Food & Drink HEADLINES
Snapper sauteed in a savory orange sauce is an unusual, tangy Mexican dish. Rice tossed with green peppers makes a perfect accompaniment.
Halloween may be done, but pumpkin season rolls on. And it’s a welcome fact of life for a pumpkin lover like me.
Cream soups are the perfect starter for a holiday dinner.
Many people would balk at the idea of eating holiday cookies for breakfast, but this recipe might make you reconsider.
Everyone has his own rituals for Sunday afternoons. Some guys sit around and watch football; for me it takes only about a quarter before I need a nap. Others feel inspired to take up household projects; the less said about my ability with a hammer the better.
Ask the people around the table on Thursday about the history of Thanksgiving, and most will say something about the Pilgrims. If any Floridians or Southwesterners are present, you might find yourself in a debate about whether the first feast was held at Plymouth, St. Augustine or El Paso. Only a few might mention the Civil War.
Right about now, your Thanksgiving dinner prep is well underway. But come Friday — your fridge will be stocked with leftovers galore and you can put your feet up and coast on Thanksgiving odds and ends for a few days.
When Larry and Rachel Gebaide of Tastebuds Catering in Davie, Fla., told me they had a recipe for roasting a 20-pound turkey safely and easily in two hours I was skeptical. But I was also intrigued.
I always say there's nothing like a big meal to make you hungry.
Dear SOS: I know this may be sacrilege to write, but I really do not care for mushrooms. There. It's out in the open. When I think I am missing out or mistaken in my tastes, I will make something with them only to reach the same conclusion: Nope, still not a fan. My mind has been changed, and I need to know what magic was used in the kitchen of Craft in Los Angeles that caused me to have not one but two helpings of both the mushroom and (OK, hold on to your culinary hats) cauliflower, another unappealing vegetable for me. As the menu was chosen by my host, I am not sure what the title included, but I was under Craft's spell for these vegetables. I am hoping that you can assist me in obtaining the recipe for these two, and I will work on adding them to my repertoire.
A crisp crust enclosing warm, tasty fillings with melted cheese - no wonder paninis have become so popular.
Wine review: The 2011 Chateau Montelena Chardonnay is one to savor.
A couple of weeks ago, I was fortunate enough to be a judge in the American Harvest Bartenders' Challenge at City Roots urban farm in Columbia, S.C.
Leftover Thanksgiving turkey needn't be an afterthought. In a creamy pot pie, bolstered with root vegetables, it might actually taste better than the original feast.
Michele Stuart, owner of Michele's Pies in Norwalk and Westport, Conn., and author of the new book "Perfect Pies & More," offered these tips for holiday pie-baking:
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