May 26, 2013
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Taste
Associated Press Bourbon java steak tips make use of an unusual ingredient ­­-- instant coffee. Coffee adds a complex flavor to many foods.
Instant coffee perks up steak
Most of us have to be suffering from a pretty mind-blowing caffeine withdrawal migraine before we’ll reach for instant coffee. That doesn’t mean you shouldn’t buy some, because while instant coffee...
Oct 31, 2012 | 0 0 comments | 3 3 recommendations | email to a friend
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1. When you're ready to make your pies, divide dough into six equal portions.
Easy as (portable) pie
Take everything you love about pie — that rich, flaky crust cradling your favorite filling — and downsize it into a compact package. Behold the little wonder that is the hand pie. Convenient, simpl...
Oct 24, 2012 | 0 0 comments | 3 3 recommendations | email to a friend
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Pizza is about as close to a perfect food as can be found and is easily made at home where you can personalize with your favorite toppings. The dough can be gently stretched out on a countertop dusted wiht flower. (E. Jason Wambsgans/Chicago Tribune/MCT)
Pizza pilgrimage
CHICAGO — There is no such thing as a perfect food. But pizza comes pretty close. I know, you’ve got your superfoods: acai this week, chia seeds the next. So what? Imagine this: A sluice o...
Oct 17, 2012 | 0 0 comments | 2 2 recommendations | email to a friend
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Carmel-Chocolate Apple Chips 
A small, but still sweet, take on caramel apples
Have you seen the size of caramel apples lately? No question, they are beautiful and I’m certain they are delicious. But how many people really are going to sit down and eat such mammoth sugar b...
Oct 17, 2012 | 0 0 comments | 2 2 recommendations | email to a friend
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Associated Press Ground cardamom provides a sweet, spicy flavor for this cardamom cranberry pear crisp.
Pear crisp features a savory-sweet-spicy aroma
Ground cardamom gives this simple fall-friendly crisp a sweet-spicy flavor that you will smell as much as taste. Don’t worry too much about which type of oats to use in a recipe such as this. T...
Oct 10, 2012 | 0 0 comments | 2 2 recommendations | email to a friend
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Associated Press A little hoisin packs big flavor into hoisin turkey meatball grinders with spicy tomato relish.
Hoisin: Big flavor from a little bottle
Mmmm. Nothing says good eats like soy residue. Except that in Chinese cooking, it really can. And you very likely have enjoyed that soy residue, many times and in many ways. I’m talking about...
Oct 10, 2012 | 0 0 comments | 1 1 recommendations | email to a friend
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Associated Press Fire-roasted tomates add meatiness to veggie chili.
Chili boasts seriously layered flavors
When the weather gives you a chill, I say make chili! It is the perfect one-pot meal for fall and winter. And the best thing about it is that it gets better with time, so it is the perfect make-ahe...
Oct 03, 2012 | 0 0 comments | 3 3 recommendations | email to a friend
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Associated Press Creme fraiche adds rich tartness to croque monsieur sandwiches.
Creme fraiche looks like sour cream, tastes better
Not sure what creme fraiche is or why you should care? Consider it a relative of sour cream. Except that while both are white, thick and creamy, creme fraiche is the richer, sexier and more tale...
Oct 03, 2012 | 0 0 comments | 3 3 recommendations | email to a friend
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McClatchy-Tribune News Service Marinated flat iron steak with grilled vegetables is especially good on the grill. The cut is fairly cheap and very versatile.
Cheap, tender flat iron steak is particularly good on the grill
If you haven’t given much thought to what to toss on the grill, try a simple, marinated flat iron steak. Flat iron is among my favorite cuts of meat. You don’t have to trim any fat, and it takes...
Sep 26, 2012 | 0 0 comments | 3 3 recommendations | email to a friend
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Associated Press Roasted balsamic cherry tomatoes, above, and butter-cumin carrots get a massive shot of flavor from the high heat of the oven. Heat caramelizes the vegetables' natural sugars, which enhances flavor.
Heat brings kids, veggies together
For two weeks this summer I made it my mission to improve my 8-year-old son’s tolerance of vegetables. I called it “veggie boot camp.” He called it torture. My approach was simple. Every lunc...
Sep 26, 2012 | 0 0 comments | 2 2 recommendations | email to a friend
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