Latest by Michele Kayal
Published on April 25, 2019 - Page 7
An ancient variety of wheat with a nutty flavor and creamy texture, farro makes a good substitute for rice in dishes such as risotto (called farrotto...
Published on November 26, 2015 - Page 36
Lidia Bastianich is America’s Italian grandmother. In a dozen books and on her public television program, Bastianich has schooled American cooks in...
Published on November 4, 2015 - Page 17
Some people are all about the stuffing. Some can’t do without the mashed potatoes. And the debate over marshmallows with the sweet potatoes can stoke...
Published on February 1, 2015 - Page 22
A few years ago, former video game executive Kevin Yu was cooking for a girlfriend on Valentine’s Day when he discovered he’d forgotten the mushrooms...
Published on November 27, 2014 - Page 15
A few years ago, Ken Hagemann was drawn to what he thought was the future of cookbooks. Lured by the ease and searchability promised by e-books and...
Published on November 9, 2014 - Page 20
When it comes to wrangling the Thanksgiving meal onto the table, one motto gets it right: Be prepared. Let’s face it, our national day of feasting...
Published on August 20, 2014 - Page 13
When Chicago chef Gregory Ellis makes a pork belly sandwich, he doesn’t stop at the belly. In addition to a fried egg and kumquat chow-chow, he adds...
Published on July 23, 2014 - Page 13
When chef Josh Feathers was growing up in Tennessee, his grandmother always had a jar of sorghum syrup in the cupboard. But he never gave much...
Published on July 15, 2014 - Page 13
By MICHELE KAYAL
Associated Press Writer
From blueberry to strawberry to the pie that combines them to represent the flag, pie often is associated...
Published on June 4, 2014 - Page 15
Coming soon to a freezer aisle near you — balsamic vinegar ice cream. Plus, hot sauce ice cream. And maybe even tomato. “You’re seeing the same...