Articles filed under Ross, Alicia

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  • Buttermilk dressing tangy addition to tomato salad Aug 22, 2012 1:39 PM
    When tomatoes are perfect, there's nothing else needed but a fine homemade dressing to top them off. I first sampled this heirloom tomato salad in one of Wolfgang Puck's California restaurants and quickly worked its beauty and simplicity into my repertoire. This year, I've lightened the salad dressing by using fat-free Greek yogurt; I think it pairs beautifully with tangy buttermilk and coarse ground black pepper.

  • Kitchen scoop: Saltimbocca’s flavors will take you to Rome Aug 16, 2012 3:30 PM
    When the weather is hot and humid, I spend a lot of time planning my next food and travel adventure. It usually inspires me to get in the kitchen and create something based on the culinary adventure I just took in my living room. This week I "went" to Italy and became entranced with all the different versions of saltimbocca.

  • Crostini bring out fresh flavor of ripened tomatoes Aug 8, 2012 2:55 PM
    Growing up in rural North Carolina instilled in me quite a few food expectations, one of which was that tomatoes are best vine-ripened and early August is their peak for flavor. Another food lesson from my youth was that nothing pairs better with those tomatoes than crisp, bright cucumbers. Mixing tomatoes and cucumbers and then topping them off with a light vinaigrette was always a favorite summer side salad. Today's recipe adds a twist: I have upped the quantity of cukes, added fresh herbs and creamy feta cheese crumbles.

  • Juicy berries give boost to delicious summertime muffins Aug 2, 2012 3:01 PM
    Motivate Me Muffins are a treasure — whether you are a sleepy college student, a weary parent or a working person in need of an energy boost in the summer heat.

  • Fresh strawberries add zing to old-fashioned pound cake Jul 25, 2012 9:15 AM
    Today we see all kinds of blends and flavors of pound cakes, but an old-fashioned, buttery pound cake never goes out of style and is worth keeping in the recipe box. This cake still feeds bunches — 20 servings, in fact. So it would be perfect for a summer cookout, picnic or family reunion.

  • Updated Bake-Off winner a perfect midsummer treat Jul 19, 2012 2:29 PM
    There is something about the combination of chocolate, pecan and caramel that makes my mouth water. Traditional turtle candy is my favorite confection. Anytime I see the delicious, ooey-gooey combination in a dessert, I know it will be simply divine.

  • Pesto turns pizza into summery treat Jul 12, 2012 10:34 AM
    Homemade basil pesto is the optimal summer condiment. Smear it on sandwiches, stir it in pasta or, as in today's recipe, spread it on pizza. Pesto Pizza With Heirloom Tomatoes can be a light dinner, summer lunch or a perfect appetizer for when friends come over.

  • No special cooking skills needed for delightful crisps Jun 27, 2012 10:44 AM
    Cheese straws, cheese crackers, cheese wafers, cheese crisps — whatever you call them, they have been a part of my culinary history for as long as I can remember. They are as simple as a few ingredients, but there is an art to making them that has eluded many a baker, including myself.

  • Kitchen scoop: Tangy gazpacho adds kick to Fourth of July festivities Jul 3, 2012 3:29 PM
    Are you looking for something a little different on this year's Independence Day menu? Then look no further than this Gazillion Veggies Gazpacho. OK, it really doesn't have a gazillion veggies, but its complex flavors, robust textures and substantial presence will have your mouth and tummy thinking otherwise.

  • Delicious sauces are reminders of friends’ kind hospitality Jun 21, 2012 6:13 AM
    There is nothing quite like eating a great meal at a friend's home and having him or her share the recipe with you. Then every time you prepare that special dish, you will remember the times you and your friend shared — and you'll have a fantastic dinner, too.

  • Dinner obsession satisfied with new chicken wraps Jun 8, 2012 6:00 AM
    I know it's time to hit the test kitchen to develop a new recipe when I find myself obsessed with one dish. Lately, it's been chicken lettuce wraps, which are found on numerous Asian restaurants' appetizer menus and shared among friends. But I've been ordering the sweetly hot and perfectly textured treats for dinner and not sharing even one.

  • Tiny treats big on taste May 31, 2012 6:00 AM
    Southern Living magazine says its Hummingbird Cake recipe is the most requested one it has ever printed. If you have tasted this classic Southern cake, you know why at first bite. But what you might not know is that a traditional Hummingbird Cake can have more than 700 calories in each of its 12 slices.

  • Bacon, mushrooms pump up kid-friendly dish May 17, 2012 6:13 AM
    It's been years since macaroni and cheese has graced the dinner table as an entree. I started thinking about how adaptable macaroni and cheese really is. You can add just about anything to it and call it dinner. Suddenly, plain macaroni and cheese was pumped up in flavor by the unlimited options right in my own fridge.

  • Wedge salad a new spin on summertime favorite Apr 27, 2012 11:30 AM
    A composed salad sounds so elegant, doesn't it? It's not tossed; it's not layered. It's calm, poised and collected. It sounds purposeful, planned. In French cuisine, a salade composee is a meal in and of itself. The artful and aesthetic arrangement of the ingredients is meant to be a feast for your eyes and then your palate.

  • Breakfast-worthy biscuits Apr 26, 2012 3:22 PM
    Fast food restaurants have made a killing off breakfast biscuits. And if you read the statistics about American obesity, not to mention our cholesterol, fat and carbohydrate levels, it doesn’t take a rocket scientist to realize those same biscuits may not be so good for us.

  • Simple sauce puts ‘wow’ back in dinner Apr 18, 2012 3:40 PM
    The secret to turning a so-so dinner into a wow! dinner is the sauce. There are hundreds of premade sauces on the grocery store shelves, and we can purchase very complicated sauces from all over the world. But I often wonder if $4 isnt a lot of coin for just experimenting. Will I like it or not? Will I waste it or not?

  • Kitchen Scoop: Pasta salad so good, you’ll swear it’s a sandwich Apr 11, 2012 8:54 AM
    Got ham? I know I do! It seems like no matter how hard I try to find a ham that will feed just the right number of guests at Easter dinner, the ham multiplies. But leftover ham has become a favorite problem this Easter. Im trying to see how many different ways I can serve it without having it seem left over at all.

  • Leftover risotto rolls into tempting arancini Mar 22, 2012 1:20 PM
    Italian cooks have been using leftover risotto to make risotto balls (arancini) for ages. But this tempting treat has just entered my culinary life, and oh my stars! I wonder where it has been for all these years!

  • New way of looking at food inspires recipe Mar 1, 2012 10:13 AM
    For years I've written my list according to the order in which most grocery stores stock their merchandise and, after checking the specials, paper-clipped any coupons I've saved to the bottom of the list. I honed it to the most efficient process possible: in and out in less than 20 minutes for a week's worth of groceries for four. I was intent on one thing being as focused as possible.

  • Roasting makes even Brussels sprouts better Feb 23, 2012 10:40 AM
    I'm convinced that if Brussels sprouts were called baby cabbages, they'd have a wider fan base. But as it stands, most Americans, haunted by childhood threats to finish their mushy, pale green sprouts before dessert, declare they can't stand the cute little minis. And that's a shame. When properly cooked, fresh Brussels sprouts have a divinely delicate flavor.

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