News food 2008-08-06 Andanh.com

Fall in love with the king of spring Wed, 28 May 2008 00:00:39 -0500
If I've said it once, I said it a hundred times, my favorite part of spring is the asparagus it brings.

'Avenue Q' actress shares easy recipe for fried rice Wed, 28 May 2008 00:00:39 -0500
Maggie Lakis has been touring as an ensemble member and understudy in the Tony-award winning play "Avenue Q" for the last year, but that hasn't stopped her from turning out favorite recipes on the road.

Homemade pizza good for chilly days Wed, 28 May 2008 00:00:39 -0500
May 22 was my 37th birthday. During the afternoon, I got a nice birthday surprise: I went out to the garden and discovered we have radishes and green onions ready to eat. Yum!

Chocolate Berry Pavlova a great berry dessert Wed, 28 May 2008 00:00:39 -0500
This stunning chocolate meringue piled high with whipped cream and fresh berries looks over the top, but this airy dessert won't weigh you down. For a plain meringue, simply leave out the cocoa powder.

Woman creates performance art from grocery lists Wed, 28 May 2008 00:00:39 -0500
It began with an abandoned grocery list, found on the ground outside a market in New York.

FoodTees: Say it with produce Wed, 28 May 2008 00:00:39 -0500
If you've got something to say, why not say it with produce?

Bill Kurtis steers the way toward grass-fed beef Wed, 4 Jun 2008 00:35:55 -0500
TV icon Bill Kurtis wrangles cattle as well as news stories.

Tagine -- one word, many meanings for Moroccan dish Wed, 4 Jun 2008 00:35:55 -0500
From ancient Arabs to Williams-Sonoma shoppers. It's the unlikely path of the tagine, the signature slow-cooked and heavily seasoned dish of this North African nation that recently has been co-opted by adventurous American gourmets.

Meatloaf makes great leftover sandwiches Wed, 4 Jun 2008 00:35:55 -0500
Even when I was only cooking for one, I loved making large meatloaves.

Smoked seafood makes for a quick fix soup Wed, 4 Jun 2008 00:35:55 -0500
Smoked seafood too often is overlooked as a great ingredient for weeknight cooking.

A meal fit for a dad Wed, 11 Jun 2008 00:03:19 -0500
It's not unusual to hear a kid say that all her dad knows how to cook is steak on the grill. That's because a lot of men really like grilling, and many more really like its end result.

Try curried pasta salad for a big taste that's easy on the wallet Wed, 11 Jun 2008 00:03:19 -0500
Pasta salad is a favorite at summer barbecues and potlucks because it is filling and inexpensive to make.

The extraordinary paradox of 'Mexican' beer Wed, 11 Jun 2008 00:03:19 -0500
No doubt there once existed a truly Mexican style of beer, brewed in a tradition that, through centuries of trial and error, fine-tuned indigenous ingredients and local conditions into perfect harmony.

The great lobster debate -- claws vs. tails Wed, 11 Jun 2008 00:03:19 -0500
When it comes to lobster, Kathryn Rolston is all about tails. She finds it easier to wrestle from the shell than claw meat, and more substantial.

'Cooking for Zita' cookbook supports the Cancer Resource Center in Munster Wed, 18 Jun 2008 00:09:34 -0500
Zita Ganza was diagnosed in January of 2003 with breast cancer. The kindness of the members of the St. John Junior Women's Club during her treatment became the basis for a cookbook.

Chicken skewers offer a taste of the Middle East Wed, 18 Jun 2008 00:09:34 -0500
For incredibly flavorful grilled chicken skewers with minimal effort, this wet rub of olive oil and Middle Eastern spices turns basic poulty into something spectacular.

It's a region thing Wed, 18 Jun 2008 00:09:34 -0500
Coke vs. Pepsi bubbles on. Papa John's, Pizza Hut and Domino's still fling sauce whenever they can. And there is no truce in sight in the burger wars.

Ginger strawberry soup offers a light, refreshing summer treat Wed, 18 Jun 2008 00:09:34 -0500
Something got my 3-year-old son on a silly soup rant. He ran through all the possibilities he considered most outrageous, laughing as he suggested we make car soup, beach soup, book soup, phone soup.

Queen of kid cuisine has the scoop on what kids want Wed, 25 Jun 2008 00:06:32 -0500
With so many single-parent households these days, many parents are scrambling for ways to keep their kids fed now that school's out.

Put beef and chicken back on the Fourth menu Wed, 25 Jun 2008 11:28:33 -0500
Rising food prices have you in a bind for your July 4 bash? You might have been able to afford to grill rib-eyes for 12 last year, but this year it may be a different matter.

Add a little pop! to your July Fourth dessert Wed, 25 Jun 2008 00:06:32 -0500
Inspired by the colors and crackles of July Fourth firecrackers, these miniature cakes are studded with flecks of color and go down with a bang thanks to a sprinkling of totally retro Pop Rocks candy.

Entertainer is a fan of easy, fun dishes Wed, 25 Jun 2008 00:06:32 -0500
Actress/singer Amy Steele learned to appreciate good recipes and the importance of family meals at a young age.

Red, White and Blue Sangria Wed, 25 Jun 2008 00:06:32 -0500
Traditional sangrias are luscious, bold blends of fruits, wine and spirits, often served in pitchers or punch bowls. But this wonderfully refreshing summer drink from Spain and Portugal leaves plenty of room for improvisation.

It's high time for iced tea Wed, 25 Jun 2008 00:06:32 -0500
June is National Iced Tea month and rightly so. What better time to enjoy a tall glass of cool and refreshing tea?

Try a spring roll bowl for an asian flair Wed, 25 Jun 2008 00:06:32 -0500
Cutting the spinach chiffonade-style for this salad is simple. Just stack 10 or so leaves, roll them together, then use a knife to cut thin slices across the roll to produce thin ribbons.

Patriotic, easy-to-make desserts are as good as fireworks Wed, 2 Jul 2008 00:03:39 -0500
'Tis the season for summer barbecues and fireworks.

Berried treasure abounds Wed, 2 Jul 2008 00:03:39 -0500
Birds and bunnies will go to just about any length to grab a meal in a raspberry patch, even if it means getting tangled up in sharp, thorny brambles.

Flag your Fourth of July with the glitz of a granita Wed, 2 Jul 2008 00:03:39 -0500
Granitas, which translates into "Little grains," are thought to be invented during the first century A.D. by the Roman emperor Nero.

A little rub can add a lot of flavor Wed, 2 Jul 2008 00:03:39 -0500
Home-blended wet and dry rubs are an easy way to add some flare to your flame this barbecue season.

A backyard barbecue you -- and your wallet -- will love Wed, 2 Jul 2008 00:03:39 -0500
Throwing a barbecue is one of the joys of summer, but it can get pricey.

Give your cookout a kick of spice with Italian sauasage kebabs Wed, 2 Jul 2008 00:03:39 -0500
To give these Italian sausage skewers even more zing, mix the olive oil with the zest of one lemon and a teaspoon of cumin before brushing it onto the meat and vegetables. For a sweet variation, whisk together equal parts ketchup and mustard with a splash of water or cider vinegar, then baste the kebabs several minutes before they are finished cooking.

Jamaican-Spiced Chicken Thighs Fri, 4 Jul 2008 15:59:30 -0500
Ingredients 1/4 cup minced red onion 1 tablespoon sugar 1 tablespoon finely chopped seeded jalapeño pepper

Chef at Trump's Chicago restaurant hails from the region, by way of Australia Wed, 9 Jul 2008 00:02:41 -0500
Frank Brunacci exhibits keen culinary artistry and a sharp talent for blending flavors as he turns out stunning dishes daily at Sixteen Restaurant at Chicago's Trump International Hotel and Tower. (Slideshow)

Berry-special recipes help make the most of this season Wed, 9 Jul 2008 00:02:41 -0500
Birds and bunnies will go to just about any length to grab a meal in a raspberry patch, even if it means getting tangled up in sharp, thorny brambles.

Cookie's popularity crumbles, slips to No. 2 slot Wed, 9 Jul 2008 00:02:41 -0500
Sorry, snickerdoodles. Fruit is the new cookie. For the first time in 20 years, more parents are serving fruit than cookies as snacks to children 6 and under.

You won't be sorry you tried soy Wed, 16 Jul 2008 00:01:45 -0500
Soy. A first thought when you hear that word might be that it's one of those foods you just don't want to try. It's supposed to be healthful, so it must taste like cardboard right?

A bunch of bologna Wed, 16 Jul 2008 00:01:45 -0500
When we were kids, I doubt many of us were giving much thought to the bologna sandwiches we were munching on, but somewhere buried deep in our little minds was a tiny bologna sandwich recorder, busily noting every last detail of its individual flavors that combined to create what we would know as the classic, fried bologna sandwich.

Save time -- make breakfast do double duty as lunch Wed, 16 Jul 2008 00:01:45 -0500
If you're organized enough to pack the kids' lunches the night before, good for you. For the rest of us, there are simple shortcuts that can help streamline your morning routine.

Santa Fe shop serves heirloom chocolate drinks Wed, 16 Jul 2008 00:01:45 -0500
Walk in, take a whiff. Ahhhh, chocolate. Now take a sip. Mmmmm, high-octane chocolate with hints of chili. Or rose. Or nutmeg. Or almond.

Whiting's Pierogi Fest a celebration of ethnic food Wed, 23 Jul 2008 00:01:41 -0500
Pierogi, those stuffed pillows of dough that are part of the culinary heritage of Northwest Indiana, are so revered here they have their own festival.

Mid-summer grilling blues Wed, 23 Jul 2008 00:01:41 -0500
Before I start, I'd like to share an email I received from Thelma Dillen, a reader who was kind enough to send in her recipe for a fried bologna sandwich:

Local restaurants share tips, recipes of some of customer favorites Wed, 30 Jul 2008 00:14:41 -0500
When you sit down in a restaurant and look over the menu specials, have you ever wondered how they arrived at that list and what happened to those recipes at the end of the day or week?

An artichoke's subtle flavor works in many recipes Wed, 30 Jul 2008 00:01:16 -0500
Pretty as a flower and subtle in flavor as a delicate food, people have a strange relationship with them - they either love them dearly or hate them to death!

Chef Chettiar feeds 'Cirque' cast Wed, 30 Jul 2008 00:01:16 -0500
Just as Cirque du Soleil artists perform skilled maneuvers on stage daily, Nathan Chettiar juggles varied menus, multiple ingredients and eclectic recipes behind-the-scenes of the famed circus.

Muffins are a cliche! Try blueberry pound cake Wed, 30 Jul 2008 00:01:16 -0500
This rich, dense pound cake is made even more so with the addition of fresh blueberries and a glaze of powdered sugar and apple juice. For a more assertive apple flavor, use cider instead of juice.

Blueberry pie -- fresh pie the easy way Wed, 30 Jul 2008 00:01:16 -0500
Blueberry pies are among the easiest of fruit pies. There's no chopping or cutting. Simply toss the berries with some sugar and seasonings, then pour into a pie shell and bake.

For a cool, seasonal treat try blueberry granita Wed, 30 Jul 2008 00:01:16 -0500
Blueberry granita offers all the cool, summer refreshment of ice cream in a healthier, easier package. The regular stirring of the granita as it freezes is a great job for the kids.

Too hot for muffins? Try blueberries in a smoothie Wed, 30 Jul 2008 00:01:16 -0500
This perfect-for-summer smoothie is closer to a frappe than the health food-inclined drinks most people associate with the term. If you'd like to health it up, substitute low-fat vanilla frozen yogurt and low-fat milk.

Fish tacos -- a warm, creamy and spicy treat Wed, 30 Jul 2008 00:01:16 -0500
The beauty of Mexican foods such as tacos, nachos and burritos is that just about anything goes.

Indiana wine country Wed, 6 Aug 2008 00:01:50 -0500
When most beer and wine and even whiskey were still being made at home, Swiss immigrants, who had migrated to the rolling hills along the meandering Ohio River, opened the first commercial winery in the country in 1801 near Vevay, Ind. Though the original winery is long gone, the landscape of Indiana is dotted with wineries.

Previous 1 2 3 Next

Chinese Dir