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    Jan 25, 2013 |Story| Los Angeles Times

  1. Test Kitchen tips: Homemade doughnuts

    There's something magical about the doughnut. You don't have to be Homer Simpson to swoon when you're greeted with all those bright colors and sparkly decorations in a doughnut shop display case. But no matter how wonderful they appear, it's hard to find a store-bought doughnut that compares with homemade.
    There's something magical about the doughnut. You don't have to be Homer Simpson to swoon when you're greeted with all those bright colors and sparkly decorations in a doughnut shop display case. But no matter how wonderful they appear, it's hard to...

    Tags: Cinnamon, Nutmeg, Foods and Beverages, Butter, Lifestyle and Leisure

    2. Jan 24, 2013 |Story| Chicago Shopping

  2. Bringing the taste of the Bayou home and other Cajun dining options around Chicago

    New Orleans is in the heat of Mardi Gras season, with the biggest events culminating on Fat Tuesday (Feb. 12). But for those easily overwhelmed by massive, rowdy crowds and daily parades, there’s no reason to travel when you can get a taste of the Bayou right here at home.
    Chicago Shopping
    New Orleans is in the heat of Mardi Gras season, with the biggest events culminating on Fat Tuesday (Feb. 12). But for those easily overwhelmed by massive, rowdy crowds and daily parades, there’s no reason to travel when you can get a taste of the...

    Tags: Pies and Tarts, Foods and Beverages, Cornbread, Lifestyle and Leisure, Dining and Drinking

    3. Dec 28, 2012 |Story| Los Angeles Times

  3. Recipe: Joachim Splichal's corn latkes with smoked salmon

    <strong>Total time: </strong>40 minutes
    Total time: 40 minutes The delicate corn latkes that Joachim Splichal serves at Patina have been on the menu since the day the doors opened. Splichal layers them with fresh marinated salmon, but smoked salmon can be the perfect replacement. They are...

    Tags: Butter, Salt, Chives, Heavy Cream, Shallots

    4. Jan 11, 2013 |Story| Baltimore Sun

  4. Recipe Finder: Elephant ears

    Sue Pierce from South Bend, Ind., wrote in looking for a recipe for making elephant ears, the kind that you can get at many local fairs across the country. She said her mom loves them and she was hoping someone would be able to share an easy recipe so...

    Tags: Cinnamon, Recipes, Peanuts

    5. Dec 19, 2012 |Story| Los Angeles Times

  5. Holiday cookie recipe: Amanda's amazing sugar cookies

    Amanda Rettke of Shafer, Minn., was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these sugar cookies:
    Amanda Rettke of Shafer, Minn., was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these sugar cookies: "This recipe was groundbreaking for me in that it changed how I perceived myself in the kitchen. I am not a...

    Tags: Holidays, Lemons, Egg Yolks, Recipes, Los Angeles Times

    6. Jan 1, 2013 |Story| Aberdeen News

  6. Dish up something new, tasty

    &nbsp;Move over mashed potatoes and rice. It&rsquo;s time to make room on the plate for some new sides.
     Move over mashed potatoes and rice. It’s time to make room on the plate for some new sides.  Nick Malgieri’s spinach and Roquefort bread pudding combines leafy greens with a blue-veined cheese to create a moist and tender pudding. It’...

    Tags: Pepperoni, Foods and Beverages, Nutmeg, Breads, Kosher Salt

    7. Jan 1, 2013 |Story| Aberdeen News

  7. Scones: 'A little taste of Britain right here at home'

    &nbsp;These adorable scones, delicate, flaky and not overly sweet, may look small, but they pack a lot of flavor. Buttermilk lends a subtle tang, enhancing the richness of the egg and butter, and a bit of dried or candied fruit adds a nice surprise with every bite. A little taste of Britain right here at home.
     These adorable scones, delicate, flaky and not overly sweet, may look small, but they pack a lot of flavor. Buttermilk lends a subtle tang, enhancing the richness of the egg and butter, and a bit of dried or candied fruit adds a nice surprise with...

    Tags: Butter, Salt

    8. Jan 15, 2013 |Story| Los Angeles Times

  8. Test Kitchen tips: Fresh vs. dried herbs and spices

    So when should you use fresh herbs in a recipe? And when do you go for the dried? It can be a perplexing question, especially if the recipe is not specific.
    So when should you use fresh herbs in a recipe? And when do you go for the dried? It can be a perplexing question, especially if the recipe is not specific. I usually use fresh herbs and spices in recipes where I need them to impart flavor quickly, such...

    Tags: Pasta, Parsley, Foods and Beverages, Wines, Recipes

    9. Nov 27, 2012 |Story| Baltimore Sun

  9. Holiday favorites from the editors of Maryland Family

    It&rsquo;s probably safe to say that most moms have a favorite holiday recipe &hellip; one that evokes a fond memory of baking or a sumptuous smell. Managing editor, Jennifer Broadwater and editor, Jennifer Dansicker thought they would reminisce and share their favorite recipes from their holiday menu.
    It’s probably safe to say that most moms have a favorite holiday recipe … one that evokes a fond memory of baking or a sumptuous smell. Managing editor, Jennifer Broadwater and editor, Jennifer Dansicker thought they would reminisce and share...

    Tags: Holidays, Pumpkin, Cinnamon, Cream Cheese, Sweetened Condensed Milk

    10. Dec 5, 2012 |Story| Chicago Tribune

  10. It started with biscotti

    Larry Blanas switched careers, and worlds. After 30 years in the construction business, he now wrestles with gingerbread and octopus with violet tentacles. The cellphones he sells are frosted. Warm zucchini muffins fly out the door.
    Larry Blanas switched careers, and worlds. After 30 years in the construction business, he now wrestles with gingerbread and octopus with violet tentacles. The cellphones he sells are frosted. Warm zucchini muffins fly out the door. Long a hobby baker,...

    Tags: Hobbies, Pumpkin, Pies and Tarts, Zucchini, Restaurant and Catering Industry

    11. Oct 3, 2012 |Story| Chicago Tribune

  11. Herbed biscuits

    Decades ago, our family spent vacations camping in Arkansas. We'd eat out twice: Once for fried catfish and hush puppies and the other time for a pancake breakfast. Reading the menus in the Mountain Home cafe, my Chicago-born siblings and I would marvel at the odd-sounding options, especially biscuits and gravy. We knew biscuits: Our mom served them for dessert with fresh strawberries and whipped cream. But breakfast? With sausage gravy? Not so much.
    Decades ago, our family spent vacations camping in Arkansas. We'd eat out twice: Once for fried catfish and hush puppies and the other time for a pancake breakfast. Reading the menus in the Mountain Home cafe, my Chicago-born siblings and I would marvel...

    Tags: Foods and Beverages, Recipes, Salt, Chives, Milk

    12. Dec 11, 2012 |Story| Aberdeen News

  12. Festival of fritters: Celebrate Hanukkah with dessert

    Hanukkah may be the Jewish festival of lights, but it is also, in the culinary sense at least, a festival of oil. Jewish cooks around the world fry foods to commemorate the ancient miracle of how a day&rsquo;s worth of oil burned for eight days in the newly liberated temple of Jerusalem. Hanukkah began at sundown on Dec. 8 this year; celebrate the holiday with freshly fried bimuelos.
    Hanukkah may be the Jewish festival of lights, but it is also, in the culinary sense at least, a festival of oil. Jewish cooks around the world fry foods to commemorate the ancient miracle of how a day’s worth of oil burned for eight days in the...

    Tags: Holidays, Judaism, Arts and Culture, Salt, Israel

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