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    Feb 8, 2013 |Story| Los Angeles Times

  1. Dinner tonight! Crispy chicken thighs with olives, lemon and fennel

    A recipe adapted from Thomas Keller's "Ad Hoc at Home," these crisp, braised chicken thighs are rich yet bright with a great harmony of flavors, including olives, lemon zest and thinly sliced fennel. The whole dish comes together in just over an hour, and you can find the recipe below.
    A recipe adapted from Thomas Keller's "Ad Hoc at Home," these crisp, braised chicken thighs are rich yet bright with a great harmony of flavors, including olives, lemon zest and thinly sliced fennel. The whole dish comes together in just over an hour, and...

    Tags: Macaroni and Cheese, Onions, Olives, Google+, Noelle Carter

    2. Feb 13, 2013 |Story| Tribune Media Services

  2. THE KITCHN: An adaptable breakfast tart made with winter greens

    This time of year can be a tricky one for inspired breakfasts. Oatmeal is my go-to on weekdays, and on the weekends we often flail for something a bit more interesting but no more complex. With this morning tart, flail no more!
    Entree
    This time of year can be a tricky one for inspired breakfasts. Oatmeal is my go-to on weekdays, and on the weekends we often flail for something a bit more interesting but no more complex. With this morning tart, flail no more! I call this a morning tart...

    Tags: Greens, Mustard Greens, Shallots, Kale, Mustard

    3. Feb 13, 2013 |Story| Tribune Media Services

  3. THE KITCHN: Is it soup or a sandwich? Both

    I seem to prefer my soup in sandwich-form. My ultimate "bowl" of onion soup is one part soup, one part toasted bread, and one part melty cheese. Not exactly the ratio the French stand behind, but it works for me. Recently, I decided to make a "quickie" French onion soup grilled cheese.
    Entree
    I seem to prefer my soup in sandwich-form. My ultimate "bowl" of onion soup is one part soup, one part toasted bread, and one part melty cheese. Not exactly the ratio the French stand behind, but it works for me. Recently, I decided to make a "quickie"...

    Tags: Soups, Recipes, Onions, Cheese, Breads

    4. Jan 30, 2013 |Story| Tribune Media Services

  4. THE KITCHN: A perfect chili for chicken or turkey

    White chili was one of my first successful attempts when I began teaching myself how to cook. Now I try to make it at least a couple of times a year. In all the time since, that original recipe has taken on a life of its own. I am particularly attached to the evolved version, but since chili is often nothing more than "a bit of this" and "a dash of that," I have never taken the opportunity to put this favorite into writing until now.
    Entree
    White chili was one of my first successful attempts when I began teaching myself how to cook. Now I try to make it at least a couple of times a year. In all the time since, that original recipe has taken on a life of its own. I am particularly attached to...

    Tags: Chili, Black Pepper, Onions, Cheddar Cheese, Foods and Beverages

    5. Feb 6, 2013 |Story| Chicago Tribune

  5. As meat cures, doubt dissipates

    A few months ago, I interviewed authors Michael Ruhlman and Brian Polcyn for their book "Salumi: The Craft of Italian Dry Curing." It's a book that encourages home cooks to try their hand at making their own pancetta, coppa and prosciutto.
    A few months ago, I interviewed authors Michael Ruhlman and Brian Polcyn for their book "Salumi: The Craft of Italian Dry Curing." It's a book that encourages home cooks to try their hand at making their own pancetta, coppa and prosciutto. Walking into...

    Tags: Authors, Wines, Salt, Sea Salt

    6. Jan 23, 2013 |Story| Tribune Media Services

  6. ONE FOR THE TABLE: Time for broccoflower

    If it's winter, I must be cooking broccoflower. I picked some up at the grocery the other day because, frankly, our vegetable larder of turnips, rutabagas, kale and beets is starting to freak me out. Plus, I can never resist the lime-green color of broccoflower, and I love its nutty flavor when browned, too.
    Entree
    If it's winter, I must be cooking broccoflower. I picked some up at the grocery the other day because, frankly, our vegetable larder of turnips, rutabagas, kale and beets is starting to freak me out. Plus, I can never resist the lime-green color of...

    Tags: Carrots, Cheese Corn, Kale, Authors, Salt

    7. Jan 9, 2013 |Story| Tribune Media Services

  7. ONE FOR THE TABLE: Chicken Marengo over polenta, comfort food with a mythical pedigree

    Chicken Marengo is an amazing Italian dish named for being the meal Napoleon feasted on after defeating the Austrians at the Battle of Marengo in 1800.
    Entree
    Chicken Marengo is an amazing Italian dish named for being the meal Napoleon feasted on after defeating the Austrians at the Battle of Marengo in 1800. Its original conception was a 19th century battlefield version of making do with whatever's in the...

    Tags: Onions, Olives, Salt, Peppers, Cream Cheese

    8. Feb 2, 2013 |Story| WSBT-TV

  8. Blue Chip Casino, Hotel & Spa: The Big Game Appetizer Recipes

    Smoked Brisket Sliders   Rub Recipe: 2 lb brown sugar ½ cup chili powder  2 tbsp mustard powder  2 tbsp Onion Powder  2 tbsp Garlic Powder  1 tbsp Cayenne Pepper  ½ cup Kosher Salt  2 tbsp Black Pepper  1 tbsp Nutmeg  4 tbsp Ground...

    Tags: Personal Service, Beef Brisket, Onions

    9. Jan 31, 2013 |Story| Los Angeles Times

  9. Test Kitchen tips: Secrets to deep-frying and pan-frying

    Done right, fried food is an art. Beyond creating a great crust, a dip in hot oil is perfect for keeping moisture in the food as it cooks, whether you're frying up a succulent batch of chicken, battered oysters or a sweet dessert. Properly fried foods should never taste "oily" -- no soggy doughnuts or oil-soaked French fries allowed -- and should never have a soft crust. Here are a few quick tips for becoming a true fry master:
    Done right, fried food is an art. Beyond creating a great crust, a dip in hot oil is perfect for keeping moisture in the food as it cooks, whether you're frying up a succulent batch of chicken, battered oysters or a sweet dessert. Properly fried foods...

    Tags: Baking Powder, Onions, Foods and Beverages, Google+, Lifestyle and Leisure

    10. Jan 16, 2013 | Orlando Sentinel

  10. Cooking for dollars: Is your corn bread recipe worth $5,000?

    The Dish - Orlando Sentinel
    Corn bread nation. Sponsored by Martha White and Lodge, a maker of cast-iron cookware, the 17th annual National Corn Bread Cook-Off is accepting original main-dish recipes at marthawhite.com through Feb. 28. Ten finalists will compete April 27 during...
    11. Jan 25, 2013 |Story| Hartford Courant

  11. Chicken-Wing Recipes For Your Super Bowl Party

    &nbsp;<span style="font-size: small;"><strong><span class="hilite">Plan B's Chicken Wings</span></strong></span>
     Plan B's Chicken Wings Plan B, which has restaurants in Glastonbury, Simsbury and West Hartford, shared this fairly simple recipe with us a few year's ago.     >> 36 chicken wing pieces     >> 1 tablespoon kosher salt     >> 1 cup cornstarch     >>...

    Tags: Blue Cheese, Chicken Wings, West Hartford, Lifestyle and Leisure, Limes

    12. Jan 31, 2013 |Column| Tribune Media Services

  12. Mario Batali: Secrets of a tender meatball

    Q: Making meatballs for dinner. Should I fry, roast, or braise?
    Entree
    Q: Making meatballs for dinner. Should I fry, roast, or braise? A: I prefer not to roast, fry or bake. Often, I don't brown my meatballs at all. Instead, I cook them directly in a bubbling sauce for about half an hour until they're soft and succulent....

    Tags: Manhattan (New York City), Cheese Corn, Parsley, Onions, Breads

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