Sunday, May 26, 2013
     
 
 

Food

Wednesday, January 20, 2010
The Culinary Institute of America's The New Book of Soups hits the spot

If you are a fan of soup and fine cuisine, The New Book of Soups from The Culinary Institute of America, is for you.

Packed with over 160 recipes created by chefs at The CIA, from light broths to hearty chowders, The New Book of Soups includes dozens of beautiful photographs detailing the finished product or step-by-step instructions to guide even the novice cook to a delicious outcome.

The New Book of Soups starts with a chapter on "Soup Basics," that includes a variety of tips from picking the freshest ingredients to the right kind of pots.

Wednesday, January 6, 2010
Jenny Harper

Gray winter skies keep many a kid peering out the windows, hoping to hear two magic words Snow Day! When snow or bad weather keeps the family indoors for too long, however, the excitement can fade into boredom if you're not prepared.

That's why I like to keep a few tricks up my sleeve to turn snow day doldrums into snow day delights. What can you add to this list?

Ÿ Indoor picnic. Turn the family room into a picnic area with blankets and fun foods. Have the children draw outdoor scenes for a cheery backdrop.

Wednesday, December 30, 2009
It is no sacrifice to indulge in these whole-grain and dairy-free coffee fudge brownies from Alicia Silverstone's "The Kind Diet". Serve with soy milk and vegan and non-vegans alike will love the moist, chocolaty treat. (AP Photo/Larry Crowe)

This recipe from Alicia Silverstone's "The Kind Diet," is whole grain and vegan, but tastes decadent.

If you buy raw walnuts, toast them by spreading on a baking sheet. Place in a 350 F oven for 8 to 10 minutes, or until lightly browned and fragrant. Stir once or twice as they toast.

Coffee Fudge Brownies

Servings: 12

For the brownies:

cup whole-wheat pastry flour

cup brown rice flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups maple sugar

Wednesday, December 30, 2009
This book cover released by Simon & Schuster shows "Moosewood Restaurant Cooking For Health".(AP Photo/Simon & Schuster)**NO SALES**

Right about now you're probably thinking about those resolutions vowing to eat better, cook more and shed the holiday pounds.

To help you get started – and spend that gift card from your mother-in-law – here's the latest healthy-eating, better-living cookbooks.

Wednesday, December 23, 2009
AP PHOTO Piles of holiday cookies that appear each year can be a great starting point for creative treats. Ice cream sandwiches made with fresh cookies and ice cream can be made and frozen for up to three days.

Between kindly neighbors, generous officemates and your own seasonal baking lust, it's easy to get overwhelmed by cookies during the holidays. What to do with all the cookies that don't get gobbled up right away?

Kate Merker, associate food editor at Real Simple magazine, suggests morphing cookies into a different kind of treat. Or simply storing them in the freezer to preserve freshness until you're once again craving gingerbread.

Wednesday, December 23, 2009
AP PHOTOS ABOVE: Caramel peanut melt bars adapt well to any salty nut you may favor. LEFT: Key lime meltaways which are truly melt-in-your-mouth perfect.

With Christmas fast approaching, bakers may be scrambling to find new cookie recipes to try out this year. So why not try one or more of these sweet snacks that will please any person's sweet tooth.

Caramel peanutmelt bars

We've all seen salt-crusted caramel candies. Now you can have them as a cookie. While peanuts are delicious, any salty nut would work, including chopped almonds, cashews or pistachios, or try a blend.

Makes 16 bars

For the dough:

1 cup (2 sticks) butter, softened

1 cup sugar

1 egg

teaspoon salt

Thursday, December 10, 2009
Apples and caramels are just the beginning. Consider using a variety of other toppings, such as nuts, toffee chips or chopped candies.

Looking for a tasty and decadent gift, that comes from the kitchen this holiday? Why not try your hand at caramel apples, covered in a rich coating of milk chocolate?

These apples sell in the gourmet stores for $10 to $20 each, but are not difficult to make at home. All it takes is a little time and a little creativity, and you will become everyone's favorite gift giver.

Caramel Apples

6 medium to large apples (preferably with a rough textured outer skin, like Winesap)

1 pound of caramel candies, unwrapped

2 tablespoons cream

Monday, November 23, 2009
This photo taken Nov. 2, 2009 shows that rubs are a great way to tailor your Turkey Day bird to your specific taste. A Brown sugar and cider turkey rub is slathered both on and under the birds skin prior to roasting to give it a rich and sweet flavor. (AP Photo/Larry Crowe)

Are you trying to prepare something new for Thanksgiving? If so, why not try something a little different to tickle your family's taste buds.

The bird

The easiest way to add tons of flavor to your turkey is to get under its skin. Literally. Rubbing a blend of herbs and spices both over and under the skin of the bird before roasting imparts tons of flavor.

Brown sugar and cider turkey rub

Monday, November 23, 2009
FILE-This Oct. 18, 2007 file photo shows a turkey with thermometer. Federal guidelines state that your turkey is safe to eat when the innermost part of the thigh reaches 165 F. If the turkey is stuffed the stuffing must also reach 165F. (AP Photo/Larry Crowe,File)

Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do on-the-fly math to get it right. Here are all the numbers you need to have a safe, worry-free and delicious Turkey Day dinner.

All serving estimates are generous to allow for plenty of seconds and leftovers.

HOW BIG?

For turkeys under 16 pounds, estimate 1 pound per serving (this accounts for bone weight). For larger birds, a bit less is fine; they have a higher meat-to-bone ratio. But if your goal is plenty of leftovers, aim for 1 1/2 pounds per person whatever the turkey's size.

Wednesday, November 18, 2009

As the weather begins to cool, dinner menus turn to hearty soups and stews.

The following bisque recipe from the pages of The Old Farmer's Almanac Everyday Cookbook takes advantage of the best and healthiest flavors of the season with squash and parsnips.

Autumn Vegetable Bisque

2 pounds butternut squash, halved lengthwise

3 pounds acorn squash, halved lengthwise

7 tablespoons unsalted butter, divided

5 leeks, thinly sliced (white and tender green parts only)

6 sprigs fresh thyme, chopped

4 1/2 cups chicken stock