| Jun 12, 2013
| 5:04 PM
Note: New York chef Larry Forgione says that when James Beard first tasted Forgione's strawberry shortcake, the food guru pronounced: "There can be no dessert better, only fancier." After tasting Forgione's shortcake for ourselves, we had to agree....
| Mar 12, 2013
| 1:25 PM
Gear up for St. Patrick's Day with one of the more iconic Irish-American dishes. Whether you go plain or fancy, we have some tasty recipes -- and you won't need the luck of the Irish.
At many restaurants come March 17, corned beef will be the menu star?...
| Apr 9, 2013
| 1:04 PM
I have made my share of chocolate cakes, but this updated version of the original tunnel of fudge cake outshines most of them.
Did you know that the tunnel of fudge cake put Bundt pans on the baking map? According to numerous accounts, in 1966, Ella Rita...
| Jun 29, 2013
| 9:23 PM
On Saturday (July 6), the Dacotah Prairie Museum will host an open house for everyone who’s participated in the museum's Junior Docent program.
The open house runs from 1 to 4 p.m. The event, a press release says, is the Dacotah Prairie's “...
| Jul 2, 2013
| 1:06 PM
Joshua Purdham, 24, of Hagerstown, likes to bake.
“I do a lot of cakes and cookies and cupcakes for friends or whoever needs it,” he said. “Birthday parties and things like that.”
When he was younger, he got together...
| Jun 26, 2013
| 6:00 AM
When you're short on time and/or energy, dinner doesn't get much easier than a frittata. Heat a pan, add some beaten eggs and flavorings and cook to puffed perfection. That's it.
Frittatas are easy to make and are versatile, perfect for breakfast or...
| Jun 24, 2013
| 1:54 PM
Our Monday morning #weekendeats chat on Twitter is meant to soothe the office blues with a healthy does of food porn. This week's chat was especially satisfying, with a good mix of everything from mini pies to cheese and olive straws, enough tacos to feed...
| Jun 25, 2013
| 8:00 AM
Could it possibly get any easier than sandwiches? Probably not. Simple, fast and easy to consume, sandwiches are tailor-made for dinner after a long day.
This panini inspiration comes courtesy of chef and cookbook writer Deborah Madison and her husband,...
| May 8, 2013
After its creation was announced via nationwide broadcast, people lined up to buy the very first versions. It's lightweight, has been the subject of fierce patent battles and is so addictive you can't put it down, even when you know you should.
| May 5, 2013
| 7:25 PM
NEW YORK — Your $400 date at Carbone doesn't begin with anything fancy. No caviar, no foie gras.
Instead, your waiter appears in a red Zac Posen tuxedo, looking and sounding like Joe Pesci in "My Cousin Vinny." He pierces a chunk of Parmesan...
| May 4, 2013
Glazing vegetables is so simple it doesn't really require a recipe. But here are some ideas for flavor combinations that you can explore. Remember, this technique is incredibly flexible, so these are just a few of the many possibilities.