Sunday, October 4, 2015


Wednesday, November 17, 2010

With just one week left until Thanksgiving, it's time to create a shopping and savings plan. If you'll be cooking a big meal this year, you're probably dreading next week already all of that cooking, prep work, and the cost of feeding a larger crowd.

Fortunately, being in charge of Thanksgiving doesn't have to be a big headache or a huge expense. Start planning now.

The turkey

Wednesday, November 17, 2010
This July 2, 2010 photo shows pumpkin bee sting pie. It's not Thanksgiving without pumpkin pie and this pie with its crunchy topping will be a memorable one. (AP Photo/Larry Crowe)

Simply put – it isn't Thanksgiving without pumpkin pie.

But that doesn't mean you can't vary from the side-of-the-can recipe. This version is inspired by bee sting cake from Germany (called bienenstich), which has a crunchy honey and almond topping. Pumpkin bee sting pie starts with a honey-sweetened filling. It's baked until the filling is set, then topped with a honey-almond-coconut mixture, then popped back into the oven and baked until the topping is crispy and golden. The result is a crunchy, creamy, spiced dessert worthy of a second slice.

Pumpkin BeeSting Pie

Wednesday, November 17, 2010
This Oct. 19, 2010 photo shows herbed monkey bread. Thanks to using frozen white bread dough this recipe can be made by anyone in no time flat. (AP Photo/Larry Crowe)

Even if you don't have the time (or know-how) to make bread from scratch, you still can bake up delicious Thanksgiving dinner rolls.

This savory monkey bread uses frozen white bread dough that is shaped into small balls, dunked in butter, herbs and cheese, then mounded into a pan and baked. The result is deliciously easy. So easy, in fact, it's a good project for the kids while you focus on the bird and more complicated sides.

Wednesday, November 17, 2010
AP PHOTOs/LARRY CROWE The flavors of the season are front and center in this recipe for Maple-cider glazed turkey with gravy and apple-onion stuffing.

The goal here was a deliciously moist roasted Thanksgiving turkey with tons of autumnal flavor.

So we started with that most classic of fall beverages – apple cider. But to get the greatest flavor from it, we decided to boil it down until we had reduced 8 cups to just 4, thereby concentrating the sweet-tart flavors. That reduction is used as both a glaze for the turkey as well as to flavor the stuffing and gravy.

Wednesday, November 17, 2010
This Oct. 12, 2010 photo shows creamy bacon and scallion mashed potatoes. With some of the favorite toppings of a baked potato this recipe may not win any health awards but for the once a year Thanksgiving feast the taste is worth it. (AP Photo/Larry Crowe)

Since Thanksgiving is no time for sacrifice, I decided to amplify the flavor – and, consequently, the fat – of one of the meal's most critical sides.

And so I took a basic mashed potato and added some of the most popular baked potato toppings, bacon and scallions. I also considered whipping a bit of sour cream into the mix, but feared it would be too, well, sour. So I opted for an 8-ounce block of cream cheese.

The result is a delicious, creamy mashed potato with enough flavor to truly shine on an otherwise crowded table of sides.

Wednesday, November 3, 2010

It's fall, and you know what that means cold and flu season.

I felt my first cold of the season coming on a few days ago, so I did what any reasonable person would do I took a chicken out of the freezer, roasted it for dinner, and made chicken soup with the leftovers.

Wednesday, November 3, 2010

Chances are you know linguine goes with clam sauce and fettuccine loves Alfredo. But which pasta pairs with pesto? Or a hefty carbonara?

"Pasta has evolved over many hundreds of years in Italy and it's taken a long time for them to work out what tastes best," says British chef Jacob Kenedy, co-author with graphic designer Caz Hildebrand of "The Geometry of Pasta" (Quirk Books, 2010). Together they are advocates of a simple truth: pasta and sauce, correctly paired, yield a sublime experience.

Wednesday, November 3, 2010

When it comes to milk, cows seem practically passe.

Grocers these days are jammed with milks made from almonds, rice, hazelnuts, cashews and – of course – soy beans. The trick to enjoying these beverages is to match the best variety with how you plan to use it.

Wednesday, October 13, 2010

It's been a rough week. Between work and "play" (we're remodeling our bathroom), there hasn't been much time to shop for groceries, let alone cook.

To prevent a last-minute scramble for dinner or ordering takeout every night, I knew we would need a plan this week to keep us well-fed with fast, simple meals.

It didn't take long to come up with this list of simple meals, jot down a grocery list, and feel ready to face our first hectic week of remodeling.

Wednesday, October 13, 2010
AP PHOTO/LARRY CROWE Like many healthy versions of indulgent foods it is all about choosing the right ingredients. This Cafe Mocha Cheesecake does this by bringing in cottage cheese and reduced-fat cream cheese as well as other low fat options.

A love of cheesecake is easily soured when you look at what goes into it.

Many versions have 30 or even 40 grams of fat per slice and can call for a pound of full-fat cream cheese in addition to sour cream, half a dozen egg yolks and half a stick of butter, or more, in the crust.

Fortunately, it is possible to make a healthier yet still satisfying cheesecake. It's just a matter of choosing the right ingredients.

This cafe mocha cheesecake is rich and velvety, yet has just two-thirds of the fat and half the calories of traditionally-made versions.