Haagen-Dazs tapped culinary artisans (bakers, jam-makers, confectioners) to create six new ice cream flavors. The results are intriguing and delicious. Dubbed the Artisan Collection, the line includes Tres Leches Brigadeiro, Banana Rum Jam, Ginger Molasses Cookie, Spiced Pecan Turtle, Chocolate Caramelized Oat and Applewood ...Read more
Unless you're Southern by birth -- or by choice -- you might not understand how an entire cookbook could be devoted to biscuits.
But if you've ever sat on a front porch shelling peas and popped one into your mouth, or bitten into a sun-warmed tomato fresh off the vine, you understand the appeal of simple tastes. And how a perfectly made biscuit...Read more
CATCHING UP ON KETCHUP
Unless you've been living in a cave for the past few years, you've probably heard of the hot sauce called Sriracha. It's everywhere: Mr. Tidbit opines that it might soon replace Tabasco as the word people use when they mean "hot sauce." Maybe it already has.
The most recent part of everywhere that includes Sriracha is ...Read more
This is a grilled recipe that never goes out of style. Old Bay seasoning is the secret ingredient here. It works magic on many foods but is particularly delicious on seafood.
Make sure to use 13- to 15-per-pound count shrimp that have been peeled and deveined with the tail left on. (This makes a pretty presentation, and they also fit nicely on ...Read more
This wonderful, rich, sweet lemon pound cake is downright zingy and the candied lemon slices are a beautiful bittersweet topping that's better than frosting. The best part, though, is when you taste it you won't miss all the butter we cut out compared with a traditional pound cake recipe.
Lemon Pound Cake
Makes 12 servings
Active Time: 45 ...Read more
You probably know ricotta as the cheese that goes in lasagna or manicotti, but it is so much more. If you've ever had ricotta straight out of the container or tried it freshly made, you know exactly what I mean. It's luscious, creamy and sweet all on its own. Ricotta is amazing ...Read more
I have absolutely zero interest in football, basketball, or baseball -- so for me, gatherings around game days are all about the food. The spread always includes a few of the grubby, nostalgic snacks we grew up with -- cheesy queso dip, I'm looking at you -- as well as some fresher, lighter ...Read more
Contrive: To Create or Bring About: Book 1 of the Altered SeriesJay Hope
A team of SEALS fight their way through genetic engineering while a crazy scientist tries to steal their secret by any means possible. Wil, the team's LPO, has been melded with animal DNA that will fight him for dominance. Can they learn to work more compatibly to win over the woman they ...
I've always thought that kiwis are one of the most beautiful fruits. That gorgeous green, the tiny seeds, the sunburst from the center. So much love. Unfortunately, I usually buy a carton of them, eat a few and then forget the last two or three in a bowl on the counter, buried beneath a ...Read more
I caught a tweet the other day from Food and Wine's Mad Genius Tips hawking a "crazy easy" method to roast a chicken -- upright and speared on the center of a Bundt pan. I was immediately intrigued and had to try it. It works.
Besides making the chicken extra crispy, juicy and nicely flavored, the pan drippings roast into any vegetables you ...Read more
To prepare Rice-A-Roni, you first fry the mixture of rice and bits of vermicelli in some butter or margarine (browning the vermicelli gives the mixture a bit of toasty flavor), then you add water and the seasonings and simmer for 15 or 20 minutes.
Not anymore, if you're in a hurry -- or if you don't value that bit of toasty ...Read more
Canned foods -- fruits, vegetables and beans -- are the ultimate convenience foods; they're nutritious, available year-round and economical. Yet, surveys show they are misunderstood and not considered healthful choices.
Historically, canning was developed to preserve ...Read more
James Briscione's new book, "The Great Cook" (Oxmoor House, 2015), has a clever way of delivering recipes. Each one is a basic with a photo of all the ingredients needed. Once that is mastered, the cook can elevate the same dish with different sauces and spices. This is a book for a beginner who can build confidence with trying each new recipe ...Read more
This version of the classic Italian recipe, chicken cacciatore, is done in half the time of most traditional versions, but is still full of rich flavor thanks to plenty of mushrooms, tomatoes and herbs.
Quick Chicken Cacciatore
Makes 4 servings
Active Time: 40 minutes
Total Time: 40 minutes
1/4 cup all-purpose flour
2 8-ounce boneless, ...Read more
Bags of organic arugula at the store always tempt me. "Buy me!" they say, "Eat salad for a week; it'll be great!" Of course, after three or four days, the bag is half full and the contents start to look rather wilted and sad. Then comes regret. Why did I buy that bag in the first ...Read more
I struggled for years with cooking a simple pot of rice. Even after culinary school, where teachers practically drilled the water-to-rice ratio into our brains, mine still came out crispy, crunchy, mushy or burnt. Thankfully, a friend pointed me to Alton Brown's recipe for red beans and rice...Read more
Pea shoots, a newer ingredient showing up in farmers' markets across America, have long been prominent in other cultures, like Asian cuisine. With tendrils in the shape of curly-cues and leaves soft like potherbs, watery-stemmed pea shoots ensure the promise of spring peas to come.
Offering the flavor of peas, their edible shoots are almost ...Read more
Jim Angleton, who put his stamp on some of South Florida's best-loved homespun restaurants like Jimmy's Eastside Diner, The Ranch House, Smitty's and Neighbors, wanted to share a variation on tsoureki, the Greek Easter bread that I recently featured.
The recipe I use calls for mahlepi, a spice with citrusy flavor. Angleton, however, flavors his...Read more
TOASTING TASTY TOASTS
Jill Donenfeld loves toast so much she wrote "Better on Toast: Happiness on a Slice of Bread -- 70 Irresistible Recipes" (William Morrow, $27.50). It's a whimsical love story packed with sweet, savory, spicy ideas. Toasts range from simple to substantial. She tops ricotta with fresh strawberries and balsamic reduction (or ...Read more
SOME CRUMBY NEWS
Mr. Tidbit hadn't thought of it this way before, but our nation's supermarket shoppers might be divided, theoretically, into two groups: those who know that there are seven kinds of Shake 'N Bake, and those who know what panko is. And now those two great streams of humanity are joined in one amazing product: Seasoned Panko ...Read more