| Mar 23, 2012
| 8:15 AM
During the second World War, because of wartime rationing, they became a popular dish at many American restaurants.
Mussels -- which can be served steamed, boiled or even fried -- offer an alternative to many other commonly served shellfish dishes,...
| Mar 31, 2012
Dear SOS: I had a delicious meal at Nage restaurant on a recent trip toWashington, D.C., and I would love to have the recipe for its clementine salad.
Dear Kathleen: It's a perfect way to highlight these sweet little...
| Dec 22, 2011
Before we push ourselves back from the metaphorical table of 2011, we've got to have one more taste of our favorite recipes. If you missed them the first time around, now's the time to download and save them.
Chocolate pudding with pretzel crunch
| Dec 29, 2011
It's the End of the Year as We Know It
Total time: 4 minutes
Note: From Devon Espinosa of Ink. You can use your favorite apple cider; Espinosa uses Zeigler's organic. To make simple syrup, combine equal parts water and sugar in a saucepan...
| Dec 28, 2011
| 5:16 PM
5 Tsp soy sauce
1 tsp sesame oil
5 tsp white sugar
1/2 tsp ground black pepper
1 tsp fish sauce
1 tsp salt
5 pound top sirloin thinly sliced
1/2 pound garlic
2 ounces whole star anise
| Dec 29, 2011
| 2:57 PM
With New Year’s Eve just two days away, many people are stocking the shelves with year-end spirits, rehearsing toasts, and making resolutions. But, after the clock strikes midnight and the bottles are empty, what does one do to combat a hangover?...
| Jan 3, 2012
| 6:30 AM
New Year’s Eve is behind us. For many, the resolution dieting has begun.
But some of us aren’t ready to give up on the celebrating and don’t consider how many calories alcohol packs. A 1.5-ounce serving of 80-proof alcohol has 96...
| Jan 3, 2012
| 4:20 PM
Just because the holidays are over and we're into a new year, that doesn't mean the need for "roast beast" is over. Hearty winter dinners are still the order of the evening, but cold weather eating doesn't have to be all about stews and soups. You can...
| May 28, 2012
| 8:39 AM
Chef Dana Herbert
Pan Seared Salmon with Orange-Ginger Sauce
Yield: 3 servings
1/2 inch piece fresh ginger root
2 cups fresh orange juice
1 Tbs granulated Splenda
1/4 cup fat-free half and half
1 tsp cornstarch
| Feb 14, 2012
| 12:45 PM
Rhee Lightner of Williamsport entered this Lemon Ginger Sandwich Cookie recipe in The Herald-Mail's 2011 Cookie Exchange contest.
"These cookies are vegan. I'm a baker at the Common Market in Frederick (Md.). I primarily focus on the vegans. I bake...
| Feb 21, 2012
Donna Harmon from Greentown, Ind. was looking for the recipe for making what she called an apple stack cake. She said her grandmother used to make it when she was growing up, but Harmon never watched her to see how she made it.
As she remembers, the...
| Feb 10, 2012
Total time: 1 hour
Servings: 2 dozen cookies
Note: Adapted from Milk on Beverly Boulevard. Milk serves the cookies garnished with a sugar glaze (3 tablespoons water heated with 1½ tablespoons each corn syrup and fondant in a saucepan until combined,...