Friday, May 29, 2015
     

Food

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.

Wednesday, March 16, 2011
AP PHOTO Potato latkes, traditionally served at Hanukkah, are the inspiration for these corned beef and potato pancakes with pickled cabbage creme fraiche. The final product is new twist on the traditional Irish meal of corned beef and cabbage and is a tribute to Ireland.

When the people of Dublin, Ireland elected their first Jewish mayor, Robert Briscoe in 1956, baseball legend Yogi Berra allegedly exclaimed "Only in America!" This St. Patrick's Day recipe for corned beef and potato pancakes with pickled cabbage crème fraîche was created in that same spirit.

Potato latkes, traditionally served at Hanukkah, are the inspiration for these crispy potato and onion patties. But in this version, flavorful shreds of corned beef along with a pickled cabbage topping are added as a tribute to Ireland.

Wednesday, March 16, 2011
AP PHOTO For this asparagus and potato soup recipe, all vegetables are roasted at high heat, caramelizing their natural sugars and enhancing the flavors.

Global markets and high-tech shipping methods have put asparagus on our tables virtually year-round, yet most of us still associate it with spring.

But whenever you eat it, asparagus is a nutritional powerhouse. It is low in calories (about 5 calories per stalk) and is packed with vitamins A, C and E, and folate.

Wednesday, March 16, 2011

Irish soda bread doesn't need yeast or a lot of kneading. You can make it in a food processor then finish it up with a bit of hand kneading. Younger cooks would enjoy making this bread with a big bowl and spoon rather then kneading.

Homemade bread in 45 minutes to an hour is a temptation hard to resist. It is the perfect accompaniment to Irish stew for St. Patrick's Day.

Green butter spread adds that wee bit of Irish to this warm wholesome loaf. I created it after thinking through the idea of adding spinach or loads of fresh green herbs to the bread itself.

Wednesday, March 9, 2011
AP PHOTO/MATTHEW MEAD A touch of sweetness from apricot preserves balances this  Prosciutto, Apricot and Blue Cheese Panino Sandwich.

A great grilled cheese practically defines comfort, all crispy bread and gooey cheese.

And a grilled cheese is the perfect base to add other flavors, whether you fancy a slice of tomato or a little ham or bacon. This version is similar to a grilled ham and cheese for adults. Salty prosciutto pairs with creamy, earthy blue cheese.

A touch of sweetness from apricot preserves balances the sandwich. This quick and flavorful lunch would be great served with an arugula salad dressed with balsamic vinaigrette.

Prosciutto, Apricotand Blue CheesePanino