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FOOD VALENTINE-BUDGET-ADV08 2 TB

Recipe for romantic rendezvous

By Judy Hevrdejs, Chicago Tribune Feb. 7 at 1 p.m.

Food and romance are as much a part of Valentine’s Day as chocolates, red roses and sweet whispers. And nowhere does that pair play out more than in the kitchen.

  • Through Texas and Oklahoma, these brownies stir up fond memories

    Feb. 7 at 1:25 p.m.

    What would Valentine’s Day be without chocolate?

  • Meatballs for any occasion, including the Super Bowl

    By Bill Daley, Chicago Tribune | Jan. 31 at 10:36 p.m.

    Sometimes there’s a disconnect between the proclamations of food gurus and what regular folks eat. Not so in the case of meatballs. Once labeled “dish of the year” by Bon Appetit magazine, meatballs are welcome everywhere.

  • Recipe for Tennessee Biscuits offers taste of South

    By Aeschliman | Jan. 31 at 10:33 p.m.

    Biscuits have been on my mind lately.

  • Cupcakes for the Super Bowl dudes in your life

    By ALISON LADMAN, Associated Press | Jan. 31 at 10:34 p.m.

    These are not your girlfriend’s cupcakes. There is no frilly pastel frosting piped on top. They are not delicate. They are not pretty.

  • Cooks are rediscovering the joy of slow cookers

    By Joe Bonwich, St. Louis Post-Dispatch | Jan. 25 at 6:33 a.m.

    Home slow cookers have been around for more than 40 years, but today, they’re almost trendy. They’re perfect for braising, a technique that’s a favorite of chefs who have been embracing less-expensive cuts of meat that become hearty and succulent when cooked low and slow.

  • ‘Party that cooks’ brings folks together

    By Bonnie Aeschliman | Jan. 25 at 6:31 a.m.

    Sometimes you just need to have a party — and what could be more fun than having a party that cooks? People often gather in the kitchen anyway, so why not share the cooking experience and then sit down and enjoy a meal together.

  • Make over your diet in 2012

    By Alysha Witwicki, Milwaukee Journal Sentinel | Jan. 18 at 6:20 a.m.

    Despite the wide array of ways we can feel, look and live better, one thing rings true: Most New Year’s resolutions are so extreme that they have very little staying power.

  • Lentil soup takes chill off Kansas winds

    By Bonnie Aeschliman | Jan. 18 at 6:17 a.m.

    When the cold Kansas winds rattle the windowpanes, having a pot of homemade soup happily simmering on the range is my idea of comfort. Both the aroma and the soft bubbling sounds of the simmering soup indicate good things to come. A good bowl of soup can chase away the winter chill and warm the heart and spirit.

  • Food trends for 2012: frugality and healthy eating

    By Lisa Abraham, Akron Beacon Journal | Jan. 10 at 1:40 p.m.

    It’s the time of year when all of the prognosticators put on their thinking caps, shuffle their tarot cards and try to predict what’s in store for the food world in 2012.

  • No need to neglect vegetables

    By Bonnie Aeschliman | Jan. 10 at 1:33 p.m.

    Now that several days have passed, how are you doing on your New Year’s resolutions? Most of my friends have resolved to either lose a few pounds or to eat better.

  • Sweet or not, cornbread tells a story

    By Bonnie Aeschliman, Special to the Eagle | Jan. 3 at 10:55 p.m.

    My granddaughter, Claire, is in the 5th grade and likes American Girl dolls. She received two new ones for Christmas — one from Santa and one from me, both Civil War era.

  • Nuts for Nutella

    By Joe Bonwich, St. Louis Post-Dispatch | Jan. 3 at 10:56 p.m.

    The animosity about the Euro might just be mitigated if European community leaders broke bread together — and topped the bread with chocolate-hazelnut spread.

  • Americans are feeling bubbly about Champagne

    By MICHELLE LOCKE, Associated Press | Dec. 28 at 7:36 a.m.

    The economy may be in a funk and consumer spending in a slump, but there’s one glass that seems to be more than half full – flutes of Champagne, to be precise.

  • Eating for Life: Rosemary reduces the need for salt

    By Jill Wendholt Silva, Kansas City Star | Dec. 28 at 7:35 a.m.

    Want to cut down on your salt intake?

  • Black-eyed peas get the royal treatment

    By Bonnie Aeschliman, Special to the Eagle | Dec. 28 at 7:34 a.m.

    Although I have a few Southern roots, I have never been a big fan of black-eyed peas. But all that changed when I lived in Texas many years ago.

  • American chefs boost fine dining in France

    By JENNY BARCHFIELD, Associated Press | Dec. 28 at 7:34 a.m.

    PARIS – Paris, once regarded as the gastronomical center of the world, is looking to a cadre of young chefs from a country derided for its love of processed cheese – gasp, the United States – to help raise the bar.

  • Give the gift of confections

    By Sharon K. Ghag, McClatchy Newspapers | Dec. 21 at 7:36 a.m.

    We had a ball making these little confections and learned something important along the way. Gifts from the kitchen don’t have to take a lot of time or effort. All these treats are round and rolled. Some are baked, most are not. One requires only three ingredients.

  • Chili an easy way to feed holiday guests

    By Bonnie Aeschliman | Dec. 21 at 7:34 a.m.

    No doubt most of you have your menu planned for your Christmas dinner and perhaps even the grocery list made. But what about those other meals? At my house, I will have children and grandchildren who have traveled many miles, and they tend to stay several days. With extended-stay houseguests, I like to plan some things that are simple but good. One of my mainstays is a big pot of chili. On a cold winter day, a bowl of red is perfect fare for a quick lunch or supper.

  • Sentimental sugar fixes

    By Sharon K. Ghag, McClatchy Newspapers | Dec. 13 at 11:27 p.m.

    Holiday bake sales and bazaars are brimming with treats created to satisfy a sweet-tooth craving.

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