FOOD

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Embracing the fresh, crisp flavor of raw asparagus

Posted 4/17/2013 in Food

The first time I ate raw asparagus was during the '80s at an Italian restaurant in New York. Someone else must have pushed me to order it because until then the only asparagus I'd ever encountered was steamed and buttered, and I really liked it just that way. Raw asparagus? Must be bland and boring.

 

Steamed clams deliver big flavor and lean protein

Posted 4/17/2013 in Food

 

Awesome asparagus: Spring means the return of this popular fresh vegetable

Posted 4/10/2013 in Food

Spring fever is in the air, and for foodies that means the welcome arrival of fresh spring vegetables. Asparagus is a frequent favorite on that list. Grilled, steamed, stir-fried, roasted, in salads or puréed in soup, this flowering perennial that comes in green, purple and white is a versatile hit.

Make a sweet start with fruit punch cupcakes

Posted 4/10/2013 in Food

Bright citrusy flavors. Splashes of colorful sugary confetti. Rich creamy frosting flecked with berries. These cupcakes have it all and are a perfect way to welcome spring.

Pork scallopini? Bread pudding? Asian cuisine? Yes, you can do it. Learn how in a new series of cooking classes

Posted 4/3/2013 in Food

The kitchen of J. Broussard's Restaurant in downtown Columbus is most often bustling when guests fill its dining rooms, eager for the distinctive cuisine prepared by Chef Beth Broussard Rogers and her staff. But for the next four Monday nights -- and on 11 Saturdays between now and July 27 -- Chef Beth will share her expertise there with avid area cooks.

Ham it up: Tips for delicious glazed hams for your Easter table

Posted 3/27/2013 in Food

Ham and Easter seem to go together like bread and butter. Across the country, juicy hams will be the centerpiece of many a menu Sunday, as families gather for fellowship and feasting. Cooking your own ham may seem like a colossal chore, but it's probably easier than you think, and picking up a store-bought ham that's been partially or fully cooked is a great short-cut.

 

Pan-seared pound cake becomes easy Easter dessert

Posted 3/27/2013 in Food

How do you make pound cake even more buttery and delicious? Easy! Pan-sear slices of it with butter and sugar.

 

Peep, peep: Get cookin' with Peeps and celebrate the iconic candy's 60th anniversary

Posted 3/20/2013 in Food

More than 1 billion. That's the number of Peeps the Pennsylvania-based Just Born Inc. candy manufacturer will hatch this Easter season. The trademark candy -- those nostalgic, nigh-indestructible, spongy chicks and bunnies of our youth -- marks its 60th anniversary this year and celebrates its versatility.

Kosher chefs offer tips for learning to love matzo

Posted 3/20/2013 in Food

When it comes to matzo, Chicago chef Laura Frankel says hers is a love-hate relationship.

A bit o' green: Ye didn't forget, did ye? Sunday is Saint Patrick's Day

Posted 3/13/2013 in Food

It's that time of year again, when anyone who has ever had the good fortune to visit the Emerald Isle is reminded of its beauty, its Gaelic language, music and people. Sunday is Saint Patrick's Day, when Ireland's patron saint is honored, as he is each March 17.

Bacon, garlic team up for ultimate roast chicken

Posted 3/13/2013 in Food

There is just something about roasted chicken that comforts, nourishes and satisfies like nothing else, especially when the wind is howling and it is cold outside.

'Sweetness follows': Columbus native's unique cookbook has a sweet story to tell

Posted 3/6/2013 in Food

Cookbooks aren't supposed to make us misty-eyed, but then, this is no typical cookbook. "Sweetness Follows: The Story of Sam and the Treat of the Week," by Columbus native Katy Smith Houston, is more than a collection of dessert recipes. It is a heartfelt testament, a celebration of a young man who overcame a traumatic brain injury and the loving support of family and friends that helped him do it.

 

Time to think about vegetable gardening in Mississippi

Posted 3/6/2013 in Food

The reward of growing your own food is something everyone should experience firsthand. Nothing compares to a home-cooked meal prepared with vegetables that were grown in your garden. Tomatoes, okra, squash, cucumber, peas and beans are a few of the staple items in most Mississippi gardens.

 

Baked, broiled, grilled, pan-fried -- salmon has a place in your menu

Posted 2/27/2013 in Food

When the palate gets a craving for fish, salmon is a delicious popular choice. It's one of the most versatile -- and forgiving -- fish out there. It can be baked, sautéed, grilled, pan-seared, poached or broiled. You can get it farm-raised or wild-caught, and it earns bonus points for its high quality protein and heart-healthy omega-3 fatty acids.

Mediterranean-style diets found to cut heart risks

Posted 2/27/2013 in Food

Pour on the olive oil, preferably over fish and vegetables: One of the longest and most scientific tests of a Mediterranean diet suggests this style of eating can cut the chance of suffering heart-related problems, especially strokes, in older people at high risk of them.

Coffee is the secret ingredient in roasted pork

Posted 2/20/2013 in Food

Coffee has become my new favorite ingredient when roasting meat.

 

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