delivers up-to-the-minute news and information on the latest top stories, weather, entertainment, politics and more. Wed, 26 Mar 2014 16:17:26 +0000 Cooks’ Books: ‘Well-Preserved’ is well-timed for spring Tue, 25 Mar 2014 11:50:52 +0000 By Lisa Messinger Creators Syndicate Taking huge quantities of fruits or vegetables and turning your kitchen into one large water bath is a process called "putting up" batches. Spring begins the march through summer when a lot of this is attempted.
Problem is, unless we're full-time farmers, many of us don't have the time or patience to "put up" with the procedure. That's a shame since the flavor [...]]]>
Nutrition News: Make it a home-cooked meal Tue, 25 Mar 2014 11:33:18 +0000 Creators Syndicate
Want an easy way to shed some calories? Simply cook at home. Seriously. And you'll be saving money as well.
A new study from the U.S. Department of Agriculture finds that Americans are slimming their calories, thanks to home cooking. The study, reported in the April 2014 issue of Environmental Nutrition, found that working-age adults consumed an average 118 fewer calories per day between 2009 and 2010, compared with four years earlier. Some 20 [...]]]>
Behind the Scenes: Food Factories Mon, 24 Mar 2014 22:54:34 +0000 Wine Talk: The mystery of Chablis Mon, 24 Mar 2014 10:18:26 +0000 By Robert Whitley Creators Syndicate The village of Chablis, from whence the wine takes its name, is the northernmost wine-growing region in Burgundy. The only French wine-growing regions to the north of Chablis are Champagne and Alsace. This is an important aspect of the taste profile found in [...]]]> Relish weekly recipe: Chicken Curry with Basil Mon, 24 Mar 2014 10:01:50 +0000 Relish Magazine You can substitute jarred red or green curry paste. Serve over jasmine rice so you won't miss a drop.
1 (14-ounce) can light coconut milk 2 TPanang curry paste (1.75-ounce package) 1 T, plus 2 t, fish sauce 1 T, plus 2 t, dark brown sugar 1 T creamy peanut butter 1T fresh lime juice 2 medium red bell peppers, seeded and sliced into 1/4- [...]]]>
20 Best Pancakes in America Sun, 23 Mar 2014 22:25:38 +0000 Jim Hillibish: Celebrate Sundays with hot-fudge sundaes Thu, 20 Mar 2014 11:46:51 +0000 By Jim Hillibish More Content Now The first sundae, claimed by no less than a dozen cities, was heated chocolate syrup over vanilla ice cream. As the syrup melted, it created a perfect milkshake in the bottom. Somehow, the common chocolate syrup asumed [...]]]> Jim Hillibish: First taste of spring Thu, 20 Mar 2014 11:39:38 +0000 By Jim Hillibish More Content Now These guys give us first tastes of spring. Early onions always are the sweetest of the season without the peppery hint of summer ones. Radishes, red and icicle, garnish many a salad. Ever had them braised? If not, you're missing something.
Both are root crops, consumed throughout the world, and add a tang to [...]]]>
Healthy Eating: March is National Nutrition Month Thu, 20 Mar 2014 11:29:15 +0000 By Joan Endyke More Content Now A long, cold winter can take its toll on healthy eating habits. The once-anticipated winter menu of Shepherd's pie, broccoli quiche, crockpot chili and the like, by March is so overdone many give up on finding other healthy alternatives and call for greasy take-out meals instead.
Less sunlight, frigid temperatures and huddling inside can bring out the bear in us, too — with a [...]]]>
Garrett Oliver Talks Craft Beers Wed, 19 Mar 2014 22:29:19 +0000 Naturally Green St. Patrick's Day Menus Tue, 18 Mar 2014 22:30:23 +0000 Cooks’ Books: Go green — again and again Tue, 18 Mar 2014 11:14:07 +0000 By Lisa Messinger Creators Syndicate Many people think of greens as a side dish or a salad — and many don't think of them at all. Seth Meyers, the new NBC late-night talk show host and former "Saturday Night Live" cast member and writer, for instance, recently joked about a woman who found a very disturbing object in her restaurant kale salad.
"A kale salad?" he [...]]]>
After-Work Gourmet: No need to ‘stew’ any longer over spring stews Tue, 18 Mar 2014 11:00:53 +0000 By Lisa Messinger Creators Syndicate Lamb, for instance, is a flavorful base with just enough natural fat to enrich the final results. Vegetables, like asparagus, add distinctive appeal and soften up much more than from other preparations while absorbing added seasonings, such as the spring herb tarragon.
Cooking can be delicious yet simple, nutritious and inexpensive, [...]]]>
Nutrition News: Enjoy the taste of eating right Tue, 18 Mar 2014 10:46:43 +0000 By Charlyn Fargo Creators Syndicate One of those risks can be to try to make half your plate fruits and vegetables, one of the guidelines of USDA's "My Plate" and a way to add color, flavor and texture, along with vitamins, minerals and fiber. Make 2 cups of fruit and 2 1/2 cups of vegetables your daily goal. [...]]]> Food for Thought: Springtime means lighten up, add color Tue, 18 Mar 2014 01:01:00 +0000 When spring finally arrives, we gladly shed heavy coats and snow boots. Meals, too, lighten up with warmer weather, as we leave behind hearty soups and heavier meals in favor of more sprightly and seasonal fare. Spring celebrations - from Easter brunches to graduation dinners - are great opportunities to revisit old favorites and try something new.
This spring, why not celebrate the season with a blend of familiar and new? Here are some favorite flavors and foods of spring, [...]]]>
Wine Talk: Earth to Bordeaux Mon, 17 Mar 2014 23:51:14 +0000 By Robert Whitley Creators Syndicate Bordeaux, for those with a short memory, was once the benchmark for American wine, particularly in California. Cabernet sauvignon, merlot and blends of the two were all the rage when the California wine boom got underway in the 1970s. Bordeaux, the [...]]]> Relish weekly recipe: Broccoli Rabe Pasta Mon, 17 Mar 2014 23:45:05 +0000 By the editors of Relish Magazine BROCCOLI RABE PASTA
1 pound orecchiette or cavatelli pasta (a small pasta shape to capture the sauce)
1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1-inch pieces
1/2 cup olive oil
5 garlic cloves, finely chopped
1 t red pepper flakes
1 1/2 t coarse salt
1 cup reserved pasta water
1/2 cup grated Romano [...]]]>
Irish Blogs We Love Mon, 17 Mar 2014 22:29:39 +0000 15 Spice Facts You Never Knew Sun, 16 Mar 2014 22:28:00 +0000 Jim Hillibish: Celebrate St. Paddy’s Day with Irish beer recipes Fri, 14 Mar 2014 11:40:07 +0000 By Jim Hillibish More Content Now The foamy fermentation is a flavor driver in a number of traditional Irish recipes, especially the Irish stew served after Mass on St. Patrick's Day.
Irish beef stew differs from English or American stew by serving it atop separately cooked potatoes. The mashed spuds become a sop for the gravy. That's the essence of colcannon, mashed potatoes with leeks and butter shaped into a boat to hold the stew. If you try this, you might [...]]]>