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Chefs using their noodles
Eggs, cheese, bacon and black pepper. Those are the components that go into pasta carbonara, a classic Italian dish that's a real crowd pleaser. But what's pleasing to the public isn't always fulfilling for creatively inclined chefs. And so they come up...
Tags: Pasta, Lifestyle and Leisure, Shrimp, Dining and Drinking, Washington, DC
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Oldies, but goodies
Some tastes take us on a trip down memory lane. Check out these recipes for your favorite old school comfort foods. This week we are back to basics with a few oldies but goodies. Who doesn't like sweet and sour meatballs, whether served mini with...Tags: Lemons, Recipes, Onions, Kosher Salt, Tomatoes
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Easy dinner recipes: Chaya's chopped salad and more
Honestly, could it get any better than salad sometimes? Big, beautiful, colorful -- and so often simple -- salads are a perfect choice when you're planning dinner in a pinch. Tailor the components just so to please picky dinner guests, or fix one as a...
Tags: Cucumbers, Kosher Salt, Arugula, Cilantro, Egg Whites
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So many ways to chill
Los Angeles Times Staff WritersWho doesn't love a cucumber? Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season. They peak with...Tags: Cucumbers, Arts and Culture, Chives, Foods and Beverages, Soups
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With a little help from friends, Corky's cooks up a book
Commercial AppealBarry Pelts wants to make something clear about his new cookbook: "Let's face it. We're not Kelly English. We're not Wolfgang Puck. We're just folks. These aren't chef-driven recipes." Pelts, along with Andy Woodman and Jimmy Stovall, has just...Tags: Cheddar Cheese, Breads, Marshmallows, Cream Cheese, Labor Legislation
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The Daily Independent, Ashland, Ky., Lee Ward column
The Daily Independent, Ashland, Ky.I don't know if the way I like hot dogs is Southern, but I know everyone has his or her own way of piling on the toppings, or avoiding toppings. Although I'll eat them with mustard only, I like them with mustard, onions, sauce (or chili, depending on...Tags: Ketchup, Mustard, Cilantro, Peppers, Jack Cheese
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Hummus made with colorful vegetables means fun eating
The Kansas City StarHealth experts say we should strive to eat a rainbow of fruits and vegetables every day. The advice is easy to remember but following it can be tough. Not everyone has time to scramble spinach into eggs at breakfast or chop a salad for lunch. And the...Tags: Dietary Supplements, Cilantro, Hummus, Chives, Peppers
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A more flavorful dry-brined turkey
Thanksgiving is a holiday built on tradition. And, much to my surprise, I seem to have found a new one of my own -- writing about dry-brined turkey.
After more than 20 years of Thanksgiving stories, I didn't think there was much left that could be...Tags: Thanksgiving, Kosher Salt, Alcoholic Beverages, Electrical Appliance, Holidays
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You go, grill!
The Register-Herald, Beckley, W.Va.Global spice leader and flavor forecaster, McCormick �, challenges home chefs each year to shake up their pantries with unique and emerging trends for grilling season. Likewise, McCormick develops new products to add to its Grill Mates product...Tags: Peaches, Mustard, Breads, Arugula, Pecans
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Recipe: Roast turkey with wild mushrooms
Total time: 1 hour, 10 minutes, plus roasting and reheating time
Servings: 8 to 10
1 (8- to 10-pound) turkey
1 lemon, halved
1 cup olive oil, divided, plus more for basting
3 garlic cloves, chopped
1 1/2 teaspoons ground red chile pepper
1...Tags: Fencing, Mushrooms, Butter, Nutmeg, Gravy
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Memphis couple's vegetarian cookbook about more, not less
Commercial AppealOn Tuesday, Justin Fox Burks and Amy Lawrence will celebrate the release of their first cookbook, "The Southern Vegetarian," at an unlikely place: The party will be at Central BBQ Downtown, a pork-lover's paradise. But it's not as strange as it...Tags: Mustard, Breads, Coconut, Diets and Dieting, Arts and Culture
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Chef Patrick Evans-Hylton dishes up Virginia in his newest cookbook
For three years, chef Patrick Evans-Hylton criss-crossed the state to find out what Virginians once ate and what is on their plates today. His research and witticisms are collected in his latest cookbook, "Dishing Up Virginia." Subtitled "145 Recipes...
Tags: Gloucester (Gloucester, Virginia), Breads, Colonial Williamsburg, Hampton (Hampton, Virginia), Oysters
May 18, 2013
|Column| Chicago Tribune
May 16, 2013
|Story| South Florida Sun-Sentinel
May 16, 2013
|Story| LAT - HOLD Archive
May 13, 2013
|Story| Los Angeles Times
May 15, 2013
|Story| McClatchy-Tribune
May 14, 2013
|Story| McClatchy-Tribune
May 8, 2013
|Story| McClatchy-Tribune
May 9, 2013
|Story| Los Angeles Times
May 8, 2013
|Story| McClatchy-Tribune
May 9, 2013
|Story| Los Angeles Times
May 8, 2013
|Story| McClatchy-Tribune
May 12, 2013
|Story| Hampton Roads Daily Press
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