Food

Published on April 15, 2015 - Page 13
Oatmeal is the vanilla ice cream of the breakfast world. Some of us like it plain and straight up, appreciating its clean, oaty flavor, its firm yet...
Published on April 15, 2015 - Page 13
It wasn’t until I lived in France that I fully appreciated how underused celeriac — also called celery root — is here in the US. In France, this...
Published on April 15, 2015 - Page 13
Edamame or soybeans have been catching on in the U.S. the last few years. The good news is frozen edamame are available at nearly every grocery...
Published on April 15, 2015 - Page 13
The trick to making a nutritious breakfast a daily habit is never being more than 60 seconds away from something healthy. Because in the morning rush...
Published on April 15, 2015 - Page 17
Dear friends both far and wide, would you join me for a moment as I step back several years and relive some of the most treasured memories of my life...
Published on April 15, 2015 - Page 17
AP Food Editor The same combination that makes pizza so irresistible — mozzarella and tomatoes — also makes a mean salad. And just like a...
Published on April 8, 2015 - Page 13
East and West combine for these cannelloni, which are made by rolling a very Italian-style filling of spinach, cheese, mushrooms and roasted red...
Published on April 8, 2015 - Page 13
AP Food Editor It’s one of the most pervasive of culinary cliches — the exploding pressure cooker. And thanks to it, all manner of otherwise adept...
Published on April 8, 2015 - Page 13
AP Food Editor Sure, we’re all trying to lose those pesky 10 or 15 or whatever pounds, but that’s no reason not to keep a pint of heavy cream in the...
Published on April 8, 2015 - Page 13
AP Food Editor These chicken cutlets have a sweet-spicy-crunchy coating thanks to a quick dredge through breadcrumbs seasoned with paprika, chili...
Published on April 8, 2015 - Page 17
Winter gave us some great late-season fun. Overall, our winter was certainly much milder than a year ago. Daughter Julia had been waiting all...
Published on April 8, 2015 - Page 17
AP Food Editor WASHINGTON — Know any kids with a knack for making healthy lunches? Michelle Obama might invite them to the White House. The first...
Published on April 1, 2015 - Page 13
I made this pie in honor of my mother. Her favorite candy bar is a Mounds, and this pie is reminiscent of that dark chocolate and coconut confection...
Published on April 1, 2015 - Page 13
Do you love macaroni and cheese? Stupid question, right? OK, so let’s try this one: How could you love macaroni and cheese even more? Now we’re...
Published on April 1, 2015 - Page 15
It’s just not Easter without some sort of coconut dessert, whether it’s a classic Southern coconut cake or a creamy coconut chocolate egg. So this...
Published on April 1, 2015 - Page 15
With Easter on its way, my mind has turned to scalloped potatoes, always a big hit at a holiday feast. And really, what’s not to love? We’re...
Published on April 1, 2015 - Page 15
So much has happened this last week. Disappointed, perplexed, grieving, yet rejoicing.... These descriptions all fit the emotions we’ve experienced...
Published on March 31, 2015 - Page 12
NEW YORK (AP) — A McMuffin for dinner? It might happen, as McDonald’s plans to test an all-day breakfast at some locations in the San Diego area...
Published on March 28, 2015 - Page 24
When I was growing up, my family celebrated both Jewish and Christian holidays. And one of my favorites was Passover. Perhaps it was the Hebrew...
Published on March 25, 2015 - Page 13
Not so long ago there really was only one way to eat Brussels sprouts. It involved boiling the sprouts into oblivion. Once they were reduced to near...

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