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Best Bites: Stuffed Puffs Big Bites Cookies 'n Creme

Recipes / Variety Menu /

If you like marshmallows, we found a snack for you. These Stuffed Puffs feature a large marshmallow somehow wrapped around cream-filled cookies and then coated in Oreo-like crumbles. They are good (albeit very sweet) right out of the bag, but try them warmed, either in the microwave or over a fire, and you are in for a real treat.

Size: 6.5 ...Read more


McDonald's has a new McFlurry coming on May 25

Recipes / Variety Menu /

McDonald’s will add a new McFlurry flavor to its menu on Wednesday, May 25: the Chocolatey Pretzel McFlurry.

The dessert features vanilla soft-serve, chocolate-covered pretzel bits and a caramel topping to achieve a sweet and salty taste, according to a news release.

The flavor will be available for a limited time. McDonald’s will continue...Read more

Gretchen McKay/Pittsburgh Post-Gazette/TNS

Gretchen's table: Strawberry season means it's time for a big, fresh salad

Recipes / Variety Menu /

One of the first true delights to turn up at farmers markets this time of year are local strawberries. Boy, they're terrific out of hand — just try getting a quart container of them home without snacking on a handful — but they also can add a sweet, juicy touch to any number of desserts and appetizers such as salsa and crostini.

Full of ...Read more

Sasquatch Books/Sasquatch Books/TNS

Bethany Jean Clement: How do cookbook authors do it? Cynthia Nims on 'Shellfish' and her 50 (!?) new recipes.

Recipes / Variety Menu /

How do you write a cookbook? Cynthia Nims has nine to her credit, each very full of her very own recipes (and she has co-authored many more). Her latest — "Shellfish," just out from Seattle's Sasquatch Books — offers 50 new preparations she's devised that encompass seven kinds of mollusks and crustaceans. A graduate of École de Cuisine La ...Read more

Stacey Wescott/Chicago Tribune/TNS

Portillo's unveils its first vegan hot dog. Here's how it tastes.

Recipes / Variety Menu /

CHICAGO — Portillo’s, the Chicago-style restaurant chain, which began as a small hot dog stand in the suburb of Villa Park, unleashed its vegan Garden Dog at all locations across the country Tuesday.

“The feedback we’ve gotten is we have a lot of flexitarians who love our traditional hot dogs, but sometimes don’t want to eat them,” ...Read more

Terrence Antonio James/Chicago Tribune/TNS

Chicago's top fungi guy is out to save the world, one beautiful mushroom at a time

Recipes / Variety Menu /

CHICAGO — Contrary to what his profession might lead you to believe, Joe Weber hasn’t always been obsessed with mushrooms.

It’s not that he hated them either. Rather, while growing up in Hoffman Estates, Illinois, he didn’t think about mushrooms at all, beyond the rare occasion they would make an appearance at his family’s dinner ...Read more

EatingWell: This bright, clean coleslaw is perfect for a picnic

Recipes / Variety Menu /

Forget mayonnaise-laden coleslaw. The bright, clean flavors in this version go well with everything from tacos to barbecue.

Vinegary Coleslaw

Serves 2

Active Time: 10 minutes

Total Time: 10 minutes

2 tablespoons white-wine vinegar

1 tablespoon canola oil

1 teaspoon sugar

1 teaspoon Dijon mustard

Pinch of celery seed

Pinch of salt

1 1/...Read more

Environmental Nutrition: Do you need a gender-specific supplement?

Recipes / Variety Menu /

Studies show that most Americans don’t get enough of several important nutrients from their diets. A multivitamin/mineral supplement can help fill in those nutrient gaps. But does it make scientific sense to choose a supplement specifically tailored to men or women? There is some rationale behind creating gender-specific supplements, but the ...Read more

Seriously Simple: Celebrate Dad with lamb brochettes on Father’s Day

Recipes / Variety Menu /

Sometimes it’s hard to come up with a novel dish to celebrate Dad on his day. My dad loved lamb, and this recipe was always a standout for him and our family. Cooling minted yogurt sauce, an Indian staple condiment, functions as both a marinade that tenderizes the meat and a crunchy, refreshing sauce to serve on the side.

Something wonderful ...Read more

JeanMarie Brownson: Stuck on what to cook for dinner? Give salmon a go

Recipes / Variety Menu /

Salmon saves dinner. Seriously. This delicious fish cooks in no time and always feels like a treat. Salmon welcomes a world of flavors, such as soy and lemongrass, tomato basil sauce and spicy salsa. The meaty, rich fish is perfect for the grill, oven or microwave.

I’ve enjoyed my subscription to Alaskan salmon shipped frozen directly to my ...Read more

The Kitchn: The secret to making crispy-tender fried calamari every time

Recipes / Variety Menu /

When cooked properly, fried calamari is the perfect appetizer: crisp and tender, perfect for popping into your mouth all on its own, with a spritz of lemon, or dipped into marinara sauce. On the other hand, fried calamari can easily become sad and soggy, chewy to the point of being rubbery, or — worst-case scenario — both of the above.

...Read more

The Kitchn: Bucatini all'Amatriciana is destined to be your new favorite weeknight pasta

Recipes / Variety Menu /

Sugo all’Amatriciana (sauce Amatriciana) is a classic Roman tomato-based sauce that includes guanciale (cured pork jowl) and Pecorino Romano cheese. The guanciale is cooked until crisp and the rendered fat helps create the delicious porky flavor base of the sauce. The salty Pecorino Romano cheese adds flavor and creaminess. What sets this ...Read more

Gretchen McKay/Pittsburgh Post-Gazette/TNS

Gretchen's table: A spicy shrimp stew with roots in the island nation Mauritius

Recipes / Variety Menu /

No matter where they hail from, part of the appeal of skillet dishes is the fact they get dinner on the table in no time, usually with just a handful of ingredients.

This spicy shrimp dish has roots that reach all the way to the island nation of Mauritius, east of Madagascar. A tasty blend of European, African, Chinese and Indian influences, ...Read more

Erika Schultz/The Seattle Times/TNS

Drinking is part of restaurant industry culture, but what do you do when it becomes alcohol abuse?

Recipes / Variety Menu /

SEATTLE — In many bars and restaurants, alcohol plays a central role in the event of dining out. It's there for celebrations or commiseration, considered an easy way to elevate any meal. Carefully crafted cocktails and meticulously curated wine lists can win awards, bring prestige. Servers and bartenders making and serving these drinks have an...Read more

Penguin Random House/Penguin Random House/TNS

'Mi Cocina' by Rick Martínez brings the flavors of Mexico into your kitchen

Recipes / Variety Menu /

He had traveled in Mexico before, but this time, Rick Martínez was on a mission. The New York Times contributor and former Bon Appétit senior food editor, took a trip back in 2019 with a serious purpose: to research his new cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico.”

He found himself there when the pandemic broke ...Read more


Starbucks adds Chocolate Cream Cold Brew, Lime-Frosted Coconut Bar to summer lineup

Recipes / Variety Menu /

Starbucks believes that chocolate is what’s been missing from your iced coffee.

The java chain debuted Chocolate Cream Cold Brew last week as part of its new summer lineup, which also includes the launch of a Lime-Frosted Coconut Bar.

The new cold brew combination is topped with “a light, sweet and silky chocolate cream cold-foam, and is ...Read more

Stephanie S. Cordle/St. Louis Post-Dispatch/TNS

Daniel Neman: Easy culinary investments pay huge dividends of flavor

Recipes / Variety Menu /

For dinner last night, I whipped up a simple little shrimp dish. And then I made it a simple little exceptional shrimp dish.

The basics were shrimp, white wine, onion, garlic, mushrooms and lemon juice, all cooked in a mixture of olive oil and butter.

The exception was preserved lemon.

Suddenly, an ordinary weeknight meal (OK, maybe not an ...Read more

Diabetes Quick Fix: Oven-Fried Chicken with Creamed Corn and Lima Beans

Recipes / Variety Menu /

Fried chicken outstrips all other fast-food sales combined. I decided to bake this chicken in the oven and give it a crunchy crust without frying it. Placing the baking tray in the oven to preheat will cook the bottom side of the chicken without having to turn it.

Helpful Hints:

— You can substitute breadcrumbs for cracker crumbs.

— You ...Read more

Mariah Tauger/Los Angeles Times/TNS

At two Southern California IHOPs, Ramadan halal specials were so popular they're staying on the menu

Recipes / Variety Menu /

Mohammad Ashraf, owner of an IHOP franchise in Fullerton, California, watched with amazement what happened during Ramadan this year.

Cars often double-parked in front of the chain restaurant before dawn, as members of the Muslim community assembled, hoping to have halal chicken tenders or turkey-bacon omelets as their suhoor meal before fasting...Read more

EatingWell: Add some Cajun spice to your salad

Recipes / Variety Menu /

Here, we coat chicken with spices common to Cajun cooking, like dried thyme and cayenne pepper. Then, instead of using the traditional method of searing in a cast-iron pan, we char it on the grill.

Blackened Chicken with Chopped Salad

Serves 4

Active Time: 25 minutes

Total Time: 25 minutes

1 1/2 tablespoons paprika

1 1/2 teaspoons garlic ...Read more



Bart van Leeuwen Tim Campbell Mike Peters Kirk Walters Mike Du Jour Pat Bagley