| Feb 17, 2012
| 1:30 PM
Barbara Omasta ordered crab dip at a restaurant about a year ago, and was mesmerized by the taste on warm soft pretzels.
"I could not get the recipe out of my mind, it was so delicious," the Upper Yoder Township woman said.
She began researching crab...
| Feb 3, 2012
| 12:20 PM
Roasted Garlic Dip
- 2 garlic bulbs, separated into cloves
- 1 tablespoon olive oil
- 5 tablespoons sour cream
- 4 tablespoons mayonnaise
- Paprika to taste
- Salt and pepper to taste
Preheat oven to 400 degrees. Place garlic...
| Feb 3, 2012
| 8:28 AM
- 3 spray(s) cooking spray
- 1/2 cup(s) fat-free egg substitute
- 1/2 cup(s) dried plain bread crumbs, plain or whole wheat, toasted
- 1/4 cup(s) uncooked cornmeal
- 1/4 tsp garlic salt
- 1/4 tsp table salt
- 1/4 tsp paprika
| Feb 3, 2012
| 2:35 AM
Want something a little healthier this year to snack on during the Super Bowl? Alison Massey, a dietitian at Mercy Medical Center, has some “touchdowns” to replace those “fumbles.” See if there’s something that scores with...
| Jan 25, 2012
Healthy Swaps Buffalo Wings
(*see dietary notes)
Recipe by: Chef Kelly Yorke
Buffalo Wings are a popular finger food served at many a super bowl party and neighborhood pub. Eating more than a few is hard to resist until you become aware of how high in...
| Jan 24, 2012
| 4:42 AM
Good Luck Salsa
2 cans (15 – 16 oz.) black-eyed peas, rinsed and drained
1 can (15 – 16 oz.) white and yellow sweet corn, rinsed and drained
1 can (15 oz.) petite diced tomatoes, drained
1 to 1 ½ jalapeño peppers, seeded and finely...
| May 28, 2012
| 9:05 AM
Tavern on Rush
1031 N. Rush Street
3/4 pound fresh salmon
good olive oil
Kosher salt and freshly ground black pepper
4 Tablespoons butter
3/4 cup small-diced red onion (1 small onion)...
| Jan 17, 2012
| 4:21 PM
Now that we've had a real taste of winter, and found out we're rather wimpy after all, we can give ourselves over to indoor entertaining with the cold months in mind. Our menus du jour will undoubtedly reflect our goal of fixing tummy warming treats for...
| Dec 19, 2012
| 7:20 AM
845 Canal St., Stamford, (203) 517-3272, dinosaurbarbeque.com
All that stuff you've been hearing for years from people who went to school in New York state, places like Syracuse and Rochester -- all that buzz about Dinosaur Bar-...
| Sep 11, 2012
| 9:22 PM
Take everything you love about a french fry — that crisp, golden-brown crust enveloping an oh, so fluffy interior — and flatten it.
In fact, go ahead and smash it.
Tricks to the perfect smash
The kind of potato makes a difference when it...
| Sep 15, 2012
| 6:31 AM
Recipe by Mark Bratton, Executive Chef from the West End Market at Virginia Tech
-Salmon filet, wild caught, Sockeye, 4oz. - 1 each
-Olive oil or grape seed oil - 1 tablespoon
-French bread, split - 1" to 4" pieces