More Food Articles
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Chipotle hiking prices as it draws more customers
CANDICE CHOI, AP Business Writers, MAE ANDERSON, AP Business Writers
Updated: Thu, Apr 17, 2014NEW YORK — Chipotle is feeling confident that customers are willing to pay more for its burritos, bowls and tacos. The Mexican food chain said Thursday that it would raise prices in the "mid-single digits" percentage wise for the first time in three years as its popularity...
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The Best of The Springs Winner to be announced Thursday at Best of Party
Staff reports
Updated: Thu, Apr 17, 2014The Best of The Springs winner will be announced Thursday at The Best of Party in Colorado Springs and the public is encouraged to attend. The Best of The Springs 2014 is rolling out the red carpet in recognition of all the people who work hard, win big, or just deserve a little...
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Recipe: Ma-Ma's deviled eggs
By teresa j. farney - The Gazette
Updated: Thu, Apr 17, 2014Ma-Ma's Deviled Eggs - Yield: 12 halves 6 hard-cooked eggs, peeled and halved, yolks mashed in a bowl2 tablespoons plus 2 teaspoons mayonnaise1 tablespoon prepared yellow mustard2 teaspoons distilled white vinegar1/4 teaspoon salt, or to taste1/4 teaspoon black pepper, or to...
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Recipe: Picnic egg salad
The Gazette -
Updated: Thu, Apr 17, 2014Picnic Egg Salad - Yield: 8 servings 12 eggs1/2 cup mayonnaise1 teaspoon grated lemon peel1/4 teaspoon cayenne pepper3/4 teaspoon salt1/4 teaspoon black pepper Procedure: Chop eggs in a large bowl. Add remaining ingredients and mix until well blended. Cover and chill at...
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Recipe: Martha's favorite egg salad sandwich
The Gazette -
Updated: Thu, Apr 17, 2014Martha's Favorite Egg Salad Sandwich - Yield: 6 servings 10 hard-boiled egg whites2 hard-boiled egg yolks1/2 avocado, mashed, plus 1/2 avocado roughly chopped2 to 3 tablespoons light mayonnaise1 tablespoon freshly squeezed lemon juice1 teaspoon Dijon mustardCoarse salt and...
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Recipe: Basic tomato sauce
The Gazette -
Updated: Thu, Apr 17, 2014Basic Tomato Sauce - Yield: 4 cups 1 cup panchetta, diced1 medium onion, diced2 carrots, diced2 shallots, minced5 cloves garlic, chopped12 Roma tomato, peeled, diced2 cups white wineSachet: 1 bay leaf, 10 black peppercorns, 4 parsley stems, 2 thyme sprigs, 4 basil leavesWater or...
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New Italian restaurant at The Broadmoor will serve authentic foods from different regions of the boot
By Teresa J. Farney teresa.farney@gazette.com -
Published: Wed, Apr 16, 2014The Broadmoor's chefs have all but changed their names to Luigi and Giuseppe in preparation for the grand opening of Ristorante del Lago. "We are so excited about the new restaurant," said Brian Wallace, a sous chef at the resort. "It's going to be very Italian. We have a huge...
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Hard cooked eggs need a gentle hand when being cooked
By Teresa J. Farney teresa.farney@gazette.com -
Published: Wed, Apr 16, 2014On Sunday, any Peter Cottontail worth his carrots will be looking at an Easter basket full of colored, hard-cooked eggs. So what to do with this bounty of protein? Eat them, of course! Before hopping to work on the recipes, take time to peruse these cooking and safety tips. The...
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Table Talk video: Endive adds an interesting taste to salads
By Teresa J. FARNEY teresa.farney@gazette.com-
Published: Wed, Apr 16, 2014Pronounced "on-deev" and not "in-dive," endive is a versatile veggie in the kitchen. It's delicious in this salad combination, which is perfect for an Easter dinner side dish. Visit gazette.com or scan the QR code to watch a demonstration. Teresa J.
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Transforming bread dough into lemony sticky buns
By ALISON LADMAN The Associated Press -
Published: Wed, Apr 16, 2014Maybe it's the bright color. Maybe it's the fresh, vibrant taste. Whatever the reason, Easter has become inextricably linked to lemon. So we decided to do a refresh of the conventional breakfast cinnamon bun, infusing it with lemony goodness three different ways. We start by...
