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Chefs

Mastering deep-frying to get perfect doughnuts

Mastering deep-frying to get perfect doughnuts

Plenty of us have a perfectly understandable fear of frying.

November 20, 2014 6:00 pm Photos

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Mastering deep-frying to get perfect doughnuts

Mastering deep-frying to get perfect doughnuts

This Nov. 3, 2014, photo shows chai-spiced doughnuts in Concord, N.H. The best kind of oil for these doughnuts is one that’s flavorless and has a high “smoke point.” The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that. (…

November 20, 2014 5:34 amLoading…
Mastering deep-frying to get perfect doughnuts

Mastering deep-frying to get perfect doughnuts

This Nov. 3, 2014, photo shows chai-spiced doughnuts in Concord, N.H. The best kind of oil for these doughnuts is one that’s flavorless and has a high “smoke point.” The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that. (…

November 20, 2014 5:34 amLoading…
Mastering deep-frying to get perfect doughnuts

Mastering deep-frying to get perfect doughnuts

This Nov. 3, 2014, photo shows chai-spiced doughnuts in Concord, N.H. The best kind of oil for these doughnuts is one that’s flavorless and has a high “smoke point.” The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that. (…

November 20, 2014 5:34 amLoading…
Mastering deep-frying to get perfect doughnuts

Mastering deep-frying to get perfect doughnuts

This Nov. 3, 2014, photo shows chai-spiced doughnuts in Concord, N.H. The best kind of oil for these doughnuts is one that’s flavorless and has a high “smoke point.” The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that. (…

November 20, 2014 5:34 amLoading…
Mastering deep-frying to get perfect doughnuts

Mastering deep-frying to get perfect doughnuts

This Nov. 3, 2014, photo shows chai-spiced doughnuts in Concord, N.H. The best kind of oil for these doughnuts is one that’s flavorless and has a high “smoke point.” The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that. (…

November 20, 2014 5:34 amLoading…
Mastering deep-frying to get perfect doughnuts

Mastering deep-frying to get perfect doughnuts

This Nov. 3, 2014, photo shows chai-spiced doughnuts in Concord, N.H. The best kind of oil for these doughnuts is one that’s flavorless and has a high “smoke point.” The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that. (…

November 20, 2014 5:34 amLoading…
Mastering deep-frying to get perfect doughnuts

Mastering deep-frying to get perfect doughnuts

This Nov. 3, 2014, photo shows chai-spiced doughnuts in Concord, N.H. The best kind of oil for these doughnuts is one that’s flavorless and has a high “smoke point.” The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that. (…

November 20, 2014 5:34 amLoading…
Mastering deep-frying to get perfect doughnuts

Mastering deep-frying to get perfect doughnuts

This Nov. 3, 2014, photo shows chai-spiced doughnuts in Concord, N.H. The best kind of oil for these doughnuts is one that’s flavorless and has a high “smoke point.” The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that. (…

November 20, 2014 5:34 amLoading…
Beyond PB&J: Kid-pleasing box lunches

Beyond PB&J: Kid-pleasing box lunches

Kids' lunches can be a great outlet for creativity.

September 17, 2014 12:00 am Photos

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Turning your zucchini abundance into no-fry fries

Turning your zucchini abundance into no-fry fries

Those darn zucchini. There’s an army of them occupying your garden right now, and each one is as big as a blimp.

September 17, 2014 12:00 am Photos

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Keep Labor Day healthy with chicken paillards

And the clincher: a peach and arugula salad.

August 27, 2014 12:00 amLoading…
Dive into a big bowl of cold soup

Dive into a big bowl of cold soup

Cold soups are just the ticket in summer.

August 13, 2014 12:00 amLoading…
Rethinking sushi rolls for a filling packed lunch

Rethinking sushi rolls for a filling packed lunch

Healthy packed lunches are on the horizon this school year.

July 30, 2014 12:00 amLoading…

Bulking up the classic BLT without adding fat

BLT gets a boost with crunchy tilapia.

July 16, 2014 12:00 amLoading…

Phyllo stands in for crust in healthy cherry pie

This cherry pie will leave you feeling satisfied, but not so guilty.

July 02, 2014 12:00 amLoading…
Bake this cookie!

Bake this cookie!

Pastry chef Dominique Ansel, inventor of the croissant-meets-doughnut confection he christened the Cronut, is coming out with a cookbook in a few months.

June 25, 2014 12:00 amLoading…

Baked Alaska: Chic, retro, for the home

When it comes to ice cream, I generally feel it’s hard to improve on a simple scoop right out of the carton. But this time my mind has turned to baked Alaska. I know — how retro!

June 04, 2014 12:00 amLoading…
A springtime take on the classic crabcake

A springtime take on the classic crabcake

As the weather gets warmer, I cook lighter. And in my husband’s taxonomy of food, crab cakes are relatively light. So I thought I’d employ a couple of seasonal stars — peas and radishes — to put a spring spin on them.

May 28, 2014 12:00 amLoading…

A healthy way with fiery chicken and cooling salsa

It’s barbecue season, and chicken is the ideal candidate to get you grilling.

May 21, 2014 12:00 amLoading…

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