Recipes
Old-fashioned oatmeal gets makeover as Starbucks, Jamba Juice add high-profit item to menus. Chains aim for upscale breakfast offerings of steel-cut oats with fresh fruit. Breakfast foods are bright spot for restaurant industry, though hot cereal sales at supermarkets have been flat. Recipe: Baked oatmeal, Wisconsin-style (click 'See also').
By Janet Adamy
The Wall Street Journal. (may require subscription) 2008-12-18 (entry)
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Caesar's Restaurant in Tijuana, Mexico, claims invention of Caesar
salad; Julia Child recipe concurs (click 'See also'). Lime juice makes it Mexican,
chemical purifier makes it safe to eat. Tourists turned off by water
fears, Tijuana's hard times; topless dance club in back helps pay the
bills. Verdict: Tasty, easy on the stomach.
By Marc Lacey
The New York Times 2008-10-21 (entry)
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Exploring the microwave's capabilities with two master microwavers and others leads to vivid, flavorful vegetables, a spicy eggplant dish with mind-blowingly good texture (for recipe, click 'See also'), tender and rich puddings and a new appreciation for what would be better named the whiz-bang steaming oven.
By Mark Bittman
The New York Times 2008-04-02 (entry)
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Government website offers hundreds of recipes that can be sorted according to cost, cuisine, equipment, speed and goals, including increased consumption of whole grains, or reducing saturated fat. Nutrition content is analyzed as well. Click 'See also' to visit the site.
The Associated Press; Akron Beacon Journal 2008-02-20 (entry)
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Infant's fragile sleep spotlights routine clatter of clumsy, over-ambitious cook and prompts new and silent kitchen practices. Among them: Busy work must happen before baby's bedtime, choose recipes with resting time between prep and finish, switch from metal utensils to plastic or silicone, and set the table ahead of time.
By Keith Dixon
The New York Times 2008-02-27 (entry)
In 'A Baker's Odyssey,' author Greg Patent cooks with immigrants, children of immigrants and their grandchildren to learn and record secrets of ethnic baking from more than 30 nations, including Italy, Nigeria, Austria and India.
By Daniel Zwerdling
National Public Radio 2008-01-27 (entry)
With nutrition coach, reporter lowers cholesterol the old-fashioned way - with increased exercise and increased consumption of delicious (and particularly nutritious) foods, including almonds, eggplant, white beans with escarole and tomato, steel-cut oats, roasted soybeans, flaxseed and Brussels sprouts.
By Thomas M. Burton
The Wall Street Journal 2003-07-22 (entry)
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Snapping ourselves out of holiday mode and into delicious and nutritious eating means choosing five powerhouse foods: beans, blueberries, eggs, salmon and sweet potatoes.
By Kim Pierce
The Dallas Morning News 2007-12-31 (entry)
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Almost homemade, with shortcuts including pre-cut squash and deveined, peeled shrimp, can meet the need to keep the home fires burning when there's barely time to shop, much less chop. And chop.
By Tara Duggan
San Francisco Chronicle 2007-12-25 (entry)
On a table overflowing with the vibrant colors of the Thanksgiving season, pale root vegetables - parsnips, cipollini, celery hearts - can be a real grace note.
By Amy Scattergood
The Los Angeles Times 2007-11-14 (entry)
Turkey gets the most hits on Epicurious, the Gourmet magazine-linked recipe website, but vegetables, vegetarian alternatives, pumpkin pie - and these mashed potatoes sparked with sauteed onions - rank high as well, says food editor.
By Bonny Wolf
National Public Radio 2007-11-14 (entry)
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Dark-haired domestic goddess, in her new book, helps us scramble out of our own mealtime ruts with a mashup of gourmet and practicality. In her pantry: fancy mustard and fine jam and spicy sambal paste and hoisin sauce, along with Skippy peanut butter and Progresso beans and A.1. steak sauce.
By Rebekah Denn
Seattle Post-Intelligencer (WA) 2007-11-07 (entry)
Whether our bird is organic, heritage or mass-produced, making the classic roast turkey and gravy for Thanksgiving dinner requires a classic recipe, like this one, from Rick Rodgers, a cooking teacher and the author of "Thanksgiving 101."
The Baxter Bulletin (AR); Gannett News Service 2007-11-06 (entry)
Making gravlax requires supremely fresh fish -- try king or sockeye salmon when they're in season, or Atlantic farm-raised, writes Mark Bittman, in "How to Cook Everything."
By Mark Bittman
The New York Times; The Mercury News (CA) 2007-10-31 (entry)
In "Apples for Jam," new cookbook by Tessa Kiros, there are ample memories but luckily, there's an equal part of recipes, including those for the tasty Veal Involtini, scaloppine rolled up with a little ham and fresh mozzarella inside, browned and finished in a simple tomato sauce; and Whole Wheat Apple and Apricot Pie.
By Laura Vozzella
The Baltimore Sun 2007-10-24 (entry)
Tracing the evolution of Halloween leads a radio reporter to a recipe for iced pumpkin juice and currant-studded Soul Cakes, which once were distributed to beggars and to costumed mummers, from which trick-or-treater tradition might have sprung.
By T. Susan Chang
National Public Radio 2007-10-24 (entry)
Seeking the perfect tomato means eschewing perfectly formed orbs in favor of a weedy tangle of vines in which antique, thin-skinned heirloom treasures are hidden; this obsession is an art in the Merrimack Valley, where growers proliferate.
By Kristi Ceccarossi and Darry Madden
The Hippo (NH) 2007-08-23 (entry)
Remembering the good old days before electricity, when a porch was used and often held the icebox, which kept foods cool with an actual blocks of ice; what we once called icebox pies we now might call terrines.
By Sylvia Carter
Newsday 0000-00-00 (entry)
When Mario Batali wants to get away, he doesn't go to Italy, where he learned the finer points of cooking; he heads to Michigan, where there are four full seasons and his place is on a lake, and the pizza oven is in the back.
By Jennifer Conlin
The New York Times (may require subscription) 2007-08-17 (entry)
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When returning to beef that grazed on grass, be prepared for pure taste that removes the sweet, bland and rich coating that corn feed provides -- and take care to cook meat carefully to achieve tenderness.
By Corby Kummer
The Atlantic magazine (entry)
Too much basil calls for afternoon of stripping leaves from stems, grating Parmigiano-Reggiano, chopping garlic, drizzling olive oil and pureeing big batches of green magic that will take us through the winter with sanity intact.
Rob Kasper
Baltimore Sun (entry)
Key to good food on the trail or at the campground is packing light and packing smart, prepping at home before the trip, and then eating the chicken and bell peppers first, and saving hardy potatoes and carrots for the last days.
By AnnMarie Timmins
Associated Press; Springfield Journal-Register (IL) (entry)
Plethora of high-tech gadgets pushes columnist to consider making meals over burning sticks, but she's not alone; there's a slew of campfire cooking in contests, in back yards and in the backcountry across the nation.
By Joyce Rosencranz
The Cincinnati Post (entry)
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In "Ratatouille" and "No Reservations," top chefs at restaurants and culinary schools consulted on appearance of dishes; actors ate the featured dishes, and the animation department went to cooking school, for authenticity's sake.
By Beverly Levitt
Philadelphia Inquirer (entry)
Kamut, a heirloom wheat with a sweet, nutty flavor and high in nutritional qualities, once the darling of the Birkenstock crowd, has captured Italy carbohydrate-wise, and Saskatchewan, as well as Montana and Alberta, are profiting.
By Beppi Crosariol
The Globe and Mail (Canada) (entry)
With one-third of U.S. web users (50 million) visiting food sites in May, and recipe searches remaining a top draw for women, advertisers look to connect; sites, including epicurious.com, kraft.com, cookinglight.com, foodnetwork.com, marthastewart.com and allrecipes.com, scramble to offer services.
By Bob Tedeschi
The New York Times (may require subscription) (entry)
Self-taught chef cranks up the heat with Mad Dog hot pepper sauces that, at their hottest, are best tested with a dipped toothpick placed in the center of the tongue - he says it's not torture, he's just following the market.
Jennifer Wolcott
The Christian Science Monitor (entry)
Barbecued corn with paprika and almond butter
By Rodney Dunn
Australian Good Taste - January 2003 , Page 50 (entry)
Crispy Trout with Lemony Roasted Asparagus
San Francisco Chronicle (entry)
Smithsonian exhibition explores links between Americans and the foods they produce, prepare, preserve, and present at the table, and through those links traces the evolution of the kitchen; the exhibition is traveling to rural sites between now and 2010 -- is your town on the list?
Smithsonian Institution (entry)
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Chocolate, coconut and pecans -- nirvana in a layer cake -- is in its 50th year of delicious delight, but its origin is more Texan than German (and it's the chocolate that's named after its creator, Sam German).
All Things Considered, National Public Radio 2007-06-24 (entry)
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When returning to beef that grazed on grass, be prepared for pure taste that removes the sweet, bland and rich coating that corn feed provides -- and take care to cook meat carefully to achieve tenderness.
By Corby Kummer
Atlantic magazine 2003-05-01 (entry)
