Thursday, July 24, 2014
     

Food

Friday, November 16, 2012

If you start roasting a 14-pound turkey at 375 F at 7 a.m. and need to feed 15 people – including three vegetarians, a vegan and two gluten intolerants – by 1 p.m., how many pounds of cranberries do you need if the stuffing is baked outside the bird and the pumpkin pie is cut into 11.75 equal wedges?

Or am I the only cook who suffers flashbacks to grade school word problems every time I try to calculate the many mathematical angles of assembling Thanksgiving dinner?

Wednesday, November 14, 2012
n this image taken on Oct. 15, 2012, corn bread stuffing mushrooms are shown in Concord, N.H. (AP Photo/Matthew Mead)

You don't need a turkey to have stuffing on your Thanksgiving table. Many Americans long ago abandoned the fuss of cooking the stuffing in the bird. In addition to cutting the time it takes to get the turkey on the table, this also frees up the side dish to be enjoyed by vegetarians.

Rather than simply spoon the stuffing into a casserole dish, we took it a step beyond. We spooned a savory cornbread stuffing into portobello mushroom caps. The result is as attractive as it is delicious.

Wednesday, November 14, 2012
Squash Bisque with Pan Roasted Corn Salsa

There's little question about it butternut squash belongs on the Thanksgiving table. But that shouldn't lock you into the two tried, true and overdone means of preparing it mashing and roasting.

For something a little different this year, we decided to turn our Turkey Day butternut into a rich and creamy bisque. It comes together quickly and even can be prepared a day ahead. To do so, follow the recipe except for adding the cream. When ready to reheat, do so over low heat, then stir in the cream.

Wednesday, November 14, 2012
n this image taken on Oct. 15, 2012, a roasted vegetable quiche is shown in Concord, N.H. (AP Photo/Matthew Mead)

Start to finish: 1 hour 30 minutes (15 minutes active)

Servings: 8

1 red bell pepper, cored and diced

1 small red onion, diced

1 small sweet potato, peeled and diced

1 medium zucchini, diced

1 tablespoon olive oil

1 tablespoon minced fresh rosemary

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 prepared raw 9-inch pie crust

cup shredded gruyere cheese

6 eggs

1 cup half-and-half

Heat the oven to 400 F.

Wednesday, November 14, 2012
AP Photo/Matthew Mead A vegetarian dinner celebrates Thanksgiving and a bountiful harvest.

Vegetarians have long known a Thanksgiving secret the rest of us are reluctant to admit – it's all about the side dishes.

Think about it. Once you've taken the obligatory slice of turkey, a dutiful spoonful of gravy and maybe haggled a bit over the dark meat, what you really want is more stuffing. More mashed anything. More syrupy sweet potatoes. And definitely more pie. Pie of any kind.

Friday, September 14, 2012
AP Photo/Matthew Mead Kasha Varnishkes is a traditional buckwheat and pasta dish, that works well for the Jewish holiday of Rosh Hashanah.

Laura Frankel thinks about Rosh Hashanah in simple terms.

"A time for mom to shine," says Frankel, executive chef at Spertus, a Jewish culture and learning center in Chicago. That's because the Jewish new year, which is the first high holy day to occur each autumn, usually isn't celebrated with the sort of big gathering you might have for a Passover seder, but rather a smaller, more contemplative meal with close family.

Friday, September 14, 2012
AP Photo/Matthew Mead Grated Carrot Salad with Datesand Pistachios

When Rosh Hashanah the Jewish new year rolls around, sugar, and specifically honey, often is on the menu. It's a kind of edible prayer, a hopeful way of attracting sweet things to one's life in the year to come.

That's why this salad is based on a sweet vegetable the carrot and flavored with honey and dates.

But you don't have to celebrate Rosh Hashanah to love this recipe.

Refreshing and simple to prepare, it's a great and healthy end-of-summer treat no matter what your faith.

Grated Carrot Salad with Dates andPistachios

Start to finish: 30 minutes

Monday, July 23, 2012
AP PHOTO Skillet blueberry muffin pancakes are a sweet twist on a breakfast favorite.

What do you do when you are hankering for blueberry muffins, but don't have a muffin pan handy?

Or maybe you just don't feel like cranking up the oven on a hot summer day.

During a recent vacation (sans muffin pan) I discovered that you cook them in a skillet, using the muffin batter the same as you would pancake batter. And the results are outstanding.

Why not just make blueberry pancakes?

Thursday, March 15, 2012
Soda Bread.

With a history spanning more than two centuries, soda bread is a traditional Irish specialty. The first loaf, consisting of little more than flour, baking soda, salt, and sour milk, made its debut in the mid-1800s when baking soda found its way into Irish kitchens.

Monday, February 20, 2012
AP Photo/Matthew Mead

It may look like a doughnut. It may be filled or glazed like a doughnut. It may even be cooked like a doughnut. But don't call it a doughnut.

It's a beignet. And it's one of New Orleans' two iconic sweets (the other being the party loving king cake). With Mardi Gras approaching, it's a perfect time to get to know beignets.