| Jul 23, 2008
WHERE have all the pickles gone?
It wasn't so long ago that every well-dressed American dinner table was bejeweled with an assortment of them -- emerald green tomatoes, ruby red beets and opalescent pearl onions, as well as less glamorous (though...
| Dec 12, 2007
The invitations offered the right touch of glamour; your seasonal decor is worthy of a magazine cover; and your food will be the envy of hosts everywhere. This season is party time, and tempting food and drink abounds at every turn. We've assembled a...
| Apr 15, 2007
Growing up in Traverse City no one has to be told to "go outside to play." It's what they do in this area of Michigan.
Anchoring the shores of East Traverse Bay and West Traverse Bay, you expect Traverse City to draw outdoor enthusiasts. Up on the little...
| Dec 19, 2007
Spiced crown pork roast with glazed root vegetables
Total time: 3 hours, 40 minutes, plus brining time Servings: 6 to 8 Note: The pork should be brined for at least two days. Failing that, season it generously with salt and pepper and follow the remainder...
| Dec 19, 2007
IT'S late Christmas morning and all of the presents have been unwrapped. Even if just for the moment, the kids are lulled into quiet. Southern California's bright winter sunshine floods in through the windows. Now it's time for the grown-ups to relax into...
| Nov 3, 2008
| 8:59 PM
Total time: 1 hour, 30 minutes
Pastry for 9-inch tart pan
1/2 pound blanched almonds
2/3 cup plus 1 tablespoon sugar, divided
2 teaspoons vanilla extract
2 teaspoons grated orange zest
1 tablespoon Oloroso or other sweet...
| Oct 30, 2008
Halloween is tomorrow so it's time to share my daughter's Halloween Boo Brew and Haunted Lava Bean Dip. These recipes are sure to add some scary spice and fun to your holiday.
Yum Factor: They are easy to make, inexpensive and take minutes to prepare....
| Jun 25, 2003
Dear SOS: I had lunch at the Restaurant at the Getty Center recently and had the most amazing Cobb salad that I have had in a long time. It was sort of a combination of a traditional Cobb and a Waldorf salad, and was beyond delicious. I would love to have...
| Feb 18, 2009
When most cooks read "season to taste," they automatically reach for the salt shaker. That's not a bad start: A judicious sprinkling with salt will awaken many a dull dish. But if you stop there, many times you'll be missing a key ingredient. Because just...
| Nov 18, 2008
| 10:15 AM
This recipe can easily be cut in half.
6 pounds green pears, peeled, cored and quartered (about 16 Bartlett pears) 2 cups unfiltered apple cider 2 1/2 cups sugar 1/2 tablespoon sambal oelek chili paste, optional* 1 teaspoon coriander seeds, ground 1-inch...
| Dec 3, 2008
This is the season when food and wine articles in the national media suggest that the advent of colder weather calls for seasonal dishes (daubes, pork roasts, apple desserts) and richer, heftier wines (Zinfandel, Barolo, Port) to stave off winter's chill....