Through Texas and Oklahoma, these brownies stir up fond memories
What would Valentine’s Day be without chocolate?
'); } -->
Print edition: Subscribe | Manage Account | E-Eagle: Digital Edition
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.
What would Valentine’s Day be without chocolate?
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.
Biscuits have been on my mind lately.
These are not your girlfriend’s cupcakes. There is no frilly pastel frosting piped on top. They are not delicate. They are not pretty.
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.
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.
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.
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.
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.
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.
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.
The animosity about the Euro might just be mitigated if European community leaders broke bread together — and topped the bread with chocolate-hazelnut spread.
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.
Want to cut down on your salt intake?
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.
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.
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.
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.
Holiday bake sales and bazaars are brimming with treats created to satisfy a sweet-tooth craving.