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Published December 9th, 2013 - 5:08AM
Juicy pork tenderloin cut into medallions and sauteed in a rich port wine sauce is a dinner that can be made quickly on a weekday or used for a special weekend treat. The skillet potatoes are crisp and golden and take only minutes to make.
Published December 9th, 2013 - 5:08AM
If you want to bake cookies that will fill your house with the warm scents of the holiday season, this is not your recipe.
Published December 5th, 2013 - 5:39PM
Fast-food workers, union organizers and community supporters rallied nationwide for higher pay Thursday amid criticism from the restaurant industry that the campaign was "part of an ongoing effort to replace fact with fiction while ignoring simple truths."
Published December 4th, 2013 - 1:13PM
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.
Published December 4th, 2013 - 12:53PM
Judy Rodgers' genius as a cook was finding the perfection in the simplest dishes. And at her Zuni Cafe in San Francisco, diners would reserve months in advance to eat roast chicken.
Published December 4th, 2013 - 11:03AM
Baby, it's cold outside.
Published December 4th, 2013 - 10:33AM
The two scariest words to any novice baker _ "from scratch" _ don't need to scare you anymore.
Published December 4th, 2013 - 10:08AM
Q: How long should one grind coffee beans? I'm breaking in a new grinder. Years ago I read that Starbucks ground their beans for 23 seconds and I did that. In the new grinder, 23 seconds turns the beans to dust.
Published December 4th, 2013 - 9:53AM
The holidays are over, and now it's about taking the leftovers and creating some great dishes. This week I decided to provide you with my three favorite recipes using leftover poultry, in this case, turkey.
Published December 4th, 2013 - 9:48AM
As the calendar turns once again into a new year with reflections on the old one past, the spirits industry has given us plenty of new offerings for shaking and stirring cocktails.
Published December 4th, 2013 - 8:48AM
Laissez les bons temps rouler! It's a phrase often heard on Mardi Gras amid flying beads and rolling floats, and over buffets of the bayou's best. Who says you need to wait until March to "let the good times roll"? This New Year's take down the tree and bring out the gold, green and purple. Ring in 2014 with Mardi Gras flavor, flare and fireworks.
Published December 4th, 2013 - 8:09AM
Flavored with sweet cranberries and toasted pecans, this twist on classic cheese balls is a hit with guests of all ages.
Published December 4th, 2013 - 8:09AM
The movable cookie hands on this New Year's clock mark the minutes until midnight _ or the last bedtime of 2013.
Published December 4th, 2013 - 8:09AM
The following is an excerpt from "Great Balls of Cheese," by Michelle Buffardi (Houghton Mifflin Harcourt, $15.95, 2013). Reprinted with permission from Houghton Mifflin Harcourt, www.hmhco.com .
Published December 4th, 2013 - 12:05AM
Stuffed pork chops are old-fashioned fare, and I sometimes wonder if anyone takes the time to make them anymore.
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