FOOD

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Anne's Kitchen: Everyday chicken gets a Milanese makeover

Posted 8/2/2017 in Food

When I was young and foolish in New York, I had a French boyfriend for a time who introduced me to rose wine and veal Milanese.

Serve blueberry pie with a cinnamon French toast crust

Posted 8/2/2017 in Food

Here's a ridiculously simple summer dessert -- the happy marriage of blueberry pie and French toast with a little cinnamon sugar sprinkled on top.

Cooking on deadline: Green Goddess dressing and dip

Posted 8/2/2017 in Food

Green Goddess dressing was created at the Palace Hotel in San Francisco, an opulent 19th century hotel noted for its celebrity chefs.

This eggplant gets sweet, sour thanks to vinegar, tomatoes

Posted 8/2/2017 in Food

Traditional recipes seem to be part of a collective conscience of sorts, and eggplant caponata is no exception.

Outside the box: Local market boasts Filipino veggies and tasty treats

Posted 7/26/2017 in Food

Farmers' market fans are accustomed to seeking out fresh tomatoes, corn, cucumbers, peas and peaches, but community markets often offer our palates an adventure outside the proverbial box as well.

A tenderloin gets an assist from dark brown sugar, paprika

Posted 7/26/2017 in Food

As its name implies, the tenderloin is one of the most tender cuts of pork, and comes from the full loin.

Take advantage of the tomato deluge now and make lunch

Posted 7/26/2017 in Food

Check out your grocery store right about now because I'll bet you'll find gorgeous tomatoes everywhere.

 

Anne's Kitchen: A diner's diary

Posted 7/19/2017 in Food

I am most definitely not a food or restaurant critic. And I'm not a professional food journalist. I do read a lot of food writing and understand that there is technique, talent and skill involved in it.

 

Mix cheesy eggs and ripe avocado for a yummy breakfast taco

Posted 7/19/2017 in Food

Long before I knew that the origin of breakfast tacos were a hotly debated topic, I was eating them and loving them.

Stone fruit almond upside-down cake is summertime treat

Posted 7/19/2017 in Food

This recipe for stone fruit almond upside-down cake works equally well using any kind of stone fruit or a mix of every kind of stone fruit, including plums, apricots, nectarines, peaches and plumcots.

 

Cooking on deadline: cavatappi with cherry tomatoes, pesto

Posted 7/19/2017 in Food

Summer, summer, summer. The word is fat and round and breezy and rolls around nicely on the tongue. And we want our food to be breezy, too.

 

A fun kitchen project is home-baked soft pretzels

Posted 7/19/2017 in Food

You know pretzels and have probably eaten them in many different forms, but do you know how they're made?

From farm to table: Locally-grown stars in a special night out

Posted 7/12/2017 in Food

Occasionally, a seemingly small happenstance can lead to something quite special. In this case, a chance meeting over a jar of jam helped inspire a fine dining experience many might expect to more often find in New Orleans or Memphis than in the Golden Triangle.

Anne's Kitchen: Market bounty yields summer feasts

Posted 7/5/2017 in Food

On my last visit to the Hitching Lot Farmers' Market in Columbus I came home with okra, green beans, little potatoes, corn, peaches and delicious tomatoes.

Three melon soup is a summer showstopper

Posted 7/5/2017 in Food

Three Melon Soup, a real showstopper, is as much fun to look at as it is refreshing to eat.

Cooking on deadline: summer berry clafoutis

Posted 7/5/2017 in Food

One of the great, great, great (three times, that's how great it is) pleasures of summer is figuring out what to do with all that fruit that floods the markets.

A Spanish tortilla without all the calories

Posted 7/5/2017 in Food

Growing up in the Southwest, a tortilla was a thin flatbread used to wrap around grilled meat and make tacos.

Better together: Grandmother and granddaughter team up and carry on tradition

Posted 6/28/2017 in Food

Homemade ice cream and summer celebrations go together like fun and family. So with Independence Day around the corner, Fran Brown and her granddaughter, Kate Scott Gee, got in a pre-Fourth ice cream-making practice at Brown's home near the Mississippi University for Women campus.

Serve salmon with pepperoncini lemon sauce on Fourth of July

Posted 6/28/2017 in Food

Throughout New England, the traditional entree of choice for dinner on the Fourth of July was salmon served with a side of peas.

 

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