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Versatile okra makes a comeback

Versatile okra makes a comeback

Here's a way to make okra sans the slime.

August 27, 2014 12:00 amLoading…
Online cooking groups dish up friendships

Online cooking groups dish up friendships

Laurie Woodward planned to fly from her home in Pittsburgh this month across the country to Mukilteo, Wash., to serve as matron of honor to a bride she’s never met. And it’s all because of baking.

April 30, 2014 12:00 am Photos

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All-American cookbook from 1901 still resonates today

All-American cookbook from 1901 still resonates today

Lizzie Black Kander has been called the “Jane Addams of Milwaukee” for her tireless social service work, which included editing and publishing “The Settlement Cook Book” in 1901.

April 09, 2014 12:00 am Photos

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Fishing for flavor: Look to the sea for dinner possibilities during Lent

Fishing for flavor: Look to the sea for dinner possibilities during Lent

Lent is a time when less can mean more, especially in the kitchen. Going without need not be faced with a frown. Let dietary restrictions spur creativity and boost flavor, however modest the meal.

March 26, 2014 12:00 amLoading…
Mollie Katzen back with cookbook that features more relaxed approach

Mollie Katzen back with cookbook that features more relaxed approach

Mollie Katzen believes “vegetarian” should be used as an adjective rather than a noun.

November 13, 2013 12:00 am Photos

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Looking Far East for fried chicken

Southern fried chicken has long preened in the cultural spotlight, thanks in part to such notables as chef Edna Lewis, TV's Paula Deen and one Kentucky colonel named Harland Sanders. But a new bird is rising out of the East - the Far East - that is capturing some of that shine: fried chicken…

June 05, 2013 12:00 amLoading…
Overcoming fear of making pastry dough

Overcoming fear of making pastry dough

Pies always made me nervous. Didn't matter if they were deep-dish or mile-high. And you could call them whatever: quiche, tart or galette. It's the crust and the making of it that always stopped me cold. I would avoid recipes calling for pie dough, or I'd scurry shamed-faced to the frozen fo…

April 24, 2013 12:00 am Photos

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Change it up with Super Bowl snacks

Change it up with Super Bowl snacks

The big question for some of us on Super Bowl Sunday isn't who will win or which pricey TV commercial scores big with viewers. We want to know what there is to eat - and there better not be any fumbles.

January 30, 2013 12:00 amLoading…
Cornish hens make an impressive dish for entertaining

Cornish hens make an impressive dish for entertaining

Frank Costanza was right after all. "Seinfeld" fans will recall the 1996 episode when the crusty Costanza, played by Jerry Stiller, pointed to the bird on his plate and asked, "What is this thing anyway?" Told it's a "Cornish game hen" by his son's snooty prospective in-laws, he replied, "Wh…

December 19, 2012 12:00 amLoading…

Bit of bitter taste can improve health

Bitter foods are usually good-for-you foods; a proverbial pill of truth many people may find hard to swallow. But Barb Stuckey would like people to give them a try.

October 31, 2012 12:00 amLoading…
Vegetables move from the side dish to the main course

Vegetables move from the side dish to the main course

Now, this time between seasons, is when garden plots are brimming over. Use this golden moment to experiment with all that growing greenery. Don't relegate vegetables to side dishes; let 'em be the stars of dinner.

October 10, 2012 12:00 amLoading…

'Bon Appetit!' Julia's message now for kids

No question about it, Julia Child managed to find love and success and a career and cook a mess of really yummy food. And do it on her terms, too.

July 04, 2012 12:00 amLoading…
Raise a glass to M.F.K. Fisher, who wrote intimately about food

Raise a glass to M.F.K. Fisher, who wrote intimately about food

M.F.K. Fisher had a way of surprising people. Take the name, for instance. Hiding behind those genderless initials stood a woman. That was a shocker in the 1930s. For anyone who could write so confidently and exult in a subject so base as food had to be a man, maybe a "frail young don from O…

June 27, 2012 12:00 amLoading…
Ripeness is personal

Ripeness is personal

Ripeness matters. Ask any rabid tomato or strawberry lover who spends most of the year in (wise) denial waiting for that perfect ripeness. So firm is the focus on the ripe that one could be forgiven for thinking ripeness is a moment as cruelly sharp as the blade of a shiv. Here today, a gone…

June 27, 2012 12:00 am Photos

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Grill a perfect Father's Day steak with these techniques

Grill a perfect Father's Day steak with these techniques

Father's Day grilling around my house was always fraught with tension. My dad was not the genial Fred MacMurray type. He paced irritably, chain-smoking, beside the Weber grill in the backyard of our cottage in Madison, Conn., with a kitchen timer in hand. Woe be the designated griller (me) w…

June 13, 2012 12:00 amLoading…

Plant a tree on Earth day, but follow directions to get it right

Plant a tree? Sure! If Queen Elizabeth II is out there doing it in her mid-80s, you can, too. Of course, HM has a retinue of staffers who do the heavy lifting: digging the hole, positioning the tree, taking care of it afterward.

April 22, 2012 12:00 amLoading…

2 Web series for kids hungry for good food, kitchen fun

Will kids be more willing to mind the peas and cukes of proper eating if they're taught to get excited about food, cooking and nutrition via their computer screens?

March 04, 2012 12:00 amLoading…
Jacketless cookbooks have practical, aesthetic appeal

Jacketless cookbooks have practical, aesthetic appeal

Have you noticed? More and more cookbooks are going jacketless these days. It's a trend that has little to do with saving money or being green. Instead, the look is all about being new and different - standing out on the shelf. As with so many things fashionable, credit the Europeans for spa…

February 01, 2012 12:00 amLoading…
For winter roasting, only homemade marshmallows will do

For winter roasting, only homemade marshmallows will do

Toasting marshmallows sounds so Fourth of July, doesn't it? You can practically hear the bug zapper keeping time with the fireworks in air perfumed by Coppertone, your mother's Parliament 100s and way too many beers. Really, though, marshmallow toasting can be a year-round sport, with winter…

December 28, 2011 12:00 amLoading…
Relish the versatility of kimchee, Korean condiment for all seasons

Relish the versatility of kimchee, Korean condiment for all seasons

Marja Vongerichten's new cookbook and public television travel/culture/cooking series share the same name: "The Kimchi Chronicles." The choice of kimchee in both titles was easy.

September 28, 2011 12:00 amLoading…
Distinctive flavors

Distinctive flavors

Century after century, the spice trade beckoned those hungry for flavor, profit or adventure. Peppercorns from Pondicherry, Sumatran cinnamon from around Padang, cloves from the Moluccas - all spoke of faraway ports-of-call ripe with the promise of tantalizing tastes and tempting smells.

September 14, 2011 12:00 am Photos

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Mocktails' Colors, flavors spin heads

Mocktails' Colors, flavors spin heads

Eating fruits and vegetables is good-for-you nutritious. But did you know drinking them can be fun and delicious? To judge by restaurant menus, more and more people are imbibing fruit- or veggie-based nonalcoholic drinks, whether they're dining out or eating in.

August 17, 2011 12:00 am Photos

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Solo meals beyond big bowl of cereal

Solo meals beyond big bowl of cereal

Facebook has been credited for many things, but inspiring a book about cooking solo? Yes. Just ask Joe Yonan, author of "Serve Yourself: Nightly Adventures in Cooking for One" (Ten Speed, $22).

June 29, 2011 12:00 amLoading…

You can survive eating out with kids

All parents have those moments when they believe they will never, ever, eat anywhere finer than McDonald's until their children head off to college. For me, that time came when my daughter was an unruly, ketchup-splattered 18-month-old.

June 15, 2011 12:00 amLoading…
Thinking outside the jar

Thinking outside the jar

Relish: It's more than just a topping for ballpark hot dogs. A spoonful or two can spark almost any meal. And don't think all relishes are made from pickled cucumbers; relishes today are made from tomato, corn, eggplant and many more seasonal vegetables and fruits.

May 25, 2011 12:00 am Photos

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Are you awash in Easter eggs?

Are you awash in Easter eggs?

Sunday's eggs can be today's treat.

April 27, 2011 12:00 amLoading…
William will have his cakes and eat them, too

William will have his cakes and eat them, too

At this point, the bridal gown is top-secret; the menus and the wine lists are still hush-hush, yet everyone knows Prince William's wedding to Kate Middleton on Friday will feature two cakes and exactly what they'll be made of.

April 27, 2011 12:00 amLoading…

Nutritional quandary: To flavor milk or not

Confronted with a long-running food fight over whether to serve children flavored milk — chocolate, strawberry, banana, vanilla — in homes and in schools, parents may instinctively want to duck the issue.

March 09, 2011 7:30 amLoading…
Is flavored milk better than no milk at all?

Is flavored milk better than no milk at all?

Confronted with a long-running food fight over whether to serve children flavored milk - chocolate, strawberry, banana, vanilla - in homes and in schools, parents may instinctively want to duck the issue.

March 09, 2011 12:00 amLoading…

It's time to brush up on brussels

There is an upside to fall's cold snaps: Hardy vegetables such as brussels sprouts always seem to taste better. Cooking is simple: Cut an X into the base of each whole brussels sprout for even cooking, or cut into halves or quarters. Boil or steam until tender, 10 to 15 minutes; drain.

December 01, 2010 12:00 amLoading…
Condiment ideas that cut the mustard

Condiment ideas that cut the mustard

Condiments may seem simple, but, as chef Marcus Samuelsson writes in "New American Table," "they reflect who we are more than any other food."

December 01, 2010 12:00 am Photos

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'Facial' renews wok complexion, improves taste of stir-fried food

'Facial' renews wok complexion, improves taste of stir-fried food

"This is a teenage wok," declared Grace Young, glancing up from the mottled surface of the pan cradled in her hands. The wok's splotchy complexion - not the shiny cast iron of infancy or the mocha-colored sheen of adulthood - sent a clear message: A "facial" was needed. Fast.

October 13, 2010 12:00 am Photos

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Blancs fill the bill for winter

Blancs fill the bill for winter

Most Americans think the only wines worth spending money on are imposing red wines made from cabernet sauvignon or French bubbly. White wines too often are afterthoughts - and priced accordingly. That's too bad.

October 13, 2010 12:00 amLoading…

Forgo pat of butter, give broccoli its due

Old Papa Bush got plenty of heat for dissing broccoli while in the White House, but you can't blame him, really. There are a lot of bad broccoli dishes out there. The trouble often lies in the presentation: naked, save for a pat or two of butter, salt and pepper. Boring!

September 29, 2010 12:00 amLoading…

Canned tuna for quick pasta dish

Don't look down on those cans. There are times when canned ingredients come together speedily and well, providing easy-to-make weeknight meals.

July 21, 2010 12:00 amLoading…
Lamb flavored with herbs

Lamb flavored with herbs

Aroma counts as much as or even more than actual taste when it comes to assessing flavor. Fill your kitchen with the mouthwatering scent of roasted rack of lamb perfumed with fresh tarragon and rosemary, mustard and minced shallot.

December 09, 2009 12:00 amLoading…
Monastic centers sell array of goods made with prayerful touch

Monastic centers sell array of goods made with prayerful touch

Your gift is in the giving, the old holiday nostrum goes. But you also can get a feel-good gift in the buying, especially if you tap the monasteries, convents and hermitages scattered around the world. Many specialize in making food products, the range of which goes way beyond the usual frui…

December 02, 2009 12:00 amLoading…
Book for folks who really love Greek cooking

Book for folks who really love Greek cooking

What it is: Billed as the "first big fat bible of authentic Greek cooking," this book offers 650 recipes and 230 color photographs. The author, Vefa Alexiadou, is sort of a Greek Julia Child. She's an authority on Greek food, author of 13 cookbooks in Greece and a regular on Greek television shows.

September 09, 2009 12:00 amLoading…
How does it do that? Food mysteries explained

How does it do that? Food mysteries explained

Food can be a funny thing. We eat because we must, but we don't always know what we're eating, why we're eating it or what minor miracles from nature or man made the food what is.

July 08, 2009 12:00 amLoading…
Sip, save in wine country

Sip, save in wine country

 

July 05, 2009 12:00 amLoading…
Adobo sauce imparts unique flavor to meat

Adobo sauce imparts unique flavor to meat

The smoky, smoldering taste of chipotle peppers in adobo sauce gives a great kick to grilled steak. Chipotles are dried, smoked jalapeño peppers. Mexican adobo sauce is made from ground dried chiles, herbs and vinegar.

July 01, 2009 12:00 amLoading…
P a n c a k e s for Daddy

P a n c a k e s for Daddy

Father's Day and pancakes. The two go together like maple and syrup.

June 17, 2009 12:00 am Photos

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Book brings back family recipes lost after Katrina

Book brings back family recipes lost after Katrina

Three-and-a-half years after Hurricane Katrina devastated the city, a still-recovering New Orleans may not be up to belting out "laissez les bon temps rouler" — let the good times roll — with all its usual gusto. But this year's Mardi Gras was surely tastier thanks to a new heartfelt and hea…

February 25, 2009 12:00 amLoading…
Try a German Riesling with your turkey

Try a German Riesling with your turkey

Go global this Thanksgiving by pouring a German Riesling at the table rather than the usual assortment of bottles made in the United States.

November 24, 2008 12:00 amLoading…
Tastes made from scratch (but it isn't)

Tastes made from scratch (but it isn't)

Soup made from scratch is always terrific, but the process of making it can be too much for busy weeknights. That doesn't mean you have to fetch the can opener whenever a craving for soup strikes.

October 29, 2008 12:00 amLoading…

What to do when your dinner guest brings wine

Q What do I do when a guest arrives for dinner and hands me a bottle of wine as a gift? My partner wants to open it up and enjoy, but the wine doesn't always go with my menu.

October 13, 2008 12:00 amLoading…
Bratwurst with a Southwestern kick

Bratwurst with a Southwestern kick

Chipotle-flavored bratwurst from the butcher shop takes center stage in this celebration of the grill. The spicy smokiness of the brats takes on an extra dimension when the links are grilled, especially if they are cooked over hardwood lump charcoal.

October 01, 2008 12:00 amLoading…
You won't have to fish for compliments

You won't have to fish for compliments

Mirin is a sweet, syrupy wine made from rice. It's particularly fine with grilled foods. When brushed over the hot food, the mirin becomes a glossy glaze; think of those skewers of chicken yakitori you get at the local Japanese restaurant.

May 28, 2008 12:00 amLoading…
Asian-style soup is easy to make and so satisfying

Asian-style soup is easy to make and so satisfying

Soup used to be an all-day, slowly simmered production. No more; today's fast pace won't allow it. Fortunately, the tinny, salty broths and soup bases of the past are being replaced by higher-quality, tastier products with far less sodium than before.

February 06, 2008 12:00 amLoading…

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