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Published December 4th, 2013 - 12:05AM
A lot has changed in the Washington wine industry in the past five years.
Published December 4th, 2013 - 12:05AM
The trouble with the holiday season is the baking guilt.
Published December 4th, 2013 - 12:05AM
Fresh parsley and pine nuts top quickly broiled grouper. Hot, spicy peanuts add a crunchy kick to 10-minute brown rice and broccoli for this 15-minute dinner.
Published December 4th, 2013 - 12:05AM
I was a happy little butterball when I was a kid. Sweets were my thing, desserts in particular. And chocolate desserts most of all. The one exception to the rule? My grandmother’s oatmeal cookies.
Published December 4th, 2013 - 12:05AM
It had been a busy weekend of cooking. So busy that by the time Monday night rolled around, I wanted something easy for a post-work dinner.
Published December 4th, 2013 - 12:05AM
Better Homes and Gardens has a book filled with easy recipes for diabetics or someone who cooks for a diabetic.
Published December 4th, 2013 - 12:05AM
Let’s all stop being coy and fess up, shall we? The truth is, even those of us who work with cookbooks, write about cookbooks, collect cookbooks — heck, even write cookbooks ourselves — don’t actually cook from cookbooks. At least not nearly as frequently as we’d like to/promise ourselves we will/tell others we do.
Published December 4th, 2013 - 12:05AM
In Kentucky, stack cakes are common, but few people are familiar with stack pies.
Published December 3rd, 2013 - 1:38PM
Holidays aren't always cheerful, merry or bright. They are sometimes humbling.
Published December 3rd, 2013 - 11:33AM
You know the type: She/he already has a 1,000-bottle wine cellar, 65 corkscrews, a dozen too-cute wine posters ("Wine a little; you'll feel better") and subscriptions to wine mags from seven continents. So what do you get him/her for Christmas?
Published December 2nd, 2013 - 5:13AM
Celery is such a common ingredient that it's easy to overlook its bulbous cousin, celeriac, often called celery root. Its odd, gnarly shape hides delicately sweet and nutty flesh
Published December 2nd, 2013 - 5:13AM
What is your favorite recipe from the iconic Pillsbury Bake-Off? Mine might be Orange Kiss Me Cake (1950) or possibly Peanut Butter Blossom cookies (1958).
Published December 2nd, 2013 - 5:13AM
The wave of products with "simple" or "simply" in their names rolls on, now producing an entry from Unilever, the folks who make the tubs of butter-substitute Shedd's Spread Country Crock. It's Country Crock Simply Delicious, with "no artificial preservatives or partially hydrogenated oils." It also contains a little yogurt, which none of the other Country Crock varieties do.
Published December 2nd, 2013 - 5:13AM
Wine of the Week: The 2010 Venus la Universal Montsant tinto 'Dido' is elegant and balanced, with a lush finish.
Published December 2nd, 2013 - 5:13AM
Dear SOS: My husband and I visited friends outside Driggs, Idaho. There is an amazing family-owned bakery in Driggs with wonderful Austrian pastries. I would love to have the recipe for its morning glory muffins. They were not only delicious, but they also gave me great energy during our travels. I hope you can help.
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