| May 17, 2013
| 7:00 AM
Soup. It's the perfect one-dish meal. A little of this, a little of that -- before you know it, dinner is served. It's simple. But perhaps the best thing? Soup always seems to taste best the next day, after the flavors have really had a chance to marry....
| May 7, 2013
| 1:47 PM
Nutritionists from the University of Maryland Medical Center regularly contribute a guest post. The latest post is from Catherine Schroeder, dietetic intern.
Spring showers inspire the growth of a colorful array of fruits and vegetables to decorate your...
| Apr 29, 2013
| 12:39 PM
As a three-time winner of the Food Network's Cupcake Wars, Orlando's Hollis Wilder is the indisputable queen of cupcakes. Now her first cookbook, "Savory Bites: Meals You Can Make in Your Cupcake Pan," has arrived in bookstores. The book's premise is...
| Apr 30, 2013
| 6:03 AM
You'll have no beef with this one, 'cause all the pressure's in the pot (and not on you)! Try it for a fast, hearty helping of down-home good flavor!
Cooking Time: 25 min
What You'll Need:
- 2 tablespoons vegetable oil
- 2 1/2 pounds...
| Apr 30, 2013
| 4:19 PM
Sometimes you’ll be at a food event – a good food event, like Le Fooding at MOCA this past weekend – where one Parisian chef has figured out how to trick out a shot glass of oregano and lovingly extracted tomato water to taste like...
| Apr 30, 2013
| 2:36 PM
Glenda McBee Bonfili is a member of Sons and Daughters of Italy. She is of Italian descent.
She said this pork recipe has been handed down from her grandmother, Philomena Ferrari Billotti, who Bonfili called "Nona."
"My Italian grandmother grew up in...
| May 2, 2013
| 12:30 PM
Spring is in the air. The season is evident at the market, in the garden and in the occasional beautiful weather. Don't kid yourself, though -- spring has its share of cold and rainy days, too.
I was recently reminded of this on a chilly day recently...
| May 6, 2013
| 1:04 PM
1 package (3-layer size) spice cake mix
3 large carrots shredded (about 2 cups)
1 can (8 oz.) crushed pineapple, drained
1 cup chopped pecans (can use walnuts)
2 package (8 oz. each) cream cheese, softened
2 cups powdered sugar
1 (8 oz.)...
| Apr 28, 2013
The first few times I cooked polenta, I followed recipes that called for endless stirring, and as much as I enjoyed the result, I wasn't keen on making polenta very often.
All that changed when I tried the technique described below, which requires...
| Apr 26, 2013
| 7:45 AM
Sunday, April 28
Petoskey Duplicate Bridge Club meets at 1:30 p.m. on Sundays at 2144 Cemetery Road, Petoskey. All players welcome. Visit www.petoskeybridgeclub.com or call (231) 881-0829 for information.
Monday, April 29
Boyne City Rotary...
| Jun 20, 2013
| 11:00 AM
I have always considered myself food-conscious. I read books about basic agriculture, understand seasonal cooking, and know not all waffles originate from a toaster. But a monthlong 100-mile diet has shown me how much I have yet to learn and instilled...