Food
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Shades of Green SaladJul 09, 2014 6:00 am - 12 ounces fresh green beans, cut into 2-inch pieces 1 bunch asparagus, cut into 2-inch pieces 1 cup snow peas, sliced lengthwise 1 medium zucchini, halved, seeds scraped...
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Caramel Pork RibsJul 09, 2014 6:00 am - ¾ cup granulated sugar ¼ cup firmly packed light or dark brown sugar ¾ cup beer ¼ cup bourbon 3 tablespoons apple cider vinegar 2 tablespoons ketchup ½-inch piece peeled...
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TV's 'American Grilled': Competition plus cooking with local productsJul 09, 2014 5:45 am - All eyes are on the giardiniera. After making the cut and practicing with likely ingredients, after surviving two quick rounds in which Cracker Jack, Vienna Beef franks,...
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Minestrone Pasta SaladJul 09, 2014 5:45 am - Kosher salt 8 ounces dried ditalini pasta 6 tablespoons extra-virgin olive oil ½ cup finely diced red onion 1 medium (4 ounces) zucchini, cut into 1/4-inch cubes 4 ounce...
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Pasta salad inspired by Italian soupJul 09, 2014 5:45 am - Minestrone Pasta Salad turns the elements of a winter favorite - vegetables, beans and pasta - into a side dish fit for a summertime lunch or light supper. Salami replac...
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Hop to it: Plant what you need to brew beerJul 09, 2014 5:45 am - You don't need a garden to succeed as a home brewer, but growing your own ingredients is a flavorful step up. Much of the creativity involved in crafting a custom-made b...
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Lean and lovin' it: Swiss chard's nutrition hard to beatJul 08, 2014 6:30 am - When you think of summer produce, which vegetable or fruit first comes to mind? Corn? Watermelon? Tomatoes? I'd wager that Swiss chard isn't anywhere in your top 10 ... ...
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Fettuccine with Swiss Chard and MushroomsJul 08, 2014 6:30 am - 2 tablespoons extra-virgin olive oil ½ cup chopped shallots 2 cloves garlic, sliced 8-10 small mushrooms, cleaned, trimmed and sliced 1 pound Swiss chard, stems trimm...
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PastitsioJul 08, 2014 5:45 am - Meat 1 tablespoon butter 1 onion, chopped 3 pounds ground lamb or beef ¾ cups water 1 can (6 ounces) tomato paste 1½ teaspoons salt ¼ teaspoon pepper 2 tablespoons groun...
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Cook of the Week: International cuisine on her radarJul 08, 2014 5:45 am - Jennifer Noone was all set to be a professional chef. With a major in food and nutrition in college and a passion for cooking, she began her career as a caterer. She soo...