Food And Cooking
Make the final bite of Thanksgiving the most memorable
Our goal for this Thanksgiving is to help you dazzle ‘em with dessert.
Nov 18, 2009 | 12:00 am | (0) Comments
Life after Gourmet
Ruth Reichl was supposed to embark on a book tour a day after her bosses at Condé Nast informed her last month that they were shuttering Gourmet, the food magazine she’d edited for a decade. She wanted to cancel the trip.
Nov 18, 2009 | 12:00 am | (0) Comments
Coupon Queen
Engaging in a discussion about expired coupons with an avid couponer is like opening a can of worms. Many shoppers believe they should be entitled to use coupons past the printed expiration dates. Before we delve into that issue, there’s an important question to answer: Why do coupons e…
Nov 18, 2009 | 12:00 am | (0) Comments
Simple Thanksgiving makeovers: Easier, greener and healthier
It’s amazing how a joyful celebration like Thanksgiving can become so stressful. We start out looking forward to a special time with family and friends. Then, we get wrapped up in preparing a huge feast, surrounded by perfect decorations, in an immaculately clean house. With all our exp…
Nov 18, 2009 | 12:00 am | (0) Comments
Turkey treatments
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.
Nov 11, 2009 | 12:00 am | (1) Comments
Thanksgiving cooking by the numbers
Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do on-the-fly math to get it right. Here are all the numbers you need to have a safe, worry-free and delicious Turkey Day dinner.
Nov 11, 2009 | 12:00 am | (0) Comments
Can the canned cran: Easy takes on cranberry sauce
There is something to be said for the “splurt” sound made when dumping a can of cranberry sauce into a serving bowl. Ditto for the ridges etched in the sides of the sauce. Thanksgiving, after all, is about tradition.
Nov 11, 2009 | 12:00 am | (0) Comments
Deciding which holiday dishes to make healthy
Serving a healthy Thanksgiving dinner doesn’t have to mean giving up that pumpkin pie or those buttery sweet potatoes. But it does involve making some trade-offs.
Nov 11, 2009 | 12:00 am | (0) Comments
Seasoning rubs an easy, inexpensive way to flavor a turkey
The easiest way to add tons of flavor to your Thanksgiving turkey is to get under its skin. Literally. Rubbing a blend of herbs and spices both over and under the skin of the bird just before roasting imparts tons of flavor.
Nov 11, 2009 | 12:00 am | (0) Comments
Real men eat with their families
Lucinda Scala Quinn knows how to feed men. Growing up with four hungry brothers and raising three always-starving sons has taught her the art of knowing how - and how fast - to cook for men and boys. Now, the Martha Stewart food guru and co-host of PBS' "Everyday Food" shares her strategi…
Nov 04, 2009 | 12:00 am | (0) Comments
Beyond the jack-o-lantern: Pumpkin desserts for fall
Ritz-Carlton executive pastry chef Simone Faure would like to practice a little voodoo on her pumpkin flan, but the U.S. Food and Drug Administration says she has to use plain vanilla.
Nov 04, 2009 | 12:00 am | (0) Comments
Coupon Queen: Rules of couponing
It's important to understand the rules of couponing. Every store has them - but sometimes, in the busy aisles and checkout lines of a grocery store, it can be difficult to determine what they are. Listen to this reader.
Nov 03, 2009 | 11:05 pm | (0) Comments
For the love of lobster
Fundraiser brings out the seafood lover in the community.
Oct 28, 2009 | 12:00 am | (0) Comments
Making your holiday buffet indulgent and healthy
Keeping your holiday buffet healthy doesn't doom you to celery stalks and carrot sticks. There are plenty of options that are indulgent without leaving your guests feeling buffet-grazing remorse.
Oct 28, 2009 | 12:00 am
Baking by the book
Colder weather is an invitation to turn the oven on and start baking. Eight new books about baking offer recipes for everything from warm bread to trays of crunchy cookies; cakes five layers high or in a loaf; plus pies, tarts and popovers.
Oct 21, 2009 | 12:00 am | (0) Comments
Stollen: a German bread tradition
This traditional German Christmas bread is rich thanks to marzipan and rum-soaked fruit. And despite a heavy dusting of powdered sugar, it isn't overly sweet. The recipe, from Andrew Whitley's "Bread Matters," is a bit involved, but the payoff is worth it. The fruit and marzipan can be pr…
Oct 21, 2009 | 12:00 am | (0) Comments
Tart can use any fruit
This tart recipe from James Peterson's new "Baking" cookbook is easily adapted to just about any fruit. Simply cook the fruit on the stovetop, transfer it to the prepared tart shell, then add the custard and bake as directed.
Oct 21, 2009 | 12:00 am | (0) Comments
Simple tips for healthier cakes
A slice of cake is always a pleasure, but it doesn't have to be a guilty one.
Oct 21, 2009 | 12:00 am | (0) Comments
