Food

Published on August 19, 2018 - Page 25
Although most people think of pesto as an Italian sauce made with herbs (most famously, basil), many ingredients can be ably featured in a pesto....
Published on August 19, 2018 - Page 25
Any dish that comes with its own handle is bound to be a favorite, and this Southeast Asian dish of marinated, grilled meat has deep flavor to match...
Published on August 19, 2018 - Page 25
This time of year, I could live on tomato sandwiches. But it’s hard to make a sandwich out of cherry tomatoes, and I have loads of cherry tomatoes...
Published on August 16, 2018 - Page 4
MEXICO CITY (AP) — Fancy a tarantula taco for a cool $27? Not so fast, Mexican authorities say. A Mexico City market restaurant recently put the...
Published on August 16, 2018 - Page 7
Stunning presentation aside, Cobb salad has all the markers of a powerhouse meal, including eggs, avocados, tomato, and lean chicken. As an...
Published on August 16, 2018 - Page 7
This colorful vegetable casserole has a striking look but a simple approach. A tian is an assortment of roasted vegetables cooking in a shallow dish...
Published on August 16, 2018 - Page 7
The Amish Cook Editor Gloria Yoder’s grandmother, or Mommy (pronounced more like Momm-I), passed away after battling complications from a stroke for...
Published on August 16, 2018 - Page 7
In its ideal form, crab dip is a warm, decadent party pleaser full of creamy, meaty seafood and savory spices. Unlike other versions of this popular...
Published on August 11, 2018 - Page 15
GLENDALE, Ariz. —Arizona Cardinals fans can reap a reward while expanding their waistlines watching football this season. University of Phoenix...
Published on August 11, 2018 - Page 20
COLCHESTER, Vt. (AP) — After surviving refugee camps in Africa, Janine Ndagijimana settled in Vermont and began to dream of farming. When she...
Published on August 11, 2018 - Page 20
The appeal of ice cream cake is obvious: These two beloved desserts belong together, and a cold, creamy slice of ice cream cake is far more...
Published on August 11, 2018 - Page 20
To create the ultimate version of this appealing dip with bold Southwestern flavors and a simple, no-fuss technique, distill every layer down to its...
Published on August 9, 2018 - Page 7
Add ripe peaches to cake and problems abound: All the juice makes for a soggy cake and their delicate flavor gets lost. Roasting the peaches —and...
Published on August 9, 2018 - Page 7
Traditional carnitas, Mexico’s version of pulled pork, are fried in gallons of lard or oil. The results are tasty, but who wants to deal with all...
Published on August 9, 2018 - Page 7
Nothing spells summertime like sangria, the chilled and refreshing wine-based fruit punch from Spain that landed on our shores to stay via the 1964...
Published on August 2, 2018 - Page 7
What if you had a prep cook in your kitchen? A sous chef who made sure that all of the slicing and dicing and mincing and zesting was done for you,...
Published on August 2, 2018 - Page 7
Already full of zucchini bread and stuffed zucchini boats? Try these two recipes. ••• Zucchini are marquee items at your grocery stores right about...
Published on August 2, 2018 - Page 7
Raspberry sorbet is refreshing — but it’s often too icy to be worth eating. For smooth scoops, freeze a small portion of the base separately,...
Published on August 2, 2018 - Page 12
The heart of any great strawberry shortcake is the topping of lightly sugared, juicy, ruby-red strawberries. For fluffy, not dense, biscuits, call...
Published on August 2, 2018 - Page 12
Our days are filled with their own twists and turns. Grandma (Mommy) has outlived all the guesses made by the doctors and nurses. Hospice is in and...

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