When it comes to baking, I like to keep it simple, preferring presentations that are not too fussy, but fresh and light. This especially applies to cake.
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Dear Heloise: Whenever I’m at a loss as to WHAT TO MAKE FOR DINNER, I often turn to the restaurant ads in my local newspaper. Many of them list their weekly and daily specials, and even if I don’t make the exact same dishes, they provide “food for thought.” I enjoy reading your column in th…
This time of year, tender herbs grow like weeds in gardens and come cheap in markets. The only downside is needing to use them up before the plants go to seed or before grocery store bunches go slimy. The most obvious options are pesto and tabbouleh, but meatballs are my favorite way to fini…
At this point in the summer, my cooking needs refreshing. Good thing the mint bursts its boundaries in the herb garden.
BOGOTÁ, Colombia (AP) — Venezuelans like to jest that their beloved arepas are so widely consumed that babies come out of the womb with the corn flatbreads already in hand.
Americans consume some 50 billion hamburgers a year. What’s so hard about shaping some ground meat into a patty and cooking it?
When it’s super-hot outside, who wants to cook? In the heat of summer, dinner prep should be low-maintenance. Appetites are limp in high temperatures, and fresh salads filled with juicy ingredients are cool and nourishing. For a whole meal, salads can reach beyond the garden while remaining …
Dear Heloise: My mother-in-law is coming for a visit, so I thought I’d make one of her favorite dishes, a Waldorf salad, but I don’t know what all goes into the salad. Do you have a recipe for it? — Millie S., Lima, Ohio
Dear Heloise: I have a question about when a recipe calls for wine as an ingredient. I need to know what to substitute. I don’t think you can just leave it out, as I think it is supposed to be there as an acid. I can’t find a substitute list for it in any of my cookbooks. — Susan E., Dayton, Ohio
A pan of dessert bars can have a loaves-and-fishes effect at any party: They’re nice cut into big bars, but they can be sliced smaller if extra friends show up. (If you try that with a pie, you’ll just end up with a mess on your hands.)
I discovered this fresh and light-handed salad years ago when I lived in Denmark. Most likely it was at one of our frequent family gatherings, seated outdoors at a long wooden picnic table in the shadow of a thatched roof farmhouse with the summer sun hanging, as if caught on the hook of the…
Dear Heloise: What’s the best way to safely wash greens? I love a fresh, delicious salad this time of year. — Kelly T. in San Antonio
These burgers get their bang from jalapeno peppers that are mixed with mayonnaise. Barbecue sauce is mixed in with the turkey giving it extra flavor and keeps the burger moist.
Dear Readers: One of the best foods you can eat is a pineapple. It’s high in vitamin C and contains a healthy amount of vitamin A, beta carotene, thiamine, vitamins B5 and B6, and folate, according to the U.S. Department of Agriculture.
Who doesn’t like fresh berries and whipped cream for a simple summer dessert? Berries and cream are the height of ease and good flavor, and a combination I rely on throughout the summer season.
(MCC) As the weather warms up, people are apt to spend more time relaxing and enjoying the great outdoors than cooking in a hot kitchen.
Summer cocktails careen toward the frozen, the slushy; the ultra sweet, the too, too fruity. Enjoy the warm weather, or the cool, with these three refreshing, refined alternatives.
Dear Heloise: Children love to decorate cookies, and I found it much easier to have the cookies cut out and put on a prepared cookie sheet ready to decorate. My mini muffin pan is a good place to put individual decorations in the mini receptacles, making them easier to get to. — Gloria H., M…
Comfort food is wrapped up in nostalgia and memories. I think it’s rooted in how everyday cooking is a mix of selflessly making food to feed others while also selfishly giving you pleasure in the process. They are honest dishes with simple, satisfying flavors and textures. Because this isn’t…
This salad does not hold back on herbs and spice. Handfuls of your favorite garden herbs, and a shake of the contents of your spice drawer, build welcome layers of flavor and freshness into this bright and festive couscous platter.
The grilling season is upon us, like a lion upon a gazelle. That means some 80 million of us will be out there, happily grilling hot dogs, steak and hamburgers.
Dear Readers: Summertime’s here, and fresh fruits abound! How to pick the freshest? Let’s take a look:
Father’s Day is around the corner, so get ready to fire up the grill and break out the big guns — or in this case, the big paella pan. Paella is always fun to make and, of course, to eat.
Dear Heloise: I tried everything to keep my guacamole from turning brown, but nothing worked until I tried this: Put the guac into a container, leaving space on top and at one side. Place some chopped onion pieces into the side area only, and put the airtight lid on it. After 4 1/2 days, it …
It’s officially grilling season. Steaks, chicken, burgers and hot dogs will grace the grill through summer’s sultry afternoons and long, soft evenings.
Dear Readers: In a challenge between a food processor and a blender, who would win? Let’s take a look.
Here’s a quick and easy salad supper for weekend cookout or anytime.
Dear Readers: Did you know the peanut is actually a legume? A legume is a seed that grows in a pod and can be eaten. Peanuts, as well as beans and peas, belong to the plant family Legum-inosae. Unlike walnuts or pecans, which grow on trees, peanuts grow underground. Research studies have sho…
There’s no better way to enjoy ripe fruit than in a good old-fashioned crisp. In the summer, stone fruit and berries reign supreme, while in the fall, apples and pears take over. This crisp was inspired by late spring’s fresh rhubarb and boysenberries. I spied them at my weekend farmers market.
Now is the time to embrace the emerald green wonders of spring: Sweet peas. Fresh, sweet green peas are one of the few vegetables found only in their brief season. Beyond spring, fresh pod peas (aka shelling peas or English peas) barely exist.
When I was young, one of my favorite side dishes was rice pilaf. It came in a slim box with a portion of rice and a sachet of spices, dehydrated chicken stock — and goodness knows what else — all set to prepare with water on the stovetop.
TNS — Summer cookout season gets underway this weekend, and everybody’s grill go-to is the classic hamburger.
How can you make your burgers stand out? Here’s a mantra to remember: It isn’t the burger, it’s what you put on top of it. A hamburger is just a hamburger, but a bacon-cheeseburger is an event.
If there is a single food that speaks to how we Americans eat in the early 21st century, it is rotisserie chicken.
(MCC) — Cookouts are on the horizon, and people are always on the lookout for delicious dishes that are easily cooked on the grill.
If you are searching for an easy and rewarding family dinner, then look no further than a chicken.
Remember the first time you performed brain surgery? Yikes, what a mess, right?As it turns out, poking around the coconut’s not unlike making pommes dauphinoise, that creamy, strati ed casserole of potatoey French crazitude. Sure, they’re both daunting, but, once you get the hang, you’ll be …
Make this quick Roasted Chicken Pasta Salad for Mom on her day and enjoy a family meal at home. No mess to clean. It uses only one pot, won’t heat up your kitchen and takes only 20 minutes to make. It also makes a great dinner salad anytime.I use a bought roasted or rotisserie chicken breast…
Who doesn’t like a buttery, rich pound cake? Simple and pleasingly plain, it’s comfort food for adults and kids alike.While a winner as-is, a pound cake’s simplicity is also an inviting canvas, amenable to garnishes (whipped cream, anyone?) and fruity additions, such as citrus and berries. A…
Dining at new restau- rants is high on the list of “must do’s” for vacation- ers, according to a 2018 Zagat survey. A vacation is the perfect time to indulge in local cuisine, claim 56 percent of those polled, who indicate they would seek out dining spots to enjoy a locale’s must-try dishes.…
If you’ve ever driven through Louisiana, you’ve undoubtedly seen sign after sign at gas stations, fast food and gourmet restaurants advertising the best boudin (pronounced “boo-dan”) in town — or in all of Louisiana, for that matter.
It's easy to be greedy at this time of year, when fresh spring produce clutters the farmers market tables. I can't resist buying a rotation of asparagus, sweet peas and early strawberries, which pass through our kitchen to the dining table on a daily basis. You'd think that we would tire of …
It’s spring break. Kids are out of school and family adventures are on the schedule. With all the activities planned for the holiday, it can be very tempting to end up at a restaurant after a busy day of sight-seeing and playing. With a little planning, though, supper can be almost ready aft…
If you’ve been paying attention to a guy named Michael Solomonov — the James Beard award-winning restaurant chef and owner of Zahav in Philadelphia — you already may be familiar with the nutty flavor and slight chew of Israeli couscous.
October signals the time of year when our thoughts turn to Halloween delights. Cooler weather. Scary movies. Thinking about but not actually bothering to carve a pumpkin because seriously, that is a huge mess. Eating bucketloads of candy corn and fighting with the (sadly defective) 50 percen…
Carne guisada translated into English literally means “stewed meat.” Of all translations that ever existed, this may be the phrase that loses the most in translation.
Oh, pumpkin, we’ve done you wrong.
South Central Texas’ long, hot summer is in full swing, and now’s the perfect time to move the cooking from the kitchen to the backyard — especially since July has been designated National Grilling Month.
Most of the tips solicited for the National Grilling Month article addressed the best way to barbecue brisket. Griller extraordinaire Rick Anderson, of Tarpley, stood apart, however, as he offered instructions on preparing poultry perfectly.
grew up in a world where blackberry or dewberry vines weighed down almost every fence line down every little backroad. It was a world of boots and shorts, and a bucketful of berries that stained your fingers purple and made your cheeks pucker when you snuck a berry straight off the vine.
Cashews have changed the game for vegan cheeses. They add a creamy, decadent flavor that cookbook authors and chefs have adopted in almost every new recipe I come across.
