June 19, 2013
E-EDITION
SUBSCRIBE/RENEW
MANAGE PRINT SUBSCRIPTION
Taste
Salads are nice, but burgers sell
NEW YORK — Americans talk skinny but eat fat. No matter that First Lady Michelle Obama has been on a crusade for a year and a half to slim down the country. Never mind that some restaurants have...
Oct 04, 2011 | 0 0 comments | 7 7 recommendations | email to a friend
full story
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
full story
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
full story
Buttery, sweet pear cake makes a great fall treat
German butter cake — which also goes by the name gooey butter cake — seems to be one of those dishes that has many meanings to many people in many places. Germany, for example, has a butter cake...
Sep 28, 2011 | 0 0 comments | 7 7 recommendations | email to a friend
full story
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 | 6 6 recommendations | email to a friend
full story
Shrimp dish a taste of French cuisine
Fresh shrimp in a light Provencal sauce is one of celebrity chef Jacques Pepin’s creations I tasted on a cruise. With a restaurant named after him on the Oceania Marina, he told me that he wante...
Sep 28, 2011 | 0 0 comments | 8 8 recommendations | email to a friend
full story
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 | 7 7 recommendations | email to a friend
full story
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
full story
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
full story
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
full story
Weather
Click for Paducah, Kentucky Forecast
Sponsored By:
National Video Feed