Chutney comes in all sorts of varieties; make your own at home.
You’re all over the kale trend, baking loads of leaves into crisp chips, sauteing bagfuls with olive oil and garlic. It’s time to break the hold kale has over your kitchen.
Judging by the number of coconut products in supermarkets these days — beyond the flaked coconut your granny used in macaroons and ambrosia — we’ve gone a bit nuts for this fruit.
In the crowded world of legumes, we may ignore lentils in the rush to buy red kidney beans for chili, navy beans for ham-flavored soup, black beans, pinto beans, split peas and more.
To master mixing a perfect margarita, there might be no better coach than chef Rick Bayless.
A few weeks ago, legendary Italian cookbook author Marcella Hazan, irked by a food writer's suggestion to splash balsamic vinegar on fresh-picked tomatoes, took to Facebook: "There is no taste more exciting than that of a good tomato, and sometimes you want nothing more with it than a pinch …
Nostalgia and our national sweet tooth are nudging some bakers into the kitchen to give pies a try. Old-fashioned pies especially.
Plump fist-size tomatoes may be the stars of BLTs and Caprese salads, sauces and soups. But their wee cousins can be a cook's best friend as well.
This is a story about baking perfect sweets.
You've got a television, some football-loving friends and a plan
to watch the Super Bowl together. Now all you need is great party
food. This year, bet on a menu that sticks close to the classics by
making chili the star attraction at a tasting party. We chose three
chilis with distinct flav…
You can follow a recipe to the letter, but you don't really
begin to cook until you learn to play with your food. To be
precise, learn to play with a few key ingredients and cooking
techniques to boost the flavor of a dish, moving it from boring to
Thanksgiving is fast approaching. It is not the time to cower in
the kitchen. It is time to repeat three little words: Plan.
It's time to soak foods. Douse them. Drench them. Why? It's an
easy way to punch up flavors.
Time to stop blaming chiles for setting your mouth on fire.
Culinary culprits ginger and garlic deserve some grief. So do
cinnamon, horseradish and wasabi.
An easy way to help children learn math? Get them in the kitchen
mixing up variable pizza pi, says Ann McCallum, a Maryland mom,
math teacher and author of "Eat Your Math Homework: Recipes for
Hungry Minds" (Charlesbridge Publishing, $17).
The outdoor grilling and picnic season is in full swing. If you
covet your free time, and I do, you cook enough for 10 when only
eight are coming to dinner. You're counting on leftovers.
Rhubarb deserves a bigger role at mealtime.
Before you toss the usual burgers on the grill this summer.
Before you endure the usual groans from bored burger eaters among
family and friends. Do this: Stuff it.
The bread aisle is getting flat - with a growing number of flat
breads (tortillas, pitas, nan and more) stacked on shelves. Among
the newcomers are a bun-type product variously called slims, flats
You mash potatoes with butter and chives, bathe broccoli florets
in cheese sauce and stick plain butter on peas, carrots or corn.
And greens? That's bagged lettuce at your house.
How's your diet plan working? Not so good, you say?
We are a nation that loves to be entertained, with a little
something to munch on the side.
It happens so slowly you don't notice until it's too late. It
can take over your kitchen.
You're coupon literate, grabbing them online and clipping them
out of newspapers. Want to trim your grocery budget more?
Diana Kennedy is a legend.
Think of tomatillos, with their papery husks and tart taste, as
the sassy little cousins of beefsteak and Roma tomatoes.
Over the next several months, you probably will take a road trip
with the family to a fabulous park, attend an outdoor concert or
settle down on a patch of grass for a few moments of sunshine and
solitude. And you probably will have something to eat.
When local strawberries appear in markets, and you buy more than
you can use before they spoil, what do you do?
Turmeric, a tawny orange-gold spice that is an integral part of
curry powder and ballpark mustard, has been garnering some nice
press lately - and not just among foodies.
You vow to become a better cook, to expand your range beyond the
dozen dishes you prepare from memory, to give your dishes a gourmet
If your cabbage consumption is limited to a creamy deli coleslaw
or the occasional helping of tangy sauerkraut, now's a good time to
give the humble vegetable another chance.
You spot a 3-pound-plus hunk of boneless beef round steak in a
supermarket meat case - $4.99 a pound, $15.62 total - and think: I
can't afford that.
Book: "The Gastrokid Cookbook" by Hugh Garvey and Matthew
Yeomans (Wiley, $22.95).
We have a weakness for mushrooms of all sorts: cultivated
button, shiitake, portobello, oyster, cremini.
It takes longer to spell vinaigrette than it does to make it.
Vinegar. Oil. Salt. Pepper. Mix it up. Splash it on the season's
First rule of cooking in the Mexican kitchen? Be comfortable
using your hands as utensils. Beyond that? Consider these items,
available at some cookware stores and grocery stores serving
Mexican communities. The items are online at gourmetsleuth.com, and
many Tucson stores carry them, as well.