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    May 22, 2013 |Story| Chicago Tribune

  1. Why we marinate

    OK, so I'm no Margaret Mead, but it seems to me that if one of humanity's oldest inclinations is to throw raw meat onto a fire, then its second oldest has to be to throw it first into a marinade.
    OK, so I'm no Margaret Mead, but it seems to me that if one of humanity's oldest inclinations is to throw raw meat onto a fire, then its second oldest has to be to throw it first into a marinade. With grilling season upon us, our grills are calling...

    Tags: Animal, Wines, Garlic, Cooking and Gastronomy, Limes

    2. May 21, 2013 |Column| Chicago Tribune

  2. Thyme marches on

    Thyme is keen on duress. It grows in clay or sand. It tolerates drought, tight quarters and getting trampled. Some gardeners maintain it likes getting trampled.
    Thyme is keen on duress. It grows in clay or sand. It tolerates drought, tight quarters and getting trampled. Some gardeners maintain it likes getting trampled. Which might explain, in a twisted way, thyme's reputation as courageous. Once, the soldier...

    Tags: Salads, Foods and Beverages, Chives, Salt, Lifestyle and Leisure

    3. May 20, 2013 |Story| South Florida Sun-Sentinel

  3. Meatloaf offers same great taste, price for 25 years

    Q: I make a great meatloaf, but the Ale House meatloaf is the best I have tasted in a restaurant (regardless of whether I have it in Davie or Doral). The portion is moist, with plenty of garlic flavor, and only $4.99. I would love to know the recipe. &#...

    Tags: Palm Beach Gardens, Dining and Drinking, Restaurants, Meatloaf, Hallandale Beach

    4. May 19, 2013 |Story| Chicago Tribune

  4. Herbal sippers

    You loved a lime-sparked gin cocktail perfumed with lavender that refreshed you in New York, and the lemon, mint and verbena mocktail that cooled you in Miami.
    You loved a lime-sparked gin cocktail perfumed with lavender that refreshed you in New York, and the lemon, mint and verbena mocktail that cooled you in Miami. Now you've decided to play with herbs and cocktails at home. Which is brilliant if you grow...

    Tags: Tomatoes, Lemons, Whole Foods Market

    5. May 13, 2013 |Story| WTXX-LTV

  5. Dining Review: Maddy's Food Truck Offers Classic Haitian Flavors

    <strong>Maddy's Food Truck</strong>
    Maddy's Food Truck @maddysfoodtruck   Griot: a French word for the traveling poets, musicians and storytellers of West African. Griot: a Haitian dish of morsels of tender, spicy, fried pork. I haven't yet figured out how these two meanings are...

    Tags: Music, Entertainment, Hotel and Accommodation Industry, Restaurant and Catering Industry, Columbus Park

    6. May 9, 2013 |Story| Los Angeles Times

  6. A more flavorful dry-brined turkey

    &nbsp;
      Thanksgiving is a holiday built on tradition. And, much to my surprise, I seem to have found a new one of my own -- writing about dry-brined turkey. After more than 20 years of Thanksgiving stories, I didn't think there was much left that could be...

    Tags: Lemons, Electrical Appliance, Steaks, Black Pepper, Dining and Drinking

    7. May 9, 2013 |Story| Los Angeles Times

  7. Recipe: Steam-roasted heritage or free-range turkey

    &nbsp;
      Total time: About 4 hours after 1 hour salt-curing Servings: 10 to 12 with leftovers Note: Heritage turkeys are still available at Bristol Farms (most locations), www.bristolfarms.com; and Whole Foods Markets (all Southern California locations), www....

    Tags: Chile, Garlic, Dressing and Stuffing, Salt, Kosher Salt

    8. May 2, 2013 |Story| Los Angeles Times

  8. Le Fooding: Chefs, David Lynch's playlist, star sightings and the beans that stole the show

    Paris-based gastro-fest <a href=&quot;http://www.lefooding.com">Le Fooding</a> alighted on the courtyard of the Geffen Contemporary at MOCA for two days over the weekend, all strung lights, French DJs and celebrated chefs from the City of Light. It was the first Le Fooding event in Los Angeles, as the culinary group (which also organizes an eponymous restaurant guide) expands to cities beyond Paris, including New York and Milan.
    Paris-based gastro-fest Le Fooding alighted on the courtyard of the Geffen Contemporary at MOCA for two days over the weekend, all strung lights, French DJs and celebrated chefs from the City of Light. It was the first Le Fooding event in Los Angeles,...

    Tags: Onions, Cheese Corn, Lemons, Chives, Salt

    9. Apr 24, 2013 |Story| RedEye

  9. Spring's need-to-know cocktail ingredient: Shrubs

    As colonial kitchen tricks such as pickling and canning come back into vogue, it's no wonder preserved fruits and veggies have hit the cocktail world. Exhibit A is this year's drink of spring: the shrub. No, it's not an herb or a leafy plant; it's a vinegar-based ingredient that more bartenders are making in-house and pairing with diverse spirits from gin to shochu to bourbon. &quot;Shrubs were used back in the day when fruits and vegetables were much more seasonal than they are now," said Paul McGee, head bartender at <a href="http://chicago.metromix.com/venues/mmxchi-rpm-italian-venue" data-topic-id="PLENT00128">RPM Italian</a>, <a href="http://chicago.metromix.com/venues/mmxchi-bub-city-venue" target="_blank">Bub City</a> and forthcoming tiki bar Three Dots and a Dash. "You take the fruit or whatever flavor you want, add vinegar to it to pull out all the flavor and preserve it, like pickling. Then you add sugar to it afterward for sweetness." While vinegar in a drink might raise eyebrows, it doesn't taste as strange as it sounds. It adds tartness, but that's balanced by the sweetness of fruit and sugar and some savory flavors, too. Whatever your drink preference&mdash;fruity, fizzy, spicy or sweet&mdash;there's probably a shrub cocktail to suit you this season.
    As colonial kitchen tricks such as pickling and canning come back into vogue, it's no wonder preserved fruits and veggies have hit the cocktail world. Exhibit A is this year's drink of spring: the shrub. No, it's not an herb or a leafy plant; it's a...

    Tags: Cherries, Lemons, Coconut, Peppermint, Wines

    10. Apr 20, 2013 |Story| Los Angeles Times

  10. Farmers Markets: The family behind Maggie's and Kenter Canyon farms

    For many years, Maggie's Farm, based in Agoura Hills, has sold top-quality salad greens and herbs exclusively at farmers markets. <a href=&quot;http://www.kentercanyonfarms.com/">Kenter Canyon Farms</a> offers a wider range of similar produce, at a few farmers markets, but mostly wholesale and on a much larger scale. Many shoppers know that the two farms are owned by members of the same family, but few realize that they offer two versions, boutique and commercial, of production that now comes mostly from the same land.
    For many years, Maggie's Farm, based in Agoura Hills, has sold top-quality salad greens and herbs exclusively at farmers markets. Kenter Canyon Farms offers a wider range of similar produce, at a few farmers markets, but mostly wholesale and on a much...

    Tags: Lettuce, Salads, Bob Dylan, Restaurant and Catering Industry, Foods and Beverages

    11. Apr 17, 2013 |Story| Chicago Tribune

  11. How to pair wine

    A workable wine accompaniment to this dish would be one that reflects the layering of flavors accomplished in the preparation. Merely reading this recipe is a story of how one flavor is added onto another: first, sweet and aromatic vegetables; then...

    Tags: Wines, Salt, Italy

    12. Apr 12, 2013 |Story| Aberdeen News

  12. Seven steps to creating a soup

    FARGO, N.D. - “I made the wild rice soup mix, but I added a few things,” my husband commented one day on our way home. “That sounds good,” I responded. “We had carrots, celery and onions in the fridge, so I chopped them and added them to the soup,” he...

    Tags: Pasta, Cheese Corn, Electrical Appliance, Onondaga County, Manufacturing and Engineering

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Thyme Photos
Heat oven to 350 degrees. Chop carrots, celery and onio...
(November 28, 2012)
Holiday pate
Put turkey, olives, breadcrumbs, parsley, sage, salt, t...
(August 23, 2012)
Grilled turkey burgers with olives
Instead of using a drawer or cabinet to store spices, S...
(November 15, 2011)
Chef Joaquim Splichal's home kitchen
 » All 6 Thyme photos