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For Mom: Artisanal ice cream, a bouquet of serving utensils, a quirky sieve

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ARTISAN-INSPIRED

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

Cook's Corner: Southern biscuits, Peruvian 'Causa' and a quick chocolate treat

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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

Tidbits: Sriracha ketchup and Campbell's baked beans

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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

Environmental Nutrition: A is for Asparagus

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Environmental Nutrition

The folklore. A harbinger of spring, the name asparagus (asparagaceae) comes from an old Greek word meaning "stalk or shoot." The plant is a member of the lily family, which originated in the eastern Mediterranean where it still grows wild. Asparagus was used in ...Read more

Seriously Simple: Cinco de Mayo seafood brochettes

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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

EatingWell: Pound cake with a lemon twist

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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

One for the Table: Think outside the pasta lines when cooking with fresh ricotta

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Oneforthetable.com

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

The Kitchn: International flavors a winning recipe for game day

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TheKitchn.com

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

The Kitchn: A kiwi smoothie that's filling, healthy and bursting with flavor

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TheKitchn.com

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

Cook's Corner: Roast chicken in a Bundt pan? Yes, you can!

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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

Tidbits: Rice-A-Roni and Peeps

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FASTER RICE-A-RONI

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

Get Healthy With...Canned Foods?

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Environmental Nutrition

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

Seriously Simple: Apricot lamb chops adapted from 'The Great Cook'

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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

EatingWell: Cook chicken cacciatore in half the time

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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

Don't Throw Away Wilted Greens Just Yet

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Oneforthetable.com

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

The Kitchn: Spice up your rice with edamame and ginger

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TheKitchn.com

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 quick fix for the home cook

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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

Cook's Corner: Miami restaurant owner remembers popular Chocolate Mess dessert

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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 great toast, fiery mayo and hip dips

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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

Tidbits: Shake 'N Bake and Philadelphia Cream Cheese

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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

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