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Thanksgiving creativity: 6 vegetables, 3 ways each

Thanksgiving creativity: 6 vegetables, 3 ways each

Ideas for Brussels sprouts, cauliflower, winter squash, green beans, beets, sweet potatoes.

November 19, 2014 12:00 am Photos

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The unappreciated glories of rice salad

The unappreciated glories of rice salad

Ditch the macaroni and mayo and try rice salad instead.

July 09, 2014 12:00 am Photos

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Home Cooking: Go soft on broccoli and cauliflower: Cook them a little longer for a surprising difference in flavor

Home Cooking: Go soft on broccoli and cauliflower: Cook them a little longer for a surprising difference in flavor

Anyone who can turn on an oven knows the difference between broccoli and cauliflower, right? One is green and shaped like a tree and the other is white and looks more like a brain.

March 20, 2014 12:00 amLoading…
Lasagna can be made so many ways

Lasagna can be made so many ways

Many men have rituals for fall Sunday afternoons. Some guys sit around and watch football; for me it takes only about a quarter before I need a nap. Others feel inspired to take up household projects; the less said about my ability with a hammer the better.

December 04, 2013 12:00 am Photos

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Don’t chintz on quince

Don’t chintz on quince

At first glance — and even, quite frankly, after extended contemplation — there is little to hint that the quince is one of the most delicious of fall’s fruits. It is rough-hewn and blocky in appearance, like someone’s first woodworking project gone horribly wrong. And should you make the mi…

November 13, 2013 12:00 am Photos

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There's more than one way to serve artichokes

There's more than one way to serve artichokes

I was giving one of my periodic talks at local libraries the other day, and someone asked if I knew a good way to prepare artichokes. It stopped me cold. "A" good way? Only one? Which one? Do you want artichokes by themselves? Do you want artichokes as an ingredient? Do you want them cooked or raw?

April 03, 2013 12:00 am Photos

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Spiced cranberries strike balance between sweetness, tartness, spice

Spiced cranberries strike balance between sweetness, tartness, spice

My mom has a recipe on Epicurious. At first I found that amusing. Epicurious, after all, is the holy grail of recipe websites, the collected works of some of the best food writers in the country. And, to put it most kindly, my mom was not a gifted cook. At least not by the definition we most…

November 19, 2012 12:00 amLoading…
Kale versatile star of produce bin

Kale versatile star of produce bin

Kale is about as unlikely a food star as you can imagine. It's tough and fibrous. Bite a piece of raw kale and you'll practically end up with splinters between your teeth. Nevertheless, kale has become a green of the moment because, given a little special care, it actually can be made not on…

March 21, 2012 12:00 am Photos

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Sip, slurp, slice bounty of citrus

Sip, slurp, slice bounty of citrus

I'm writing this column having just spent an hour with our local fruit gleaner picking tangelos from my tree. We must have pulled at least 40 pounds. Earlier in the day, I'd picked an additional three dozen pieces of fruit for recipe testing. And the danged tree still looks like it hasn't be…

February 15, 2012 12:00 am Photos

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What cooks want

What cooks want

There are two ways to gift-shop for a cook. You can drop a wad on a spectacular piece of equipment that will get used three or four times a year and sit in the pantry the rest of the time. Or you can convert a relatively small amount of money into a potful of tools that will get used on a da…

December 15, 2010 12:00 am Photos

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Frittatas are your friend

Frittatas are your friend

Dinners at this time of year make me cranky. Most of the time when I get home from work, the house is too hot to cook, and besides that, I usually have neither the patience nor the energy to fix much of anything. But tonight I'm not worried. I've got two frittatas waiting in the refrigerator.

September 22, 2010 12:00 amLoading…
AZ fave, quesadilla, comes into its own

AZ fave, quesadilla, comes into its own

In the beginning, there was grilled cheese, and it was good. How could it not be - creamy melted cheese, bread crisped in butter? And then, of course, came the panini, once a simple Italian snack bar staple, now seemingly ubiquitous. Now it looks like it may be the quesadilla's turn.

September 15, 2010 12:00 am Photos

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In a jam? Think small

In a jam? Think small

Jam-making has become a favored pastime of the culinary adventurers. That's great - there are few things that make breakfast sweeter than spooning homemade preserves onto a piece of toast.

August 18, 2010 12:00 am Photos

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For a stirring polenta, stir, stir and stir again

For a stirring polenta, stir, stir and stir again

In Italy's Piedmont region, where polenta may be better loved than anywhere else on Earth, the cornmeal mush is a food of the fall. When the air turns crisp with the first frost and people await the arrival of snow, housewives labor over their cooking pots, stirring, stirring as coarse meal …

March 24, 2010 12:00 am Photos

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