Thursday, July 30, 2015
     

Food

Wednesday, February 16, 2011
This Jan. 16, 2011 photo shows corn- and red pepper-stuffed flank steak pinwheels in Concord, N.H. Serve these pinwheels with a mixed green salad and some warm tortillas. (AP Photo/Larry Crowe)

These corn- and red pepper-stuffed flank steak pinwheels are so colorful they look more suited to July than February. And the flavor screams backyard barbecue even though you'll never have to step outside to make them.

Flank steak is a wonderfully flavorful cut with little waste on it a 1 1/2-pound steak will easily feed four to six people. Plus, because it is a thin cut it is an excellent candidate for quick marinades that will fully penetrate.

Serve these pinwheels with a mixed green salad and some warm tortillas.

Corn- and RedPepper-Stuffed Flank Steak Pinwheels

Wednesday, February 9, 2011
AP Photo/Larry Crowe This Mushroom Stroganoff is great served over brown or red rice, as well as mashed potatoes or the more traditional noodles.

Spicy Moroccan soup, South African bobotie, lentil curry from Nepal, even Mexican burritos.

When you're looking to cook up some vegetarian romance, the world's cuisines offer plenty of ways to stimulate the senses.

"It's a lovely way to do it, especially if you've been somewhere and you want to recreate a magical moment," says Troth Wells, author of "One World Vegetarian Cookbook" (Interlink, 2011). "Think of Turkey and Istanbul and the mosques and extraordinary churches. I get excited just thinking about it."

Wednesday, February 2, 2011
This Jan. 19, 2011 photo shows apricot chili baby back ribs in Concord, N.H. You can't go wrong with the classic pairing of Super Bowl and ribs. These ribs are basted in the sauce before the final roasting and need very little attention while cooking so you can concentrate on the pre-game festivities. (AP Photo/Larry Crowe)

Nothing says game time like eating meat off the bone. Though ribs take a long time to cook, most of the cooking is unattended.

In this recipe, the ribs get rubbed with a dry seasoning mixture, then slowly roasted until tender. They are finished with an easy glaze, then roasted until sticky, gooey, sweet-hot-and-tangy.

When deciding how much to cook, plan for 1 to 1 1/2 pounds per person. If desired, you can rub the ribs with the dry rub in advance, then refrigerate until ready to cook.

Apricot Chili Baby Back Ribs

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.