Ann Nika of Springfield, Ill., has a spring salad recipe that she has been making for get-togethers for more than 10 years. “It is always a favorite with my family and friends,” she said about Penne, Spinach, Asparagus and Cashew Salad.
Here’s the scoop on sundaes: They don’t have to be boring. The best-seller at a Springfield Baskin-Robbins remains the classic hot fudge sundae. But gaining in popularity are “layered” premium sundaes. Click inside for some recipes you can try tonight!
Samuel Adams includes a lesson in India pale ales in its new IPA Hop-ology variety 12-pack.
Like much of Florida’s Gulf Coast, the white-sand shoreline of Clearwater Beach is bustling with water activities such as parasailing, jet skiing, wind surfing, stand-up paddle boarding and good old-fashioned sunset sailing. It is springtime; the air is perfect, the sun shines all day and sets with a magical glow each evening — and there is little humidity this time of year.
Inspired by recent meals with friends, food columnist Judi Leaming offers up new recipes, which include Crunchy Tossed Salad, Betty Crocker's Summer Macaroni Salad and Gooey Mixed-Nut Bars.
If you’re the one doing the cooking this Sunday, try something surprising: fresh figs.
Coleslaw recipes in cookbooks often are labeled “cole slaw.” We, of course, find no separation of the cole from the slaw and call it coleslaw. How many types are there? Many.
Lori Reardon’s great-grandmother used to make an angel-food cake for each of her 12 grandchildren on their birthdays. Each cake was topped with a rich, “secret” frosting. Now Reardon’s mother makes the angel-food cakes for her extended family -- 24 cakes a year.
Heady Topper. Say those words to a beer geek, and they are likely to start drooling. I’m not talking about just a little wetness at the corner of their mouth. I’m talking full on rivers of drool coming down their faces.
Tired of plain old ham and cheese on wheat bread? How about a Cuban or a bahn mi?
We’re coming into Vidalia (or sweet onion) season, and I feel sure you’ll like Sweet Onion Casserole as much as we did. This comes from the recently published Gooseberry “Simple Shortcuts” cookbook.
When it comes to Mexican food, tacos, fajitas and burritos easily top the list of American favorites. But if you are cooking to celebrate Cinco de Mayo on Saturday, don’t be so quick to overlook the tasty empanada.
In the case of Cinco de Mayo, we need to get something straight. Most Americans will say it celebrates the Mexican Fourth of July — their independence day. Well, forget that. Sept. 16 is the official Mexican Independence Day.
You’ve got a treat in store at the vegetable counter. From November through May, Mexican jicama –– that’s HEE-kah-mah –– is in season.
Nothing says springtime like strawberries and rhubarb. The Strawberry-Rhubarb Puff, below, is an example.
The International Festival of Small Brewers and Cider Makers is coming to Worcester, Mass., in June and has the most impressive lineup of breweries and beer I have ever seen.
Thinking it was time to shake up the palates, I put my love affair with all-American and Mediterranean flavors aside and searched farther afield. A can of salted peanuts languishing for a long time on a kitchen shelf provided the inspiration to look to Asian recipes.
Thinking about wedding and shower favors? Head's up: Trinkets are out. Forget the personalized matchbooks, candles, frames and shot glasses. These days, food favors are the hot way to thank and impress guests.
“Sell by” and “use by” are different animals in the jungle of information on food labels. Although they differ, be sure to check the dates before purchase. They are an indication of freshness, not spoilage.
Grilling steaks or burgers can be a waste of heat. It would be nice to get more than a few minutes cooking time. Solution: Grilled vegetables.
