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Food

Wednesday, August 24, 2011

Serves 4-6

1 pound carrots, peeled, roughly chopped

2 medium white onions, peeled, roughly chopped

2 ribs celery

3 tablespoons minced garlic

3 tablespoons minced ginger

1 russet potato, peeled, roughly chopped

1 tablespoon kosher salt

1 teaspoon freshly ground pepper

2 tablespoons butter

2 tablespoons olive oil

1/2 cup dry white wine

4 cups vegetable or chicken stock

1 can (14 ounces) coconut milk

Wednesday, August 24, 2011
SH11G109COLDSOUP July 14, 2011 Corn, celery leaves and cilantro top a chilled corn vichyssoise. (SHNS photo by Autumn Cruz / The Sacramento Bee)

A cool and tangy serving of gazpacho remains a warm-weather staple, but look around restaurants and you'll find a bounty of chilled soups that highlight the flavors of summer produce.

With a little attention to detail and the right ingredients, these soups can also be a staple of your home kitchen.

At L Wine Lounge in Sacramento, Calif., dip a spoon into chef Ame Harrington's chilled carrot coconut soup and you'll find spicy and sweet flavors, plus a pleasing thickness from a russet potato, and it's mmm-m-m mmm-m-m good in a summer sort of way.

Wednesday, July 27, 2011
This July 18, 2011 photo shows angel food cake in Concord, N.H. Itís light, pairs perfectly with fresh berries and ice cream, and even is low-fat. Itís summerís perfect dessert _ angel food cake. (AP Photo/Matthew Mead)

It's light, pairs perfectly with fresh berries and ice cream, and even is low-fat. It's summer's perfect dessert – angel food cake.

It's also wonderfully easy to make. So to help you sweeten up your summer table, we've given you a master recipe for this egg white-based confection, plus three recipes for different ways to serve it – a tiramisu trifle, grilled and topped with fresh berries, and layered with sorbet for a cool and refreshing torte.

Angel Food Cake

Start to finish: 45 minutes

Makes 1 tube cake (12 servings) or 2 loaf pans

Wednesday, July 27, 2011
This July 6, 2011 photo shows fruit dippers in Concord, N.H. Dippers shown are orchard spice dipper, bottom, chocolate dipper, center, and citrus dipper. Making a dip (or three) to dunk your fruit in can make it a little more enticing, and a lot more fun. (AP Photo/Matthew Mead)

Maybe you need another idea for packing fiber and vitamins into your child's lunch. Or maybe you're looking for a way to convince yourself to eat more fruit. Either way, making a dip (or three) to dunk your fruit in can make it a little more enticing, and a lot more fun.

In constructing a healthful dip for fruit, the main problem lies in the base of the dip. You want something that doesn't pile on the fat or sugar, but still is interesting enough that you want to dunk your apple wedges and strawberries in it.

Wednesday, July 13, 2011
This July 6, 2011 photo shows sweet quesadillas in Concord, N.H. These quesadillas are a fun treat for days when something warm and comforting is called for. (AP Photo/Matthew Mead)

Sometimes peanut butter and crackers or a piece of fruit just isn't enough for the kids after a long day of summer fun. To keep snacking interesting, try one of these simple recipes.

The peanut butter and jelly cubes need time to set up, so be sure to start them well in advance. The blueberry blendies are a quick, healthy frozen beverage that appeals to both kids and adults; it's sort of like a drinkable soft-serve ice cream. Sweet quesadillas are a fun treat for days when something warm and comforting is called for.

Wednesday, July 13, 2011
AP PHOTO When kids assemble their own lunch, like this parfait, they can use healthier ingredients you and your kids love, like berries, cereal or granola. You also can include a wider variety of ingredients than the typical box includes, and have it assembled in little time.

Kids love the chance to assemble their own lunches.

Not the night before, mind you. They're quite happy to leave the packing of lunch to you. We're talking about when they eat it. Present them with a variety of agreeable ingredients, and the little ones have a blast assembling their own sandwiches, pizzas, fajitas and other kid-friendly creations.

It's part of the reason those boxed lunches available at the grocer are so popular. But there's no reason you need to pay a premium for those, or be a slave to their questionable quality.

Wednesday, July 13, 2011

Want to bake like a pro? Here are tips from Food Network's Anne Burrell to help you achieve better results:

1. Measure up. Use a liquid measuring cup for liquids and a dry measure for flour, sugar and other dry ingredients. Baking is all about precision.

2. Preheat your oven. This the No. 1 step in every baking recipe and the No. 1 step that everybody skips. You can't overestimate the importance of preheating the oven.

Wednesday, May 11, 2011
AP Photo/Matthew Mead This Sweet-and-Sour Chicken can be served over white rice, but consider trying it as a grinder or tossed with soba noodles.

For quite a while we couldn't quite put our finger on what was missing from sweet-and-sour chicken.

With all the tangy sweet goodness from the pineapple, peppers, onions, sugar and vinegar, it was hard to identify what it needed. Then we started thinking about Hawaiian-style pizza and suddenly it hit us bacon! Like so many things, sweet-and-sour chicken could be made better with bacon.

Wednesday, May 11, 2011
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If you are looking for a quick and budget-friendly dinner you can have on the table in under 20 minutes? These recipes from Mrs. T's Pierogies could be the perfect solution.

The first recipe, Pierogy Pad Thai, is an Asian-inspired dish, that incorporates ingredients typically found in Thailand's most popular dish bean sprouts, eggs and peanuts but replaces the traditional rice noodles with Mrs. T's Pierogies.

The second recipe, Pierogy Primavera, takes advantage of fresh, seasonal vegetables.

For more recipes featuring pierogies, visit http://www.pierogies.com/.

Wednesday, May 4, 2011
This April 11, 2011 photo shows a raspberry-lemon trifle in Concord, N.H. These individual trifles are made from angel food cake cubes and fresh berries layered with whipped cream and lemon curd. (AP Photo/Matthew Mead)

Give mom the royal treatment this Mother's Day with these Brit-inspired trifles. Because face it, as nice as breakfast in bed is, dessert is better.

Traditionally made with liquor-soaked ladyfingers or sponge cake and layers of whipped cream, custard and fruit, we've taken liberties to create a more family-friendly version.

Our individual trifles are made from angel food cake cubes and fresh berries layered with whipped cream and lemon curd (look for it alongside the jams and jellies at the grocer).

Raspberry-LemonTrifles