May 25, 2013
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Taste
Proper cooking turns tough cut of beef to a Texas feast
When I file one of these columns, a colleague, Ron Clark, always asks me, “Why don’t you cook something normal, like a meatloaf?” Well, I think I have one just for Ron, this time, even if he’s s...
Aug 10, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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Attitudes about dating have been changing in this dour economy
Maybe a few years ago, when the economy was better and jobs were more plentiful, a single on her first date might be treated to a bouquet of flowers and a fancy dinner at the most chic eatery in to...
Aug 07, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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Associated Press Rocco DiSpirito's flash fried chicken carnitas have less fat than traditional fried chicken.
Fry away fat and calories in a flash
by ROCCO DiSPIRITO Associated Press I know what you did last weekend. You splurged on a big, juicy, extra-crispy piece of fried chicken — or maybe two — at that family picnic. And then you...
Aug 03, 2011 | 0 0 comments | 4 4 recommendations | email to a friend
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Swapping a few ingredients can completely change a dish
All right, many astute readers may have noted I’ve written a column about pork roast before. Why again? Because with some new ingredients, we can change the flavor entirely and come up with a diffe...
Jul 27, 2011 | 0 0 comments | 3 3 recommendations | email to a friend
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Associated Press Jonathan Waxman, chef at the New York restaurant Barbuto, says freshly cooked crab is essential for angel hair pasta with crabmeat, jalapeno and mint.
Tune in to real Italian food
by MICHELE KAYAL Associated Press If you’re lucky, you’ve never known a world without olive oil or a time when Parmesan cheese only came in green cans. But there was such a world. Once sti...
Jul 27, 2011 | 0 0 comments | 4 4 recommendations | email to a friend
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McClatchy-Tribune News Service Use a mini ice cream scoop to quickly form the meatballs for the turkey meatball lettuce wraps.
Give grilled turkey meatballs an Asian flair
By Susan M. Selasky McClatchy-Tribune News Service In magazines and catalogs, meatballs seem to be the stars this summer. They don’t quite strike me as a summertime food or even a main dish. ...
Jul 20, 2011 | 0 0 comments | 3 3 recommendations | email to a friend
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McClatchy-Tribune News Service Triple-layered rocket pops feature real bruit and yogurt.
Modern twists add cool factor to frozen pops
By Barbara Mahany McClatchy-Tribune News Service Used to be, on a sweaty summer’s day you dashed to the store, stuck your hand in the deep-freeze and pulled out a box of factory-made pops on ...
Jul 20, 2011 | 0 0 comments | 3 3 recommendations | email to a friend
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McClatchy-Tribune News Service Basil and tarragon are options for garden panzanella, which also makes use of day-old bread.
Expand your potluck palette
By Susan M. Selasky McClatchy-Tribune News Service Summer salads are the culinary workhorses of picnics, potlucks and patio parties, and pasta versions are more plentiful than mosquitoes. ...
Jul 20, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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Expanding horizons call for a taste of the Mediterranean
I have to say my fiancée Holly is an adventurer when it comes to new and international foods. Through the relationship, I’ve got her to try Vietnamese, Indian, German and Mediterranean foods, among...
Jul 13, 2011 | 0 0 comments | 6 6 recommendations | email to a friend
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Associated Press Pack additional items such as fruit, granola and toasted nuts to make a healthy yogurt parfait.
Let kids assemble their own lunches
by ALISON LADMAN Associated Press Kids love the chance to assemble their own lunches. Not the night before, mind you. They’re quite happy to leave the packing of lunch to you. We’re talkin...
Jul 13, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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