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Cooking

A collection of news and information related to Cooking published by this site and its partners.

Top Cooking Articles

Displaying items 45-55
  • Straub's Lobster Bisque recipe

    Straub's Lobster Bisque recipe
    Yield: 8 servings 1/2 gallon milk 1/2 cup lobster base (available in supermarkets and gourmet stores) 1 (11.3-ounce) can frozen Maine lobster meat (available in seafood markets) or the equivalent amount of fresh Florida lobster 1 1/2 teaspoons...
  • Build a better brownie

    Along with death, taxes and Meryl Streep landing another Oscar nomination, add this to the "life's certainties" pile: the spontaneous "Omigod" that follows a first bite into a Palm Beach Brownie. All of the standard brownie superlatives are inadequate...
  • Cook's Corner: Cheesecake brownie recipe replicates a Starbucks favorite

    Q. Do you have the recipe for Chicken Salisbury Steak? It is a very good recipe that I lost. Thank you. Arlene Appel A. I think of TV dinners old-school, 1960s-style, on foil trays when I see the term Salisbury steak. Frankly, even in its most appalling...
  • Ask a Cook: There's a trick to keeping tomato juice from separating

    Q: When I make juice from fresh tomatoes, it separates. Is there some way I can keep that from happening? A: Like many fruits, including apples, tomatoes have natural pectin that helps the cell walls stick together. But when you cut or crush the...
  • Gem squash just the right size to enjoy single serving

    Little gems, that's what they are. And Suzanne Zipperer thinks more people ought to be able to enjoy them. Zipperer met up with her first gem squash in Zimbabwe, where she lived from 1980 to 1987. "I was traveling in Africa and I ran out of money,"...
  • Test Kitchen recipe: Pork Chop Suey

    This stir-fry recipe benefits from two hours of marinating and two ingredients: garlic and soy sauce. Using soy sauce (reduced sodium preferred) helps tenderize and add flavor to the pork. The short marinating time works because the pork pieces are cut...
  • Survival 101

    Survival 101
    Sometime before midnight in the absolute blackness of the Vermont forest, my fellow survival campers and I snuffed out the fire we had built (OK, they had built) to kill time and energy before the inevitable, and edged toward the survival shelters we...
  • Restaurant review: Laughing Bird ★★

    Restaurant review: Laughing Bird  ★&#9733
    Three-month-old Laughing Bird isn't really a Filipino restaurant, though it includes many dishes from that part of the world, and it's not fully an American restaurant, despite the presence of crispy pork belly, steak and mesclun salad on the menu. What...
  • Highball & Harvest restaurant opens at the Ritz-Carlton Orlando Grande Lakes

    Highball & Harvest restaurant opens at the Ritz-Carlton Orlando Grande Lakes
    Highball & Harvest restaurant has officially opened at the Ritz-Carlton Orlando Grande Lakes. With a farm-fresh take on resort dining, the restaurant introduces a modern approach to Southern cuisine. Offering interactive dining -- from table-side...
  • Chef of the moment: Robbie Arnold-Starr goes whole hog at Belcampo Meat Co.

    Robbie Arnold-Starr is executive chef of Belcampo Meat Co., the butcher and dining counter in downtown’s Grand Central Market. Arnold-Starr knew he wanted to be a chef when he was 10 years old, prompting his mom to ask Laurent Grangien —...
  • Edible marijuana products slow to arrive, as regulators exercise caution

    SEATTLE Marijuana-infused edibles began trickling to store shelves in Washington state last month, and the sweets, snacks and drinks offer a glimpse of a diverse and maturing marketplace on the horizon one rife with concerns for consumers and regulators....