| Sep 25, 2012
Organic Greens and Endive Salad Recipe
from the Kansas Star Casino
2 cups pulled Endive Leaves
2 cups Organic Greens
4 TBSP Sherry Vinegar
2 TBSP brown Sugar
1 cup Extra Virgin Olive Oil
Crumbled Blue Cheese to taste
Toasted Walnut Pieces to...
| Jul 24, 2012
| 12:32 PM
Each week a nutritionist from the University of Maryland Medical Center provides a guest post to The Baltimore Sun's health blog Picture of Health (baltimoresun.com/pictureofhealth), which is printed here. This week, Debra Schulze, RD, LDN, weighs in on...
| May 24, 2012
| 5:48 AM
First impression: Chef Angelo Elia built his reputation on Tuscan cuisine in white-tablecloth settings. So it's a wonderful change of pace to see Elia take on Southern Italian in a more-casual setting at D'Angelo Trattoria in Delray Beach, open since...
| May 13, 2012
| 3:56 AM
Last Sunday's screening at New Haven's Lyric Hall of the documentary "Broads,"that features salty, outspoken interviews with actresses of a certain age remind me of some of my own favorite interviews of like-minded dames.
I began my "Great Old Broad"...
| Apr 11, 2012
| 4:33 PM
"Holiday Dinners with Bradley Ogden" offers a recipe for endive salad with tangerines and kumquats....
| Dec 15, 2011
Natural Foods Cooking Instructor Pamela Salzman joined us live to demonstrate a few tasty and delicious holiday hors d'oeuvres that are easy to make. For the complete recipes, see the information below. For more information on Pamela Salzman and details...
| Oct 28, 2011
| 7:40 PM
Ever dreamed of time-traveling back to another age to experience life under vastly different circumstances? That opportunity presented itself this week to 36 men in Newport Beach.
Hotelier Henry Schielein, president of the Balboa Bay Club & Resort and...
| Oct 6, 2011
Total time: 35 minutes
Servings: Four as a starter; two as a main course
5 anchovy fillets (preferably salt-packed), rinsed (backbones removed if salt-packed)
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh-squeezed lemon...
| Jul 7, 2011
Yes, the Fourth of July is behind us. But that doesn't mean you can't find other celebratory themes to help inspire your culinary creativity. If the Fourth was all-American, then July 14, Bastille Day, is all Française.
Our "ooh-la-la" carte for eight,...
| Jan 26, 2011
The deeper the snow, the more we daydream about the garden. We reminisce about the tender, sweet lettuces and fresh herbs harvested just before dinnertime.
Because the ground is frozen and our salad cravings persist, we adjust the salad bowl to the...
| Jan 14, 2011
| 10:58 AM
Make up to 3 days ahead.
• 6 1/2 cups Golden Grahams
• 1/4 cup semi-sweet chocolate chips
• ¼ cup white chocolate chips
• 40 marshmallows
• 2 ½ Tablespoons butter
1. In a large bowl add golden grahams,...
| Jan 8, 2011
The Kohilas family has been operating Ikaros at the same Greektown address since 1969. That's a very long run for any restaurant, especially a family-owned and -operated establishment. Ikaros is truly beloved by its patrons, who loudly sing the praises of...