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Filed under: Grains , Recipes , Newspapers Farro (emmer wheat) and spelt are not the same thing, as this New York Times essay amusingly points out. While farro cooks like pasta, high-protein spelt needs waaaay more time and love to become edible. So what Read More...
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Filed under: Vegetables , Recipes , Newspapers The New York Times' "Recipes for Health" - a regular series of ultra-nutritious, usually veggie-heavy recipes in the Health section - are pretty hit or miss, in my opinion. But this week's recipe , which Read More...
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Filed under: Restaurants , Recipes , Newspapers , in sixty seconds Here's what's cooking in the Los Angeles Times Food Section today: What's hot, what's not: Russ Parsons and Amy Scattergood weigh in on what a kitchen essential really is. Celebrity chefs Read More...
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Filed under: Recipes , Newspapers , Rice Part of the New York Time's Recipes for Health series, this risotto recipe can be made almost entirely with food found in the average American pantry: Canned tuna, chicken or vegetable stock, garlic, parsley, onion, Read More...
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Filed under: Recipes , Newspapers , Bread Attention all people-who-would-really-love-to-make-bread-but-just-can't-find-the-time: The New York Time's Mark Bittman, AKA " The Minimalist " has figured out how to make no-knead bread even easier. Just add Read More...
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Filed under: Recipes , Newspapers , Middle East , Meat I've always loved the little Turkish lamb dumplings called manti, so I was psyched to see this New York Times story on how to make manti the easy way. Instead of hand-rolling and filling pasta dough, Read More...
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Filed under: East Coast , Recipes , Trends , Newspapers , Eggs , America , in sixty seconds , Meat , Food News Corporations push hybrid " superfoods " - Orange juice fortified with omega 3s from sardines, fiber-filled yogurt, etc. Trend: Dieters who stop Read More...
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Filed under: Vegetables , Recipes , Newspapers , Summer Grocery store bins are still overflowing with fresh sweet corn, its silky hair littering the tile floors like pine needles, so you might as well get as much as you can, while you can. The New York Read More...
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Filed under: Vegetables , Recipes , Magazines , Newspapers , Meat Check out this week's New York Times magazine, which features several recipes from Chez Panisse chef David Tanis's new cookbook. The book, "A Platter of Figs and Other Recipes," embodies Read More...
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Filed under: East Coast , Business , Beef , Recipes , Newspapers , America , in sixty seconds Cheeseburgers are popping up in the three-star restaurants of Paris. Quelle Horreur ! Meanwhile, on the other side of the Atlantic: Sliders are invading New Read More...
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Filed under: Dessert , Recipes , Newspapers , Europe This week, the New York Times Magazine's The Way We Eat column is devoted various types of syrup-soaked semolina cakes and pastries. In Macedonia, these desserts are known collectively as siropiasta Read More...
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Filed under: Vegetables , Newspapers , Comfort Food , in sixty seconds , Coffee shops The feature story this week is on the Bay Area's small-batch coffee roasters . Spring-time calls for salads made of young greens . Recipes are for: Parsley Salad with Read More...
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Filed under: Restaurants , Recipes , Newspapers , Lists , in sixty seconds The feature story this week is on restaurateur and chef Michael Mina , with a recipe for his Seafood Bake . The Accidental Vegetarian cooks greens galore with recipes for Pasta Read More...
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Filed under: Recipes , Newspapers , Lists , How To , in sixty seconds With Cinco de Mayo coming up after the weekend, Chicago-area Mexican-Americans reminisce with traditional foods: Vegetable-stuffed peppers Ranchero sauce Mango and jicama salsa Mexican Read More...
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Filed under: Midwest Cities , Recipes , Newspapers , Lists , America , in sixty seconds , Food News This week, the Seattle Times devotes the entire food section to stretching your food dollars in anticipation of tight financial times: An excerpt from Read More...
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