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Two new twists on Easter dinner
Who says the traditional Easter meal has to be traditional?
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Bonnie Aeschliman: Some cooking mysteries solved
Did you ever find yourself puzzling over an ingredient in a recipe? Or wondering why a technique works one time but not another? Or just curious about why eggs look different? Or perhaps you were in the middle of baking and realized you were missing a key ingredient.
Chick this out: Making your own marshmallow treats
If you’re looking for an Easter project to do with the kids, consider making your own marshmallow treats. They’re cute, festive and fun to make — for all ages.
Bobby Deen takes aim at mom’s waist-busting recipes
Paula Deen is probably used to being pummeled by the food police about her cooking, but you’ve got to wonder what she really feels about son Bobby Deen’s new book, “From Mama’s Table to Mine” (Ballantine, $22), written with Melissa Clark.
Bonnie Aeschliman: How to get out of those kitchen jams
Those of us who enjoy cooking have a hodge-podge of skills that we have assimilated over time. I have learned from so many sources I cannot even begin to name them all, and I am still learning.
Guinness is not just for pint glasses anymore
Chefs have long known that the hearty Irish stout Guinness, brewed in Dublin since 1759, can add complexity to stews, soups, dips and even desserts. They use its bitterness and toasty malt flavor to offset rich, fatty meats, and echo its notes of chocolate and coffee in cakes and ice cream.
Getting beyond the pint of green beer on St. Pat’s
Can we all just agree that unless you’re a frat boy (or girl), green beer belongs nowhere near your lips on St. Patrick’s Day? Because there really are so many other ways to celebrate the holiday, not to mention far more appealing methods of sipping a green beverage.
Swimmingly simple seafood
Living in France has meant that my once passing fancy for all things that swim has exploded into a very big love. I’ve learned that fish — which I once believed was a tricky thing to cook — is one of the easiest and healthiest dinners you can make.
Bonnie Aeschliman: Surprise, some Kansans prefer fish
At a recent dinner I hosted for 40 people, I was surprised by how many preferred fish over beef.
Wine-spiked bath yields moist, flavorful salmon
Poaching salmon in white wine produces a moist, flavorful result. Broccoli and carrots, poached with the salmon, add to the flavor and the resulting sauce. Sauteed grape tomatoes complete the dish.
Worth stewing over
The first time I met chef Paul Prudhomme, he was peering over the stove in his narrow test kitchen, a converted shotgun house just outside the French Quarter in New Orleans. Chef was heating oil in a large cast-iron skillet, and when he saw me, he invited me over to watch him fix gumbo.
Bonnie Aeschliman: Create warm memories with snow ice cream
One reader’s question caught me off-guard. She posed a question about something I had not thought about in decades. With a good 14 inches of snow blanketing most of Kansas and more on the way, her question was, “Do you have any recipes for snow ice cream?”
A party that pops
Of all of the awards shows I love to watch (and I love to watch them all), the Oscars is my favorite. And it’s a great excuse to throw a party. Many of my friends do the “red carpet” thing for their own parties and ask guests to dress in their black tie best. But I prefer watching in comfy clothes and snacking on simple but satisfying nibbles. After all, it’s a very long show.
Bonnie Aeschliman: Frittatas great way to eat more vegetables for breakfast
Vegetables for breakfast? We normally don’t consider breakfast the prime meal for serving vegetables, but why not? That’s on the mind of one of our readers who shared a thought-provoking comment on the subject. Let’s take a look at what he says.
Formula for Oscar entertaining made easy
Canapes may sound stuffy, but they actually are the ultimate in ease when it comes to party food. Plus, they look great and can be combined in endless ways to suit any taste.
Sweets for your sweetie
Looking for an easy way to impress this Valentine’s Day? Consider a simple – but still sensational – chocolate bark.
Bonnie Aeschliman: Mushroom-wine sauce can make leftover steak even better
A few days ago, a gentleman who had previously taken the Cooking 101 series I teach dropped by my store. He delighted me by describing various dishes he had made and how he was eating more healthfully these days.
Healthful eating: A positive approach
Every year, so many of us make healthy eating resolutions. But, inevitably, the resolve to diet withers, and we go back to scarfing and feeling guilty.
Bonnie Aeschliman: Dallas market offers culinary gadgets, delicious olive oils
Recently I headed to Dallas to check out the Home and Gift Market at the Dallas Market Center. The market is huge and draws more than 50,000 buyers from around the world.
Try these liqueur-based treats for Valentine’s Day
Valentine’s Day should be something special, way beyond a box of chocolates or a bouquet of roses. Perhaps a memorable dessert is just the magic ingredient for love.
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