Garbanzo beans are well-known for being the basis of hummus. But the large pea-shaped bean also works well in stews -- and with cooler weather ahead, it's a good time for something warm and hearty.
CHICKEN AND GARBANZO BEAN STEW
Makes 6 servings (total yield 8 cups)
2 teaspoons olive oil
1 onion, chopped
1 red bell pepper, chopped
2 ...Read more
In the 1520s, the Spanish conqueror Cortes banned amaranth from Aztec civilization. Now, the University of Missouri's Rob Myers wants to make it hip again.
And not only hip. He would like it to be grown in the Midwest. Maybe even in your own backyard.
Amaranth is an ancient grain, a grain that has not changed much over the last several hundred...Read more
Michelle Heston is a colleague of mine I have known for many years. She is a seasoned public relations director for the Fairmont Hotels in San Francisco. For the last few years I have been watching her posts on Facebook, noting that they were nothing about hotels but instead beautiful cakes.
I ...Read more
This salmon dinner gives you a healthy dose of greens (six or more weekly servings of dark leafy greens can help keep your brain in top shape). This dish also features a simple method for doctoring a can of chickpeas: Just spice them up, and roast until crispy.
Roasted Salmon with Smoky Chickpeas & Greens
Yield: 4 servings
Serving ...Read more
I remember a time, raising my children, when I was never without one of those zip-top bags of frozen yogurt bites. If they needed something while we waited for dinner to arrive at the table, or a quiet snack at library story time, there they were. And while I loved making baby food for them ...Read more
For a fun, easy twist on chicken Marsala, give boneless pork chops a try for dinner instead. When cooked in a bit of browned butter and then simmered in a glossy sauce rich with golden-brown mushrooms and sweet Marsala wine, these pork chops can make dinner just a tad more elegant.
It may ...Read more
It probably won't come as much of a surprise when I confess that, like a lot of food-minded folks, I own every single one of Yotam Ottolenghi's six cookbooks. They're on bookshelves, also underneath bowls of fruit, between jars of tea and heritage beans, stacked among cookie sheets and cutting boards. And now there's another to add to the pile: ...Read more
CHICAGO -- Tim Taylor, a founding partner of Ipsento Coffee, lifts a mug of coffee to his nose. "Smells like a wet brown paper bag," he says.
We are not, I should add, at Ipsento, which is one of Chicago's best coffee shops. Instead, we are sitting across from each other in one of those snug, well-cushioned booths at a diner (that will remain ...Read more
Creamy peanut butter, chocolate and whole grain oats are blended together for this bite-sized treat. Nature Valley takes classic ingredients from its granola bars and reinvents them for something that's still delicious and easy to take on-the-go. The hearty oats balance the sweetness of the peanut butter and chocolate for a satisfying snack that...Read more
Q: What is fond?
A: Fond is one of the important parts of making a tasty pan sauce. In March, the word "fond" was added to merriam-webster.com.
The basic thing to understand about fond is that it builds flavor. By definition, a fond refers to those little browned bits of food that are often stuck to the bottom of the pan, skillet or baking ...Read more
Some people are scared of hollandaise sauce. They shouldn't be. How can anything this good be frightening?
Hollandaise sauce is like liquid sunshine -- it's even the color of sunshine. It is impossibly light, yet decadently rich. It is like a custard you can pour that makes everything it touches better.
It is sublime. It is the taste of ...Read more
My pervasive Roman Catholic sense of nagging guilt has been drowned out this week by a song that peaked at No. 3 in October 1970. "Green-eyed lady, lovely lad-eh."?Remember that one??"Green-Eyed Lady"??The band was Sugarloaf. Look it up. You'll remember.
Regardless, and perhaps not coincidentally, that song has always been one of my guilty ...Read more
There are a handful of places in the United States that, at the mere mention of their names, conjure up clear images of what they are all about. We have seen these images and heard these stereotypes across various forms of pop culture for decades. We believe them to be true.
When you see or hear the word "Texas," you know what comes to mind. ...Read more
Candy canes are quite possibly the most benign of all holiday treats. It's not like they stir up passionate debate the way, oh, fruitcake does.
Seattle novelty company Archie McPhee is selling mac and cheese candy canes this year.
They're candy canes said to taste like instant mac and cheese.
"Have a cheesy Christmas," the company...Read more
A lot of people are afraid of wine. It has a mystique, says Stan Komen.
But they should not be intimidated, he says. Wine is just fermented grape juice.
A wine retailer in Peoria, Ill., for 45 years, Komen is now retired and living in Fenton, Mo. But he still keeps a finger in the wine, so to speak, by lecturing about it to senior citizen ...Read more
Sometimes I think that the way I learned how to cook tomatoes and eggs was the worst. So it's probably good if you already have your own recipe for this common, Chinese stir-fried dish -- if we can even call them recipes, with so few ingredients and such simple technique.
Plus, the dish is purely personal. My mom's version doesn't waver, always...Read more
Plenty of diets are designed to help you lose weight, or reduce the risk of developing cardiovascular disease, diabetes or high blood pressure. But there is also research that clearly indicates a connection between what you put on your plate and the health of your ...Read more
I recently visited the Terranea Resort in Palos Verdes, Calif. I had heard it was more than a beautiful seaside spot, filled with culinary delights. Executive Chef Bernard Ibarra has made a big impact on the property with his culinary additions, and I wanted to see firsthand what this food focus was all about.
Behind the property, on the other ...Read more