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A little primer on peppercorn variations

Sure, it's a common table spice now, but did you know that pepper was once extremely expensive?

March 27, 2013 12:00 amLoading…
Cast-iron cookware's on many wish lists

Cast-iron cookware's on many wish lists

One of the hottest items on cooks' holiday lists this year is one of the oldest types of cookware around: cast iron.

December 05, 2012 12:00 amLoading…
Jolly good English muffins

Jolly good English muffins

They need just a handful of ingredients. Fresh off the griddle or out of the oven, they are light and chewy, full of nooks and crannies begging for butter or jam.

November 28, 2012 12:00 am Photos

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Love fries? Smashing makes 'em even better

Love fries? Smashing makes 'em even better

Take everything you love about a french fry - that crisp, golden-brown crust enveloping an oh, so fluffy interior - and flatten it.

November 07, 2012 12:00 am Photos

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Napa Valley Grille shares recipe for kale salad you can eat daily

Napa Valley Grille shares recipe for kale salad you can eat daily

Question: The chopped kale salad at the Napa Valley Grille in Westwood, Calif., is the sort of healthy, interesting dish you could eat every day. In fact, a waitress there who recommended it told me she does exactly that. After I ordered it a few times, I saw her point. Can you pry the recip…

September 12, 2012 12:00 amLoading…
Scone simplicity: Homemade is best

Scone simplicity: Homemade is best

Scones are one of the basic pleasures in life. Like biscuits with a touch of added sweetness, the best scones are delicate and light yet somehow wonderfully rich, each bite suggesting bits of butter that have all but disappeared, leaving behind tender, flaky layers. A scone is a singular wor…

August 08, 2012 12:00 am Photos

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Celebrate summer fruits, veggies with galette - pie's free-form cousin

Celebrate summer fruits, veggies with galette - pie's free-form cousin

Nothing celebrates summer quite like a fresh pie. It's as if we're taking the best the season has to offer - vibrantly colored produce practically bursting with flavor and nurtured to ripeness under a hot sun - and wrapping that bounty in a tender, flaky crust. Like a gift.

July 11, 2012 12:00 am Photos

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Easily master homemade quark cheese

Easily master homemade quark cheese

Take some milk, add a little acid and give the mixture time to do its thing - who would have thought homemade cheese could be this simple? What with all the equipment and specialized ingredients I'd read about, cheese making sounded like it was better suited to a chemistry lab than my tiny k…

April 18, 2012 12:00 am Photos

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Homemade mustard - condiment with a kick

Lately, I've been on a homemade mustard kick. Think mustard, and your thoughts might veer first toward the bright yellow stuff in a squeeze bottle. Or maybe you prefer something a little less mild, as you reach for your favorite brand of Dijon or a spicy whole grain.

March 07, 2012 12:00 amLoading…
Homemade mustard - condiment with a kick

Homemade mustard - condiment with a kick

Lately, I've been on a homemade mustard kick. Think mustard, and your thoughts might veer first toward the bright yellow stuff in a squeeze bottle. Or maybe you prefer something a little less mild, as you reach for your favorite brand of Dijon or a spicy whole grain.

March 07, 2012 12:00 am Photos

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Chiffon rises above rest

Chiffon rises above rest

Heralded as "the first new cake in 100 years" when it was introduced, the chiffon cake - one of the darlings of midcentury cuisine - became famous for its wonderfully light and airy texture, seemingly weightless as angel food but with a moist tenderness almost like a rich butter cake. And th…

October 12, 2011 12:00 amLoading…
The glory of gratin

The glory of gratin

Aromatic vegetables suspended in a rich sauce, maybe a little melted cheese, all of it hidden under a crisp golden brown crust. Behold the glory that is the gratin.

September 21, 2011 12:00 amLoading…

Cured fish comes back

There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel 50 miles south from the sea to the former imperial capital.

July 20, 2011 12:00 amLoading…
Zabaglione an elegant, easy dessert for adults

Zabaglione an elegant, easy dessert for adults

Whisk some egg yolks with a little sugar until they take on a bright, velvety sheen, then drizzle in a little wine. Place the bowl over gently simmering water and keep beating, and in just minutes you have a light and airy custard, faintly sweet and enticingly smooth, rich with the almost sm…

July 06, 2011 12:00 am Photos

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You know you want one

You know you want one

There's something magical about doughnuts. You don't have to be Homer Simpson to swoon when you're greeted by all those bright colors and sparkly decorations in a display case.

March 02, 2011 12:00 am Photos

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Picnic fare

Picnic fare

With the Fourth of July coming up Sunday, we got to thinking: Fried chicken on picnics is a beautiful thing. Nothing beats the simplicity of a tender, moist piece of meat, delicately seasoned and lightly dredged with a dusting of flour, and then dunked in a pool of sizzling fat to crisp, gol…

June 30, 2010 12:00 amLoading…
Spicy nirvana!

Spicy nirvana!

It's a sausage lover's world out there, right? It's the crisp crunch of that first juicy bite, the perfect blend of fresh ground meat redolent with toasted spices and pungent herbs.

October 14, 2009 12:00 am Photos

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