Saturday, March 8, 2014 2:12 pm
PARIS — Food nourishes the tiny Rue du Nil from the dim light of morning — when the first deliveries start going out to Paris' most sought-after restaurants — until well after midnight, when the young chef who transformed an unchic side street into a culinary destination finally closes up.
Saturday, March 1, 2014 3:45 am
Sinusitis is an inflammation of the mucous membranes. Most cases of chronic sinusitis are not caused by infection but are actually an immune disorder caused by fungus. Mayo Clinic researchers found that “fungal organisms were present in 96 percent of patients who had surgery for chronic sinusitis, and that inflammatory cells were clumped around the fungi, which indicated that the condition was an immune disorder caused by fungus.”
Thursday, February 20, 2014 4:12 pm
Whether you'll be hosting a crowd or watching solo, Oscar night calls for dinner with a bit of panache.
Thursday, February 20, 2014 9:14 am
My favorite thing about fancy parties? They almost always include a shrimp cocktail appetizer — platters of giant, plump shrimp just waiting to be dunked into a piquant cocktail sauce.
Thursday, February 20, 2014 5:21 am
With Mardi Gras looming, I thought it might be fun to cook up some New Orleans-styled goodies featuring duck, andouille sausage and Creole seasoning. These rich ingredients are typical of the fare from this town that knows how to party — an instinct that goes into overdrive during Mardi Gras.
Wednesday, February 12, 2014 3:45 am
With the New Year, many people jump on board with the latest celebrity diet, cleanses, liquid detox diets and extreme fasting, which can be dangerous to your health.
Wednesday, February 5, 2014 5:00 am
Want to kiss your loved one with a fresh smelling breath on Valentine’s Day? There are a few things that you can do to ensure a welcoming kiss. First, what are some causes of bad breath? The two obvious factors are oral hygiene and the foods eaten, but there are many other factors that play a role in how our breath smells throughout the day.
Tuesday, January 21, 2014 3:45 am
This rolled flank steak is a great entrée for dinner parties. Partially prepare the steak the night before by allowing it to marinate in the refrigerator overnight, finish preparing the next day. Bake for an hour and you’re on your way to showcasing a delicious rolled flank steak that will impress even the pickiest guests.
Thursday, January 9, 2014 5:41 pm
Thursday, December 19, 2013 3:45 am
This is a simple yet delicious meal and one of my favorites. A cast iron skillet is my preference, however, it works well in any oven-safe pan. I like to add root vegetables to the pan, including carrots and potatoes, seven ingredients, 1 1/2 hours later, dinner is served.
Tuesday, November 26, 2013 1:04 pm
It’s a meeting of holidays so rare it will be tens of thousands of years before it happens again. Thanksgiving and the first day of Hanukkah — the Jewish Festival of Lights — fall on the same day this year, creating what many celebrants have dubbed “Thanksgivukkah.” And it’s opened up a whole new world of culinary opportunities.
Wednesday, November 20, 2013 6:45 am
Some cooks like to change up the Thanksgiving meal — a sous vide turkey here, a sweet potato souffle there. But on a holiday dedicated to tradition, innovation can spark revolt.
Tuesday, November 19, 2013 10:39 am
November comes along and minds are on travel, turkey and family gatherings. This classic slider provides an autumn twist. This Bacon and Bleu Cheese Slider will fast become a family favorite and change up the typical “hamburger night.” The dish is fun, and uses a slight shortcut with cornbread mix and it’s easy to get the kids involved (buttering the pan, mixing the ingredients, what kid doesn’t want to crack an egg?). If you aren’t a bleu cheese fan, easily substitute equal amount of goat or gorgonzola cheese. For an extra kick, add one jalapeno (seeded) to the cornbread mix. Prefer a moister cornbread muffin? Replace 1 cup of the milk with one can creamed corn. Kids typically prefer a toned down version of the mayo, use more or less of the chipotle depending upon your families taste. These sliders make great appetizers for your holiday parties or a great main dish for family meals. Enjoy!
Thursday, November 14, 2013 3:45 am
Every Thanksgiving presents the same challenge — how to juggle the turkey and the stuffing and the pie and all those sides in just one oven.
Monday, September 30, 2013 5:33 am
The first time I ate white chicken chili, it was wrapped in a burrito. And I fell instantly in love.
Thursday, September 12, 2013 3:45 am
This soup is a stick-to-your ribs flexitarian special. Make it with chicken broth and prosciutto and you end up with a carnivore’s delight. Make it with vegetable stock and no prosciutto and you’ve got a vegetarian’s delight. Either way, it’s plenty hearty. The potatoes give it body and creaminess. The spinach and kale give it earthiness and a bright green color.
Monday, August 26, 2013 5:23 pm
Have you noticed how big and bold and robust salads have become? It's as though salads no longer can be content to be on the side and complement the rest of the meal.
Wednesday, August 21, 2013 4:45 am
BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza!
Tuesday, August 6, 2013 8:45 am
Who says salsa has to be made from tomatoes? Or dumped unceremoniously from a jar?
Thursday, July 18, 2013 9:33 am
The classic caprese salad — tomatoes paired with fresh mozzarella and torn, peppery basil leaves — is such a delicious blast of summer.
Wednesday, July 17, 2013 9:09 am
When it comes to food and drink pairings, most of us tend to be pretty old school. As in, red with beef, white with fish.
Wednesday, June 19, 2013 2:04 pm
Caribbean flavors jazz up this simple supper salad. We glaze the shrimp with a zesty rum-spiked marmalade, then toss them on a hot grill with tomatoes and corn before combining everything with a few more veggies. We serve the whole thing with grilled bread seasoned with garlic and orange for a bit of crunch and to aid in scooping up all the delicious bits.
Wednesday, June 5, 2013 7:03 am
Summertime is burger time. And it’s so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return.
What’s the magic ingredient? Fat, of course. Beef burgers are high in fat, which guarantees flavor and juiciness. And because fat enhances flavor, it also makes anything else you put in or on the burger taste better, too.
Heartbreakingly, as you decrease the fat content in a burger, its flavor tends to go bye-bye, too. This is a real problem if you want to dig into a delicious burger and still want the blood to continue sailing through your arteries. The solution? Turkey.
I know. I know. You’ve tried turkey burgers and it was like eating wet cardboard. Hah! But you haven’t tried my turkey burgers...
Let’s start with the basic ingredient — ground turkey. While researching this recipe, I discovered that the labels on ground turkey can be quite confusing. You’d figure that a package labeled “lean” would mean what it says. Weirdly, it turns out that the calories and fat in a 4-ounce portion of “lean” ground turkey can range from 120 calories with 1 percent fat to 160 calories with 12 percent fat (which is as rich as a lean beef burger). As always, it’s best to read labels and not rely on words such as “lean” or “white meat” when looking for healthy choices.
Or, better yet, grind your own turkey. Start by buying a small package of turkey tenderloins, the flap of meat that lies just under the breast. As little as a 1 1/2 pounds of turkey tenderloins can be ground to produce six burgers. Cut the tenderloins into 1-inch cubes and freeze them for 30 minutes. Pop them in a food processor and pulse until they achieve a medium-grind consistency.
Now we come to the crucial part of the recipe, the part I call Turkey Helper. The blandest and driest of white meats, turkey cries out for flavor and moisture. Happily, any number of vegetables can answer this call, including sauteed onions, bell peppers or mushrooms, shredded raw Napa cabbage, or carrots.
Thursday, May 9, 2013 12:00 pm
Another Italian eatery is preparing to open in the recently closed Anzio Landing restaurant space in Mesa.
Thursday, May 2, 2013 7:49 am
The best-tasting veggie burger I’ve ever met is falafel. A product of the Middle East, falafel are deep-fried fritters made from ground chickpeas or fava beans that are tucked into pita pockets and drizzled with tahini. They are delicious, hearty, inexpensive and relatively healthy.