Food
-
US grows version of pricey Japanese Kobe beefAug 16, 2011 12:00 am - Half a world away from the secretive farms that produce Japan’s legendary Kobe beef, Jerry Wilson raises the American version of the meat that will become $50 steaks and...
-
Sweet QuesadillasAug 16, 2011 12:00 am - 1 tablespoon butter 2 Granny Smith apples, peeled, cored and sliced 2 tablespoons packed brown sugar 1 teaspoon cinnamon 4 ounces cream cheese 8 flour tortillas, 6-...
-
Carrot Cake CookiesAug 16, 2011 12:00 am - 1 cup white whole-wheat flour ½ teaspoon baking soda 1½ cups rolled oats 1 teaspoon cinnamon 1 teaspoon dry ginger ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg...
-
Fresh Salsa with Roasted CornAug 16, 2011 12:00 am - 3½ cups (about 8-10) peeled and chopped ripe plum tomatoes 1 cup frozen roasted corn kernels (such as Trader Joe's), thawed 1 medium sweet onion, chopped 1 cup f...
-
Don’t toss leftover bunsAug 16, 2011 12:00 am - By Sara Noel You’d rather have too many hamburger buns than not enough. But when there are some leftover buns, you’re faced with a keep-or-toss decision. Don’t let them ...
-
Peanut Butter and Jelly CubesAug 16, 2011 12:00 am - 6 envelopes (¼ ounce each) unflavored gelatin, divided 4 cups grape juice, divided ½ cup honey, divided ½ cup cool water 1 cup boiling water 1 cup peanut butter 8 o...
-
Salsa Di Noci — Walnut SauceAug 15, 2011 12:00 am - 2½ ounces shelled walnuts 2 garlic cloves 2 slices of white bread Milk 1½ ounces extra virgin olive oil Salt to taste Remove the crust from the bread sl...
-
Pasta di Olive – TapenadeAug 15, 2011 12:00 am - 1 pound black olives pitted ½ cup drained capers 1 clove garlic, chopped 7 ounces salted anchovy, rinsed and finely minced ½ cup extra virgin olive oil Juice of ½ a...
-
Chizze Reggiane — Cheese PuffsAug 15, 2011 12:00 am - 1 cup white flour 4 teaspoons butter 4 teaspoons lard #8539; ounce (half a packet) dry yeast frac34;-1 cup parmesan cheese Extra virgin olive oil...
-
Plum good summer fruitsAug 15, 2011 12:00 am - If you experience ecstasies over luscious raspberries, juicy peaches, succulent figs and tangy nectarines, you are not alone. Legions of folks who write articles and coo...