A few sips of Masso Antico Primitivo and I'm dancing in the aisles, giggling like a schoolboy. I like to say that primitivo is the Italian version of what we know as zinfandel. Actually, primitivo and zinfandel are both clones of a Croatian grape called Crljenak. That's enough of that mumbo jumbo. At $12.99, you can't pass up buying a six-pack ...Read more
Each Mother's Day I try to look for a dish that will make Mom feel special. I've made more egg dishes than I can count, along with coffee cakes, scones and muffins that have delighted Mom each year. This year I thought I would shake it up with a traditional peasant dessert from the Limousin region of France. I've served it usually...Read more
MICHOACAN, Mexico -- To get to Diana Kennedy's house, outside Zitacuaro, Mexico, about 100 miles west of Mexico City, you go up a dirt road jutted with rocks, through two gates, past rock walls overhung with bougainvillea and blue plumbago, pink lilies and darting butterflies, and up a flight of stone steps to an outdoor patio that features two ...Read more
Pancakes and maple syrup, spaghetti and meatballs, chocolate and strawberries -- these are the "Thelma and Louises" of the food world -- items that just belong together. Beyond flavor, when certain foods are eaten together, their nutritional firepower is amplified. It'...Read more
Justin Chapple has penned a book that I think stands out for its well-sourced pantry and simple, yet utterly delicious recipes. The photographs are vibrant and show off his food in the best possible light. I love that he has a variety of ways on how to present and make crudites.
"Just Cook It" (...Read more
Whole garlic cloves are mild when simmered with chicken in a simple white wine-mustard sauce in this garlic chicken recipe. Serve with smashed potatoes with buttermilk and sauteed green beans.
Serving size: 2 drumsticks and about 1/3 cup sauce
Active Time: 40 minutes
Total Time: 40 minutes
2 heads garlic, cloves ...Read more
As I worked my way through buzzing halls of an organic and natural foods trade show last year, a suited man pressed through the crowd, bellowing into his smartphone. "It's bone broth," he hollered urgently and almost feverishly as though he had struck gold or was about to. "Bone broth ...Read more
This is a treat that straddles the line between snack and dessert -- which is the best kind of treat, if you ask me. Enjoy a couple of clusters after dinner to cure a chocolate craving or snack on one or two mid-afternoons when you're in need a little energy jolt. The no-bake bites aren't ...Read more
How Did God Do It? - A Symphony of Science and ScriptureWalt and Rose Huber
Have you ever wondered... How Did God Do It? How did God perform the many miracles and supernatural events described in the Holy Bible - without violating the laws of physics and chemistry that He Himself put into place? And without conflicting with the basic tenets of...
Reader Nancy Halpern of Santa Monica and her husband were on an East Coast road trip last summer when they happened upon Zynodoa Restaurant in the old Southern town of Staunton, Va.
"We enjoyed the most fabulous, unusually moist cornbread served in an iron pan with a caramelized glaze. It became our dessert," she writes. "I've been searching ...Read more
MINNEAPOLIS -- Katie Romanski knew her ice cream cone creations would taste good. But the more important question: Would they look good?
She was hastily coming up with a menu for her new Minnesota Nice Cream cafe, which had only a 10-day window to open after she bought the space, in what was the Empire Coffee shop in northeast Minneapolis.
"I ...Read more
Like rotisserie chickens and pre-cut fruit, bag salad kits and bagged lettuces are a way of life for many. But the recent recall of chopped romaine lettuce further clarified the reason I don't have a whole lot love for bagged salad.
On occasion, I do buy them. Like everyone else I get into a rush and a bag salad or salad kit is an easy grab-and...Read more
Some of the sweetest wine on earth comes from Spain, and it goes by the name of Pedro Ximenez, but you can just call him Pedro. Actually, he's not even a fellow, though Pedro Ximenez sounds like a brand name, doesn't it? Or the name of a guy who opened a winery? None of the above: It is actually the name of a white grape variety and a sublime ...Read more
It's a better-than-even bet that if you're perusing this column, you know how to fill two slices of bread with something delicious. After all, membership in the Club for People-Who-Know-How-to-Read-But-Can't-Make-a-Sandwich is mostly limited to a handful of hideous human-cow hybrids on the lam from Dr. Moreau's Island of Lost Souls. What would ...Read more
Somehow, despite the popularity of low-carb, no-carb and paleo diets, toast is having a moment. A long moment at that.
Avocado toast graces the menus of all manner of restaurants. Sliced, toasted rustic bread smeared with smashed ripe avocado and a sprinkle of salt. The combination has taken the country by storm. We eat it up! Happily. Carbs be...Read more
The asparagus must be hitting snooze. Each morning, before I walk Milo, we drop by their bed. Each morning the covers remain rumpled. Perhaps we catch the faint snuffle of pale green stalks, snoring.
It's a cold, late spring, I reason. Who doesn't like sleeping in?
One morning, mid-rumple, stands a single tall, sharp spear. That's the thing ...Read more
S'mores are so popular now, and cereal is pretty much popular all the time, so it is a wonder that no one has thought of s'mores cereal before now. The folks at Post have given it a try, and although the marshmallows in milk are a little soft (softer even than regular marshmallows), you can't argue with the results. It's like cereal over a ...Read more
I found another everyday Italian. Scusi, Giada De Laurentiis, you are still my favorite Italian. I meant to say I found a gorgeous Montepulciano d'Abruzzo that will elevate your everyday Italian wine drinking to a new level.
At $11.99, Masciarelli delivers rich plump raspberry flavors with an amazingly plush finish. Screw top, baby! I think it'...Read more
What's next after the popular HGTV show "Fixer Upper" wrapped up its final season? Co-host Joanna Gaines has had something else in the works for several months. While the show has ended, you can bring Gaines into your kitchen with her first cookbook.
Gaines' first cookbook "Magnolia Table: A Collection of Recipes for Gathering (William Morrow ...Read more
BONNER SPRINGS, Kan. -- Kansas City is home to many famous barbecue sandwiches.
There's the Z-Man. The Poor Russ. The Ol' Smoky.
Those are appetizers compared to the Ultimate Destroyer, a 6-pound barbecue behemoth served by Papa Bob's Bar-B-Que in Bonner Springs.
The absurdly large sandwich was recently included in USA Today's roundup of "10 ...Read more