Food

KitchenWise: Spatzle Primavera is made with vegetables, cream and cheese

Springtime is the right time for Pasta Primavera, which is, after all, the Italian word for spring. There's some controversy about who invented this wonderful dish, but everyone agrees that it was made famous in the late '70s at New York's Le Cirque restaurant. In any case, the recipe consists ...

COOKING ON DEADLINE: Simple Vegetarian Spring Pasta Salad

A great pasta salad is a beautiful thing. It anchors a picnic, potluck or buffet with aplomb. It's portable, flexible, and easily and often vegetarian. One of the first things I made for my then-boyfriend's (now husband's) parents was a pasta salad, and for whatever reason, it won them over ...

BBQ & Cocktails

SMOKED MARTINI Servings: 1 Start to finish: 10 minutes 2-4 ounces vodka 1 generous cup of ice 2 ounces smoky single-malt scotch such as Laphroaig 10-year 1 mini pickle or cornichon for garnish Special Equipment: Cocktail shaker Martini glass Atomizer (small spray ...

KitchenWise: Serve Green Pozole with Chicken for Cinco de Mayo

Cinco de Mayo commemorates the Mexican army’s defeat of the French army in a battle on that date — May 5 — in 1862. The holiday also happens to coincide with the start of the season for fresh tomatillos. Green Pozole with Chicken, a traditional, stew-y Mexican soup — based on a ...

How to be mere minutes away from a tasty crusted salmon

It seems like mere moments after I get the last dish dried and put away, it's time to make dinner again. Is it me or are the days actually getting shorter, whizzing by in a blur and then coming to a screeching halt at 6 p.m. when every person in my household starts wandering into the kitchen, ...

KitchenWise: Strawberries Baked Alaska is relatively simple to prepare

This recipe celebrates one of the first — and sweetest — harbingers of spring: local strawberries. Sure, the supermarket offers strawberries all year ’round, but the gems that are grown locally and show up in season boast way more flavor than their cousins from the other side of the ...

Cabbage soup, not the boiled diet version, can be glorious

The mere mention of cabbage soup in my household makes my husband a little stressed, and with good reason. He remembers all too well the cabbage soup diet fad that I talked him into trying before our wedding. To be fair, I wasn't alone: Everyone was making this magical cabbage soup, and ...

Minnesota cooking classes sprout interest in local food

LITTLE FALLS, Minn. (AP) — Sprout Growers and Makers Marketplace wants to create a legion of locavores. And no, that's not a type of dinosaur. A locavore is a person whose diet primarily consists of locally grown, raised or produced food. But to eat local, you first must learn how to cook ...

Plowing a path: State to buy farms to help new farmers

PROVIDENCE, R.I. (AP) — Rhode Island is launching a program to buy farms and sell them to new farmers for dirt cheap. A farm bought for $500,000, for example, could then be sold for $100,000. It is an unconventional approach to ensure that farming remains viable. The National Farmers ...

Home with the lost italian: Singing of spring

Even though it’s snowing as I write this, April has arrived and with it, the season for springtime salads. This week’s Symphony Salad was thus named because it is a beautifully composed salad, which means that it is built and dressed in layers, rather than tossed. When creating a salad, ...

KitchenWise: Serve baked chicken thighs with lemon pickles

Preserved lemons, aka lemon pickles, are a delicious and unique treat that have long delivered a ton of salty and acidic crunch to the cuisines of North Africa, the Middle East and South Asia — and to America in recent years. You can buy lemon pickles at a specialty store (or online) or you ...

Weekend becomes bakecation, breaducation all in one

We’ve heard of the staycation, the workcation and the playcation. And if you’re a Swift, there’s also bakecation. It all started a couple of months ago, while we watched Mom slide a pan of her gooey caramel rolls into the oven. I mentioned that I really needed to learn how to make ...

Home With The Lost Italian: Impress Your Guests

Most people dream of spending their March break in warm and sunny places, like Florida, Arizona, Mexico or the Caribbean. But not Tony’s older brother Emanuele, a teacher at Lakeshore Collegiate Institute in Toronto, Canada. For as long as we can remember, Emanuele’s spring break dream ...

KitchenWise: Oven baked Jerk Spareribs are tender and succulent

Why wait for summer to enjoy pork ribs cooked slow and low on the grill? If you cook them in the oven, you can enjoy them right now. They won't boast the trademark smokiness produced by grilling, but otherwise they'll be as tender, succulent and finger-licking good as ever. The key to making ...

Home with the lost italian: Pork and noodle dish an easy weeknight dinner

Pork Milanese with Lemony Buttered Noodles is a weeknight favorite in our house. Aside from being just plain delicious, this is a quick and easy meal that can be made in about 45 minutes, especially if you follow my handy timeline included at the end of this article. Milanese is an Italian ...

KitchenWise: For brunch, bake your eggs in a pastry nest

With spring — and Easter — upon us, I offer a dish guaranteed to spruce up a seasonal brunch. It may look complicated, but it really couldn't be simpler. The only hump to get over is fear of phyllo (also spelled filo), a pastry dough that originated in Turkey and that's popular today in ...

COOKING ON DEADLINE: Classic Deviled Eggs

Deviled eggs know no single season or demographic. They are blissfully democratic appetizers. In the same category as pigs in a blanket: everyone is happy to see them, sophisticated people shed their cool. You can't be annoyed when there are deviled eggs around; it would be like being ...

Home With The Lost Italian: An Irish ‘pi’ for any day of the week

March 14 is known around the world as Pi Day in recognition of the Greek symbol used to represent the mathematical constant known as Pi, or the never-ending number of 3.14 plus, plus, plus. Pi is the ratio of the circumference of a circle to its diameter, and regardless of the circle’s size, ...