May 19, 2013
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Associated Press Sweet and sticky honey hot wings substitue the grill for the fryer, resulting in a crispy wing that's slightly sticky.
Great wings: hot, sticky, sweet
Memorial Day may be the official start of summer, but I’ve always thought of Father’s Day as the kickoff of serious grilling season. But this year, maybe give Dad a break. Ladies, if you don’t a...
Jun 13, 2012 | 0 0 comments | 3 3 recommendations | email to a friend
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McClatchy-Tribune News Service Wrap up your summer grilling menu with grilled fieasta shrimp, above, and cedar wrapped Mahi-Mahi with mango and red peppers, below.
Wrap up food to lock in flavor, aroma
Wrapping foods into tidy packets for the grill is a contradiction, right? Wisps of smoke and flicks of flame are supposed to be what makes grilling so flavorful and special. These days, though, ...
Jun 06, 2012 | 0 0 comments | 4 4 recommendations | email to a friend
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McClatchy-Tribune News Service Kasutera, also called castella, is a popular Japanese sponge cake that has Portuguese roots.
Portuguese flavors around the globe
Because Columbus accidentally “found” the Americas while searching for a westward route to Asia, he gets the credit for sparking the Age of Discovery on behalf of Spain. Often overlooked today is t...
May 30, 2012 | 0 0 comments | 3 3 recommendations | email to a friend
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Orange sugarsnax carrots are on sale at the Green Acres Farm booth at the Green City Market in Chicago, August 17, 2011. (Heather Charles/Chicago Tribune/MCT)
Season’s best
It’s farmers market time again, a time of rebirth and renewal for local agriculture but also resolutions for smarter shopping and cooking. No more aspirational farmers market shopping sprees tha...
May 23, 2012 | 0 0 comments | 4 4 recommendations | email to a friend
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Associated Press Caramelizing bananas with brown sugar and butter yields a rich caramel-flavored shake.
A little heat adds a lot of flavor to brown-sugar banana shake
A hot skillet might seem out of place in a recipe for an icy, creamy milkshake. But stay with me on this one, because it turns out to be an amazing way to add tons of flavor. It’s pretty simple....
May 23, 2012 | 0 0 comments | 4 4 recommendations | email to a friend
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Associated Press Crisp, fresh jicama, common to Hispanic cooking, adds a refreshing crunch to Asian shrimp spring rolls.
Jicama: What it is, how to use it
Imagine crossing a monster potato with a water chestnut. That’s jicama for you. And while not much to look at, the crisp, crunchy texture and clean, sweet flavor inside makes this veggie worth s...
May 23, 2012 | 0 0 comments | 4 4 recommendations | email to a friend
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Associated Press Creamy potato salad uses artichokes in place of eggs to cut fat. Greek yogurt replaces mayonnaise to reduce calories and fat.
A healthy (but creamy) potato salad for summer
So you’re having a barbecue and you want to keep it at least a little healthy. You’ve got the lean chicken breasts marinating and ready for the grill. You’ve got a colorful tossed salad filled w...
May 23, 2012 | 0 0 comments | 3 3 recommendations | email to a friend
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Associated Press Orange dreamsicle milkshake is made healthier by using sorbet, which is low in fat, and cottage cheese, which blends into a rich, silky texture.
A milkshake that’s creamy, sweet and, yes, even healthier
Milkshakes are gloriously frosty, creamy, sweet concoctions made from ice cream, syrups and other empty calorie delights. They’re the sort of thing you want to indulge in all the time, but shoul...
May 16, 2012 | 0 0 comments | 2 2 recommendations | email to a friend
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Ask a Cook: Can you freeze red wine?
Q: Can I freeze red wine? I opened a bottle and only used a cup, but I hate to waste the rest. A: Wine purists may shriek, but yes, you can freeze it. Some of the nuances will be lost, and you p...
May 16, 2012 | 0 0 comments | 5 5 recommendations | email to a friend
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Associated Press "French Chicken" is slathered with mustard, white wine, and scallion sauce that bakes during roasting. Pair with breadcrumb-topped tomatoes for a complete meal.
Adapting a favorite from Julia Child
When I was young, Julia Child was as much a fixture in my family’s kitchen as she was on television. Not only did my mother watch her, she cooked right along with her, as well. The local public ...
May 16, 2012 | 0 0 comments | 4 4 recommendations | email to a friend
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