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Kale is about as unlikely a food star as you can imagine. It’s tough and fibrous. Bite a piece of raw kale and you’ll practically end up with splinters between your teeth. Nevertheless, kale has become a green of the moment because, given a little special care, it actually can be made not only edible but delicious.
Part of the fun of travel is learning about the food of the region. Often we think we must go abroad to learn about new foods, but each area of the United States has regional specialties that are commonly dished up but may be very intriguing to outsiders.
Pasta: How do you pick the right shape? How do you decide what kind of sauce? Should you rinse it after you cook it?
Cauliflower has come a long way from just sitting on a veggie tray. Several years ago, it was popular in low-carbohydrate diets. When cooked and mashed with milk or cream, it has the texture and nearly the taste of mashed potatoes.
Not long ago, I struck up a conversation with a woman intently inspecting eggs at the local supermarket. She carefully opened a couple of cartons checking for any broken ones — a very wise move. But she also was comparing size and shell color and was favoring the brown eggs but was not sure they were worth 36 cents more per dozen.
As much as I love the dark, velvety richness of Guinness lager, that love isn’t strong enough to drag me into an Irish pub on St. Patrick’s Day.
Avocados aren’t just for guacamole. Although the yummy dip is probably one of their most popular uses, there are other reasons to love avocados.
It is not every day I get a phone call from one of my vacationing readers who excitedly tells me has located a country ham in a Kentucky supermarket. He was kind enough to call to ask if I wanted him to bring one back for me. Of course I did! Who would turn down such an offer? A glazed country ham will be on my Easter table this year.
If you’re looking for an alternative to fish for meatless entrees during Lent — or for that matter, all year round — how about building some meals around beans?
Last week I made soup — actually, five different kinds for a soups class I was teaching. Unlike baking, making soup is not a science and is quite easy. Primarily, it is a matter of chopping and dicing ingredients, letting them simmer, adding seasonings and finishing with a special garnish. You can make some soups in 30 minutes or less, while others require long, slow simmering.
Newport Grill in Bradley Fair Even though Wichita is no where near an ocean, we still have some decent fish and seafood in town. We even have several restaurant’s whose No. 1 focus is fish.
What with Valentine’s Day and Girl Scout Cookie delivery time, cookies are everywhere these days.
A generation or so ago, women were clamoring to get out of their home kitchens. Now, men are working to get in. And not just any guys, mind you, but some of the top male chefs, restaurateurs and TV cooking stars — men who’ve made their money and reputations toiling at big, bad restaurant stoves.
When I travel, I love to meet the locals and sample the food of the area I visit. I am particularly interested in artisan foods and enjoy meeting the producers and learning from them.
The Pillsbury Bake-Off is in its 45th year, and the finalists for this year’s competition have been chosen. The grand prize winner receives a whopping $1 million.
My grown son announced at a recent family gathering that he never had really good food when he was growing up.
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.
