Food
51 results total, viewing 31 - 40
After much deliberation and planning, my seed orders for this year's garden have been placed. I will look forward to several months of fresh produce growing in my own back yard and I'll anxiously await that first ripe tomato. The jewel of the … more
A few years ago when everyone I knew was on the Paleo diet, I started making spaghetti squash and topping it with meat sauce to feed my dinner party guests who were off carbs. more
If pancetta is too expensive, by all means, try other cured hams, or even boiled ham. I have used a new product from my deli called Italian Hot Ham, and the heat is absolutely perfect. more
For the past few months, my husband (Eagle reporter Adam Shanks) has been bartering bread for eggs. He makes the bread every Monday, a beautiful sourdough boule with crusty edges and a soft interior, made with starter he lovingly cultivates and maintains. more
I really love writing a food column. I never know when, how or who is going to give me their favorites recipes — and sometimes the resulting baked good or dish itself. I get recipes in the mail, by email and more frequently from people I encounter at my part-time job or on the street. more
A week before Lent begins, Big Y World Class Market bakeries are busy pumping out paczki, The Polish pastry paczki, pronounced "PAWNCHI-ki" (also POONCH-ki or PUNCH-ki), is plural for paczek. more
Whether you are a film fanatic or just in it for the gowns, awards season is a no-brainer excuse for a theme party. Hollywood glitz and glamour offers the perfect opportunity to pull out your fancy Champagne flutes and costume jewelry for an affair … more
A kind of carbo-licious porridge made from dried and coarsely ground corn, grits are to Southern cuisine what potatoes are to Northern cuisine — a deeply satisfying staple. Like squash, tomatoes and deep-pit barbecuing, grits came to define … more
Wow! How spectacular was the past weekend! We've had a taste of spring and it was delicious. It seemed like everyone was running on solar energy. A brilliant sky and temperatures climbing into the 50s in February is just the oomph we need to brave … more
After a childhood spent chowing down on brownies and blondies, my first order of classic biscotti — eaten in my late teens while on a summer study program in Italy — was a revelation. The sophisticated simplicity of the not-too-sweet, … more
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