Duluth author and Minnesota treasure Beatrice Ojakangas has published an astonishing 30 cookbooks (the first one, "The Finnish Cookbook," debuted in 1964 and is still in print).
For her latest, she's culled 13 of those titles for recipes -- 250 of them -- in a compilation titled "Breakfast With Beatrice" (University of Minnesota Press, $19.95),...Read more
RALEIGH, N.C. -- If you've ever been to a you-pick strawberry farm, you've surely seen children who have more strawberry on their faces than in their buckets.
"That was me as a kid," grins Adam Dillard, a 33-year-old Raleigh native who still can't resist the plump red orbs. "One for the bucket, two for my mouth."
Dillard's love of strawberries...Read more
What's in season: A sure sign summer is just around the corner, cartons of delicate berries are turning market stand displays vibrant shades of red, blue and purple. Raspberries, blueberries, boysenberries and blackberries -- including large Kiowa blackberries and marionberries -- are most common, though mulberries are turning up at some stands,...Read more
I never paid much attention to celery -- appearing in lunch box snacks of celery stuffed with pimento cheese, on a crudite platter, or as a garnish for a bloody mary. And yet, I always have a wilting bunch of celery in my refrigerator crisper in order to make tuna salad, or to dice into a mirepoix (along with carrots and onion) for soup or stew....Read more
For all the different sugars out there -- white, brown, demerara, turbinado, powdered, superfine and more -- it's a little surprising that they all come from the same source: a plant.
Two plants, actually: sugar cane and sugar beets. But the sugar juice or sucrose extracted from either is, in terms of chemistry, identical.
Perhaps the marvel ...Read more
SACRAMENTO, Calif. -- Justin Chechourka says that when Sacramento craft brewers make beer, they are chasing their passions, not money. It's about doing do something they love.
"That's why I equate them to artists," said Chechourka, whose book "Sacramento Beer: A Craft History" recently hit the electronic shelves of Amazon and Barnes & Noble.
The folks at Oreo are always trying to come up with new variations on their popular treats, with varying degrees of success (seriously, do not bother trying Cherry Cola-flavored Oreos). One of their best efforts is Fudge-Dipped Oreo Thin Bites, which take little, doll-house sized Oreos and then dip them in chocolate. If you've ever had Oreos, ...Read more
Rhubarb, featured flavor of humble pie, is trending. Have you seen the selfies? Cray-cray.
Credit Julie Jones, British home baker, who posts tarts of astounding complexity (Instagram: julie -- jonesuk). Checkerboard. Stripes. Parquet. Looping floral bouquets. From rhubarb!
Inspired, I shaved some stalks into paper-thin ribbons and wove them ...Read more
More than 46 million people live in Spain. And among them, they have more than 46 million different recipes for paella.
Spain is not large by American standards; in area it totals the size of California plus South Carolina. Yet it comprises 16 distinct regions, each with its own way of cooking -- and in some cases, its own language.
Murcia, in...Read more
I'm still learning kitchen tips from my 87-year-old mother. Rather than rely on pricey delivered meal kits, she stocks a modest supply of essentials suitable for fast weeknight dinners and impromptu guests. Frozen shrimp, purchased on sale, is a standard. Same for a few key frozen vegetables, fast-cooking pasta, canned tomatoes and refrigerated ...Read more
Eating habits play a pivotal role in promoting a healthy heart. But if you have a family history of heart disease, does healthy eating still matter? Indeed, for most people with such a family history, lifestyle makes a major difference in whether an inherited tendency ...Read more
Last summer I was visiting Sonoma, which is one of my favorite wine country spots. I wanted to stay at the Vintners Inn since it was centrally located in the heart of Northern California wine country. It sits on 92 acres of lush vineyards and has beautifully landscaped gardens and grounds with courtyards and fountains. An extra plus is that John...Read more
Tossed with mayo, celery, hard-boiled eggs, onion and relish, this is one of the most simple and traditional potato salad recipes around. Sprinkling the still-warm potatoes with vinegar infuses them with more flavor than if you had added the vinegar to the dressing.
Mama's Potato Salad
Serving Size: about 3/4 cup
Active Time: 1 ...Read more
Roasted broccoli is a dinner staple in our household. It's one of the easiest ways to get some greens on our plates, especially on those nights when our dinner timeline is particularly tight. I can grab a bag or two of frozen broccoli, and we can eat as we normally do but with a fraction of ...Read more
Getting kids to try new foods is simply an exercise in marketing. Case in point: When I made falafel for dinner one night, I called them chickpea nuggets instead of falafel and my children gobbled them right up. They asked for chickpea nuggets again, and it got my mind churning with an idea ...Read more
LOS ANGELES -- On a recent morning behind the Taft Building in Hollywood, 20 apron-clad men and women were each cradling 40- to 75-pound beef short loins as if the connected Porterhouses and T-bones were small children.
"Be careful with the kidney fat!" yelled Adam Perry Lang. The chef was directing his new kitchen staff as they transported 14,...Read more
Every action provokes an opposite and equally aggravating reaction. This is the third law of motion, more or less, and because it is the law, you must obey.
For instance, should the season's first artichoke inspire you to action -- lighting the grill -- you will collide with the reaction of empty propane tank, dead ignition and rusted grates. ...Read more
How do you ensure a knockout meal? You could rely on outdated recipes from faded cookbooks, or you could harness science to construct a flawless menu that also happens to be a breeze to make.
I undertook this mission after picking up "The Flavor Matrix" by James Briscione, who "collaborated" with IBM's famous supercomputer Watson, the same ...Read more
The world shifted a little last Monday night at the James Beard Awards: They hung a medal around Rodney Scott's neck.
There are so many reasons why that's a very big deal. It's the James Beard Foundation, the most coveted award for chefs and restaurants. And Scott is African-American, and African-American chefs have struggled for recognition ...Read more
Q: What are some keys to cooking and storing shrimp properly?
A: While buying shrimp at Kroger on one of the grocery chain's four-day specials, I overheard lots of questions about shrimp. What size are these? How long will they stay frozen? What's the best way to cook them?
Shrimp is popular year-round; it's America's most-consumed seafood, ...Read more