Monday, May 4, 2015
     

Food

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.

Wednesday, April 6, 2011
Photo courtesy of McCormick Stuffed French Toast, with a decadent cream filling, is the perfect start to your spring brunch menu.

Prep Time: 20 minutes

Cook Time: 20 minutes

1 tub (8 ounces) whipped cream cheese

1 tablespoon brown sugar

3 teaspoons McCormick® Ground Cinnamon, divided

1 1/2 teaspoons McCormick® Pure Vanilla Extract, divided

16 slices Italian bread (1/2-inch thick)

1/2 cup apricot preserves or jam

5 eggs

1 cup milk

2 tablespoons butter, divided

Wednesday, March 30, 2011
This March 14, 2011 photo shows a coconut and berry Passover tart in Concord, N.H. This tart sports a coconut crust that is both chewy and crispy, a pudding-like vanilla-almond filling and mounds of fresh fruit. (AP Photo/Matthew Mead)

Whoever coined the phrase "easy as pie" clearly didn't bake much. Enter Martha Stewart ... Again.

Stewart's latest cookbook "New Pies and Tarts" – offers more than 150 recipes whose clear instructions, gorgeous photos and brevity (all recipes fit on one page) take the intimidation out of pastry. Organized by category from "classic" (think apple) to "free-form" (no pie plate handy?) to "artful" (double lattice crusts, shingled leaves), the book lets users pick pies according to their skill and occasion.

Wednesday, March 30, 2011
AP PHOTO/MATTHEW MEAD Curried mango chicken soup can be made dairy-free by substituting coconut milk for the creme fraiche.

Getting your kids interested in food and cooking really can be as simple as asking, "Hey, do you want some mangos?"

To which my 6-year-old son, an otherwise bored participant in the grocery shopping that day, responded with an all-too-teenager-like, "Sure."

As I carried the mangos back to the cart, the sum of my plans for them amounted to peeling, cubing and dumping them on my son's plate. Apparently he'd come up with other ideas.