By James P. Dewan, Chicago Tribune (TNS) on April 05, 2016, at 1:54 p.m.
Mandolines make quick work of many tasks that normally are performed with a chef’s knife.
By Susan Selasky, Detroit Free Press (TNS) on April 04, 2016, at 5:13 p.m.
AVOCADO DEVILED EGGS Makes: 12 / Preparation time: 25 minutes / Total time: 25 minutes 6 hard-boiled eggs, peeled 1 ripe medium avocado 1 tablespoon lime or lemon juice ½ teaspoon salt or to taste 2-4 tablespoons reduced-fat mayonnaise 1 tablespoon chopped cilantro, plus a few leaves for garnish ½ …
By Leah Eskin, Chicago Tribune (TNS) on March 29, 2016, at 3:11 p.m.
The striver promises to give it his all. More: 110 percent. He pledges himself to effort. More: to redouble that effort. Leading us off-message, distracted by brawny syntax. Redo means do, twice. Review means view, twice. Redouble means double, once. This undercount is unfair. It’s a rebuff of “re.” It’s …
By Shelby Hartin on March 08, 2016, at 1:22 p.m.
BREWER | At Tiller & Rye in Brewer, almost 20 people were seated in front of Stefani Berkey’s cooking station, waiting for their lesson to begin, on a recent Tuesday night. Scattered around Berkey was a rainbow of plant-based ingredients: potatoes, garbanzo beans, peppers, lemons and more. Berkey, also …
By Leah Eskin, Chicago Tribune (TNS) on March 08, 2016, at 1:16 p.m.
Try an extra helping of endive. Not the usual — cold and pale — but the unusual: hot and hearty. Steamed tender on one side and sizzled crisp on the other, endive makes the leap to satisfying. Seriously. CRISP ENDIVE Prep: 5 minutes Cook: 20 minutes Crisp endive makes a …
By Kathleen Pierce on Feb. 23, 2016, at 3:24 p.m.
Craving Chinese food? Don’t reach for the takeout menu. Instead hit the farmers market, whip up a savory meal and crack out the chopsticks at home.
By Abigail Curtis on Feb. 16, 2016, at 1:22 p.m.
The young professional fell in love with cooking and nutrition and eventually dreamed of teaching others what she had learned.
By Michael Austin, Chicago Tribune (TNS) on Feb. 02, 2016, at 12:22 p.m.
Roasting sweetens the flavor of the eggplant, zucchini and onion, creating a rich companion to the pasta.
By Kim Ode, Star Tribune (Minneapolis) (TNS) on Feb. 02, 2016, at 11:54 a.m.
Croissants may look complicated, but making them is just a series of steps. Well, lots of steps, to be honest. But just steps, spread over several hours. Yet the results are worth it: flaky, buttery rolls more scrumptious than the pillowy breadballs that are all too common. Even better, you …
By Janet Patton, Lexington Herald-Leader, (TNS) on Jan. 19, 2016, at 2:09 p.m.
Winter’s chill brings on a craving for food that is filling. Nutritious greens fill that niche nicely. You can get your vegetable fix from hardy winter varieties such as collards, mustard greens, spinach, Brussels sprouts and, yes, kale. Kale seems to be suffering from an overexposure backlash. A few months …
By Leah Eskin, Chicago Tribune (TNS) on Dec. 23, 2015, at 6:23 a.m.
Lemon adds a good squeeze of sunshine.
By Gretchen McKay, Pittsburgh Post-Gazette (TNS) on Dec. 15, 2015, at 2:15 p.m.
Dough for a pie crust isn’t the only mixture of flour, sugar and fat that gives home cooks pause during the holiday season. Cut-out cookie dough also can be a source of baking anxiety, especially when you’re pressed for time and have tiny helpers who want to be part of …
By Kathleen Pierce on Dec. 08, 2015, at 2:55 p.m.
“Baking should be a beautiful and fun experience this time of year,” says Briana Holt.
By Susan Selasky, Detroit Free Press (TNS) on Dec. 01, 2015, at 3:36 p.m.
Q: What’s the best way to toast nuts? — Jean Hull, Grosse Pointe Woods, Mich. A: You can toast nuts by roasting them in the oven or toaster oven or in a dry skillet. You can toast nuts in the microwave, too. But I find that latter method, although good …
By Betty Hallock, Los Angeles Times (TNS) on Nov. 17, 2015, at 12:48 p.m.
Thanksgiving is the perfect opportunity to serve cheese, for reasons both lofty and practical.
By Addie Broyles, Austin American-Statesman on Nov. 11, 2015, at 7:57 a.m.
Growing up near coastal waters is not a requirement for loving chowder. The chunky stew might have originated on French and English fishing boats in New England and Nova Scotia, but its popularity grew as North Americans moved west and still longed for the ocean. Canned clams made it easier …
By Daniel Neman, St. Louis Post-Dispatch (TNS) on Nov. 10, 2015, at 1:33 p.m.
You can go to a fancy store and buy a fancy 24-ounce bag of cornmeal for polenta, and it will cost you $3.99. I think that’s hilarious. In recent years, chefs at many of the best restaurants have discovered polenta, though the fad is dying down a bit. But it …
By Daniel Neman, St. Louis Post-Dispatch (TNS) on Nov. 03, 2015, at 2:42 p.m.
Some people, those blessed with a specific kind of inspiration, look at the candy in its wrappers and see a blank culinary canvas.
By Arthi Subramaniam, Pittsburgh Post-Gazette (TNS) on Oct. 27, 2015, at 1:22 p.m.
Get in the spirit of the season with Halloween potions that are not tricky to make.
By Russ Parsons, Los Angeles Times (TNS) on Oct. 06, 2015, at 2:20 p.m.
It wasn’t so long ago that we learned to cook from an authority figure — our mother, our boss, Julia. They showed us how to do something, and we did it — without asking questions or demanding answers. But these days, the thirst for explanation is bottomless, either to help …