| May 5, 2010
The ancient Romans couldn't keep it under wraps. Word got out, it seems, that the twice-baked slice o' cookie — now called biscotti or mandelbrot — was one that had a shelf life of, oh, some thousand years. Millennia later, we still can't dunk...
| Apr 22, 2010
Wild rice porridge with apricots and pistachios
Total time: 15 minutes
2 cups cooked wild rice
1/2 cup heavy cream or half and half, plus more for garnish
1 tablespoon maple syrup
1 tablespoon honey, plus more for drizzling
| Nov 23, 2010
| 6:03 AM
Sixteen at Trump International Hotel & Tower Chicago
401 North Wabash Avenue
To read more about the restaurant:
Maple Pecan Tart ("Log Cabin Tart")
For pastry dough:
1 1/4 cups all-purpose flour
| Nov 25, 2010
Faux sufganiyot with chocolate-espresso sauce and pistachios
Total time: 1 hour, 10 minutes
Servings: Makes 1 1/2 to 2 dozen
1/2 cup whole wheat pastry flour
3/4 cup unbleached all-purpose white flour
1 cup water, plus 3 tablespoons water, divided...
| Dec 2, 2010
Alex Sarkissian is a natural. I've rarely encountered a restaurateur so relaxed and engaging, whether he's chatting with neighborhood regulars or checking on a table of newcomers. He moves around Momed, his 6-month-old eastern Mediterranean cafe, like...
| Oct 7, 2010
Every chef dreams about opening his or her own restaurant — someday. For Paul Shoemaker, that day jumped closer when he arrived for work at Bastide one morning in 2008 to find out that owner Joe Pytka had abruptly decided to close it down, just...
| Dec 8, 2010
| 8:34 AM
2 egg whites, beaten with 2 Tbsp water
1 cup walnut halves
1 cup pecan halves
1 cup pistachios
1 cup smoked almonds
1 cup dried cranberries
1 cup dried cherries
½ cup sugar or sugar substitute
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
| Dec 16, 2010
It happens to the best of us every year. From Thanksgiving till New Year's, we navigate through endless nutritional land mines: cookie swaps and bottomless candy bowls; office potlucks with the requisite starchy crock-pot comfort foods; cocktail parties...
| Dec 20, 2010
| 7:29 AM
Holiday Appetizers and the 101 on How To Prepare and Serve Them by: Executive Chef, Craig Strong Studio at Montage Laguna Beach www.montagelagunabeach.com
SMOKED SALMON ON TOAST: ELEGANT AND EASY
by Chef Craig Strong
Studio at Montage Laguna Beach...
| Dec 21, 2010
| 3:12 AM
FOX43 Christmas Cookies and then Some!! These recipes feature the fabulous teas from The Spice and Tea Exchange. You can substitute any highly aromatic herbal tea mixture instead, but why not use your FOX43 Discount Code ("donna1") and sample some of...
| Aug 11, 2010
| 12:50 AM
Recipe: Fresh Tomato Marinara Sauce with Zucchini "Noodles" Serves 4
No matter what your eating style, this is a delicious, fast recipe for summer produce that needs no cooking. Use a julienne tool (available at all home goods stores) or a hand-held...