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Bobby Flay's Eggplant Bolognese is meatless but hearty
Celebrity chef Bobby Flay believes his new cookbook, "Bobby at Home," is his most important book to date. That's because it's a collection of his favorite recipes, the ones he is likely to serve family and friends when he's at home.
As well as being a chef and restaurateur, Flay has been host or star of 14 TV shows on the Food Network and ...Read more
Connecting with cookies: Marking a holiday tradition with cherry bars and peppermint mocha brownies
Our family bakes cookies. A lot of cookies. Not so much in number as in variety. Most years we craft more than two dozen varieties. We broke a record in 2018 with 35 different types of cookies on display Christmas morning.
We do a lot of this baking together in my kitchen. For about eight hours every year, the house is filled with my siblings ...Read more
The Zen art of making Buddha's hand marmalade
There are few things as alien-looking as a Buddha's hand. Most people I've talked with have never even heard of it or seen it, and when I show them a picture, they scream in terror.
A variety of citron (that stuff that's candied and chopped up to make European fruit cakes), Buddha's hand is distinguishable by its characteristic "fingers" that ...Read more
Recipe: Sweet potato tea cake with meringue
The original "Tartine" came out in 2006, which feels like eons ago.
Inspired by the San Francisco bakery of the same name, the book became an instant classic for bakers who love pretty tarts and pristine breads. Fast forward to 2019, and Tartine co-owner Elisabeth Prueitt has updated more than 50 recipes from the original cookbook and added ...Read more
Let's eat: Stuff that acorn squash with turkey and cheese
TURKEY- AND CHEESE-STUFFED ACORN SQUASH
PG tested
Seasoned ground turkey, Parmesan cheese and toasted nuts join forces in this savory stuffed acorn squash recipe. One squash the size of a grapefruit or a little larger is usually enough for two people.
1/2 cup pine nuts
3 acorn squashes, halved and seeded
Extra-virgin olive oil
Kosher salt ...Read more
Daniel Neman: Just get to the recipe already, Brandi super blogger!
Hi, I'm Brandi, and welcome to my food blog, Brandi and Soda!
I started Brandi and Soda because I just love to cook! But more than that, I really love to eat! How convenient is that? Best of all, I get to share all of my most wonderful recipes with you, my lovely readers!
I am super-excited to tell you all about this new dish that I made. I am...Read more
Best cookbooks of 2019: 'Indian-ish' to 'Joy of Cooking' to 'Ruffage,' these titles inspire us most
In a publishing year crowded with gear books (Instant Pot, Air Fryers, sous vide) and diet books (Keto, plant-based), it's got to be hard for authors to stand out. As we searched through the hundreds of books that came in this year, these 11 did. From immigrant cooking to in-depth vegetable how-tos to black culinary history, these books are our ...Read more
Best Bites: Almond Butter Granola Bites
Grab Nature Valley's almond butter granola bites for a quick, healthy snack. These bites consist of a chocolate-covered almond butter ball topped with whole grain oats. The creamy almond butter and crunchy oats make for a tasty bite.
Size: 5.3 ounces
Price: $4.59
Available: Grocery stores
(c)2019 St. Louis Post-Dispatch
Visit the St. Louis ...Read more
San Diego halting enforcement of controversial ban on foam packaging
SAN DIEGO -- San Diego has halted enforcement of its new ban on polystyrene foam products in the wake of a lawsuit filed by the restaurant industry.
City officials say they've decided to reverse course and conduct a thorough analysis of the ban's effects on the environment, which the lawsuit contends the city was legally obligated to do before ...Read more
Have a heart: Cheerios changes shape for new marketing campaign
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
Environmental Nutrition: The science behind snacking
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
Seriously Simple: A luxurious New Year's treat
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
EatingWell: It's easy to feel festive making this pomegranate parfait
Rich, creamy, vanilla bean-flecked pudding tempers the tart-sweet pomegranate compote. Pick out small, festive glass dessert dishes for this pretty parfait.
Vanilla-Pomegranate Parfaits
Serves 6
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
A toast to remember this New Year's Eve
This New Year's Eve, a bunch of us are planning to head up north to a cabin in the woods -- far, far away from the hustle and bustle of the city. A place where the kids and dogs can run wild and the adults can unwind around the kitchen island, laughing and chatting. The ...Read more
The Kitchn: 'Tis the season for small bites
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
The Kitchn: App-solutely delicious pinwheels for your holiday party
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
'When Pies Fly' author Cathy Barrow takes the mystery out of making pies
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
How to make panforte, Italy's medieval-era fruitcake with a peppery kick
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
The stuffed burger remains Minnesota's ambassador to the world
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
Christmas cookies from around the world
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
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