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Melissa Stadler’s passion for preparing baked goods starts in the warmth of her childhood kitchen. She remembers learning from her mother and particularly her grandmother, with the latter ensuring the visiting granddaughter never lacked something sweet.
So what would you do with 100 Grand?
Zagnut candy bars are like a crumbly, coconutty Butterfinger, minus the chocolate. These cookies play off that crisp coconut texture, combining both coconut flour (often found with the gluten-free products) and shredded unsweetened coconut. You also can make your own coconut flour by pulsing unsweetened shredded coconut in a food processor until finely ground.
During college, I took a class on global populations and food (affectionately known as "pops and crops"). I'm sure it was a fine class, but really only one lesson has stuck with me in the 25 years since.
Ah, Arizona winter. It feels cold, we think it’s cold, but deep down, we know it’s not cold.
Zucchini bread is fine and all, but when you're staring down a mountain of summer abundance, how much of it can you really eat?
COPENHAGEN, Denmark — Don't tell the folks over at avant-garde eateries Noma and Geranium, but for many visitors to Denmark's capital, the biggest culinary sensation isn't Nordic fusion.
Barbecue is to summer as chili is to fall. However, as the heat rises, even die-hard backyard chefs know when to step away from the coals. Make your surrender to summer a little sweeter by exploring these East Valley eateries. My list of favorites includes much more than your standard burger or brisket; this is barbecue three ways, and you’re going to want to try them all.
The Torah is the soul of the Jewish people. It is our sacred story, written on a scroll and in our hearts. The Torah, or Five Books of Moses, binds the Jewish people together across place and time. It tells a tale so massive, so all-encompassing, every Jewish person finds him or herself within it.
My grandmother always set a beautiful Passover table. The linen was crisp and the glasses sparkled. A plate of matzoh, unleavened bread, covered with an embroidered cloth, graced the table. So did a tray of vegetables reserved for young stomachs. My grandfather presided over the service from the head of the table, with Gramma at the other end, close to the kitchen. In the center of the table sat the seder plate with its crimson and gold border, and in its centre, at the heart of all the finery, sat the shank bone.
Over the years, I've received roughly a half dozen of those perforated grilling pans as gifts. You know the ones I mean. They usually have sloped sides and small holes in them. The idea is that they let you cook smaller items on the grill without fear of losing the food between the grates.
Processed and convenience foods and shortcut cooking methods have become so entrenched in our culinary culture, it's easy to forget just how much we have forgotten about real cooking.
Many would agree with naturalist David Attenborough that nature "is the greatest source of visual beauty."
With grilling season upon us, we'll all be looking for new and delicious ways to feed a crowd. So I want to share one of my favorites — a center-cut salmon fillet.
Many cream-based chowders suffer from the same problem — it's hard to taste anything but the cream.
Asparagus has been a delicious symbol of spring since at least as far back as the Greeks, who called it asparagos — literally, "to spring up." But however it is spelled, it makes me happy.
Easter candy is dandy. But Easter candy paired with booze? Now that's something to put a spring in your step.
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.
Orbital Sciences Corp. in Gilbert announced an agreement to build 81 spacecrafts for an international satellite company as part of an approximately $3 billion project.
It all started at my friend Anthony's house not long ago during the beginning the so-called polar vortex. He is a gifted home cook and a food television producer, so he knows his way around a pot. He also is from Texas and we share a love of tequila, barbecue and anything Tex-Mex!
After years of simple solids and geometric prints, the lowly flower is making a comeback in decor. Floral patterns have been blooming all over fashion runways in recent months, and they are slowly finding their way back into the world of home decorating, too.
The yin and yang of spring make it such an interesting season. After the brutal bite of winter, even a gloomy spring day can lift our spirits with warmer breezes and an emerging palette of delicate hues — those first tinges of new greens, a fuzzy gray bud, a brushstroke of crocus blue. Then, as the season really plants its feet, fresh bright color starts popping up all over.
This past summer I fell in love with a kitchen gadget that has been relatively slow to catch on in the U.S. — the mandoline.
This photo provided by Seascape Lamps shows a retro design in hot orange that adds a crisp, contemporary punch with this Olive lampshade from Seascape Lamps. The dual nature of spring 2014 decor is a mix of the restful and rambunctious. (AP Photo/Seascape Lamps)
Earthy hues that blend into the landscape tend to dominate the outdoor furniture market. Understated woods, metals and cushions are easy-to-incorporate neutral elements.