May 22, 2013
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Associated Press In this image taken on March 18, 2013, fruit punch spring cupcakes are shown in Concord, N.H.
Sweet start to spring: fruit punch cupcakes hit the mark
Bright citrusy flavors. Splashes of colorful sugary confetti. Rich creamy frosting flecked with berries. These cupcakes have it all and are a perfect way to welcome spring. We start with a moist...
Apr 17, 2013 | 0 0 comments | 1 1 recommendations | email to a friend
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Associated Press Choosing a tender cut of meat like the thigh, as well as soaking it in a salty brine, will help ensure your roasted chicken stays moist.
2-step method ensures moist chicken
The curse of roasted chicken — especially when you are working with parts rather than a whole bird — is how easily is dries out. A few too many minutes in the oven can be all it takes to go from ju...
Apr 17, 2013 | 0 0 comments | 1 1 recommendations | email to a friend
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This March 25, 2013 photo taken in Concord, N.H., shows a recipe for Fava Bean Falafel Burger topped with a cucumber yogurt sauce. Falafel are deep-fried fritters made from ground chickpeas or fava beans. (AP Photo/Matthew Mead)
A fry-free take on fava bean falafel burgers
The best-tasting veggie burger I’ve ever met is falafel. A product of the Middle East, falafel are deep-fried fritters made from ground chickpeas or fava beans that are tucked into pita pockets and...
Apr 10, 2013 | 0 0 comments | 1 1 recommendations | email to a friend
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Associated Press Spring gnocchi with asparagus and shrimp blends a hearty winter pasta with light spring vegetables.
Pasta dish reflects spring’s unpredictable weather
The unpredictable nature of spring — balmy one moment, frigid the next — makes us hanker for dishes that reflect the season’s maybe-maybe not feel. And that was the inspiration for this dish, wh...
Apr 10, 2013 | 0 0 comments | 0 0 recommendations | email to a friend
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In this image taken on March 18, 2013, jollof rice is shown in a serving bowl in Concord, N.H. (AP Photo/Matthew Mead)
Jollof: A taste of Africa reminiscent of the South
Whenever Esi Impraim’s mother made jollof — a rich, tomato-laced dish of meats, rice and sometimes seafood — the time it took to bubble away on the stove was always excruciating. “I always got e...
Apr 03, 2013 | 0 0 comments | 1 1 recommendations | email to a friend
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Associated Press Try your hand at making Nashville's signature dish, hot fried chicken, at home.
Nashville has appetite for hot chicken
NASHVILLE, Tenn. — Most folks know Memphis for its barbecue and Philly for its cheesesteaks, but how about Nashville and its hot chicken? If you’re not sure, you’ve never tried this fried chicke...
Apr 03, 2013 | 0 0 comments | 1 1 recommendations | email to a friend
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Associated Press Shake up your traditional Easter dinner with hoisin-glazed ham with Napa cabbage-snow pea slaw.
Easter ham, all dressed up
Who says the traditional Easter ham has to be traditional? We understand that there is good reason for many traditions, particularly when it comes to food. After all, many food traditions earned...
Mar 27, 2013 | 0 0 comments | 1 1 recommendations | email to a friend
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Associated Press Almond-crusted bake-fried asparagus yields a satisfying crunch without the fat that comes with frying.
Give asparagus a kid-friendly ‘bake-fried’ treatment
What I wanted? A simple recipe that would entice my 8-year-old son to embrace broccoli. What I got? A simple recipe that ended up so good, so crispy, so delicious I no longer cared if he ate the...
Mar 27, 2013 | 0 0 comments | 1 1 recommendations | email to a friend
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Associated Press Cream cheese mints would make a colorful, refreshing Easter treat.
A retro, fun do-it-yourself Easter mint
A little retro and a whole lot of fun, cream cheese mints are the perfect way to keep little hands busy during Easter dinner preparations. Consider making lemon mints, classic peppermints, or or...
Mar 27, 2013 | 0 0 comments | 1 1 recommendations | email to a friend
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Associated Press Grilled lamb steaks with artichoke lemon sauce make for a lighter take on traditionally fatty lamb. A lemon egg sauce completes the dish, adding a touch of richness to the lean lamb steaks.
Trim lamb cuts the fat, keeps flavor
I love lamb, in every way and every cut. But I don’t eat it very often because of the same thing that tends to make it so very delicious — its fattiness. Still, all bets are off during Easter, w...
Mar 20, 2013 | 0 0 comments | 1 1 recommendations | email to a friend
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