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Clearly, the gifts under the tree with the eye-catching wrapping paper and bows were the focus of Christmas morning.
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.
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.
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!
Sweet potatoes generally get one of three treatments at the Thanksgiving table.
The Ahwatukee Recreation Center (ARC) is in full swing with its ARC Support Our Troops Program and Thanksgiving Food Drive throughout November.
New York City has a zillion charms, but it may not be the ideal place to celebrate Halloween. Here’s the problem — where do you display your jack-o’-lantern if you live in an apartment building with no porch?
A desire by consumers for healthier alternatives to beef is turning around and hitting them in the wallets.
In the early days of the Food Network, chefs taped shows in kitchens where sinks emptied into buckets that had to be carted out between takes. One chef’s original set had no oven, so he improvised by lowering the dish out of view, then stamping his foot to imitate the sound of an oven door shutting. A former stripper was the chief financial officer.
The sixth annual Tukee Fest “Rockin’ in the Park” will feature local bands, motocross freestyle motorcycle jumping and laser tag for all ages to enjoy.
I’ve said it before and I’ll say it again: Home-grown tomatoes are NOT the best-tasting ones. Not necessarily, that is.
After spending a few years as a reporter and bartender, Kathleen Madigan dove into comedy and has found consistent work as a comedienne for 25 years. She’s made frequent appearances on “The Tonight Show with Jay Leno,” “The Late Show with David Letterman,” and “The Late, Late Show with Craig Ferguson,” and earned multiple accolades and much praise for her routines.
Like many Jewish holidays, Rosh Hashana — the Jewish new year — is rich with delicious, symbolic foods. Rounds of challah bread, for example, signify continuity, while apples and honey represent wishes for a sweet year to come. Of course, just as important is spending time with loved ones.
BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza!
Within the first minute of “That’s My Kind Of Night,” the opening track on Luke Bryan’s new album “Crash My Party,” he cites tailgating, beer drinking and a nameless “pretty girl” in suntan oil and cowboy boots — all standard modern-day signifiers for a country song.
When I was growing up in Virginia, one of the signs of summer I anticipated most was the appearance of fat green tomatoes on the vines in our garden. We picked them well before they started to blush, dipped the thick slices in egg and milk, dredged them with cornmeal, salt and pepper, then fried them in a skillet.
Who says salsa has to be made from tomatoes? Or dumped unceremoniously from a jar?
The wine cooler has a bit of an identity problem. Is it a wine spritzer? A wine cocktail? Sangria? And what about that wild child moment in the ‘80s when it was the hottest thing on the party scene?
The classic caprese salad — tomatoes paired with fresh mozzarella and torn, peppery basil leaves — is such a delicious blast of summer.
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.
Honeyville Farms, a retail store near Ahwatukee just across Interstate 10 in Chandler, specializes in food storage, bulk wheat and grains, baking mixes, emergency preparedness items, water storage and more.
Casseroles have never really had much of a place in my culinary repertoire. It’s a time thing mostly. I’d rather sear something off in a few minutes than stand around while it slowly bakes.
Humorist Dave Barry has said, “the greatest invention in the history of mankind is beer. The wheel was also a fine invention, but the wheel does not go nearly as well with pizza.”
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.
If any piece of classic American literature should be depicted on film with wildly decadent and boldly inventive style, it's "The Great Gatsby." After all, who was the character of Jay Gatsby himself if not a spinner of grandiose tales and a peddler of lavish dreams?