More Food Articles

  • Fear not the souffle! It's easier than you think

    Updated: 9 hr ago

    The prospect of making a souffle strikes fear into the hearts of many home cooks. There's this misconception that a souffle is so delicate it will collapse if you so much as look at it sideways. The happy truth is that these elegant and airy little egg cakes are pretty doggone...

  • Dining Review: Saluting breakfast at Sarges'

    By Robin Intemann -
    Updated: 9 hr ago

    Sarges' Grill isn't just about the food. It's a place where the armed forces and first responders are celebrated to such an extent that I was surprised I didn't hear reveille - perhaps I didn't arrive early enough. The Fountain restaurant is the brainchild of three Army sergeants,...

  • A fresh take on the classic Bellini for New Year's


    I'm a firm believer that almost any party — not to mention almost any brunch — can be improved by serving sparkling wine. That's why when I started planning this year's New Year's Day brunch, I didn't start my planning with the food; I started with a signature drink. My friends and I...

  • Go Italian this Christmas with lobster manicotti

    By ALISON LADMAN The Associated Press -

    A robust Italian dinner feels about right for Christmas. It's rich and comforting and - particularly in the case of our lobster manicotti - decadent without being fussy. We start our manicotti with a lobster and ricotta cheese filling, but if lobster is too much trouble (or not in...

  • In honor of Famous Potato Bowl, a tribute to the spud

    By Teresa Farney -

    In honor of Air Force's appearance in the Famous Idaho Potato Bowl on Saturday, we write in praise of the rough-and-ready tuber. According to the Idaho Potato Commission, potatoes are cultivated on more than 300,000 acres of Idaho land, making the state one of the primary sources for...

  • A chocolatey rich coconut cream pie for Christmas

    By ELIZABETH KARMEL The Associated Press -

    Coconut is my family's must-have sweet during the holidays. Usually we have a fresh coconut cake, but my mom has been known to sneak a Mounds bar - her favorite candy - when the urge strikes. So this Christmas season, I decided to tie it all together with this recipe for chocolate...

  • Recipe: Cheesy Hasselback Potatoes

    The Gazette -
    Published: Wed, Dec 17, 2014

    Cheesy Hasselback Potatoes - Yield: 4 servings 
4 russet potatoes (large-sized, 
 cleaned well)
4 tablespoons butter
1 pound Gruyere (1/4-inch thick 
 slices, cut into 2-inch 
1 cup milk
1 cup sour cream
1/2 teaspoon nutmeg (freshly 
1/4 cup prosciutto (thinly...

  • Recipe: Play-By-Play Idaho Potato Rounds

    The Gazette -
    Published: Wed, Dec 17, 2014

    Play-By-Play Idaho Potato Rounds - Yield: 10 servings (three rounds per serving) 
3 tablespoons extra virgin olive oil
4 medium russet potatoes, scrubbed and cut into 1/4-inch 
 thick slices
2 ounces turkey pepperoni, (about 
 30 slices) chopped
3/4 cup shredded mozzarella 

  • Recipe: Idaho Potato Crusted Pizza

    The Gazette -
    Published: Wed, Dec 17, 2014

    Idaho Potato Crusted Pizza - Yield: Serves 8 
1 teaspoon salt
1 teaspoon freshly cracked black pepper
4 tablespoons cornstarch
1 1/2 pounds russet potatoes (about 4 medium), scrubbed
3 tablespoons extra virgin olive oil, divided
1/4 cup beef or chicken broth
1/3 cup prepared basil...

  • SudSisters: Finding the taste of Christmas


    When it comes to craft beer, what does Christmas taste like? Does it even have a taste? Is it one flavor, or a banquet of them competing for your palate's attention? Before diving in to find an answer, I needed to know what separates a holiday beer from a seasonal beer. Many local...