MINNEAPOLIS -- Out with the "O" and in with the heart.
General Mills is replacing the most recognizable shape in the cereal kingdom, the Cheerios' "O", with heart-shaped pieces. It's all a part of the food maker's ongoing marketing campaign that claims its whole-grain cereals can be good for heart health.
But fret not, fans. The change is ...Read more
The traditional three-square meals a day eating pattern has given way to lots of noshing. In fact, 50 percent of all eating occasions are snacks. And it's not just millennials and young adults who are eating between meals. Even 43 percent of baby boomers say they can't...Read more
When you're planning an opulent breakfast menu for New Year's celebrations, look no further than soft scrambled eggs. Topped with caviar or served alongside breakfast meats, your overnight guests will thank you for this delicious dish. Plus, once you have mastered the silky, creamy texture of soft scrambled eggs, you'll have a ...Read more
Rich, creamy, vanilla bean-flecked pudding tempers the tart-sweet pomegranate compote. Pick out small, festive glass dessert dishes for this pretty parfait.
Active Time: 45 minutes
Total Time: 3 3/4 hours (including 3 hours chilling time)
For the pomegranate compote:
2 tablespoons sugar
2 teaspoons ...Read more
If you serve up a tray of sliders at your holiday party (or truly, any get-together), it's a pretty sure bet they'll be devoured almost instantly. This season, we're upping the ante by skipping the classic beef patties and opting for an appetizer that's best described as French onion soup ...Read more
I am warning you now that you may inhale these innocent-looking roll-ups before your friends even ring the doorbell. I had to pull myself away from the baking sheet and leave the kitchen entirely to escape the buttery, garlicky aroma. These roll-ups wouldn't make it to their serving platter ...Read more
Free-form pies have always been a way to turn a little into a lot.
Empanadas, samosas, knishes, turnovers, strudels, galettes and even kolaches are all slightly (or not so slightly) different variations on handpies, but they all share some commonalities that Cathy Barrow explores in her latest book, "When Pies Fly."
"These are pies that you ...Read more
Christmas in Tuscany would not be complete without a slice of panforte -- the peppery, dried fruit and nut-based spice cake born in the central Tuscan hill town of Siena in the Middle Ages -- served with a glass of vin santo, a sweet Italian dessert wine.
Several legendary origin stories surround panforte. Some culinary historians believe it ...Read more
MINNEAPOLIS -- "That is one Juicy Lucy!"
So said the rhyming-prone guy -- surely he was brandishing a thick, vowel-heavy Minnesota accent -- who bit into the first cheese-filled patty of the burger that was later christened (and spelled) the Jucy Lucy.
That's the folk legend, anyway.
The story of Minnesota's contribution to the annals of ...Read more
I know a woman whose family always left out a shot of whiskey for Santa, along with cookies. In the morning, the glass would be drained, and there would be cookie crumbs on the plate.
The booze, instead of the more traditional glass of milk, may say more about her father than the actual Santa Claus. But the important part of this story, for our...Read more
Perhaps you've always dreamed of this but didn't know it could really come true. Cask & Kettle presents the first boozy K-cups. Just pop the pod in your Keurig and out comes a hot cocktail: Hot Blonde Coffee with vodka and vanilla, Irish Coffee with Irish whiskey; Spiked Dry Cider with vodka and apple cider; and Mexican Coffee with vodka and ...Read more
Since 1913, when the first one was mail-ordered in the U.S., fruitcake has been the symbol of the holiday gift you give away as soon as you receive it.
The weighty brown cake, studded with neon colored chunks of fruit that could decorate a house if they were strung alongside some lights, has been around for centuries -- it was banned in Europe ...Read more
LOS ANGELES -- The palm trees on the wallpaper and the back-lit glass blocks behind the bar at Pinky's, a new cocktail bar across the alley from Atrium restaurant in Los Feliz, give major "Miami Vice" vibes. The bar is named for Pinky, a once-famous dancing flamingo at Busch Gardens in Florida, who was sadly killed in 2016.
Pinky's is the ...Read more
Timed perfectly for holiday baking, the latest cookbook from the editors of Martha Stewart Living is "Cookie Perfection."
The 100-plus recipes are loosely organized into categories; there are chapters titled "All Dressed Up," "Classics With a Twist" and "Some Assembly Required." The editors also included glossaries of essential tools and ...Read more
CHICAGO -- Tiny suburban Chicago brewery Kings & Convicts stunned the beer industry Tuesday afternoon by announcing the acquisition of California's legendary Ballast Point Brewing. Terms were not disclosed.
Ballast Point was famously bought for $1 billion four years ago by Constellation Brands, whose Chicago-based beer business owns the ...Read more
SACRED VALLEY, Peru -- The road up the mountain was empty and rough. It seemed impossible that one of Peru's most exclusive restaurants, perched next to an eerie, lesser-known Inca ruin, would appear at the end of the red dirt path.
To get there, our driver navigated a wooden bridge barely wide enough for his car and honked his horn before ...Read more
If you're a fan of Korean cuisine, you might already be familiar with kimchi, a mixture of salted and fermented vegetables, because it has been a staple for centuries. But, if it's your first time reading about it, you'll be glad to discover that kimchi benefits apply ...Read more
A strata, especially this one that can be prepared the day before, is a brilliant idea for feeding a house full of guests. Hot Italian sausage balances the sweetness of the sweet potatoes and gives this healthy breakfast casserole a kick.
Sweet Potato & Sausage Strata
Active Time: 45 minutes
Total Time: 3 hours
4 cups diced sweet ...Read more
When I am in a pinch for time but want something special for dessert, I'll make a crostata. Sometimes called a "galette" in French cooking, this free-form tart has endless variations.
A crostata is made by rolling out a slightly sweet pastry dough into a large round. The fruit is placed in the center of the pastry, and the dough is pulled up ...Read more