Wednesday, December 11, 2019
Food

Food

How to make panforte, Italy’s medieval-era fruitcake with a peppery kick

0
Christmas in Tuscany would not be complete without a slice of panforte — the peppery, dried fruit and nut-based spice cake born in the central Tuscan hill town of Siena in the Middle Ages — served with a glass of vin santo, a sweet Italian dessert wine.

New cookbook ‘Jubilee’ pays tribute to 200 years of African American culinarians and recipes

0
By Nneka M. Okona Chicago Tribune (TNS) When journalist and activist Toni Tipton-Martin amassed close to 400 cookbooks chronicling a culinary history of otherwise forgotten and overlooked African American cooks, chefs and culinary creators, she...

Spaghetti and meatballs recipe even better the second day

0
By Linda Gassenheimer Tribune News Service (TNS) Tasty, light meatballs in a rich pasta sauce are an American favorite. The meatballs in this recipe are made with bread soaked in water and squeezed dry. This...

Cold front coming? Here are 6 soup recipes to keep you warm

0
By Addie Broyles Austin American-Statesman (TNS) If you haven’t put your stock pot — or slow cooker, Instant Pot or Dutch oven — to work yet this season, what are you waiting for? Chilly nights call...

Cooking Southern style: 5 recipes y’all will love — from biscuits to fried chicken

0
By Daniel Neman St. Louis Post-Dispatch (TNS) Some of the stereotypes about Southern cooking are true. And some are not. If you ever watched Paula Deen on television, you would assume that Southerners put gallons of...

What’s the best pie crust for your holiday baking? We tasted 11 to find...

0
By Grace Wong Chicago Tribune (TNS) It’s time to start thinking about what you’ll be making for your friends and family this holiday season. And what’s a holiday meal without pie? As satisfying as it...

A tried-and-true method for achieving the perfect Thanksgiving turkey

0
By Susan Selasky Detroit Free Press (TNS) Thanksgiving is a meal about comfort food, and that’s a good thing. Comfort food doesn’t always come easy, but smart cooks know that a good game plan will get...

Seduced by celery: 5 surprising recipes for the vegetable whose time has come

0
By Daniel Neman St. Louis Post-Dispatch (TNS) Celery isn’t sexy. I get that. Not many people, when asked “What would you like for dinner?,” respond “I don’t care, as long as it has celery.” But maybe that...

How to make chana masala, a fragrant Indian dish of chickpeas and spices

0
By James P. DeWan Chicago Tribune (TNS) So, Madge and I got totally into it the other day over my chimpanzee butler. Something about the way he dresses, Madge found it, I don’t know —...

What pears to pick for your fall recipes — starting with a pear tart...

0
By Robin Mather Chicago Tribune (TNS) Apples may get all of autumn’s accolades, but it’s time for pears to muscle in on the action. Understanding which pear varieties are best for which uses will help you...

Japanese soufflé pancakes are even better than they sound

0
By Daniel Neman St. Louis Post-Dispatch (TNS) A friend from out of town casually mentioned that he had eaten Japanese soufflé pancakes, and then he went on talking as if nothing had changed. Didn’t he notice...

Fall brunch has us turning on the oven for baked chilaquiles and the perfect...

0
By JeanMarie Brownson Chicago Tribune (TNS) All the bins of apples at the local farmers market make my heart beat faster. How much to buy? Which varieties are my favorites? Do I take a chance...

Popeyes now wants customers to bring their own bun and make chicken sandwiches themselves

0
By Gina Salamone New York Daily News (TNS) Still want that sold-out Popeyes chicken sandwich? Tough cluck! Rather than quickly restocking its uber-popular new offering, the fried poultry chain is now telling craving customers to bring...

Weeknight chicken challenge met with a hot griddle and fast recipes

0
By Jeanmarie Brownson Chicago Tribune (TNS) At least one day a week, chicken factors into our dinner plans. Turns out, we are not alone. Chicken is the No. 1 source of protein in the U.S....

What to do with your late summer tomatoes, from pie to salad to preserving

0
By Robin Mather Chicago Tribune (TNS) If anything says “the end of summer,” it’s school buses and tomatoes. The bright yellow of the buses and the vivid colors of tomatoes — especially heirloom tomatoes —...

Trending in Food