Thursday, April 27, 2017


Wednesday, December 22, 2010
Beef Wellington is seen Oct. 31, 2010, in Concord, N,H. This roast uses a center-cut beef tenderloin section. Whether it's a standing prime rib, a rack of lamb or a saddle of veal, roasts can be as intimidating as they are dramatic. (AP Photo/Larry Crowe)

You've decked the table with china and linens and your grandmother's monogrammed silver.

The only thing missing? A gigantic, glistening roast, the ultimate expression of holiday luxury.

"You're serving something that people normally can't afford," says James Peterson, cooking instructor and author most recently of "Meat: A Kitchen Education" (Ten Speed, 2010). "It's a splurge."

But roasts – whether a standing prime rib, a rack of lamb or a saddle of veal – can be as intimidating as they are dramatic. Peterson offers a few techniques to help you conquer the beast:

Wednesday, December 22, 2010

Ganache tarts are elegant, decadent and the epitome of chocolate love.

Best yet, they are easy to make, can be prepared ahead of time and transport well. In other words, they are perfect for the holidays.

Our dressed up version is flavored with peppermint extract and topped with festive snowflake cookies, but you could just as easily flavor it with orange, almond or vanilla extracts and top it with whatever cookie shapes inspire you. Holly leaves would be pretty and elegant, and snowmen would be fun.

Chocolate Peppermint Snowflake Tart

Wednesday, December 15, 2010

With Christmas just two weeks away, I'm busy preparing for the holidays and planning my final gifts.

While I can't tell you what I'm buying people, I will tell you that a majority of our gifts for friends and the extended family are edible. I love cooking, and my friends and family love eating. (OK, I love eating too.)

I also enjoy knowing that edible gifts are inexpensive to make, which means that I can spread more holiday cheer on a small budget. It's a win-win situation for everyone.

Wednesday, December 8, 2010
Sweet and sassy snowmen

Too cold to go outside and build a snowman? Then build one inside with these two recipes courtesy of Disney Family

Gather the family together in your kitchen to make some holiday magic as you build a Smiling Snowman Cake or Defrosty the Snowman.

The kids can help out with the Smiling Snowman Cake by measuring ingredients and adding them to the bowls.

Young children could also help dress Defrosty, by adding his hat, nose and eyes.

And remember, the best part of these snowmen is that you can eat them when you're done!

Smiling Snowman Cake

Wednesday, December 1, 2010
AP PHOTOs/LARRY CROWE Keep teens happy during Hanukkah with tasty Veggie Corn Fritters.

These days, it takes a lot more than a rousing game of spinning the dreidel or some gold foil covered chocolate coins to keep kids interested in Hanukkah. Even more to get the attention of seemingly eternally bored teenagers.

After all, an eons old story of a day's worth of lamp oil lasting for over a week is no match for iPhones and Xboxes.

But cookbook author and mother of four (including two teenagers) Susie Fishbein has a secret weapon – food.

Wednesday, December 1, 2010
This Nov. 9, 2010 photo shows milk fudge from Fany Gerson's "My Sweet Mexico," in Concord, N.H. A great variety of flavors can be enjoyed with this milk fudge recipe. (AP Photo/Larry Crowe)

When Fany Gerson's grandparents left Russia early last century they had no idea their Hanukkah table someday would be filled with chili-spiked latkes.

"It's definitely a modern thing," says Gerson, a native Mexican who also is Jewish. And latkes are just the beginning.

Wednesday, November 24, 2010

With Thanksgiving just a day away, you may already have your dinner menu written in stone.

For those of us who may still need a little nudge, here are some recipes, courtesy of the St. Petersburg Times.


1 turkey, 10 to 12 pounds

Carrots and celery stalks (necessary only if elevating the turkey)

1 bunch sage, divided use

2 large onions, halved

3 tablespoons olive oil

1 tablespoon ground black pepper

1 tablespoon fresh thyme, chopped

Wednesday, November 24, 2010
AP PHOTO/LARRY CROWE By using pumpkin puree in these Double Pumpkin Dinner Rolls, they are kept moist and are wonderfully rich.

Adding squash or pumpkin to a dinner roll produces a bread that is soft, slightly sweet and wonderfully rich.

It also helps keep the rolls moist, making it easier to bake them ahead without worrying they will dry out.

This recipe uses canned pumpkin for ease and pumpkin seeds (also called pepitas) for a nutty-toasty crunch. Canned squash also could be used.

These rolls are just as delicious served at room temperature, but if you'd like to reheat them, cover the pan with foil and pop them in the oven for 10 minutes.

Double PumpkinDinner Rolls

Wednesday, November 24, 2010

Q: When cooking for our large family on Thanksgiving, it's difficult getting all the food ready and having everything fresh and hot. Timing is an issue. Any pointers?

A: There are a few ways to make sure everything you have is up to temperature the first, and big, one is to have a game plan for the days leading up to Thanksgiving.

Friday, November 19, 2010
PRNewsFoto/Foster Farms Foster Farms Turkey Helpline experts answer your turkey cooking questions at (800) 255-7227. Operators will be on-call 24 hours a day, seven days a week during Nov. 17-29, including Thanksgiving Day.

Need to talk turkey? Baffled by Brussels sprouts? Sure, you could go old school and call a 1-800 holiday helpline. But these days, cooks are finding inspiration, or salvation as the case may be, online.

From smart phone apps that put together your grocery lists to Twitter sessions that answer your pressing pumpkin questions, traditional sources of holiday help are transforming to meet the demands of a digital age.

"People are just going online more and more to get their Thanksgiving questions answered," says Angela Moore, vice president of