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    May 4, 2013 |Story| Los Angeles Times

  1. Restaurant recipes: Salad and frittata from Gayle's in Capitola

    <strong>Dear SOS:</strong> I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. <a href="http://www.gaylesbakery.com/">Gayle's Bakery &amp; Rosticceria</a> is a special place. Along with mouth-watering baked goods, I enjoyed two delicious dishes: a kale and quinoa salad and a very yummy artichoke frittata. Could you please try to get the recipes?
    Los Angeles Times
    Dear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. Gayle's Bakery & Rosticceria is a special place. Along with mouth-watering baked goods, I enjoyed two delicious dishes: a kale and quinoa salad...

    Tags: Foods and Beverages, Kale, Kosher Salt, Lifestyle and Leisure, Tomatoes

    2. Apr 27, 2013 |Story| Chicago Tribune

  2. Edible economics

    There's no doubt that vegetable gardening is hot. Folks who've never grown a radish suddenly want to plant pots or plow up their lawn so they can add fresh food to the table. The upside: You can harvest edibles untouched by synthetic chemicals, and the flavor is unbeatable. And maybe you'll save some money.
    There's no doubt that vegetable gardening is hot. Folks who've never grown a radish suddenly want to plant pots or plow up their lawn so they can add fresh food to the table. The upside: You can harvest edibles untouched by synthetic chemicals, and the...

    Tags: Cantigny Park, Beets, Sage, Potatoes, Chicago Botanic Garden

    3. May 2, 2013 |Story| South Florida Sun-Sentinel

  3. Celebrate Shavuot with the best of the spring season

    NEW YORK (JTA) — With its tradition of dairy meals, Shavuot is one of my favorite holidays. Arriving later in the spring — an ideal time to find delicious fruits, herbs and vegetables — it's perfect for using fresh and seasonal...

    Tags: Zucchini, Black Pepper, Foods and Beverages, Soups, Kosher Salt

    4. Apr 30, 2013 |Story| Los Angeles Times

  4. Recipe: Crisp-Skinned Salmon With Summer Succotash and Creamed Corn

    <strong>Note:</strong> Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its secret is not in the mix of ingredients or in any fancy creative strokes; it's in the way Keller dries the skin of the fish so that it fries to a bacon-y crispness. It's a little thing, but it means so much to the dish. To dry the skin of the salmon, drag a knife blade gently but firmly over the skin several times, almost as if you are sharpening a razor on a strop. Use enough pressure to bring any water to the surface of the skin, then reverse direction to squeegee the water off the skin. Dry your blade and repeat until no more water rises to the surface. Place the filets skin-side up in a covered container that allows space between the skin and the lid to facilitate more drying until it's time to prepare them.
    Note: Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its...

    Tags: Heavy Cream, Salt, Whipping Cream, Recipes, Fava Beans

    5. Apr 30, 2013 |Story| McClatchy-Tribune

  5. Coronado, LHS tennis tandems fall in semifinals

    Lubbock Avalanche-Journal, Texas
    After hot starts in the state tennis tournament, Lubbock's representatives in Austin fell just short of the finals. Coronado's Karly Garland and Emily Alderson lost in the semifinals Monday of the Class 5A girls doubles tournament, and Lubbock High's...

    Tags: High School Sports, Fredericksburg (Fredericksburg, Virginia), Trips and Vacations, Georgetown, Tennis

    6. Apr 28, 2013 |Story| Tribune Media Services

  6. THE KITCHN: Polenta with spring vegetable ragout

    The first few times I cooked polenta, I followed recipes that called for endless stirring, and as much as I enjoyed the result, I wasn't keen on making polenta very often.
    Entree
    The first few times I cooked polenta, I followed recipes that called for endless stirring, and as much as I enjoyed the result, I wasn't keen on making polenta very often. All that changed when I tried the technique described below, which requires...

    Tags: Onions, Radishes, Asparagus, Carrots, Salt

    7. Apr 30, 2013 |Story| McClatchy-Tribune

  7. Runs a rumblin'

    The Daily Independent, Ashland, Ky.
    On an overcast day, rain refrained but the Boyd County and Russell softball teams whipped up plenty of thunder. The two lineups combined for three home runs, eight doubles and 26 hits overall with Boyd County prevailing 12-8 on Monday. Senior Lakin...

    Tags: Travel, Sports, Trips and Vacations, Baseball

    8. Apr 29, 2013 |Story| McClatchy-Tribune

  8. Free Press Test Kitchen recipe: Pasta with Herbs and Green Beans

    Detroit Free Press
    Pasta with Herbs and Green Beans Serves: 4 / Preparation time: 25 minutes / Total time: 35 minutes -- Sea salt and freshly ground black pepper -- 1 tablespoon olive oil -- 2 medium shallots, peeled, finely chopped -- 2 cloves garlic, finely...

    Tags: Foods and Beverages, Detroit Free Press, Salt, Green Beans, Wines

    9. May 7, 2013 |Story| South Florida Sun-Sentinel

  9. Snapper Vesuvio

    This dish has been served at South Florida restaurateur Tony Bova's various restaraunts. A version using flounder is now the menu at his Mario's Osteria, 1400 Glades Road, Boca Raton. (561-239-7000, mariososteria.com)&nbsp;&nbsp;
    This dish has been served at South Florida restaurateur Tony Bova's various restaraunts. A version using flounder is now the menu at his Mario's Osteria, 1400 Glades Road, Boca Raton. (561-239-7000, mariososteria.com)       For artichokes:      8 baby...

    Tags: Lemons, Salt

    10. Apr 24, 2013 |Story| McClatchy-Tribune

  10. Downsizing dinner for two-person households

    Winston-Salem Journal, N.C.
    One of the most common questions I get from seniors and empty-nesters: "Do you have any ideas on how to cook for one or two people?" Go into a supermarket and look how foods are packaged. Much of it comes in servings for four or more. That means couples...

    Tags: Foods and Beverages, Onions, U.S. Senate, Milk, Soups

    11. Apr 23, 2013 |Story| McClatchy-Tribune

  11. Green spring cuisine

    The Press Democrat, Santa Rosa, Calif.
    Spring cooking, like the season itself, is light and ephemeral. Tender, green vegetables such as spring garlic and leeks, asparagus and fava beans require just a simple saute, a lick of the grill or a swift plunge into hot water to bring out their...

    Tags: Shortbread, Baking Powder, Vegan Diet, Lemons, Salt

    12. Apr 23, 2013 |Story| McClatchy-Tribune

  12. She hopes her cookbook will inspire beginners

    The News & Observer
    Food blogger Jennifer Perillo can't bring herself to make her late husband's favorite creamy peanut butter pie. Perillo, 39, already the author of the popular food blog, "In Jennie's Kitchen," sparked a Twitter movement two years ago when she asked...

    Tags: Pancreatic Cancer, Meatballs, Salt, Butter, Pies and Tarts

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Parsley Photos
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