Saturday, July 12, 2014
     

Food

Wednesday, January 29, 2014
This Jan. 6, 2014 photo shows buffalo chicken nachos in Concord, N.H. (AP Photo/Matthew Mead)

Super Bowl party food is supposed to be indulgently heavy and satisfying. It should be rich and savory and totally over the top.

So to satisfy all of those criteria, I created a mega mashup that draws on two classic party foods Buffalo chicken wings and nachos. The resulting buffalo chicken nachos are easy to assemble, but pack tons of big, bold flavor to get you through the big game. And because they are nachos, it's easy to make enough to feed a crowd.

Wednesday, January 22, 2014
Pan seared Flank Steak with Daikon Slaw. Daikon radish resemble giant white carrots, but have a mild peppery bite.

Flank steak isn't particularly Chinese in origin, but in honor of the Chinese New Year, we decided to pretend by dressing it up with classic Asian flavors.

We start by marinating it in five-spice powder, rice vinegar and soy sauce.

Then while the steak is absorbing all those rich flavors, we grate a daikon radish (they resemble giant white carrots, but have a mild peppery bite) and toss it grated fresh ginger, scallions and red bell pepper for a simple slaw with just enough assertiveness to cut through the savory heft of the steak.

Wednesday, January 22, 2014

During Chinese New Year, displaying and eating tangerines and oranges is said to bring wealth and luck. Sounds like a fine start to the new year!

Wednesday, January 15, 2014
@$:AMY MILLER/TIMES NEWS Peanut butter banana smoothie

2014 must be the year of the smoothie.

Everywhere I turn, friends, coworkers and friends of friends are talking about whipping up concoctions to drink their daily quota of fruit and vegetables.

I even jumped on the bandwagon and so far, I'm enjoying playing the "mad scientist" in the kitchen.

I have to admit, I'm not a fruit and veggie eater; so it was appealing to be able to get some of the fruits and vegetables that I needed for a day by drinking them.

Wednesday, January 8, 2014
@$:BOB FORD/TIMES NEWS Marta's Macaroni and Cheese

What is your favorite comfort food when the temperature outside drops on these bitter, cold winter nights?

We posted that question on our Facebook page earlier this week and our readers responded. Macaroni and Cheese was the clear favorite, followed by chili and beef stew.

To help you beat the winter blues and warm up on these cold days, here is our editor Marta Gouger's recipe for Macaroni and Cheese. She says the sour cream makes all the difference.

Thursday, January 2, 2014
AP Photo/Matthew Mead Chicken saltimbocca with roasted cherry tomatoes

This simple, one-skillet dinner needs neither much time nor skill to deliver rich, deep flavors.

And it all starts with that most ubiquitous of American meats – the boneless, skinless chicken breast.

Traditional saltimbocca often is made with veal cutlets, which are pounded thin, then topped with fresh sage and prosciutto before being wrapped into bundles and seared. My version is equally delicious, but swaps chicken for the veal. And while my version starts on the stovetop, it finishes in the oven.

Thursday, January 2, 2014
This Dec. 2, 2013 photo shows salmon that has been baked in a bag with citrus, olive and chilies in Concord, N.H. The bag keeps the flavor and moisture trapped inside during cooking, allowing the juices from the fish and the other ingredients to mingle and become a wonderful sauce. (AP Photo/Matthew Mead)

Fish en papillote is the elegant-sounding name of a staple recipe of classic French cuisine. Translated into English, it becomes the much less elegant-sounding "fish in a bag." By any name, however, this method of baking fish is a smash.

Typically, the fish is combined with vegetables and herbs, some butter or oil, and often some wine. All of this is wrapped up in a piece of kitchen parchment and baked. The parchment keeps the flavor and moisture trapped inside during cooking, allowing the juices from the fish and the other ingredients to mingle and become a wonderful sauce.

Thursday, December 26, 2013
This Nov 4, 2013 photo shows grilled bacon wrapped scallops in Concord, N.H. This all-protein finger food appetizer is perfect for holiday entertaining. (AP Photo/Matthew Mead)

Bacon-wrapped scallops are one of the most luxurious appetizers you can serve, not to mention one of the easiest to prepare.

I like using big, plump Alaskan sea scallops and apple wood smoked bacon. Because there are only two main ingredients in this dish, you need to make sure you use the best quality the biggest, freshest sea scallops you can find, and the most flavorful bacon. After that, they are so easy to grill that you hardly need a recipe.

Thursday, December 26, 2013
New Year's dining

Not up to putting on a formal dinner party for New Year's Eve? Can't blame you. And who cares? Most people would prefer the more casual atmosphere of lots of appetizer-sized nibbles, anyway.

To help you pull it all together, we assembled an easy menu that recasts some classic appetizers in fresh ways. Start off with a roasted take on the traditional shrimp cocktail. Make it funky by serving the shrimp and roasted grape tomatoes in individual spoons. We also have a quick and east pineapple chicken salad that's served in lettuce wraps.

Wednesday, December 11, 2013
Fresh-baked cookies make a sweet holiday gift or the right thing for a pot luck dinner. (Jessica J. Trevino/Detroit Free Press/MCT)

We wanted to have a holiday gathering but didn't have a lot of time to prep, plan or prepare.

So what did we do?

Well, we considered a cookie exchange food, drink and lots of cookies to share. But several of our friends don't bake. Or don't have time to bake. And the holiday season is about inclusion, rather than exclusion.

Keeping that in mind, we channeled Julie Andrews, our inspiration for everything in life, and decided to turn our party into a favorite (edible) things party!