| Apr 12, 2013
| 10:29 PM
As a public service, we occasionally offer tips designed to ensure a happy life in Aberdeen.
Here is the newest round of top-flight advice:
When leaving the Wendy's parking lot, don’t wait more than 10 minutes to turn left. Just give up and...
| Apr 17, 2013
Leftovers — like whatever's in that green jar near the back of the third shelf — can be a dreaded fridge-horror specter past their prime as soon as they hit the Tupperware. But oh, those beautiful exceptions! Beef bourguignon, lamb stew,...
| Apr 18, 2013
| 1:16 PM
When hearth and home — together with a growing family and an onsite family business — are at the center of day-to-day living, a small and dated one-story farmhouse in Ellicott City begins to burst at the seams. To keep their extended family...
| Dec 22, 2011
Homemade food makes a wonderful gift this time of year, but so often carefully made delicious treats are piled unceremoniously onto paper plates, wrapped haphazardly in tinfoil or carelessly tossed into plastic bags.
It may be the thought that counts,...
| Oct 31, 2012
| 8:09 AM
The pumpkin has so much more to offer than languishing on a doorstep as a jack-o'-lantern or being dumped unceremoniously into a pie for a cheap thrill at the end of Thanksgiving dinner.
The culinary uses for pumpkin are as limitless as your imagination....
| Nov 2, 2012
| 4:59 AM
Pumpkin Rosemary Sauce over Gnocchi
2 packages (16 oz. each) whole wheat gnocchi
1 ½ tablespoons extra virgin olive oil
2 ¼ cups chopped onion
2 large garlic cloves, finely minced
2 teaspoons very finely minced fresh rosemary
1 ½ cups fat free, less...
| Nov 10, 2012
Total time: 2½ hours, plus chilling and cooling times
Note: Adapted from Quinn and Karen Hatfield.
3/4 teaspoon salt
1/4 cup plus 3½ tablespoons water
2 3/4 cups plus 2 tablespoons (12 ounces) flour
3/4 cup (1½ sticks) plus...
| Nov 17, 2012
Total time: 1 hour, plus chilling time for the pies
Note: The filling is adapted from a recipe in "The Pie and Pastry Bible" by Rose Levy Beranbaum. The filling uses uncooked egg whites.
1/4 cup water
1/4 ounce (2¼ teaspoons)...
| Nov 12, 2012
| 1:34 PM
It's the perfect alternative to pumpkin pie on Thanksgiving.
Paula Fecko of Johnstown is this week's recipe winner with Pumpkin Bundt cake, an easy-to-prepare recipe.
The recipe includes a pumpkin cake and cream cheese frosting, topped with nuts.
| Nov 20, 2012
| 9:16 PM
Short of any family drama, the biggest dilemma most of us face at the holiday table revolves around dessert. Specifically: Which pie do I choose? (Or, rather: Why do I get to try only one?)
Why stop at one? Friends and family, there is a solution: the...
| Nov 20, 2012
| 12:27 PM
Balsan Restaurant at the Waldorf Astoria Chicago
11 East Walton Street
Makes 4 round pumpkin waffles
1/4 cup light brown sugar
3 Tbs. cornstarch
1 1/2 cup all-...