| Jan 4, 2010
| 12:06 PM
LOOKING back on the hundreds of recipes published in Food this year (384, to be exact), we're wondering: How do we stay so thin?
OK, so we don't. Or not all of us, anyway. How could we, when there are so many wonderful dishes to sample week after week?...
| May 20, 2013
| 8:49 AM
Total time: 1 hour, 5 minutes
4 slices applewood-smoked bacon
2 onions, sliced (about 4 cups)
1 teaspoon sugar
2 tablespoons balsamic vinegar
1 teaspoon ketchup
2 teaspoons Worcestershire sauce
2-3 drops liquid...
| Feb 16, 2005
The custard is deep and luxurious, ivory colored and liberally studded with bits of filling -- pale leeks, tawny mushrooms or bright green spinach. Maybe a curling ribbon of ham. The top is a mottled mixture of gold and brown. The crust is crisp and a...
| Sep 8, 2012
Onion, potato and bacon topping
Total time: 45 minutes
Servings: 1 to 2
Note: The toppings should be warmed before being added to the frittata.
1/2 cup thinly sliced red onion
2 teaspoons butter
3 fingerling potatoes
3 slices thickly sliced...
| Oct 11, 2013
| 8:34 AM
Total time: 1 hour, 10 minutes
Servings: 12 to 16
Note: Use large shells such as chiocciole or conchiglie, or large elbow macaroni.
1/2 cup panko bread crumbs
1 teaspoon melted butter
1/2 cup (1 stick) butter
1/2 cup flour
5 cups milk
| Aug 11, 2011
Dear SOS: A large group of us descended from the higher elevations of the Cuyamaca Mountains in San Diego County, a little grungy from camping and hiking. No matter: We received excellent service during lunch at Jeremy's on the Hill, just a few miles...
| May 20, 2013
| 8:49 AM
A word of advice. Never use the phrase "just a burger" with Nancy Silverton. I did and was promptly challenged on every aspect of burger-making, starting with where to buy the meat, what grind, size of patty, how to cook it, what to serve with it, what...
| Jun 30, 2012
"Grilling in the summer is a pastime for all to enjoy. Anyone can do it, and it's a great way to bring friends and family together with a simple, easy meal. As long as I can remember, we were a 'grilling family.' My Uncle Howie was on the forefront...
| Jan 14, 2009
| 1:03 PM
* 24 oz (2 bags) Amish Naturals Fettuccine
* 6 qt water
* 1 Tbs water
* 3/4 cup pearl onions (frozen)
* 1 1/2 cups chicken stock
* 2 Tbs butter
* 1 1/2 pts button mushrooms, sliced
* 1/4 cup white wine
* 1 1/2 cups heavy cream
| Sep 18, 2008
Soup's On opened back in February above a natural foods store in Mount Vernon, a few blocks from the Meyerhoff Symphony Hall. This is a hidden space that you meet up a short flight of stairs from a single door at street level. Over the decades, a bunch of...
| Mar 12, 2010
½ gallon of water
1/3 cup of chicken bouillon granules, Knorr's, Maggi, Wyler's or your favorite brand
1 teaspoon dried basil (flakes)
½ teaspoon of ground black pepper
one 14.5 ounce can of Del Monte diced potatoes or your favorite brand