May 25, 2013
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Associated Press For the best tasting butter, buy the best quality cream you can find.
Do-it-yourself: It’s easy, good and so worth it
Why go to the trouble of making butter at home? After all, that’s why they package it all up neat in little sticks for us at the grocery store... So we don’t have to. And yet, it is so wort...
Sep 28, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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This Sept. 16, 2011 photo shows, from left to right, Sea Salted Butter France, Black Truffle butter, top, Butter of Parma Italy, bottom, Vermont Cultured butter, Buerre d'Isigny France, top right, and Brookford Farm Uncultured butter in Concord, N.H. A hand-crafted product 50 or so years ago, butter has descended into a mass-produced, taste-shackled commodity only to be resurrected in recent years as interest in good, hand-crafted food has grown. (AP Photo/Matthew Mead)
Store-bought butters now more chic
Remember when butter came in two varieties — salted and not? Food writer and blogger Leitha Matz can, which makes it all the more surprising when she contemplates the herd of butter choices now ...
Sep 28, 2011 | 0 0 comments | 6 6 recommendations | email to a friend
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Associated Press This easy pasta is topped with roasted tomatoes, green peppers, garlic and sausage.
Roasted pasta fit for chilly evenings
Fall inspires me to get back into the kitchen. Now if only it somehow also created lots of extra time for me to do that. The best I can manage are compromise dishes — meals that are home cooked ...
Sep 28, 2011 | 0 0 comments | 6 6 recommendations | email to a friend
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You don't have to be a summa cum laude to understand the value of a healthy breakfast, but try telling that to high school and college-age warriors. Pictured, sausage and egg muffins, left and peanut butter banana waffle sliders, right. (Mark DuFrene/Contra Costa Times/MCT)
Send teens off with a healthy breakfast
For a kid who gets decent grades and is headed to college next year, my 17-year-old son can be a knucklehead about breakfast. If something isn’t at his fingertips as he stumbles out the door on his...
Sep 21, 2011 | 0 0 comments | 6 6 recommendations | email to a friend
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Strategies for getting kids to eat meatless meals
I’m a former vegetarian myself, so I was at once pleased and horrified when my 7-year-old twins began announcing, off and on, that they no longer wanted to “eat animals.” On the one hand: Good f...
Sep 14, 2011 | 0 0 comments | 6 6 recommendations | email to a friend
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Associated Press Honey-thyme glazed chickens with cider gravy and baby spinach salad has a sweet autumnal flavor that can be tailored to your region by using a local wildflower honey and a cider made with heirloom apples.
Rosh Hashana perfect for local, seasonal eating
You may not think of Jewish cooking as trendsetting, but truth is it has been focused on seasonal recipes sporting local ingredients since long before farmers markets became the darling of the food...
Sep 14, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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McClatchy-Tribune News Service Josey Baker slides loaves of bread into the wood fire oven at Pizzaiolo restaurant in Oakland, Calif. Baker, a 28-year-old former UC Berkeley employee, bakes and sells his bread out of Pizzaiolo as well as at a supermarket in San Francisco and through his blog.
Bread baker blazes trail
WALNUT CREEK, Calif. — It’s 6:30 a.m., and Josey Baker is carefully monitoring a dozen or so loaves of his handcrafted bread as they burnish to a golden brown inside the wood oven at Oakland, Calif...
Sep 14, 2011 | 0 0 comments | 6 6 recommendations | email to a friend
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McClatchy-Tribune News Service Chiles get most of the blame for a fiery taste in food, but cinnamon, ginger and garlic can produce similar results.
Garlic, ginger can bring the heat, too
Time to stop blaming chilies for setting your mouth on fire. Culinary culprits ginger and garlic deserve some grief. So do cinnamon, horseradish and wasabi. When a few show up in a single recipe...
Sep 14, 2011 | 0 0 comments | 7 7 recommendations | email to a friend
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The flowers near a bee hive determine the flavors and color of the honey output. This is Wild Blackberry Honey. (Bill Hogan/Chicago Tribune/MCT)
Oh, honey!
You love those little squeeze-top plastic bears, golden with honey, lined up stoically on supermarket shelves and at farmers markets across America. Too bad your relationship with them begins at...
Sep 07, 2011 | 0 0 comments | 6 6 recommendations | email to a friend
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Give fall an Oktoberfest kickoff
The cool air outside means fall is on the way, and every year I welcome the new season with an Oktoberfest party. Oktoberfest began as a celebration of King Ludwig’s nuptials in the 19th Century...
Sep 07, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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