Articles filed under Recipe

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  • Dijon Mustard-Marinated Tempeh Jan 14, 2015 6:01 AM
    Dijon Mustard Marinated Tempeh can convert doubters: The tempeh absorbs a wonderfully complex combination of flavors and becomes caramelized around the edges. Eat it warm from the oven; or let it cool and add to sandwiches, salads or nori rolls, or eat as a protein-packed snack.

     
  • Don’s Homemade Sugar-Free Chocolate with Coconut Jan 13, 2015 1:56 PM
    Using Stevia, Don Mauer created gourmet-style chocolate that satisfies his sweet tooth without derailing his healthy eating plan.

     
  • Quick-Pickled Carrots And Radishes Jan 13, 2015 6:01 AM
    When making Quick-Pickled Carrots and Radishes don't fret too much over how you cut your carrots. The trick really is just to get all of the pieces roughly the same size.

     
  • Pan de Jamón Jan 13, 2015 6:01 AM
    Pan de Jamón is a tradition in Venezuela for the holiday season. You start seeing it on the bread shops from the end of November until January. Carelys Hepburn of Naperville shares her recipe.

     
  • Mami Mac and Cheese Jan 13, 2015 6:01 AM
    Cook of the Week Carelys Hepburn adds broccoli and ham to her Mami Mac and Cheese.

     
  • Arepas with Perico — Venezuelan Style Scramble Eggs Jan 13, 2015 6:01 AM
    Cook of the Week Carelys Hepburn of Naperville makes arepas con perico, a ham and egg sandwich from her native Venezuela.

     
  • French Lentil Salad Jan 7, 2015 6:01 AM
    Small dried green lentils known as French lentils or lentilles de Puy make a delicious and healthy salad.

     
  • Collard Green, Potato and Chickpea Salad With Spiced Lemon Dressing Jan 6, 2015 6:01 AM
    If your collards for this Collard Green, Potato and Chickpea Salad With Spiced Lemon Dressing are not particularly tender, blanch or steam them first, just until tender, then drain them thoroughly before tossing with the dressing.

     
  • Cabbage Salad with Winter Roots and Popped Mustard Seed Jan 6, 2015 6:01 AM
    Cabbage Salad With Winter Roots and Popped Mustard Seed can be turned into a vegetarian main dish by folding in /4 cup of cooked red quinoa and scattering cubed extra-firm tofu around each plate.

     
  • Mustard Greens, Kohlrabi and Carrots with Ginger Dressing Jan 6, 2015 6:01 AM
    Boiled cider is the key to the dressing for salad of mustard greens, kohlrabi and carrot.

     
  • Chicory with Grapefruit, Avocado and Pepitas Jan 6, 2015 6:01 AM
    Catalogna chicory, sometimes sold as Italian dandelion, is also the variety cultivated for its heart and inner shoots and sold as puntarelle. In cooler months, its deep green leaves are sweet and crunchy and only moderately bitter. Try it in Chicory With Grapefruit, Avocado and Pepitas.

     
  • Coconut Cilantro Chutney Jan 6, 2015 6:01 AM
    Aban Daboo, one of the competitors in our Cook of the Week Challenge, returns to the spotlight to share the parsi cooking style from her homeland of India. Here is her recipe for coconut cilantro chutney.

     
  • Potato Frittata Jan 6, 2015 6:01 AM
    Aban Daboo, one of the competitors in our Cook of the Week Challenge, returns to the spotlight to share the parsi cooking style from her homeland of India. Here is her recipe for potato frittata.

     
  • Saffron Chicken with Apricots Jan 6, 2015 6:01 AM
    Aban Daboo, one of the competitors in our Cook of the Week Challenge, returns to the spotlight to share the parsi cooking style from her homeland of India. She adds a pinch of saffron boost the flavor and color of her Saffron Chicken with Apricots

     
  • New Year’s Orange and Brandy Cake Dec 30, 2014 6:01 AM
    Cook of the Week Marie Kisiel’s plans to start off 2015 with a slice of her New Year’s Orange and Brandy Cake.

     
  • Chicken Piccata Dec 30, 2014 6:01 AM
    Cook of the Week Marie Kisiel makes a simple and easy chicken piccata.

     
  • Potage of Red Lentils Dec 29, 2014 1:19 PM
    Although no cookbooks exist from Biblical times, according to Biblical concordances, this Potage of Red Lentils resembles the soup for which Esau sold his birthright, Marie Kisiel says.

     
  • Sauteed Turkey with Prosciutto, Sage And Chanterelles Dec 28, 2014 6:01 AM
    Sauted turkey with proscuitto, sage and chanterelles takes a cue from the classic Italian dish saltimbocca.

     
  • Winter Orchard Scotch Dec 28, 2014 6:01 AM
    Can't find ice cider? Then try ice wine in the Winter Orchard Scotch Cocktail

     
  • Slow Candied Bacon Dec 28, 2014 6:01 AM
    Red pepper flakes keep Slow Candied Bacon from becoming too sweet.

     
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