Bonnie Aeschliman: Farm-fresh food a highlight on trip to Tuscany
When I organized a culinary and historic tour to Tuscany, I knew it would be a fabulous adventure.
A cold drink on a hot day is one of summer’s pleasures. Multiply your refreshment with some new drink ideas.
When I organized a culinary and historic tour to Tuscany, I knew it would be a fabulous adventure.
Turn an “oh” salad into an “oh, wow” salad with a little imagination and not much effort.
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.
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.
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.”
Several of you have sent in questions about food and cooking and today I will tackle them.
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.
These veggie burgers draw their flavor from vegetables, and that’s the way it should be.
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.
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.
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.
The Wichita Eagle Holiday Cookbook is a nearly 60-year tradition for The Eagle, the community and you, our readers.
Freshly picked flowers, sweet gifts from children, sentimental cards and breakfast in bed — all precious parts of Mother’s Day.
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.
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?
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.
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.
Once there were pork chops.
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.