Food
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Contractor's jambalaya recipe continues to evolveFeb 14, 2011 11:00 pm - Nothing ever stays the same. Including John Bogaert's jambalaya. “It's something that has evolved with me over the years,” the Barrington resident says. “I've been mar...
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Cocoa prices don’t chill V-day love, but Easter another storyFeb 14, 2011 11:00 pm - Cupid got off easy this Valentine’s Day, but spikes in cocoa bean and sugar prices may have the Easter bunny digging deeper into your pocket for those chocolate eggs and...
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Chuck Eye Steak with Sherry-Mushroom SauceFeb 14, 2011 11:00 pm - 2 chuck eye steaks 8-ounce, trimmed of all fat around the steak’s perimeter 1 tablespoon olive oil 3 ounces cremini (sometimes known as baby bella) or white mushro...
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New cookbook offers the best of South Beach's annual food festFeb 14, 2011 10:00 pm - Haven't been to the South Beach Wine & Food Festival? Me neither. It appears that we are, um, losers. Chef Anthony Bourdain calls the festival “the combination Woodstoc...
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French food and flaming kitchensFeb 14, 2011 10:00 pm - A few pecans. A sprinkle of Armagnac. Why not? Dorie Greenspan thought. A bottom-rung baker in a chi-chi New York kitchen, Greenspan was bored making the same cake day a...
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Michel Rostang’s Double-Chocolate Mousse CakeFeb 09, 2011 12:00 am - ¼ pound bittersweet chocolate, coarsely chopped cup hot brewed espresso or strong brewed coffee 7 tablespoons unsalted butter, at room temperature cup sugar 2 pi...
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Cook of the Week: Fitness trainer gives traditional recipes a healthy twistFeb 07, 2011 11:00 pm - Fitness guru Denise Powell remembers the only unhealthy food she ever saw in her home when she was growing up. “It was a bag of unsalted Jay's potato chips! My mother wa...
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Not all oils good for bakingFeb 07, 2011 11:00 pm - (Q.) Can I substitute olive or canola oil for butter in recipes to avoid saturated fat? (A.) These oils can easily be substituted in sauteing or seasoning; for baking th...
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That’s cold: Penn St ice cream schoolFeb 07, 2011 11:00 pm - STATE COLLEGE, Pa. — Food science professor Robert Roberts tried to explain the finer points of soft serve over the din of a commercial ice cream maker churning out a fr...
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Chocolate-Buttermilk Bundt CakeFeb 07, 2011 11:00 pm - 2 cups all-purpose flour 1¼ cups sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup unsweetened cocoa 1 ounce semisweet chocolate, finely ...