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FOOD COLD-DRINKS 4 MO

Quench your thirst, refresh your palate with cool drink ideas

By Sharon K. Ghag, Modesto Bee Today at 7:17 a.m.

A cold drink on a hot day is one of summer’s pleasures. Multiply your refreshment with some new drink ideas.

  • Bonnie Aeschliman: Farm-fresh food a highlight on trip to Tuscany

    By Bonnie Aeschliman | Today at 7:15 a.m.

    When I organized a culinary and historic tour to Tuscany, I knew it would be a fabulous adventure.

  • Little touches can help dress up a salad

    By Sharon K. Ghag, The Modesto Bee | June 4 at 11:29 p.m.

    Turn an “oh” salad into an “oh, wow” salad with a little imagination and not much effort.

  • Bonnie Aeschliman: Processing methods affect flavor of olive oils

    By Bonnie Aeschliman | June 4 at 11:28 p.m.

    Readers’ questions have poured in, so today we are going to address them. I am always delighted to hear from you. If you have a question, chances are others are wondering the same thing – so feel free to e-mail those questions to me.

  • Quick Fix: Pizza’s easy on cook, pocketbook

    By Linda Gassenheimer, McClatchy-Tribune News Service | June 4 at 11:28 p.m.

    Here’s a quick pizza dinner that takes less time than ordering one. Sweet onions, mozzarella cheese, bell peppers and mushrooms top a ready-made thin crust for this quick meal.

  • Time for a saucy comeback

    By John Kessler, The Atlanta Journal-Constitution | June 4 at 11:27 p.m.

    When I came of restaurant-cooking age in the late 1980s, “sauce” had started to become a dirty word. In restaurant reviews, the word was often associated with the adjective “heavy” and the verb “to mask.” A typical sentence would go like this: “The chef uses heavy sauces to mask inferior ingredients.”

  • Bonnie Aeschliman: If it smells like a pineapple, it will taste like a pineapple

    By Bonnie Aeschliman | May 28 at 10:03 p.m.

    Several of you have sent in questions about food and cooking and today I will tackle them.

  • Tasty tarts a quick and easy treat

    By Sharon K. Ghag, The Modesto Bee | May 28 at 10:02 p.m.

    These dainty little tarts are as easy to make as they are beautiful. The diminutive desserts are perfect vessels for sliced fresh fruit, a guilty shot of ganache, pastry cream or canned pie filling. They’ll easily accommodate instant pudding (just use a little less milk when making it) or a dollop of ice cream.

  • Veggies put the oomph in these burgers

    By Sharon K. Ghag, Modesto Bee | May 21 at 10:19 p.m.

    These veggie burgers draw their flavor from vegetables, and that’s the way it should be.

  • Bonnie Aeschliman: We’ll all scream for this homemade strawberry ice cream

    By Bonnie Aeschliman | May 21 at 10:18 p.m.

    Recently I visited with executive chef Paul Freimuth at the Hyatt and toured his elaborate kitchen. What amazed me most was the technology he uses for freezing homemade ice cream.

  • Party time? Keep it stylishly simple

    By Cathy Barrow, Special to the Washington Post | May 14 at 10:25 p.m.

    Soon the flurry of graduations, baby showers and weddings will signal the start of the entertaining season. The weather improves, and we are drawn to gathering on patios and porches.

  • Bonnie Aeschliman: Now is the best time to snap up sweet strawberries

    By Bonnie Aeschliman | May 14 at 10:14 p.m.

    Recently, as I wheeled my cart by the fresh fruit in the produce department, I caught a whiff of ripe strawberries. The heady aroma was so compelling. I stopped my cart to check out those berries.

  • What’s cooking with the cookbook?

    By Lori O’Toole Buselt, The Wichita Eagle | May 12 at 9:07 a.m.

    The Wichita Eagle Holiday Cookbook is a nearly 60-year tradition for The Eagle, the community and you, our readers.

  • Bonnie Aeschliman: Brule a breakfast for Mom that kids can make

    By Bonnie Aeschliman | May 7 at 10:43 p.m.

    Freshly picked flowers, sweet gifts from children, sentimental cards and breakfast in bed — all precious parts of Mother’s Day.

  • A tapas-style take on a Mother’s Day brunch

    By Alison Ladman, Associated Press | May 7 at 10:39 p.m.

    A tapas-style meal made up of a variety of small, appetizer-like bites is something we tend to associate with evenings and cocktails. But we thought the same idea of small plates would lend itself perfectly to a Mother’s Day brunch. So we came up with a variety of tapas ideas suitable for Mom’s big day.

  • Homemade crackers, in no time flat

    By Jane Touzalin, Washington Post | April 30 at 10:41 a.m.

    The day I paid nearly $11 for a 4-ounce box of “artisan” crackers, I had to wonder: Couldn’t I just make these myself?

  • Bonnie Aeschliman: How to tell if an avocado is ripe

    By Bonnie Aeschliman | April 29 at 2:52 p.m.

    Have you ever made a quick trip to the supermarket to pick up an avocado or two that you needed right away? No doubt you discovered some are bright green, some dark green, some mottled with black and some are totally black. To complicate matters, some are hard as a rock; others are soft and mushy, and others all areas in between.

  • Bonnie Aeschliman: The right knives are essential in the kitchen

    By Bonnie Aeschliman | April 24 at 5:16 a.m.

    If you asked a chef what kitchen tool he or she used most, undoubtedly the answer would be the chef’s knife. A lot of cutting, boning, chopping, slicing, dicing and mincing occurs in the kitchen.

  • Know your cuts of meat? They are about to change

    By Lisa Abraham, Akron Beacon Journal | April 23 at 5 p.m.

    Once there were pork chops.

  • Asian-style marinades and sauces transform fried chicken

    By Bill Daley, Chicago Tribune | April 16 at 9:50 p.m.

    Southern fried chicken has long preened in the cultural spotlight, thanks in part to such notables as chef Edna Lewis, TV’s Paula Deen and one Kentucky colonel named Harland Sanders. But a new bird is rising out of the East – the Far East – that is capturing some of that shine: fried chicken, Asian-style.

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