, Costco limit rice purchases as prices rise Thu, 24 Apr 2008 14:35 CDT The two biggest U.S. warehouse retail chains are limiting how much rice customers can buy because of what Sam's Club, a division of Wal-Mart Stores Inc., called on Wednesday "recent supply and demand trends." |
| Taste of Home Cooking School is May 7 in Highland Sat, 19 Apr 2008 01:08 CDT Taste of Home Cooking School |
| Food briefs Wed, 23 Apr 2008 05:26 CDT c - parsley |
| Kids cook: Fruity Pita Pockets Wed, 23 Apr 2008 05:26 CDT For a nutritious snack, stuff pita pockets with peanut butter, all fruit spread, and sliced bananas. Crunchy peanut butter, jellies, jams or preserves and sliced apples, strawberries or kiwi can be substituted. |
| Cheap tricks for grocery shopping: How 2 big families manage to save Wed, 23 Apr 2008 06:40 CDT You think your food bill is up? Try shopping with Don Hinkle. |
| 10 big ways to save big at the supermarket Sat, 19 Apr 2008 01:13 CDT 1. Put an erasable board on every refrigerator and freezer to keep track of what you have and need to use. |
| Grocery smarts Sat, 19 Apr 2008 01:13 CDT Buy a whole chicken. You'll save an enormous amount of money over boneless, skinless chicken breasts, which are at least $3 or $4 a pound. If you don't want a whole chicken, go for the bulk packages of thighs and legs. Divide up and package for the freezer so you can pull a bag out and have enough for a meal. |
| Eating and talking a good way to bond Sat, 19 Apr 2008 01:13 CDT I've always thought that eating together was so symbolic for families. |
| Artichokes and red peppers star in healthy pasta sauce Wed, 23 Apr 2008 05:26 CDT By Jim Romanoff Once you veer away from the classic red tomato sauce, finding a healthy pasta sauce isn't easy. |
| Garlic and chiles flavor pan-roasted shrimp Wed, 23 Apr 2008 01:07 CDT Chef Daniel Dunham of San Francisco says you can use regular peeled and de-veined shrimp for this recipe. Dried peperoncini are available at some specialty food markets. If you prefer your scallions cooked, they can be added to the pan with the raw shrimp. |
| Impressive-looking manicotti is easy to make Wed, 23 Apr 2008 05:22 CDT By Howie Rumberg When I first started throwing dinner parties on next-to-nothing budgets and with kitchen skills to match, spaghetti with tomato sauce was my go-to main course. Cheap and easy. |
| Local craft brewers prove there's more to beer than Bud Light Wed, 23 Apr 2008 17:14:29 -0500 NORMAL -- Matt Potts had already dumped calcium sulphate and calcium carbonate into the massive metallic cauldron in front of him. | Video: How beer is made | Photo gallery | Interested in brewing beer at home? | Benefit planned for family of Destihl partner |
| French vintners flirt with heresy _ screw tops Sun, 27 Apr 2008 12:56 CDT Fine French wine with a screw top? |
| Cranberries-apple-walnut crisp Wed, 23 Apr 2008 01:07 CDT CRANBERRY-APPLE-WALNUT CRISP |
| Make a day of cooking, shopping in Highland Wed, 30 Apr 2008 02:10 CDT If you missed the story last week about the Taste of Home Cooking School on May 7 in Highland, here's another plug. "Simply Entertaining" -- just one week away -- focuses on spring cooking, and, as always, includes lots of giveways, goodie bags for everyone, cookbook, plenty of free advice and tips, plus vendors to visit before the show. |
| Appeals court lets NYC calories-on-menus regulation proceed Tue, 29 Apr 2008 20:02 CDT A federal appeals court let the city proceed Tuesday with ordering some chain restaurants to post calorie counts on menu boards, but only after the city agreed to postpone issuing fines until mid-July. |
| Study links ‘food environment' to diabetes, obesity Tue, 29 Apr 2008 13:12 CDT It's often said, "You are what you eat," but new research suggests that where you eat may have a lot to do with it, as well. |
| Panel questions factory-like farms Tue, 29 Apr 2008 11:07 CDT American agriculture must move away from its focus on large, industrial farms to reverse environmental and human health problems, a private commission reported Tuesday. |
| Belt-tightening by using food Web sites Wed, 30 Apr 2008 05:22 CDT c - enchiladas |
| Old Town Market opens Saturday for 9th season Wed, 30 Apr 2008 05:22 CDT If there is a colorful hidden jewel in downtown Belleville, it's the Old Town Market. |
| Briefs Wed, 30 Apr 2008 05:22 CDT Does a Belleville White Aspargus Dinner sound good to you? Josh Galliano, of Okawville, and chef de cuisine at An American Place in St. Louis, is putting the gourmet meal together for May 8 at the restaurant, which is at the corner of Ninth and Washington (connected to the Renaissance Grand Hotel). The five-course meal is $55 per person; $75 with wine pairing. Reservations are required, so call 314-418-5800. Here's a sample of the meal: The fourth course is spiced bison with grilled white asparagus, smoked shiitakes, caramelized onion tortelloni and smoked paprika jus. |
| $1 million cookie? You can make it for much less Wed, 30 Apr 2008 06:29 CDT What makes a recipe good enough to win $1 million? |
| Pillsbury Bake-Off recipes Sat, 26 Apr 2008 02:14 CDT Here is the $1 million cookie made by contestant Carolyn Gurtz of Gaithersburg, Md., to try for yourself at home. |
| Home-cooked meals in under 10 minutes are a snap Wed, 30 Apr 2008 09:39:39 -0500 Scenario one: You and your significant other both work demanding jobs. At the end of the day, neither of you wants to spend an hour in the kitchen. It's so much easier to let takeout Thai and a glass of wine serve as supper. |
| Supper clubs bring couples and singles together, and they create stronger communities, too Thu, 01 May 2008 10:25 CDT A new generation is spicing up the old-fashioned supper club of their grandparents. |
| GOTTA HAVE IT!: Good vodka Sat, 03 May 2008 13:40 CDT Go ahead. Admit it. You're more likely to buy booze with alluring labels instead of plain Jane numbers. At least when you buy Snow Queen Vodka, you're not only getting a fetching label, you're getting a smooth, delicious, organic libation to boot. |
| As food costs soar, restaurants swap ingredients to get by Tue, 06 May 2008 18:07 CDT Struggling with soaring food costs and cash-strapped customers, restaurants across the country are swapping expensive ingredients for cheaper fare and adding new dishes that won't break their bottom line. |
| Sweet connections: Pies, cobblers, other desserts among Midwest's creative contributions Tue, 06 May 2008 10:34 CDT Most people think the West was won by gun-slinging sheriffs, the prairies tamed by sweat, muscle and sodbusting farmers. |
| NYC food maker recalls over 286,000 pounds of meat, poultry Sun, 04 May 2008 19:29 CDT A New York food company is recalling more than 286,000 pounds of meat and poultry because it might be contaminated with the bacteria Listeria monocytogenes. |
| Five fast, fabulous dinner ideas for the busy host Wed, 07 May 2008 12:36 CDT I love entertaining on Friday nights. The pressure is off because guests, bless their little hearts, expect a no-fuss meal. Trust me, that is what I give them after a full work week. |
| Party books: New additions to your entertaining library Wed, 07 May 2008 12:36 CDT "Margarita Mama: Mocktails for Moms-to-Be" |
| On the rocks: Stocking your summer bar Wed, 07 May 2008 12:35 CDT My friend Julie insists that the perfect summer drink is a simple gin-and-tonic with a twist of lime. |
| A Moroccan-themed soiree brings diverse arts and culture together Wed, 07 May 2008 12:34 CDT I love the arts almost as much as I love to party. Classical music, dance, modern art - you name it. If it lives in a museum, I can't wait to see it. |
| Summer entertaining demands avocados Wed, 07 May 2008 16:23 CDT There's nothing like casual summertime entertaining. Good friends, cold beer, steak hot off the grill ... and some avocados. |
| Party picks Wed, 07 May 2008 15:58 CDT The domestic goddess, Martha Stewart, has made it easier (once again!) to be a little more like her even while juggling the hectic schedule of the average American. This month Martha Stewart Occasions hits stores and the Web just in time for the dawn of graduation-wedding-family reunion season. |
| CheeseTiles perfect for entertaining Wed, 07 May 2008 12:33 CDT It's shower season - but not of the umbrella sort. It's the time of year where you seem to be attending (and hosting!) an endless parade of bridal and baby showers. |
| Make your food look more appetizing by using an appropriate serving vessel Wed, 07 May 2008 12:33 CDT When I first got married, I read a lot of magazines about how to keep the romance going. One such article said to serve pasta in a single large bowl with two forks and eat it on the couch. My persnickety Canadian husband asked, "Why are we doing this?" |
| Beat the heat with cold soup and grilled salad Wed, 07 May 2008 16:28 CDT Seasons and recipes go hand-in-hand, and while hearty stews and thick, cheesy casseroles are great for winter, summertime calls for fare that's light and bursting with the flavors of farm-fresh ingredients. |
| Tomato-based sauces get sweeter as you head west Wed, 07 May 2008 02:05 CDT The flavor of vinegar was a little too strong for German settlers in the early days of the Carolinas, so they decided to add tomatos to sweeten up their barbecue sauces. |
| The Great Barbecue Debate: It's all about the sauce Wed, 07 May 2008 02:10 CDT Coke vs. Pepsi bubbles on. Papa John's, Pizza Hut and Domino's still fling sauce whenever they can. And there is no truce in sight in the burger wars. |
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