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Food

London offers winter warmers with a festive flavor

LONDON (AP) — Mulled wine, warm spiced cider and hot toddies have long been British staples during winter. Whiskey expert Ross Dennis at Dewar’s Aberfeldy Distillery explains that the hot toddy comes from Scotland. “The first mention of what we now think of as a hot toddy comes about ...

Lefse makes the season bright

DULUTH, Minn. — When I-35 was completed through Duluth in 1992, the construction interrupted natural gas lines to First Lutheran Church, which sits along the route of the freeway expansion. It happened at a bad time. The church brotherhood had been planning to cook its lutefisk, and they ...

Christmas cookies, spiced up:

To kick off the holiday baking season, I’m turning to my Norwegian heritage with a recipe that is new to my repertoire, but a timeless classic in Norway: Pepperkaker. I can’t believe I waited this long to meet this amazing cookie. In Norwegian, pepperkaker literally means “pepper ...

How to tame that intimidating winter squash

Hard winter squash is a delicious and versatile vegetable that can be used as a side dish, in fillings for ravioli or lasagna, as a noodle alternative, in soups, salads, stuffed and so on. This time of year, I crave a hot, buttery butternut or acorn ``squash mash’’ — think of it as an ...

Meatless meal: Mushroom dish is tasty for vegetarians and turkey-lovers alike

The big question each Thanksgiving has typically been simple: white or dark meat? But what do you do if you have guests whose answer is, simply, no meat? The rise of vegetarianism over the past decade means that it’s likely your guest list will include at least one or more folks who prefer ...

World-famous bakery shares secrets in a new book

PARIS (AP) — If there is such a thing as baking royalty, Apollonia Poilâne might be its queen. The 35-year-old is a third-generation baker for the world famous Poilâne in Paris. It was founded in 1932 by Apollonia’s grandfather Pierre and has inspired chefs, musicians, poets, and ...

Bourbon can make many foods better

If ever there was a season for bourbon, it’s fall. The rich, round vanilla notes of a good bourbon complement our favorite autumn foods. That goes for meats, vegetables and sweets. It’s an equal opportunity spirit that makes everything taste better. A splash of bourbon is an easy way to ...

After 3 years of camaraderie, Vegan Cookbook Club has a book of its own

DULUTH — On the first Thursday of December 2016, six people met in the Blue Room of Mount Royal Branch Library to talk about vegan cooking. They called their group The Vegan Cookbook Club. Three years later, more than 100 individuals have joined the group, and they’ve published a ...

Home with the Lost Italian: Creamed corn with a savory touch

Thanksgiving is right around the corner, and now is the time to start prepping the kitchen and finalizing your menu to make sure you’re ready for the big feast. Timing is critical to pulling off a successful Thanksgiving dinner, and I try to include dishes that either won’t compete with ...

Let’s Cook: Dining Reflections

Last week I had the delight of leading a discussion about hometowns; the topic was “Restaurants and Cafés.” It was an afternoon of memories, old-fashioned story telling about favorite dining places, and why they still remain close at heart. As soon as I heard the first response, I grabbed ...

You —CAN— try this at home: Cookbook serves up TV, movie foods

It all started with a fictional turkey burger. Andrew Rea’s YouTube video series “Binging with Babish” was born in 2016 when he attempted to recreate the “fussy little burger” described in elaborate detail by Rob Lowe’s character Chris Traeger on a third-season episode of “Parks ...

Local Tastes: Chicken and Dumplings

1 can cream of chicken soup 1 can chicken broth (14.5 ounces) 1/2 cup of milk 1 tbsp vegetable oil 1/4 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrot 3 boneless skinless chicken breasts, cut into pieces 1 tsp celery seed salt pepper 1 cup all purpose ...

Local Tastes: Smothered Pork Chops and Twice Baked Potato Casserole

Smothered Pork Chops Pork Chops Green Peppers, sliced Onions, sliced Mushrooms, sliced Swiss Cheese Flour Dredge: 1/2 cup Flour 1 tsp garlic powder 1 tsp onion powder 1/2 tsp salt 1/2 tsp pepper Dredge pork chops in flour mixture. Shake off excess coating. Heat 2 tbsp of ...

HomewiththeLostItalian: Embrace the time of year with Pumpkin Spice Brittle

I adore Charles Schulz’s "Peanuts" comic strip, and in preparation for the upcoming arrival of The Great Pumpkin, I’ve added a trendy twist to an old-fashioned favorite with my Pumpkin Spice Brittle. To give this brittle a seasonal flair, I use pumpkin seeds instead of peanuts, and a ...

Let’s Cook: Life lessons from pumpkins

As a child I very much disliked pumpkin — anything pumpkin — but especially pumpkin pie. I was not a fussy eater, but when pumpkin pie came to the table, I turned and went the other direction. However, there were numerous things I adored about pumpkins as kid. I enjoyed seeing them growing ...

Meat-free Mexican is not a carne sin

PHOENIX (AP) — "That's not real Mexican food," ''My grandma would slap you" and "sellout" are just some of comments Jose and Leticia Gamiz received when they started their pop-up vegan Mexican food business, Mi Vegana Madre, four years ago. People saw them doing something new and took it ...

Put down that takeout menu: Stir-fry basics for home cooks

For every home cook happily tossing together a stir fry at home, there are a dozen would-be stir fryers wanting to make chicken-broccoli-sugar-snap-pea stir fry . and then sheepishly reaching for the takeout menu. Stir-fry technique has many people intimidated. But if you can slice and stir, ...