Food
Published on May 13, 2013 - Page 20
I have two issues with slow cookers, and both are deal breakers. First, I resent the fact that if I want my meat browned I must sear it in another...
Published on May 8, 2013 - Page 15
Let’s face it, moms work hard. So the least anyone can do on Mother’s Day is make them a meal, or maybe even three. The following recipes can be...
Published on May 8, 2013 - Page 17
It is windy and looks like rain. This whole week seems to have been rainy and stormy. Yesterday, we managed to get half of our laundry dried before...
Published on May 1, 2013 - Page 15
Don’t know your pork butts from your rump roasts? It may be getting a little easier.
The American meat industry is rolling out a refresh of the often...
Published on May 1, 2013 - Page 15
Bright citrusy flavors. Splashes of colorful sugary confetti. Rich creamy frosting flecked with berries. These cupcakes have it all and are a...
Published on May 1, 2013 - Page 15
I’d love to claim that this wonderful recipe required hours of arduous research and testing (not to mention the expert application of all of my hard-...
Published on May 1, 2013 - Page 17
The children went back to school after a week here at home for spring break. My husband Joe went back to work on Tuesday. The house seems empty...
Published on May 1, 2013 - Page 17
The South’s love affair with fried chicken, collard greens, gumbo and biscuits is being challenged — and changed — by an unlikely influence. The...
Published on April 29, 2013 - Page 9
PENNSDALE — The land of scrapple and chipped ham is starting to get a taste for jambalaya and boudin. Thanks to an influx of Southerners filling...
Published on April 29, 2013 - Page 9
PHILADELPHIA (AP) —The city’s Reading Terminal Market celebrated long-lost foods that were formerly Philly staples, from teaberry ice cream to fried...
Published on April 24, 2013 - Page 13
Much like St. Patrick’s Day, when everyone is Irish, on Cinco de Mayo, everyone is Mexican. So why not enjoy some Mexican flavors for dinner or even...
Published on April 24, 2013 - Page 15
5 a.m. — The alarm goes off. I get up, because daughter Elizabeth will leave for her job at the factory soon. She has been working a lot of 10-hour...
Published on April 17, 2013 - Page 13
NASHVILLE, Tenn. —Most folks know Memphis for its barbecue and Philly for its cheesesteaks, but how about Nashville and its hot chicken? If you’re...
Published on April 17, 2013 - Page 13
LEE, N.H. — Unlike maple syrup-drenched Vermont and lobster-rich Maine, New Hampshire doesn’t have much to call its own in the food world. But it...
Published on April 17, 2013 - Page 15
This is a very nice and sunny Thursday with the mercury going over the 50-degree mark on our thermometer. Susan and I did laundry, including some...
Published on April 10, 2013 - Page 13
As one of the first vegetables to appear in the garden, asparagus is a welcome sight to many. Low in calories and sodium, it also contains no fat or...
Published on April 10, 2013 - Page 13
• Buying tips: Buy firm, straight, uniformly-sized spears with closed, compact tips. The stalks should be crisp, not wilted. • Storage: Asparagus is...
Published on April 10, 2013 - Page 13
Rhubarb finds its way into so many baked goods. It just adds a nice, tart taste to everything. Mom baked with her homegrown rhubarb often, and she...
Published on April 10, 2013 - Page 15
Since this recipe comes together quickly, you want to make sure all your ingredients are prepped and ready to go before you start rolling. Pork...
Published on April 3, 2013 - Page 13
Almost everyone’s found themselves in that familiar rut. Chicken for dinner, again. The same old chicken, cooked the same old way. Maybe it’s time...
Published on April 3, 2013 - Page 15
A nice, sunny day in March, although the thermometer shows 25 degrees this morning We have all the meat from our beef either in cans or in the...
Published on April 3, 2013 - Page 15
STATE COLLEGE — Ten-year-old Emily Switala wants to be a chemist when she grows up. Her interest was sparked after her fourth-grade class at...
Published on March 27, 2013 - Page 15
Easter is a special holiday for Christians. Symbolizing rebirth and renewal, many consider it to be one of the most sacred holidays of the year....
Published on March 27, 2013 - Page 17
4 :50 a.m. — My husband Joe didn’t have to work today, so we were able to sleep later than usual. I get up as daughter Elizabeth is awake and...
Published on March 27, 2013 - Page 17
Packed with fruit and fiber, this Baked Oatmeal will keep you going all morning long. Baked Oatmeal 13/4 cups low fat (1 percent) milk 2 tsp....
Published on March 24, 2013 - Page 33
When it comes to matzo, Chicago chef Laura Frankel says hers is a love-hate relationship. “Matzo and I are frenemies,” she says of the unleavened...
Published on March 24, 2013 - Page 33
A little retro and a whole lot of fun, cream cheese mints are the perfect way to keep little hands busy during Easter dinner preparations. Make up...
Published on March 20, 2013 - Page 13
Easter is very early this year, March 31. So maybe you’d like to celebrate earlier on the day itself and have an Easter breakfast. The following...
Published on March 20, 2013 - Page 13
The Husband is Jewish, and I am his shiksa bride. As young marrieds, we ignored both traditions equally. But when we had children, we began...
Published on March 20, 2013 - Page 15
These are two sweet treats from The Amish Recipe Project by Kevin Williams, the Amish Cook’s editor. Lovina’s column will return in its regular...