| Apr 7, 2010
| 4:34 PM
I was a judge when the first $1 million grand prize was awarded in 1996 for a luscious, pear-laced Macadamia Fudge Torte. The honor went to Kurt Wait, who was also the first man to win top honors in the contest. The 43rd Pillsbury Bake-Off Contest was...
| Apr 22, 2010
| 4:34 PM
Fruit mounded just so between two incredibly tender and flaky pie crusts is the brass ring of baking perfection. The art of pie boils down to simple ingredients that come together to offer complex variations of textures and flavors. They are not difficult...
| Dec 28, 2009
| 12:02 PM
For some reason, people feel compelled to make lists this time of year. Christmas wish lists. Top 10 films of the year. Best new restaurants. Weirdest websites. Things that occurred to us while we waited for the light to change. New Year's resolutions....
| Dec 30, 2009
| 1:28 PM
Note: Mayi Brady, in The Times Test Kitchen, gave us this recipe for our cover package on braising--it's a dessert braise. Gentler than most braises, the pears bake in butter for the first half of the cooking, then bake in cream for the second half....
| Dec 31, 2009
| 11:26 AM
Note: Pears and sweet red peppers might seem like an odd combination for a soup, but it works surprisingly well. The sweetness of the pears seems to balance the acid of the peppers. Times Test Kitchen assistant Mayi Brady thought up the soup a few...
| Jan 4, 2010
| 12:06 PM
LOOKING back on the hundreds of recipes published in Food this year (384, to be exact), we're wondering: How do we stay so thin?
OK, so we don't. Or not all of us, anyway. How could we, when there are so many wonderful dishes to sample week after week?...
| Jan 13, 2010
As seniors age, they need fewer calories, says Pam Ritchson, a dietitian with Riverside Health System. At Warwick Forrest in Newport News, Ritchson and others work with residents and staff to ensure that seniors stay healthy and eat the right foods....
| Jan 21, 2010
| 12:42 PM
1904 W. North Avenue
Bottomless Mimosas and Bloody Marys brunch every Saturday and Sunday from 9:00 AM - 3:30 PM.
To read more about the restaurant:
Bizon Grass Vodka Marinated...
| Feb 9, 2010
| 1:38 PM
You already roast a fine, juicy chicken, whip up creamy scrambled eggs and know how to braise succulent short ribs till they fall off the bone.
Why, then, would you crowd your counters and empty your pockets to buy a $450 home sous vide machine?
| Feb 11, 2010
| 3:04 PM
PAMA Buerre Blanc
1 cup pama 1 tsp. sliced garlic 1 tblspoon caramelized onion ½ cup heavy cream ½ lb. unsalted butter Vanilla bean halved
Start by caramelizing garlic with onion- add vanilla bean and the inside scrapings. Deglaze with PAMA liqueur....
| Dec 10, 2009
| 10:56 AM
Pan Seared Edamame Ravioli and Nashi Pear Salad Soy Wasabi Beurre Blanc
Edamame Ravioli Recipe Yield: 30-40 ea
1 pkg. Edamame ( out of pod ) ½ ea Onion ( julienne ) 1 Tbl. Fresh Ginger ( minced ) 1 Tbl. Sesame Oil 1 qt. Water
1. Place the above...
| Dec 11, 2009
| 11:28 AM
The Olive Tap
201 Robert Parker Coffin Road
Poached Pears with Cinnamon Balsamic Glaze
These poached pears, with their thick and rich cinnamon balsamic glaze, make a special accompaniment to an elegant...