| Apr 14, 2010
| 9:20 AM
For more information about sous vide cooking visit:
Poached Salmon Cucumber Crème Fraiche
4, 5-6 ounce salmon fillets, skinned
8 Tablespoons extra-virgin olive oil, divided
8 fresh dill sprigs
4 Tablespoons dry...
| Apr 14, 2010
| 10:13 AM
Turkey and Rice "Mice"
2 slices whole-wheat bread
1 pound ground skinless turkey breast
1 cup cooked brown rice
1 small onion, grated
¼ cup ketchup
¼ teaspoon salt
½ cup unsweetened apple juice
4 sliced pitted black olives
Carrot slices and...
| Apr 16, 2010
1 part Zatarain's prepared horseradish
3 parts ketchup
1 teaspoon Lea & Perrins Worcestershire sauce (optional)
1 teaspoon of Louisiana hot sauce (optional)
juice of one lemon wedge (optional)
NOTE: For this particular recipe, use 1/3 cup...
| Apr 15, 2010
Some ordinary, unassuming household objects have super powers. And most of these items cost less than a couple of bucks.
So the next time you stain a shirt, smell something funky or think about tossing a banana peel, check these 100-plus uses first....
| May 5, 2010
| 6:19 AM
Fiesta Chicken Tacos
3 medium chicken breasts
1 teaspoon olive oil
1 ½ cup yellow onion, sliced thin
2/4 cup green pepper, sliced thin
1 28oz can diced tomatoes, (preferably San Marzano)
2 teaspoons garlic, minced
1 Tablespoon taco...
| May 13, 2010
| 8:11 AM
(AP) - Heinz has cooked up a new recipe for its iconic ketchup.
The Pittsburgh-based condiment maker has started making batches of ketchup using a recipe with less salt. The new version will hit store shelves this summer.
Company officials say the 15...
| May 17, 2010
| 4:02 PM
Loaves of "day-old" bread are certainly part of the inventory that Debbie Bailey stocks at the Wonder Hostess Bakery Thrift Store on Mercury Boulevard in Hampton.
But she also stocks new products, such as ketchup, pasta sauce and bags of Utz chips.
| May 26, 2010
| 11:17 AM
There's nothing like taming a tough cut of meat through the mastery of a low and slow fire, or deftly handling a lean cut quickly over a hot grill.
But often it's that signature touch -- a thoughtfully honed sauce -- that separates barbecue masters...
| Jul 1, 2010
You've been grilling burgers for a couple weeks now, and you're thinking it's about time to up your game, to move beyond the ketchup-relish-mustard rut.
It's time to strut your stuff. But you don't know where to start, right?
Many high-profile chefs...
| Oct 7, 2010
| 6:25 AM
1983 N. Clybourn Ave.
To read more about the restaurant:
5 lb pork butt or shoulder
3 cups hickory smoked chips, soaked in water
1 qt ketchup
1 1/2 cup brown sugar
| Jun 10, 2010
| 10:59 AM
With school ending, summer outings are ramping up. Here are some tips from local author Mark Di Vincenzo on the best times to visit local attractions. You can find more advice in his New York Times bestselling book "Buy Ketchup in May and Fly at Noon."...