| Oct 29, 2010
| 4:35 PM
You already know how to mold a sugar skull, and we won't debate with you that your mother probably makes the best pan de muerto. Here are few other soul-soothing offerings for the wandering spirits â and your yum-hole. Champurrado (spicy hot chocolate)....
| 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...
| 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...
| 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
| Sep 22, 2010
| 6:18 AM
123 N. Jefferson Street
To read more about the restaurant:
Tickets: $150 for one day, $250 for the weekend
| Feb 16, 2011
The mortar and pestle provide a true hands-on cooking experience. Modern-day cooks are discovering culinary catharsis by pulverizing, grinding and muddling ingredients much as their ancient counterparts did many millennia ago.
Made of wood, stone,...
| Jun 24, 2011
| 10:45 AM
BEST BURGER: Alewife
Housed in the Eutaw Savings Bank Building, Alewife doesn't mess around when it comes to burgers.
They only serve one -- and that's plenty.
The "smoke burger" is the creation of chef Chad Wells. Like any successful artist, he...
| Mar 3, 2011
| 11:08 PM
- 1/4 cup extra virgin olive oil
- 2 Cups red lentils, rinsed and picked through
- 1/2 lb pancetta, or good quality slab bacon cut into a 3 or 4 large chunks
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled...