Dazzling desserts for Thanksgiving

By JOE BONWICH of the St. Louis Post-Dispatch

Our goal for this Thanksgiving is to help you dazzle ’em with dessert. Toward that end, we’ve collected five recipes designed to make the oohs and ahhs that start when the turkey comes out of the oven last until the final bite of the meal.

Nov 17, 2009 | 8:45 pm | Loading…

Forget fancy techniques, go for classic Thanksgiving bird

By PERVAIZ SHALLWANI for the Associated Press

Deep-frying. Wood-smoking. Sous vide. The mind-numbing number of suggestions for mining flavor from the typically unforgiving Thanksgiving bird have proliferated in recent years. This year, leave them all behind.

Nov 10, 2009 | 11:00 pm | Loading…

• Related: Rubs are easiest way to give bird some spice
• Related: Canned cranberry sauce is tradition worth skipping
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It's all in the mix

By GREG PATENT for the Missoulian

Greg Patent teaches you how to make your own baking mix and put it to use in Buttermilk Lemon Cake, Cheese Biscuits, Orange Muffins and more in this month's installment of "Yes, You Can Cook!"

Nov 04, 2009 | 8:00 am | Loading…

• Related: Yes, You Can Cook! Baking Mix
• Related: ABOUT “YES, YOU CAN COOK!”

In the land of cowboys, pork is king: ‘Other white meat’ gains popularity despite industry’s worries

By TED ANTHONY Associated Press

The president of the National Pork Producers Council - the person who represents the people who represent the nation's pigs - appeared recently before Congress to talk about sales in the swine flu era.

Nov 04, 2009 | 7:15 am | Loading…

• Related: Gordon Ramsay suggests simple stroganoff

Chutney livens up chops

By the Associated Press

Matt Lee and Ted Lee like to smother their pan-fried pork loin chops in a quick mushroom chutney sweetened with prunes. The recipe, which comes from their new cookbook "The Lee Bros. Simple Fresh Southern," comes together in just 25 minutes.

Nov 04, 2009 | 7:00 am | Loading…

Glazed root veggies

By Stephanie Witt Sedgwick - Special to the Washington Post

This time of year, farm markets, vegetable stands and community-supported agriculture baskets fill up with root vegetables of all descriptions: large rutabagas, white and yellow turnips, golden beets, carrots, parsnips and more.

Nov 04, 2009 | 7:00 am | Loading…

Creepy cupcakes for a vampire weekend

Associated Press

If you’re looking for easy, no-recipe-needed Halloween treats, these creeped out cupcakes are an eerily good choice.

Oct 28, 2009 | 7:45 am | Loading…

Slower is better: Neapolitan recipe is worth afternoon of cooking at home

By Russ Parsons - Los Angeles Times

LOS ANGELES - Sometimes, listening to the pundits and ponderers, I get the feeling that cooking is my duty. It's good for the environment; it's good for my health; it's good for society; it's good for my family; it's good for the small farmers and food producers who depend on my business.

Oct 28, 2009 | 6:15 am | Loading…

Roast those pumpkin seeds

By VICTORIA BRETT Associated Press

You've crafted the perfect gruesome or goofy jack-o'-lantern. But what to do with all the glop you scraped out in the process?

Oct 28, 2009 | 6:00 am | Loading…

Necco wafers go natural, not green

By BOB SALSBERG Associated Press

Candy loses artificial flavors or colors, but manufacturer couldn’t make verdant tints

Oct 28, 2009 | 6:00 am | Loading…

Sweet but no sugar

By Stephanie Witt Sedgwick - Special to the Washington Post

I love the mix of sweet and savory in this side dish: It's starch and vegetable in one

Oct 28, 2009 | 6:00 am | Loading…

Greg Patent: Bake cake with sweet, tart taste of the season

By GREG PATENT of the Missoulian

Missoulian foods columnist tries a new local apple variety, Goodland, in Cinnamon Apple Cake. The apples held their shape, but were soft and kept their delicious sweet and tart qualities.

Oct 21, 2009 | 7:30 am | Loading…

Sharing the ‘Love’: Anna Thomas lures new generation into kitchen with soup cookbook

By Mary MacVean - Los Angeles Times

OJAI, Calif. - Anna Thomas, a few canvas bags hanging from one arm, wanders the rows of the Ventura farmers market just eight hours before her guests are to sit around the table in the soaring great room of her home in Ojai. She chooses yellow onions and prune plums, leeks and walnuts as …

Oct 21, 2009 | 7:15 am | Loading…

Golden use for goose: Preserve waterfowl meat by making jerky, sausage

By ALANA LISTOE Helena Independent Record

HELENA - Depending on the hunting season, our freezer can be overflowing with game meat.

Oct 21, 2009 | 7:00 am | Loading…

Cake to flip over: Crunchy dessert is great to make with whole family

By Kate Shatzkin - Baltimore Sun

In honor of fall's official arrival, it's time to put together a list of ways to enjoy autumn with your children.

Oct 14, 2009 | 7:55 am | Loading…

Asian pine nuts leave some in bitter mood

By Laura Vozzella - Baltimore Sun

Andrew Telzak got a great deal on pine nuts at an Asian market and whipped up a batch of pesto for friends. It tasted great. But for days afterward, nothing else did.

Oct 14, 2009 | 7:45 am | Loading…

Grapes thrive in once unlikely locale: Vineyards in Puget Sound once thought impossible

By CRAIG WELCH Seattle Times

SEQUIM, Wash. - Tom Miller rolls his metal stool down the row inch by inch, his long, leathery fingers pushing through the vines to clip grapes off by the bunch.

Oct 14, 2009 | 7:45 am | Loading…

Pair up chops, plums: Tart fruit is good alternative to apples

By Bonnie S. Benwick - Washington Post

Pork is often paired with apples in the fall, but I like what plums and a bit of vinegar can do for simply prepared pork chops.

Oct 14, 2009 | 7:30 am | Loading…

Sweet-spicy side dish for roasted meat

By Stephanie Witt Sedgwick - Special to the Washington Post

I'm always looking for interesting sides to pair with roasted or grilled meats. That way I don't have to fuss with the meat by coming up with a sauce or spice mixture to dress it up. Instead, I concentrate on a side dish. My favorite sides can be made ahead of time and allowed to sit, in …

Oct 14, 2009 | 7:30 am | Loading…

Chinese finger food is easy, spicy appetizer

By GREG PATENT for the Missoulian

Learn how to prepare Chinese chicken wings and ribs in this months installment of "Yes, You Can Cook!" with Greg Patent

Oct 07, 2009 | 7:45 am | Loading…

• Related: Yes, You Can Cook! Chinese Wings and Ribs
• Related: About "Yes, You Can Cook!"

Pumpkin ale is flavor of the fall: More are brewing, imbibing beer brewed with gourd

By Rob Kasper - Baltimore Sun

Jed Weeks follows the rhythms of the beer calendar. The 24-year-old who lives in Mount Vernon, Md., knows that as the seasons change, so do the offerings of craft brewers.

Oct 07, 2009 | 7:30 am | Loading…

• Related: SpeakUp

Top chili with strips of sirloin

By Bonnie S. Benwick - Washington Post

When football games fill the weekend TV schedule and grocery checkout lanes are clogged with orders of beer and chips, it feels good to make a pot of chili.

Oct 07, 2009 | 7:00 am | Loading…

Spatulatta sisters show how to get kids in the kitchen

By CARYN ROUSSEAU of the Associated Press

The Spatulatta sisters, better known as Isabella and Olivia Gerasole, learned to cook from their family. They also learned how to turn all that quality kitchen time into a budding culinary career, with a cookbook and a James Beard Award-winning Web site to their credit. All by the age of 13 and 11.

Sep 30, 2009 | 2:00 am | Loading…

Raising children who love good food

By MICHELE KAYAL for the Associated Press

What could be more embarrassing than admitting your kid doesn't like sushi? Or will only eat food that's white?

Sep 30, 2009 | 1:15 am | Loading…