Wednesday, April 1, 2015


Wednesday, February 2, 2011
Photo courtesy of Tabasco

With the Super Bowl coming up on Sunday, Steeler Nation fans across America have already begun planning their game day menus and their win over the opposing Cheese Heads.

Want to know what the hottest chefs from Green Bay and Pittsburgh will be serving their fellow fans and friends on game day?

Tuesday, February 1, 2011

NEW YORK (AP) – The oven is on, Martha Stewart is in the kitchen, and class is in session.

Stewart is adding a new show dedicated to teaching the basics of baking to the growing list of programs her company produces for the Hallmark Channel, the cable network to which she moved her daily show, "The Martha Stewart Show," in the fall.

Stewart's initial ratings after the move were disappointing, but she says they have improved and she believes viewers looking to learn will appreciate the 13-episode "Martha Bakes" series.

Wednesday, January 19, 2011
This Dec. 12, 2010 photo shows soba noodle stir-fry in Concord, N.H. If you have a hankering for Chinese but don't feel like going out, try this simple and versatile recipe to satisfy the craving. (AP Photo/Larry Crowe)

This simple and versatile soba noodle stir-fry is for those nights when your cravings for Asian food aren't strong enough to get you out the door.

Soba noodles are made from buckwheat. In addition to having a mild flavor that works well with many ingredients, they also cook in just 3 to 4 minutes, making them a weeknight dinner dream ingredient.

They can be served hot, often in broth, or cold with a dressing.

Wednesday, January 19, 2011
AP Photo/Larry Crowe Homemade Cashew Chicken is an easy dish that dirties just one pan and one bowl and comes together in just about 20 minutes.

For homemade to best takeout, it needs to be not just better, but also just as fast and create little mess.

So that was our goal when we set out to create a version of the classic American-Chinese dish – cashew chicken. The result is an easy meal that dirties just one pan and one bowl and comes together in about 20 minutes.

Add some rice or noodles and you've got a complete meal in less time than it would take for the delivery guy to arrive.

Cashew Chicken

Start to finish: 20 minutes

Servings: 6

2 tablespoons oyster sauce

2 tablespoons soy sauce

Wednesday, January 19, 2011
AP Photo/Larry Crowe The heat level in this Spicy Hoisin Beef with Ginger-Soy Noodles is easily adapted to your family's preferences and the overall flavor easily rivals your favorite take-out.

It doesn't take too much effort to do better than takeout.

That was our theory when we set out to improve on this classic of Chinese takeout. And we were thrilled with the results. The slightly salty noodles act as a base for a saucy-spicy beef. The sauce uses hoisin and chili-garlic paste to really punch up the flavor without much effort.

Chili-garlic paste and hoisin sauce are both sold jarred in the Asian or international section of most grocers. The heat in this dish is moderate, so consider easing up on the chili-garlic paste in you prefer things on the mild side.

Wednesday, January 19, 2011

Ten tips for eating well and losing weight, so you can feel and look your best:

1. Start every day with a healthy and sensible breakfast.

2. Plan meals well in advance. It's too easy to make unhealthy choices when you're hungry.

3. Include a first course with your lunch or dinner. Start with a high-water-content food like salad or a broth-based soup, and then have a smaller main course.

4. When serving yourself, first fill half your plate with vegetables, then add the meat and starch.

Wednesday, January 12, 2011
AP Photo/Larry Crowe  A simmering pot of stew is just right for a cold winter night and this Black Bean and Spicy Sausage Stew over Brown Rice will heat you up without taking too much time in the kitchen.

A nice pot of chili or stew, slowly simmering on the stove is a heartwarming thought. But it's a dinner that requires forethought.

What about the wintery day you walk in late from work but still want a meal that will take the chill off?

We've got you covered with this black bean and sausage stew served over brown rice.

The most complicated thing you need to do is brown some chorizo. And if you want to cut the calories, feel free to substitute chicken sausage.

Also try andouille sausage, or even a garlicky kielbasa for a slightly less spicy stew.

Wednesday, January 12, 2011
Courtesy of The Culinary Institute of America Cream of Mushroom Soup with Parmesan Foam prepared by Chef Brad Barnes at The Culinary Institute of America in Hyde Park, NY.

A bowl of warm mushroom soup is the perfect antidote to bracing weather and nipping winds during the cold winter months.

It's velvety texture and delicate hues are comforting reminders of childhood for many, and serving this simple soup in a glass mug with a Parmesan Foam makes it a sophisticated part of any meal.

The CIA's recipe for cream of mushroom soup is made lighter by cutting back on the amount of butter and cream, and then relying on the pureed vegetables to add texture to the soup.

Wednesday, January 5, 2011
This Dec. 5, 2010 photo shows pecan-crusted chicken breasts with bourbon pan sauce in Concord, N.H. For a gorgeous variation on this recipe, you can use finely chopped pistachios instead of pecans, in fact almost any of your favorite nuts would work. (AP Photo/Larry Crowe)

During the busy holiday season it's good to have a few "utility" recipes in your pocket. That is, dishes that are easy enough to prepare for a weeknight family dinner, but dressy enough for company.

This recipe for pecan-crusted chicken breast with bourbon pan sauce has a luxuriously rich flavor and looks impressive, yet takes just 35 minutes to make.

If you want to skip the booze, just increase the amount of chicken broth or use an equal amount of apple juice instead.

Wednesday, January 5, 2011

If you're going to make a beef burger, your first decision takes place in the butcher or meat department. Your ground beef choices are usually chuck, round and sirloin. The following information, adapted from the Food Network Kitchens' "Get Grilling" (Meredith Books, 2005), will help you get the burger you desire:

Chuck is your classic burger meat and is usually the most flavorful, simply because it has the most fat. Ground round is the leanest of the three, with sirloin in the middle range. Sirloin has a great flavor, but it is the most expensive.