Anne’s Kitchen: What’s in a word? A funny term, but great chicken
Last week I spatchcocked a chicken! No need to blush; spatchcock is a culinary term referring to removing the backbone of poultry to flatten the bird for cooking.
Mastering the sweet-and-spicy glaze for an Easter spiral ham
At Easter, there is just nothing better than a spiral-cut ham!
Simple cabbage — when combined with bacon — is anything but
Cabbage is almost as popular on St. Patrick’s Day as green beer! And that’s because cabbage — unlike green beer! — is a quintessential part of Irish cuisine (along with bacon and potatoes).
An easy-to-make cake for when life isn’t quite so easy
Sometimes simple is just what the doctor ordered. And sometimes cake is just what the doctor ordered.
Embracing the baked dinner as your weeknight meal solution
People often ask me what my most-used kitchen tool is (a high-speed blender). But if you were to ask my mom that same question 30 years ago, I am sure she would have answered her Pyrex baking dish.
Good to be green: Food ideas that give a nod to St. Patrick’s Day
St. Patrick’s Day — the Feast of Saint Patrick, La Fheile Padraig — is next Thursday.
The secret to the richest chocolate cake ever? Think Irish!
For me, St. Patrick’s Day isn’t just an excuse to drink Irish whiskey and Guinness. It’s also an excuse to bake with them!
Want to cut fat but keep the flavor? Consider cottage cheese
Cottage cheese is a staple in my home.
This cake is a delicious love child of brownies and pudding
This chocolate cake is more delicious and more indulgent than any dessert has a right to be. And you will thank us for that.
A rice-free stir-fry for a healthy take on the Asian classic
Somewhere in the repertoire of every healthy-minded cook is a stir-fry.
Sweet Dreamz: Entrepreneurial spirit to make the sweet tooth smile
While working as an optician and later mentor manager for an optical concern in the Tuscaloosa region a few years ago, Nikeah Leech began to realize she had a knack for business.
A new cut of meat you need to know — petite beef sirloin
Petite beef sirloin is a great cut of meat to get to know. It usually is less expensive than the larger filet mignon cuts —
Food fight! Competition grows to bring dinner in the mail
Meal-kit companies have exploded in the past four years, shipping boxes of raw meat, seafood, fresh vegetables and other ingredients to busy city folk who want to skip the supermarket and still cook at home.
Subway to ensure ‘Footlongs’ measure up after lawsuit
Subway customers can finally rest assured that their “Footlong” sandwiches will be as long as promised.
Anne’s Kitchen: Need a special entree? Anne Freeze talks individual Beef Wellingtons
I recently attended a lovely dinner organized by a local garden club as a fun yearly get-together.
Pulled pork made with just six ingredients, almost no effort
Once upon a time (like, yesterday) I had a hefty hunk of pork, no time and no specific thing I wanted to make.
Mastering homemade teriyaki sauce with delicious recipes
If you’re still using teriyaki sauce from a bottle, you’re doing it all wrong. And you’re depriving yourself of the awesomeness that is homemade teriyaki.
Double-duty take on broccoli — new technique, new ingredient
Of all the trendy/healthy/unusual ingredients I use regularly in my cooking, the one I get questions about most is nutritional yeast (which tastes way better than it sounds).
Heart and home: One young couple cooks up a sweet new enterprise
Long before the sun is up most Friday mornings, the kitchen windows at Christa and Tyson Lee’s home are ablaze with light. Fridays are baking days.
Want easy elegance? Go with crostini
They sound simple. Crostini, that is.