Saturday, October 25, 2014
     

Food

Wednesday, September 18, 2013
Roasted cauliflower soup with bacon and thyme. (AP Photo/Matthew Mead)

The first time I roasted a head of cauliflower was a pivotal food moment for me. It changed my vegetable eating life. Before that, I was able to eat one or two pieces of cauliflower, and even then only if they were smothered in cheese sauce. But once I learned how roasting dramatically changes the flavor of cauliflower, I could eat an entire head straight up. It's really that good.

I still remember watching the pale ivory cauliflower changing colors and emitting these dark, caramelized cabbage-y scents from the oven. I was skeptical, but patient. My patience paid off.

Wednesday, September 4, 2013
Caramelized Onion, Eggplant and heirloom tomato tart.

Rosh Hashana typically is a solidly autumnal holiday, falling sometimes as late as October. But this year, the Jewish New Year comes early the first week of September, a time when summer's bounty is still fresh for much of the country.

"It's a gift," says kosher chef Laura Frankel, executive chef for Wolfgang Puck Kosher Catering in Chicago.

The holiday falling at the height of the harvest season presents an abundance of culinary opportunities for Rosh Hashana and Yom Kippur cooking, she explains.

Wednesday, August 28, 2013
AP PHOTO Pork Tenderloin Cutlets with Grilled Cherry Salsa

By this point in the summer, I've had about all the burgers, dogs and birds I can handle. It's time to try something a little different on the grill.

And one thing most of us don't do nearly enough of grilled fruit. Not only is grilled fruit crazy delicious thanks to the intense heat caramelizing all the natural sugars it also pairs perfectly with savory meats.

So to help us all get out of our late summer grilling ruts, I came up with this easy recipe for pork tenderloin cutlets topped with grilled cherry salsa.

Wednesday, August 21, 2013
AP PHOTO Grilled BLT Pizza with Summer Tomato-Basil Sauce

BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza!

Once you've had grilled pizza, you'll never want to eat pizza any other way. Grilling solves the age-old problem of a soggy pizza crust. This is because the toppings go on after the crust is already grilled, so every slice will always be crispy, crunchy and slightly smoky.

Wednesday, August 7, 2013
 Southwestern Corn and Chicken Chowder with Tortilla Crisps is a delicious late summer soup.

Sometimes it seems that just as we get ourselves fully into summer mode, we need to start thinking back to school! Oh, no!

This delicious chowder recipe makes liberal use of two of my favorite cheating ingredients: store-bought rotisserie chicken and salsa.

Wednesday, August 7, 2013

Like most Americans of a certain age, I ate canned tuna all the time when I was growing up. But when someone first suggested that I try canned salmon? Well, I was horrified.

Why would I even bother with canned salmon when fresh salmon is readily available? But Pacific wild salmon, the most sustainable choice, turns out to be very seasonal. And then very pricey when it is available.

So, I decided to give canned salmon a whirl, rationalizing that most canned salmon is of the wild variety anyway.

Wednesday, July 31, 2013
AP Photo/Matthew Mead Chili Mango-Beef Salad is a kid-friendly dinner salad that will please the entire family.

Like so many kids, my 8-year-old son is no fan of green vegetables. Or at least that's what he moans any time I insist he force down yet more salad at dinner.

So recently, I decided to blow his mind. I decided to create a salad he would love. A salad that didn't immediately trigger eye rolls and complaints. It ended up being easier than I thought.

Step No. 1 ditch the greens. I'm not saying the kid gets a free pass on having to eat leafy greens. But for this salad, we'd give them a break.

Wednesday, March 27, 2013
AP PHOTO/MATTHEW MEAD Hoisin-glazed ham with Napa cabbage-snow pea slaw.

Who says the traditional Easter ham has to be traditional?

We understand that there is good reason for many traditions, particularly when it comes to food. After all, many food traditions earned their place because they are simply delicious. The glazed ham is a fine example. And that's why we decided not to mess with that part of this spring staple.

Wednesday, March 27, 2013
In this image taken on March 11, 2013, retro cream cheese Easter mints are shown in Concord, N.H. (AP Photo/Matthew Mead)

A little retro and a whole lot of fun, you can also form the mints in a variety of shapes and flavors.

Retro Cream Cheese Mints

Start to finish: 30 minutes, plus drying

Makes 7 dozen

8-ounce block cream cheese

2 pounds powdered sugar

Flavorings or extracts of your choice

Gel food coloring (optional)

Superfine sugar

Tuesday, March 12, 2013
DEADLINE: TONIGHT AT MIDNIGHT!

The deadline for the 26th Annual TIMES NEWS Recipe and Cookbook Contest is tonight at midnight. You can email your recipes to dhall@tnonline.com until midnight, or drop them off at the TIMES NEWS office on Route 443 before 4:30 p.m. today. There are $900 in prizes up for grabs, and six categories to enter. Categories include Main Dish; Vegetarian; Breads, Biscuits and Muffins; Soups, Stews and Chili; Christmas Cookies; and Dessert. And don't burn your buns while you're busy emailing those recipes tonight!