Dry White Cooking Wine News
- Tips and reminders for preparing the Thanksgiving Day feast Friday, November 21, 2008 @ 1:14AMBy KAREN HARAM Whether this is the first, fifth or 50th Thanksgiving dinner you’ve prepared, a refresher course is in order. After all, you only make this dinner once a year, you’re usually cooking for more than just immediate family, and guests consider this a special meal. Here are some common questions readers ask each year. Read the answers, then clip and save this article. It’ll tell you ...
- Taking cranberry sauce to a whole new level is easy Thursday, November 20, 2008 @ 6:54AM Making cranberry sauce is almost ridiculously easy.The traditional stovetop method involves nothing more than combining a 12-ounce bag of cranberries with 1 cup ...
- Taking cranberry sauce to a whole new level is easy Thursday, November 20, 2008 @ 6:40AM By JIM ROMANOFFAssociated PressMaking cranberry sauce is almost ridiculously easy.The traditional stovetop method involves nothing more than combining a 12-ounc ...
- Cranberries: Keep it simple or jazz it up Thursday, November 20, 2008 @ 3:14AMMaking cranberry sauce is ridiculously easy: Combine a 12-ounce bag of cranberries in a saucepan with 1 cup each sugar and water, bring it to a boil and simmer about 10 minutes, just until the cranberries burst.
- Peer Advisor: DIY Dinner Party Thursday, November 20, 2008 @ 3:07AMSure, you might be on a shoestring budget, and the idea of dicing raw tuna might induce chills. But if you’ve got a kitchen, try out Weinberg junior and cooking connoisseur Harley Langberg’s tips for throwing a dinner party.
- Cooking up a weekend-long feast Wednesday, November 19, 2008 @ 10:13AMFor my mother-in-law-to-be’s birthday, I volunteer to cook a feast that lasts all weekend. There are about 40 people of all ages coming from as far away as Canada where she is originally from.
- Many wines suit Thanksgiving Day dishes Wednesday, November 19, 2008 @ 10:06AMThanksgiving is one of my favorite times of the year. Fall has just presented us with an explosion of colors as the trees go through their annual ritual; cheers radiate from college stadiums as fans root on their teams; and people are lighting their fireplaces for the first time this season, the crackling of the logs bringing back fond memories of years gone by.
- Winning recipes great for holidays Wednesday, November 19, 2008 @ 8:55AMWith the holidays coming, you are likely to be looking for some new recipes to take to your various get-togethers.
- Thanksgiving dinner: Eat well and help others, too Wednesday, November 19, 2008 @ 7:42AMIt's hard to believe it has already been one year (a trying year) since we last gave our Thanksgiving dinner recipe.
- Cranberries, chestnuts and Brussels sprouts Wednesday, November 19, 2008 @ 5:06AMIknow Thanksgiving is eight days away, but now is the time to plan everything out, make your shopping list and be certain you have a serving dish for each item you're going to prepare.
- A down-home Thanksgiving Wednesday, November 19, 2008 @ 4:49AMTurkeys take center stage at many a Thanksgiving Day dinner table. But, it's the side dishes that round out the occasion, adding that festive flair to any meal.
- It's how you stuff it or dress it up Wednesday, November 19, 2008 @ 4:28AMIs it just a potato-potahto thing, or is there a meaningful difference between Thanksgiving stuffings and dressings? Depends on whom you ask.
- Cranberry sauce reinvented Wednesday, November 19, 2008 @ 3:52AMMaking cranberry sauce is almost ridiculously easy.
- Chef Waltuck sticks to classic French techniques Tuesday, November 18, 2008 @ 2:06PM Despite growing up in the Bronx and more than three decades in the restaurant business in Manhattan, American chef David Waltuck's cuisine is grounded in classic French techniques.
- How to achieve pair-ity Wednesday, November 12, 2008 @ 12:54PMPairings these days are all about guidelines and approaches. Here are five of each.
- Get comfy with casseroles Wednesday, November 12, 2008 @ 7:31AMThe thought of tuna noodle or green bean casserole isn't too appetizing for Terrie D'Amato. "Hot tuna?
- Taking cranberry sauce to a new level Wednesday, November 12, 2008 @ 5:16AMMaking cranberry sauce is almost ridiculously easy. The traditional stovetop method involves nothing more than combining a 12-ounce bag of cranberries with 1 cup each of sugar and water in a medium saucepan. Bring it to a boil, then simmer for about 10 minutes, or until the cranberries burst.
- A Jacques in the kitchen Wednesday, November 12, 2008 @ 5:13AMJacques Pepin sits in the back of a car outside a supermarket here, holding a bag of groceries he has just shopped for, and confesses to having absolutely no idea what he'll do with its contents. But here's the difference between you, me and Pepin: He doesn't need to know. Not yet, anyway.
- You've chosen your bird, now brine it, rub it or glaze it Wednesday, November 12, 2008 @ 4:48AMSizing up your Thanksgiving turkey involves so many decisions, from fresh or frozen to the size and the cooking technique.
- Whether it's 'dressing' or 'stuffing,' it should be tasty and thrifty Wednesday, November 12, 2008 @ 3:45AMIs it just a potato-potahto thing, or is there a meaningful difference between Thanksgiving stuffings and dressings?
- For Jacques Pepin, just cooking comes easy Wednesday, November 12, 2008 @ 3:45AMWASHINGTON -- Jacques Pepin sits in the back of a car outside a supermarket here, holding a bag of groceries he has just shopped for, and confesses to having absolutely no idea what he'll do with its contents.
- Dutch oven recipes Wednesday, November 12, 2008 @ 2:44AMStart to finish: 2 hours 45 minutes, plus overnight soaking (15 minutes active)
- Finding more time for Thanks on the holiday Friday, November 7, 2008 @ 5:50AMWhen loved ones gather around the holiday table later this month, most thoughts will turn to gratitude before the first fork is lifted. On a day that is all about counting blessings, it makes sense to allow time for doing just that. Even the person doing the heavy lifting in the kitchen should find a few spare minutes for this.
- The Cheese Course: Wednesday, November 5, 2008 @ 2:28PMTraditional Swiss fondue combines two cheeses, Emmental and Gruyère, and blends their distinct fruity and nutty flavors to make a creamy concoction. I love cheese and cheese loves me. We're good together. Much as I love our relationship, it can get a little complacent.
- FOOD: The great side-dish debate Wednesday, November 5, 2008 @ 9:54AMIs it just a potato-potahto thing, or is there a meaningful difference between Thanksgiving stuffings and dressingsDepends on whom you ask.The answer cited most often by chefs, cookbook authors and other Thanksgiving enthusiasts is one of avian physiology: It all comes down to inside the bird vs. o...
- Turkey Day time-savers Wednesday, November 5, 2008 @ 5:04AM When loved ones gather around the holiday table later this month, most thoughts will turn to gratitude before the first fork is lifted.
- Roasting the early bird Wednesday, November 5, 2008 @ 5:02AMWith November finally here, the thoughts of all Americans can turn to the joys of Thanksgiving. It's the time when we can indulge in our only guaranteed four-day weekend, cheer through countless college football games and balance the books before this year's pre-Christmas mall brawl. Blog: Pableaux Johnson Blog: Ron Mikulak
- Can you do this again next year? Wednesday, November 5, 2008 @ 4:27AM"Would you consider doing this again next year?" That was the question posed to us by one of the guests at a very special dinner party the other Michael and I threw a few weeks ago. The dinner was the result of an auction that was held last May to benefit the Iowa City Public Library.
- Upcoming Hands-On Cooking Classes with Linda Furiya Wednesday, November 5, 2008 @ 4:18AMRecipes for Soul and Body-Warming Asian Soups
- Table Talk: Mushrooms are off the pizza and into the pan Wednesday, November 5, 2008 @ 4:18AMMushrooms can make any dish better
- Beef tips get a chef's touch Wednesday, November 5, 2008 @ 4:17AMWhat's cooking around town...
- Cooking manual is textbook Martha Wednesday, November 5, 2008 @ 3:45AMI recently had a chat with Martha Stewart.
- Risotto Recipes Wednesday, November 5, 2008 @ 2:37AMMarianne Chambers recipe is in two stages, starting with the rice part and then offering two suggestions for additions.
- 'Bites' bring a breeze to supper Wednesday, November 5, 2008 @ 2:20AMLet's face it: Certain nights are perfect for entertaining but not so great for cooking or eating three-course meals. That calls for a different battle plan for dinner. Rather than a full-frontal attack on hunger, it's better to overwhelm the enemy with lots of little "bites."
- Kate Lawson: Slow cooker revival Wednesday, November 5, 2008 @ 1:29AMA mouth-melting, tender pot roast, soup or stew that simmers all day is just the tonic for a stressful day of work or watching the stock-market roller coaster.
- Restaurant Review | Worthington Inn: Homegrown specialties do American menu proud Thursday, October 30, 2008 @ 3:31AMNo longer part of a working hostelry, the restaurant at the Worthington Inn has been able to focus on serving diners. The new seasonal menu adds several sandwiches and other lighter, value-priced items. What hasn't changed is chef Thomas Smith's focus on local and regional provisioning of his kitchen, which is busily cooking from scratch: Virtually everything on the New American menu, from bread ...
- New Uses for Old Mushrooms Monday, October 27, 2008 @ 3:00PMMushrooms are low in calories and packed with nutrients. Even the ones shriveling in your fridge right now can form the basis of a healthy meal.
- FEEDER'S DIGEST FEEDER'S DIGEST Friday, October 24, 2008 @ 12:08AMBEEF BASCOM'S CHOP HOUSE, 3665 Ulmerton Road, Clearwater; (727) 573-3363. This American chop house showcases a variety of aged beef, hand-cut veal, pork and lamb chops, and a small selection of seafood. Try the expertly seared sea scallops, enhanced by baby spinach and grilled red onions. Enjoy a side dish called Gorgonzola Souffle, a cheesy bread pudding. ($$-$$$)
- Can the Lord Nelson sail against the prevailing economic wind? Nottingham's gastropub future depends on it Saturday, October 18, 2008 @ 7:26PM So I've been in Nottingham five minutes when a bloke comes up to me on the street. "Excuse me, pal, you wanna buy a pair of jeans?" he says. "I just stole them from Gap." I shake my head. They're clearly not my size.
- Chef's Choice: Wednesday, October 15, 2008 @ 2:28PMOur beautiful baby boy was born two weeks ago. Though he has a sweet and serene p" /> "Just use your slow cooker!" is a phrase I've head more times recently than I ever thought possible.
- By request ... Peking roast recipe Tuesday, October 14, 2008 @ 10:15PMSo many of you have requested the Heloise Peking Roast recipe that it's time to reprint it.
- Don't Say Diet recipe: Chicken Florentine Tuesday, October 14, 2008 @ 8:14PMChicken FlorentineServes 8Cooking spray 2 (10-ounce) packages of frozen chopped spinach, thawed, drained and squeezed dry 4 cups of cooked and chopped chicken breast 1 can (10¾-ounce) of reduced-fat, reduced- sodium cream of mushroom soup, such as Campbell's Healthy Choice, undiluted 1 can
- Shellfish main meal easy to vary Wednesday, October 8, 2008 @ 4:16AMWhen I'm feeling lazy, or especially overworked, I fall back on a repertoire of simple formulas to make quick, satisfying meals. The beauty is I can take great liberties with them, varying their ingredients and proportions without any chance of failure.
- Rich Chicken Florentine goes skinny Wednesday, October 8, 2008 @ 4:05AM--
- Cookbooks for everyman Wednesday, October 8, 2008 @ 3:56AMEncapsulated beet-juice spheres under verjuice ice and lemon-thyme froth. Torchon of monkfish liver cooked sous vide in an immersion circulator at 64 degrees Celsius. Jamon iberico consomme.
- Recipe: Green Tomato and Zucchini Gratin with Feta Cheese and Oregano Wednesday, October 8, 2008 @ 3:19AMMakes 6 to 8 servings 7 tablespoons extra-virgin olive oil, divided 1 large red onion, halved and cut in 1/4-inch slices 1/2 teaspoon salt...
- Falling into hearty flavors Thursday, October 2, 2008 @ 10:56AMRoasted lamb shoulder, mushroom barley soup and pork stew are highlights of the new cooking season. Autumn, my favorite time of year, is finally here. Trees will soon be resplendent in reds and golds and there is a crispness in the air.
- Quick nips: chutney on toasts with wine Wednesday, October 1, 2008 @ 3:15AMInstead of inviting friends for dinner, I sometimes ask them to come for wine and simple appetizers. It's one of the easiest ways to entertain, especially when I'm busy. I just prepare one or two nibbles, open a bottle of wine, and set out glasses and napkins.
- Unfermented wine is great in marinades Wednesday, October 1, 2008 @ 3:04AMVerjus is basically unfermented wine (that is, sour grape juice) — it's tart and acidic, but without the alcoholic backbone that wine provides. It's fantastic in salads, or to add brightness to rich stews and braises. It's also great in marinades, as it'll add flavor without the aggressive tenderizing action of vinegar.
- Cooking with Chef Johnny Vee: Cassoulet Wednesday, October 1, 2008 @ 1:06AMThis week, chef Johnny Vee helps us prepare for the chilly nights of fall with a quick but tasty version of cassoulet — a hearty French bean-based stew from the Languedoc region.
