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.
Have you ever wondered if an ingredient too old to use? Some ingredients such as baking powder, baking soda and even flour can become too old to perform satisfactorily in recipes. Or perhaps you have something hiding in your refrigerator that has been there way too long?
What’s in a name? Plenty when it comes to pork chops, and it’s all about to change.
After the late Kansas snows, spring is finally unfolding around us.
There are noodle soups and there is pho, Vietnam’s richly complex gift to the world.
Easter always brought lots of hard-boiled eggs, which Mom had to do something with. Deviled eggs were her default, but she often made egg salad, too, which we took to our grandparents’ house in Oklahoma for a picnic lunch later that day.
She walked in carrying two recycled grocery bags. As I greeted the sprightly tiny woman, she explained that she did not have Internet access so could not e-mail me, and she didn’t text either. She thought the best thing was to bring in what she had baked to show me because she needed help right away. She politely inquired if I had time to look at what she had brought in – and, of course, I did.
For many children, Easter is all about the hunt. They love searching for hidden eggs and snooping for the ultimate Easter jackpot: a basket filled with jelly beans, marshmallow Peeps and chocolate rabbits so large that they make a child’s eyes go wide.
How do you make pound cake even more buttery and delicious? Easy. Pan-sear slices of it with butter and sugar.
Who says the traditional Easter meal has to be traditional?
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.
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