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One of my favorite big city comfort foods is a staple of the diner scene — the patty melt.
Here was the problem: I needed dinner ready by 7:15 p.m. But I was going to be out of the house for the two hours before that.
After the Avengers forget their friend Pepper Potts’ birthday, students from Seton Catholic Preparatory High School assembled to resolve the situation by making a traditional French dessert.
Cocktail expert Adam Lantheaume isn't afraid to tell the bitters truth. Making drinks without adding a dash or two of bitters is like cooking without seasoning.
Just one more squash dish. Before spring truly arrives, I wanted to squeeze in just one more recipe for roasted butternut squash.
DENVER — Domo isn't just a Japanese restaurant. It's a place where you can immerse yourself in Japanese culture — by visiting a museum that evokes a northern Japanese farmhouse, strolling in a garden studded with Buddha statues, or even taking a martial arts class in the lovingly converted former warehouse where the restaurant compound is located.
In this Saturday, Feb. 26, 2011 photo, Art Smith, who served as Oprah Winfrey's personal chef, speaks during an interview in Miami Beach, Fla. Smith is among those from the LGBT community who have signed up for the fall 2014 CookOUT/RockOUT event. Festival founder Bruce Seidel says of the event, "It’s a way to showcase, in a positive, fun light, diversity within the food world." (AP Photo/J Pat Carter)
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Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to rely on whatever they had — things like gelatin, lemons, sugar and eggs.
I am typing this letter as both a parent & chaperone for Special Olympic Athletes. We stayed at the Radisson Hotel at 7475 Chandler Blvd in Chandler on March 27-28 during the SO Basketball & Cheer tourney. I was saddened and appalled by the segregation we received. There were 5 groups of SO athletes staying at the hotel consisting of 15-20 kids, chaperones and coaches per group. I’m not positive, but I think the number of our Special Olympic athletes far outweighed the number of other guests at the hotel for the weekend.
Frankly, it's hard to produce a healthy rendering of a Scotch egg. But we decided to give it a go, because these delicious little calorie bombs are just too tempting.
In this photo taken on March 29, 2014, foraging expert and author Langdon Cook catches a sand shrimp during a razor clamming class he led for the Bainbridge park district at the beach in Seabrook, Wash. (AP Photo/Kitsap Sun, Tristan Baurick)
At age 13, when most young girls are dreaming about boys and navigating their way through the perils of junior high, Ashleigh Gonzales was diagnosed with optic nerve atrophy. You can imagine how devastated she was to learn that her vision loss was not treatable.
It won’t happen any time soon, but city leaders want to bring light rail to Chandler.
For Chef Stephanie Petersen, or Chef Tess as she is known in the Valley, bread isn’t just a food. It’s an art form.
Highland coach Scott Cook talks with the team during the baseball game between Highland and Desert Vista at Highland High School on Wednesday, April 2, 2014.
PLACE NO. NAME SEX AGE TIME MPH CAT DIV CITY, ST
CRAFTSBURY, Vt. — Many students spend years after college working off tens of thousands of dollars in school debt. But at seven "Work Colleges" around the country, students are required to work on campus as part of their studies — doing everything from landscaping, growing and cooking food to public relations and feeding farm animals — to pay off at least some of their tuition before they graduate.
Carey is chef and general manager at TQLA
Don't tell James Beard Award-winning food writer Michael Ruhlman that eggs are trending.
Leaving aside anything made with powdered eggs (which don't really count as eggs at all in my book), I've never met an egg dish I didn't like. But at the tippy top of my list of favorites is the edible magic trick known as the souffled omelet.
If Thanksgiving is all about the sides, Easter is all about the main. While we agonize over styles of stuffings, whole or smooth cranberry sauces, sweet potatoes with or without marshmallows, and so many other Turkey Day dilemmas, we tend to just cobble together a what-have-you assortment of sides to accompany the beloved Easter ham or lamb.
Maybe it's the bright color. Maybe it's the fresh, vibrant taste. Whatever the reason, Easter has become inextricably linked to lemon (and chocolate, of course). So we decided to do a refresh of the conventional breakfast cinnamon bun, infusing it with lemony goodness three different ways.
Culinary herbs are enjoying a revival thanks to new varieties, stronger flavors, health concerns and more discerning palates. Their low cost, attractiveness and easy-to-grow attributes are making them popular, too.
LOWELL, Mass. — Consider yourself warned: You're going to need your GPS for this meal. And a short history lesson. But it will be worth it.