| Jun 22, 2013
The farmers market is a bazaar of plenty, and chief among its pleasures are vegetables rarely seen in supermarkets. There, mizuna snuggles next to the kale; kohlrabi nestles next to the bok choi; breakfast turnips tuck up to the early carrots; and black...
| Jun 17, 2013
8 ounces cooked lobster meat, coarsely chopped
1/4 cup mayonnaise
Salt and pepper, to taste
1 small stalk celery, finely chopped
2 tablespoons butter, at room temperature
2 top-loading hot-dog rolls
1. In a bowl, combine the...
| Jun 11, 2013
| 2:24 PM
Ruth E. Showalter of W
aynesboro, Pa., contributed this recipe to the Waynesboro Historical Society for the Historical Society’s cookbook, “Culinary Traditions: A Taste of Waynesboro, Pennsylvania.”
Showalter said she contributed...
| Jun 15, 2013
Protip: You can tell a lot about a dude from the way he eats buckwheat "popcorn," the crunchy fried grain that tends to show up before the meal at Trois Mec, the new restaurant from Ludovic Lefebvre. The more primitive members of the species worm their...
| Feb 13, 2013
| 4:56 AM
Thursday, Feb. 14
The Rotary Club of Charlevoix meets 7:30 a.m. every Thursday at the Flap Jack Family Restaurant, 102 W. Carpenter, Charlevoix. For more information, call (231) 547-0360.
Petoskey Duplicate Bridge Club meets 12:30 p.m....
| Feb 13, 2013
| 6:30 PM
Chicken thighs can take plenty of cooking without getting tough or drying out, which makes them perfect for the slow cooker. Here we braise them in Guinness stout along with hearty vegetables, with just the right amount of bacon for added savoriness....
| Feb 15, 2013
| 1:05 AM
FARGO, N.D. - The other day I followed my nose to the garlic and onions sauting in a pan on the stove in the food preparation lab.
What kind of soup are you making? I asked one of my students who was testing recipes for a project we are completing....
| Jan 29, 2013
| 1:24 PM
Steven Weiss is about to blow the culinary minds of White House military chefs.
"This is made out of carrots," he said, cupping in his hand what actually looked like small beads of caviar.
He'll be doing such magic tricks in the kitchen when he...
| Jan 29, 2013
| 11:49 PM
Holtville just celebrated another awesome Rib Cook-Off. The rain and mud did little to deter the thousands who attended. The Carrot Festival kicks off Friday with the annual Chamber of Commerce banquet at the Barbara Worth Resort. It will be followed by...
| Jan 30, 2013
| 11:12 PM
Holtville’s Carrot Festival is about a lot more than carrots.
Yes, Holtville is the self-proclaimed “Carrot Capital of the World” and carrots have to be part of all recipes in the famed Carrot Festival cooking contests, and much...
| Feb 5, 2013
| 9:55 PM
It seems every year, the New Year is the time when so many of us make healthy eating resolutions. Of course, January is when memberships for weight-loss programs boom. But, inevitably, the resolve to diet withers, and we go back to scarfing and feeling...