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Food

Wednesday, May 4, 2011
AP Photos/Matthew Mead Instead of presenting a bouquet of flowers to your mother for Mother's Day, consider a flowered cake, like this Lemon Honey Triple-Layer Cake.

Instead of giving your mother a bouquet of flowers for Mother's Day, consider a flowered cake.

This beautiful and easy-to-make cake features the flavors of lemon and honey and is swathed with a cloud-like blanket of honey meringue. It then it crowned with masses of sugared edible flowers.

Be sure to buy flowers that are safe to eat, as many flowers are sprayed with pesticides. Most grocers sell edible flowers with the herbs in the produce section.

Lemon HoneyTriple-Layer Cake

Start to finish: 1 hour 20 minutes (40 minutes active), plus cooling

Servings: 12

Wednesday, May 4, 2011
This April 4, 2011 photo shows orange pistachio and goat cheese crusted pork chops in Concord, N.H. Round out this recipe with a quick salad or some green beans and rice pilaf. (AP Photo/Matthew Mead)

This hearty Mother's Day dinner is as beautiful as it is delicious. Because while moms may like pretty things, it doesn't mean they don't also want a dinner that leaves them satisfied. To round out this recipe and make it a meal, a quick salad or some green beans and rice pilaf would be perfect.

Orange Pistachio and Goat Cheese Crusted Pork Chops

Start to finish: 45 minutes

Serves: 4

Zest and juice of 2 oranges

1/2 cup finely chopped pistachios

4 ounce log soft goat cheese

teaspoon ground allspice

1 teaspoon salt

Wednesday, April 27, 2011
This March 21, 2011 photo shows bubble and squeak in Concord, N.H. So named for the sound it makes while it's cooking, bubble and squeak is a breakfast hash of sorts designed to use leftovers from the previous nights' boiled dinners. (AP Photo/Matthew Mead)

Throwing a watching party for the wedding of Prince William and Kate Middleton doesn't have to be a royal pain.

But with the wedding scheduled for 6 a.m. East Coast time you probably are going to find that plenty of coffee is, so to speak, your cup of tea.

Patra Wroten, who lives in the Washington, D.C., area and writes about parties and other occasions on her blog, I Do Declare, has found a workaround to the inconvenient timing – a slumber party for some friends.

Wednesday, April 20, 2011
This March 15, 2011 photo shows an apricot-peach and gingersnap crusted baked ham in Concord, N.H. Here, the bright flavors of apricot-peach jam spiked with some Dijon mustard and brown sugar provide the glue, if you will, for a spicy crust of gingersnap cookie crumbs, all of which combine to create a perfect balance to the salty ham. (AP Photo/Matthew Mead)

The prepared ham has become so ubiquitous honey baked and spiral cut, anyone? at Easter, many cooks assume they can just heat and eat, leaving all their culinary creativity for the rest of the meal.

To be sure, cured and smoked pork legs are tasty as is, but there's little reason not to give it an exotic treatment, as with this apricot-peach and gingersnap crusted baked ham.

Wednesday, April 20, 2011

More than any other meat, pork is an amiable partner with fruit. Chops with apples. Roast pork with dried fruit stuffing. Pork tenderloin with mango salsa.

And then there's ham, the anchor of many Easter brunches and dinners. Brush the cured meat with a fruity glaze and you've added your spin to a fully cooked ham.

Wednesday, April 20, 2011
This March 15, 2011 photo shows a honeydew-blackberry tart in Concord, N.H. This tart offers a nice balance between light and luxurious. (AP Photo/Matthew Mead)

What with its focus on a hefty ham or robust leg of lamb not to mention all those chocolate bunnies Easter dinner can be a heavy affair.

So consider serving a lighter dessert, such as this fresh honeydew-blackberry tart that offers a nice balance between light and luxurious.

As with any good tart, the crust is crispy and rich, but made from healthful ingredients such as white whole-wheat flour, ground almonds and some reduced-fat cream cheese. There's also just enough butter to add that familiar flavor you'd expect in a crust.

Monday, April 18, 2011
File photo The Passover Seder plate contains various symbolic foods that will be eaten or referred to during the course of the meal.

Passover, the Jewish festival in celebration of the Jews' freedom from slavery and the flight from Egypt, begins this year at sunset on April 18.

Although traditions vary throughout the world, the basics are as follows: The holiday lasts seven or eight days (depending on where it's being celebrated), and the first night of Passover begins with a ceremonial dinner, called a Seder, where the story of the Exodus is told.

The food and wine customs of a given Seder are elaborate, and differ between regions and families, but some factors remain constant.

Wednesday, April 6, 2011
Courtesy of McCormick Very Vanilla Fruit Salad can be prepared while you chat with your guests.
Wednesday, April 6, 2011
Photo courtesy of McCormick Cheesy Bacon & Egg Brunch Casserole

Prep Time: 25 minutes

Cook Time: 50 minutes

8 slices bacon

1 medium onion, chopped (1 cup)

1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)

2 cups (8 ounces) shredded Cheddar cheese

1 cup shredded mozzarella cheese

1 cup cottage cheese

5 eggs

1 1/2 cups milk

1/2 teaspoon McCormick® Ground Mustard

1/2 teaspoon McCormick® Ground Nutmeg

teaspoon McCormick Ground Black Pepper®

Wednesday, April 6, 2011

With the change of seasons, it's fun to wake up the taste buds and celebrate the bright flavors and colors of spring.

A simple, casual, colorful and flavorful brunch is the ultimate gathering and a fresh new way to bring together friends and family.

"An at-home brunch is the perfect opportunity to express the flavors of the season with herbs and spices sweet and warm cinnamon, lively ginger, savory thyme and unmistakable vanilla all contribute to a special occasion your guests will enjoy," said Mary Beth Harrington of the McCormick Kitchens.