Executive chef David Sears of SushiSamba in Coral Gables, Fla., shares his recipe with Cook's Corner for corn on the cob with a Peruvian-style, chile-flavored vinaigrette. It takes the more familiar Latin American street food to a whole new level. At the restaurant, Sears prepares the corn on a robata, which is a traditional Japanese barbecue ...Read more
Why wait for pots of water to boil when cooking pasta or struggle with straining spaghetti? The Italian pasta-makers at Barilla have solved those issues with their Pronto line. Put pasta in a 12-inch skillet, cover with cold water, then cook on high about 10 minutes. Stir in a favorite sauce and cook a few minutes longer (if ...Read more
ORIGINS OF KELLOGG
Several new cereal products from Kellogg's share the name Kellogg's Origins. There are two cold breakfast cereals, two kinds of granola and two kinds of muesli.
For at least one of the cereals, Ancient Grains Blend, the name Origins seems like a natural fit. The box front describes it as "crunchy flakes of wheat, brown rice ...Read more
After water, tea is the most commonly consumed beverage in the world. Aside from pure enjoyment, drinking tea is linked with several health benefits. Here in America, 85 percent of that tea is iced; fortunately, the icy drink offers most of the same benefits as the ...Read more
It's back-to-school time, and that means lunches packed with tasty sandwiches. These grilled vegetable sandwiches are wonderful for a relaxed Labor Day picnic in your backyard, in a lunch box or for a weekend barbecue.
Things have changed since the basic tuna or chicken salad on whole wheat was considered an upscale lunch. Now ...Read more
This creamy, tangy Middle Eastern zucchini dip recipe, also known as Koosa Ma Laban, is best served with baked pita chips or crunchy vegetables.
Middle Eastern Zucchini Dip
Active Time: 25 minutes
Total Time: 25 minutes
2 tablespoons extra-virgin olive oil
2 medium zucchini, diced
2 cloves garlic, chopped
1/2 cup low-fat or ...Read more
Oscar Wilde said, "I can resist everything but temptation." I think he had fresh figs in mind when he said that.
Consider this: Recently, at the farmers' market, I spotted close to a dozen people eating fresh figs as they shopped. That's because everything about fresh figs is ...Read more
I am not personally vegan, but I have a Thing (with a capital "T") for ice cream made with coconut milk. I think it's so dreamy and makes such a perfect base for fresh fruit or chocolate and nuts. So, in short, it's great with everything.
The only thing to know about coconut milk-based ice ...Read more
A terrible tragedy devastates Jackson Fitzgerald's world: the murder of his wife brings him close to insanity. Accompanied by friends, he undertakes one last effort to reshape his life in a journey that brings him to Glendale Plantation.
But there he is tormented by memories and ...
I teach cooking classes at a culinary mecca, but for every amazing product we sell, there are 10 more useless gadgets that aren't worth their space on the shelf. And while I ignore most gimmicky tools that come across my cutting board, every now and then I give in to curiosity -- like the ...Read more
Some people think of pulp fiction for summer reading. I love to browse cookbooks that transport me to another land and its cooking, cookbooks that tell a story and are not simply recipe compilations.
My guilty pleasure this month is Maureen Abood's "Rose Water & Orange Blossoms," which not only explores Lebanese cooking, a rich cuisine with ...Read more
Kozy Shack, the Arden Hills, Minn., maker of rice pudding (and tapioca pudding and chocolate pudding), steps up the price point with a set of four Indulgent Recipe puddings, each carrying the description "decadent dessert pudding." (That tagline helps to distinguish these offerings from main-course and appetizer puddings.)
Mr. Tidbit ...Read more
The folklore: Basil is the common name for the culinary herb Ocimum basilicum, which is a member of the mint family. Thought to originate from Africa, the herb was domesticated in India, and then introduced to America in the 17th century by way of the English. The name...Read more
A buckle is one of those early American country desserts (similar to a pandowdy, grunt or cobbler) that combines fruit with biscuits or cake. The source for this recipe idea is Florida chef Clair Epting, who prepared a blood peach raspberry buckle for dessert one evening at the Cakebread Cellars winery in Napa Valley. This buckle combines juicy ...Read more
This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic, biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. It's especially beautiful when baked in and ...Read more
My sister has been making zucchini bread for as long as I can remember, and it has always been a favorite quick bread, especially in the summer. The pineapple adds flavor and is a nice alternative to raisins. I like to serve it sandwiched together with cream cheese and thinly ...Read more
A chance dinner with friends has brought this meal firmly into my weeknight rotation. We had just finished moving all our earthly belongings to a new house, and our friends (now our neighbors!) took pity on us: "It's just turkey spaghetti, but you should come over for dinner."
We did, and ...Read more
A flat, snap-type pole bean, Romanos are not to be confused with Borlotti beans, an Italian shelling variety. Depending on the specific cultivar, Romano beans can be purple, yellow or green. I'm hardly adverse to any bean, but I do love Romano, green or wax beans in dishes like this one, when simply blanched and paired with anchovy paste for a ...Read more
Many of us know Jimmy Cefalo from his days as a wide receiver for the Miami Dolphins, or for his later career as a sportscaster.
But foodies know Cefalo for his passion for food and wine. He shared this great grilled chicken recipe with me and the accompanying saute -- a quick fix since you use prepared broccoli slaw from the produce counter.
If you've been thinking "I wish there could be yet another way to make Kool-Aid," this is your lucky day. We already had the regular little paper envelope of powder (add water and sugar), the giant tub of premixed sugar and powder (add water), the small squeeze bottle of artificially sweetened "water enhancer" (squeeze into ...Read more
You already know that too much salt can raise the risk for cardiovascular disease through its effect of raising blood pressure. Unfortunately, many of our favorite foods -- canned soups, rice mixes, pasta sauces -- are loaded with salt, though low-sodium versions are ...Read more