| Mar 31, 2010
Any day now, to paraphrase Truman Capote, you'll smell it in the air.
Hambone season, that is.
You know the drill: You haul that gorgeous haunch o' hog out of the oven come Easter, and then, days-of-leftovers later, you're staring at the dang bone, a...
| May 11, 2010
| 9:17 AM
Sodium isn't just found in salt. If you want to reduce the sodium in your diet, consider putting down the saltshaker and limit the amount of processed and fast foods you consume.
Salt is an acquired taste. Most foods in their natural state contain some...
| Dec 28, 2009
| 2:39 PM
Note: One of several Great Home Cooks profiled through the year, Claudie Ces makes this lamb the old-fashioned way, roasting it until the herb coating is crusty on the outside, while the meat remains tender and juicy. A local Provencal rose would...
| Jan 18, 2010
| 8:18 AM
11:00 a.m. - 1:00 p.m.
Soup Sampling & Book Signing
The Spice House
1941 Central Street
To purchase a copy of the book:
25 Soups & One Chili
| Feb 9, 2010
| 2:01 PM
Next time you crack open a beer to have with dinner, you might think about pouring a little into your saucepan as well. Beer is bursting with flavors that can range from citrus to deep chocolate. And, like wine, in small doses it can add subtle nuances to...
| Apr 13, 2011
Introductions are in order. In this dish, you'll meet wild rice, first harvested in the United States by Native Americans, and basmati rice, much prized in India for thousands of years.
Both are wonders of the culinary world. Wild rice was considered a...
| Oct 28, 2010
Pretzel knödel (pretzel dumplings)
Total time: 1 hour, 10 minutes
Note: Recipe (and commentary) from Stefan Richter of Stefan's at L.A. Farm
2 tablespoons butter, plus more for sautéing
1 chopped onion
1/2 cup chopped parsley, plus...
| Nov 3, 2010
| 1:34 PM
With impressive recipes like this pretzel dumpling number, "Top Chef's" Stefan Richter is ready for prime time.
The blue-eyed wonder chef opened two Santa Monica, Calif., restaurants and had a cameo on HBO's "Entourage."
Pretzel knödel (pretzel...
| Nov 5, 2010
| 7:04 AM
Tuesday, November 9
7:00 - 9:00 p.m.
Kendall College Brookhaven Wine Room
900 N. North Branch Street
To purchase a copy of the cookbook:
The Essential New York Times Cookbook: Classic Recipes for a New Century
| Nov 29, 2010
| 2:45 AM
Recipe: Cider & Bourbon Braised Chicken Serves 4 to 6
Try this comforting dish anytime the weather turns cool, or even down right unpleasant. It is a fast, easy to whip up braise, and you probably have most of the ingredients in your home. I do, however,...
| Dec 7, 2010
| 10:05 AM
Thursday, December 9
Kenmore Live Studio
Free registration begins at 6:30 p.m.
Live Broadcast event begins at 7 p.m.
Roasted Mahi Mahi Vera Cruz over Baked Brown Rice