FOOD

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Let's talk tamales: A Columbus cook uses food to help her give back to cancer research

Posted yesterday in Food

When Shannon Jones Bowen committed to walk 60 miles and raise $2,300 for breast cancer research, she wasn't thinking about her homemade tamales.

Anne's Kitchen: Delving into a 'new' dish

Posted yesterday in Food

I'm reporting in to say that the night of ossobuco (or osso buco) was wonderful.

Cauliflower, onion and chickpeas make a tasty side dish

Posted yesterday in Food

The produce aisle is a healthy budget cook's best place to start a supermarket shopping trip.

Cooking with crawfish: There's more than one way to enjoy mudbug season

Posted 3/22/2017 in Food

Crawfish season is one sure sign of spring. Banners go up on restaurants, and parties start moving outside where guests can pile up their plates with the "little lobsters."

Nan Pizza is a fun way to enjoy the flavors of India

Posted 3/22/2017 in Food

This nan pizza is a fun way to eat the flavors of India in America's favorite food.

Black beans and mango combine in a delicious, filling salad

Posted 3/22/2017 in Food

Canned beans are fantastic convenience food. For a little over a buck, you can stock your pantry with a shelf-stable protein source that works in main dishes or in side dishes.

Greek style roasted lemon potatoes are a delicious side dish

Posted 3/22/2017 in Food

With two big feast days looming -- Easter and Passover -- I thought I'd offer up a simple but delicious side dish.

Anne's Kitchen: Gadgets, grease and ramblings from Anne

Posted 3/15/2017 in Food

After my last column about kitchen gadgets I've taken a second to think about each utensil I pick up.

Lamb chops with mint herb sauce is tasty St. Pat's dish

Posted 3/15/2017 in Food

St. Patrick's Day, aka the Feast of St. Patrick, is devoted not only to "the wearing o' the green," but the eating of the green.

Beef tenderloin gets a festive remake

Posted 3/15/2017 in Food

As much as I love prime rib, beef tenderloin is much easier to prepare, easier to carve and the leftovers are good cold.

Tips for getting the most flavor -- and juice -- out of lemons

Posted 3/15/2017 in Food

Fresh lemon -- including the juice and the peel -- is one of my all-time favorite ingredients, in part because it's just so versatile.

Kid Power II: Young Starkville cook competes on 'MasterChef Junior'

Posted 3/8/2017 in Food

And then there were 16. After auditioning with hundreds of other aspiring young cooks for the television series "MasterChef Junior," Mark Coblentz of Starkville has baked, broiled and sauteed his way into the show's top 16 junior home chefs from across the country.

Cooking on deadline: Irish scones with smoked salmon

Posted 3/8/2017 in Food

Is it not enjoyable to take advantage of another culture's holiday to explore new recipes and treat yourself to something delicious? It is.

Chickpea crepes boast flavor and nutrition

Posted 3/8/2017 in Food

I've always loved crepes, those elegant, paper-thin French pancakes.

This sweet potato and carrot dish sparkles with vinaigrette

Posted 3/8/2017 in Food

Starchy sides are a mainstay of the classic American dinner. It's easy to get complacent and rely on a trusty, if unimaginative, rotation of mealtime regulars: rice, potatoes, noodles.

Anne's Kitchen: Let kitchen helpers make life easier

Posted 3/1/2017 in Food

I began a recent cooking demonstration by showing the group a few of my favorite kitchen helpers.

Cooking on Deadline: Thyme and Yukon Gold potato gratin

Posted 3/1/2017 in Food

I have a recipe for a potato gratin in my last cookbook, "Dinner Solved!", that I firmly stand by.

These banana oat muffins make a quick snack

Posted 3/1/2017 in Food

Like many families, we try to minimize the amount of processed sugar we eat.

Baked spaghetti squash that takes hassle out of cooking

Posted 3/1/2017 in Food

A few years ago when everyone I knew was on the Paleo diet, I started making spaghetti squash and topping it with meat sauce to feed my dinner party guests who were off carbs.

Sweet touch: A Columbus cook shares her joy of cooking

Posted 2/22/2017 in Food

"I tripled the frosting recipe because I like a lot of frosting," smiles Pat Wheeler, spreading sweet butter-yellow swirls on an oversized cake destined to please a lot of palates.

 

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