If youre an ice cream novice, if youre in need of a refresher course or if you like to freestyle in the recipe department, this might be the help youve been waiting for: base recipes, current standards for various frozen desserts and tips for serving and storing.
Heres what doesnt make sense: The season that gives us the biggest bang for our food bucks is the same one in which we attempt to flee the kitchen all because of the heat? Cmon, people. Install a fan or become bakers and canners of the night.
Don’t let the kids have all the fun when it comes to watermelon. Serve up this summer staple in all sorts of forms at the dinner table and at picnics.
Despite the famous “baseball, hot dogs and apple pie” saying, there’s a good chance there will also be an abundance of burgers on the grill at most Fourth of July celebrations.
Nearly 80 years ago Richmond revolutionized the beer world. For it was in this Southern city in 1935 that canned beer – complete with how-to instructions – was first sold.
Just because summer seems to scream for pie doesn’t mean we are eager to crank up the oven. This is especially true at the Fourth of July, when we’d rather focus on the grill and preparations for fireworks.
We could spend a lot of time fussing about who invented the ice-cream sandwich and when. Or we could get on with it and make some. For the Fourth of July — and the rest of the summer.
Lettuce lovers, this is your week.
Three simple ingredients a marshmallow, a piece of chocolate and two graham crackers. The symbol of summer and campfire snacking.
Though everyone seems to have a different way of spelling tabbouleh toubouleh? tabouli? more and more people do seem to agree that this delicious Middle Eastern salad of bulgur wheat tossed with cucumbers, tomatoes, herbs, olive oil and lemon juice is delicious. It helps that its also healthy and quick to prepare.
You already know you should keep a food journal if you want to lose weight, right?
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.