Recipes

 
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Mandolines make quick work of many tasks that normally are performed with a chef's knife, including french fries, veggie chips, potatoe casseroles and all sorts of other goodies.

How to use a mandoline slicer — and keep your fingers

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.
Avocado Deviled Eggs at the Great Lakes Culinary Center in Southfield, Michigan, on March 22, 2016.

Test Kitchen recipe: Avocado-Deviled Eggs for brunch

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 …
A tangy lemon curd gets double flavor from juice and zest before being folded into whipped cream for a billowy mousse.

Double-strength lemon mousse will brighten spring

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 …
Stefani Berkey squeezes a lemon into garbanzo beans to make a hummus during a plant-based cooking class at Tiller & Rye in Brewer last Tuesday.

Tiller and Rye offers plant-based cooking classes with Chef Stef

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 …
Heads of Belgian endive are sliced in half, then crisped in butter and olive oil, and finished with a crumble of rich cheese.

Skip the endive salad; crisp it in butter instead

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 …
VIDEO
Sheri Fistal teaches students to make lobster and crab-filled wonton soup during a class from the "From Scratch: Your Maine Kitchen" series on Saturday at the University of Maine Cooperative Extension’s Cumberland County campus in Falmouth.

Take ‘From Scratch’ classes to cook meals with Maine flavor

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.
Cookbook writer Malia Dell is spending the next four months on a national tour to promote "Food That Works."

Rockland self-published cookbook writer on national book tour

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.
Eggplant, zucchini and onions are roasted to sweeten their flavors, then are tossed with fettuccine for a simple, robust meal.

Pasta with roasted vegetables for deep flavor that’s low on fat

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.
The finished croissants.

Making croissants is a matter of following the steps — and using great butter

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 …
Chef Bob Perry cooks curly kale in a food lab kitchen at the University of Kentucky on Jan. 7, 2016.

It’s easy being green in the winter thanks to kale, collards, spinach

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 …
Lemon and orange slices dry into pretty wheels to use as garnishes for drinks or baked goods, or as ornaments or even gift tags.

DIY lemon wheel crisps bring zest to holiday drinks, cakes

By Leah Eskin, Chicago Tribune (TNS) on Dec. 23, 2015, at 6:23 a.m.
Lemon adds a good squeeze of sunshine.
Cut-out Christmas Sugar Cookies.

Easy tips for rolling out perfect Christmas cookie cut-outs

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 …
The cranberry pie, topped with pistachios and oats, at Tandem Coffee + Bakery is a new New England classic.

Bake pie crust like a pro: Holiday tips from Tandem Coffee’s Briana Holt

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.

Ask the Test Kitchen: There are a few ways to toast nuts

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 …
The cheeses are (starting top in the 12 o'clock position and proceeding clockwise) Trail Head Cow's milk Washiington; Hook's Cheddar; Rogue River Blue; Vella Dry Hack; Jasper Hills Farm Constant Bliss; Sally Jackson, white cheese with black-and-white skin; Grayson, yellow cheese with orange skin; and Truffle Tremor, white cheese with milky white skin.

The perfect cheese platter for Thanksgiving

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.
Smoked seafood chowder at Three Dollar Deweys.

Celebrate chowder, no matter what goes in the pot

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 …
Polenta is sprinkled into a pot of boiling water while stirring briskly.

Polenta: Trendy dish was first a fad for the poor

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 …
Milky Way Vodka.

Milky Way Vodka? Grownup treats for leftover Halloween candy

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.
Witch's Potion (left) and Floating Spiders, served with Reese's Spiders.

Halloween cocktails, snacks for a night of fright

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.

The sleuth in the kitchen

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 …