FOOD

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Delicious reads

Posted yesterday in Food

Visitors to the Columbus-Lowndes Public Library found more than "food for the mind" April 11. The library's third annual Edible Book Festival showcased something for the taste buds as well.

A twist on Easter's green bean casserole

Posted yesterday in Food

Many years ago, I quietly fell into the role of green bean casserole maker for our family's special occasion dinners.

A cheesy, golden, puffed casserole for Easter morning

Posted yesterday in Food

Despite its name, this "omelet" is nothing like the filling-stuffed egg dish you expect at brunch, nor does it take a day to bake.

For these breakfast tacos, which way will you cook the bacon?

Posted yesterday in Food

When making these delicious breakfast tacos, there are two ways to cook bacon.

Easter brunch

Posted 4/10/2019 in Food

The W's Culinary Arts Institute kitchen was "styling" on the morning of April 2. From chef station to station, an Easter brunch was coming together and looking good. That's the purpose of a food styling class: to prepare food to look as tempting as possible for photography, video or film.

Butter Together: If it's not easy, it won't get cooked

Posted 4/10/2019 in Food

I have reached the part of the year where I am officially done. Not really, of course: we still have nearly half a semester's worth of class. But emotionally, physically, mentally ... stick a fork in me.

Honey is the glue that keeps these granola bars together

Posted 4/10/2019 in Food

Great granola bars put the flavor of the oats at the forefront while supporting players back them up with a mellow sweetness.

Earthy spinach and nutty cheese star in this strata

Posted 4/10/2019 in Food

Earthy spinach and nutty cheese star in this brunch-worthy strata. (Strata is a family of layered casserole dishes.)

Forget white rice or even brown rice. Try red rice tonight

Posted 4/10/2019 in Food

Regular white rice; aromatic basmati; chewy, healthful brown rice; and even rustic wild rice are common pantry items. But there's one rice variety that doesn't get enough play: red rice.

'Amazing' garlic

Posted 4/3/2019 in Food

So many foods, spices and herbs we take for granted have amazing histories. Garlic is one of them.

Short ribs in a beer and cider vinegar lead to great tacos

Posted 4/3/2019 in Food

Carne deshebrada, literally meaning "shredded beef," is a common offering at Mexican taco stands.

Cucumber, fennel, apples and romaine sing in this salad

Posted 4/3/2019 in Food

All too often, chopped salads wind up tasting mediocre and doused in dressing. We were set on creating a simple version that was fresh and flavorful.

Go ahead and combine sweet potato to the tang of biscuits

Posted 4/3/2019 in Food

It was only a matter of time before sweet potato-loving Southern cooks combined the fluffy texture and pleasant tang of biscuits with the earthy sweetness of this popular tuber.

Light and easy

Posted 3/27/2019 in Food

Somewhat to my pseudo-horror, I overheard a group of teenage girls in a local restaurant this past week. (I wasn't eavesdropping; it was unavoidable.) Their topic reminded me of all those impending "swimsuit seasons" when I was a teen.

Butter Together: A bushel and a peck

Posted 3/27/2019 in Food

"Ding-dong!" the doorbell jangled cheerily from our back door. I glanced at Zack. "You expecting anybody?" He looked back at me. "Nope. You?"

A bread pudding that's perfect for a relaxed brunch at home

Posted 3/27/2019 in Food

This bread pudding is earthy, comforting, and perfect for a relaxed brunch at home.

Rethinking pasta primavera to make it taste like spring

Posted 3/27/2019 in Food

You'd never know that pasta primavera, a pseudo-Italian dish that appears on virtually every chain restaurant menu, actually has roots in French haute cuisine.

Use salmon's skin to stop it from drying out, release fat

Posted 3/27/2019 in Food

Starting salmon with the skin side down in a pan is a neat way to cook fish.

Grab-and-go breakfast

Posted 3/13/2019 in Food

Stirred by some internal, infernal clock, I reluctantly opened an eye Monday morning, relieved to see the sky still dark. Foggily judging the time to be about 4:30 a.m., I thankfully figured I had a couple more hours to dream. Reality intruded seemingly five minutes later when the alarm -- set for 6:30 -- sounded off. How could it possibly be time to get up for work?

Butter Together: Sickness can make you into a smooth(ie) operator

Posted 3/13/2019 in Food

This year's flu season has hit our family hard. Not with the flu, though ... most of us got our shot and have been blessedly flu-free.

 

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