I’ve eaten them raw as a snack, I’ve had them in my cereal, and I’ve had them on sandwiches with cheddar cheese and mayonnaise. Am I obsessed with apples?
A well-made peanut butter and jelly sandwich has multiple levels of flavors and textures -- the intense and creamy, almost smoky flavor of ground roasted peanuts layered with fresh sugared fruit spread, and sandwiched between toasted fresh-made whole wheat or whole-grain bread.
Sausage doesn't have to be the missing link in your diet anymore. Making fresh sausage at home is a very simple task, if you follow these basic health and sanitary guidelines.
"Television ads that send negative messages about cooking really bother me. I understand living in a busy household and wanting a certain amount of convenience. What disturbs me is their depiction of something as fun and adventuresome as cooking as tedious and boring."
An organization called The Ice Screamers, which has been in existence since 1982, holds a national convention each year to discuss their passion for ice cream.
There are more than 200 varieties of chilies and more than 100 of them are native to Mexico. The Aztecs were such chili connoisseurs that they categorized chili's pungency into six levels, which, in their native tongue, began with coco, meaning "hot," and ending with cocopalatic, or "runaway hot."
Parsley is good for your breath and digestion, rich in vitamins A, B and C, helps clear the body of toxins, and the main ingredient in many yummy dishes.
During the dog days of summer spending all day in a hot kitchen is often the last thing on a person's mind, even those who cook for a living. In these hottest days of summer I dedicate this week's column to all the line cooks who endure the heat.
Condiments. They're so common you probably don't even notice them, but they're on every table in America and around the globe, for that matter. Where do these spicy, sour, or sweet seasonings and preservative come from? Better still, how can you make some?
Food that is encased between layers of flaky crust -- pie of any sort -- is food that is taken to a higher level. Joe George shows us how, with recipes for Portabello Mushroom-Goat Cheese Pie, Salmon and Halibut Pie and French-Canadian Turkey Pie.
What makes chocolate so addictive is not its decadent flavor and melt-in-your-mouth texture, but things more difficult to detect -- it's actual chemical makeup.
Onion lovers -- like garlic lovers -- can be fanatical about their favorite bulb. Here they can learn to make French Onion Soup, Beer Battered Onion Rings and Four-Onion Focaccia.
How did the Club sandwich get its name? The hamburger? The muffaletta? A fun and fascinating journey through the history of different sandwich names and the personalities behind those now-famous meals.
"Sure there are specific ingredients and methods needed in order to call a soup gumbo, but there is also much flexibility; there are probably as many gumbos as there are cooks who make them."
