Food

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, ...

Celebrate tradition with lamb for St. Patrick’s Day

DULUTH, Minn. — St. Patrick’s Day brings out green beer, shamrocks, corned beef and cabbage in the United States. This year, why not serve a traditional Irish meal featuring lamb? Corned beef is an Irish-American creation. Immigrants found beef more available and less expensive than in ...

Home With The Lost Italian: Spice up supper with this recipe for Angry Pasta

Back in our cruise ship days, we used to visit Quebec City several times each summer and fall during our Canada-New England season, which took us on 10-day cruises from New York City, all the way up the eastern seaboard and then into the St. Lawrence Seaway before concluding in Montreal. Our ...

KitchenWise: Praline is a standout in a recipe for arugula salad

Here's a salad fit to join the lineup for your fanciest dinner or holiday meal. Each of the ingredients brings its own unique taste and texture to the mix, but the standout is the praline. A hard candy typically consisting of sugar and nuts, praline was invented in the 17th century by the ...

Home With The Lost Italian: Hearty onion and mushroom tart

A French specialty called pissaladière is the inspiration for this week’s Savory Onion and Mushroom Tart. Provençal in origin, a traditional pissaladière features a combination of caramelized onions, olives and anchovies, which are added whole, as a topping, or in the form of the anchovy ...

KitchenWise: Shredded Sweet Potatoes for Passover or Easter side dish

With spring just down the road, you've likely already figured out the main dish for the feast accompanying whichever of the two big seasonal holidays — Easter or Passover — you celebrate. Leg of lamb and glazed ham are Easter favorites. Braised brisket or roast chicken land on many Passover ...

Fast food is coming to your doorstep, but it can cost more

NEW YORK (AP) — It's never been easier to get burgers, burritos and other items from fast-food chains delivered to your doorstep. But the convenience can hurt your wallet. More fast-food companies have been offering delivery by teaming up with food-ordering apps, many of which charge fees ...

COOKING ON DEADLINE: Shepherd’s Pie

The dead of winter is much more tolerable when you a make a mood-lifting dinner like this one. And with St. Patrick's Day approaching, Irish dishes seem like the right thing to do. (I don't believe I have a drop of Irish blood in me, but that doesn't stop me from getting caught up in the ...

Silky Leek Soup

No matter how many dazzling things we have the good fortune to eat in our lives, we often remember the simplest meals with as much power and affection as the fanciest. A humble, pureed vegetable soup is among those particular pleasures. Also, Proustian prose aside, if you're feeling lazy, you ...

To get fish on the dinner table, think of using a pouch

The health benefits of eating fish two or three times a week are well-documented. So, as a mom of four kiddos, I'm always looking for creative ways to add fish into our weekly menu. I love Alaskan cod especially this time of year because it's in season, it's loaded with omegas and lean ...

KitchenWise: Steamed mussels are a perfect choice for a weeknight meal

Mussels are the perfect choice for a weeknight meal. They're a terrific source of low-fat protein, they're inexpensive, they cook up quickly, and as they cook, they automatically generate tasty juices to whichever sauce you're making. Also, farmed mussels are pretty easy to clean. You just toss ...

Homemade jam that uses berries to sweeten, instead of sugar

My grandmother used to make jam every year out of the summer bounty of berries. It was a multi-day project involving scorching-hot vats of berries, thickened by pectin and pounds of white sugar, which she balanced with the tang of lemon or lime juice. A simple slab of toasted country bread ...

Slow Cooker Barbecue Beer Beef Stew

Let's just start by saying that the words beef, beer and barbecue in a recipe title don't make my husband sad. When browning beef for a stew (whether you're making it in a slow cooker, or a regular old pot or Dutch oven), it's less important to get all the sides of the cubes of beef barely ...

A feast for lovers: Shower your loved one in food and affection

By Sarah and Tony Nasello Forum News Service Love is in the air, and this week we’ve crafted a Valentine’s menu featuring ingredients believed to possess aphrodisiac qualities: Asparagus Bleu Cheese Soup to start the meal, and Linguine ai Frutti di Mare (Seafood Linguine) as the main ...

KitchenWise: Onion Beer Bread is a crowd-pleaser

A larger-than-usual crowd meeting up at your house for dinner? This Onion Beer Bread would add a lot to the menu. It's delicious, of course, but it's also very easy to whip up. Unlike more conventional breads, this one doesn't involve yeast or require multiple risings. And except for the ...

The key to hearty granola that you can eat by the handfuls

I have been a fan of homemade granola for as long as I can remember. I literally grew up with it as my mother made it way before it was a trend to do so. When I was in college, I would pack big tins of her granola to take back to school with me. I would snack on it when I studied, and top my ...

Attention fellow Midwesterners: Jell-O isn’t salad

Let me start by saying, I’m proud to be from the Midwest. I’m sensitive to the comments about this being “flyover” country and always like to point out to whomever is listening that our region often ranks highest in the nation in many important areas like livability, job growth and ...