More Food Articles

  • Table Talk Video: Jalapeño Poppers

    By Teresa J. FARNEY teresa.farney@gazette.com -
    Updated: Tue, Jul 8, 2014

    Here's a fun finger food that is a spicy delight without adding a lot of fat for a first course. Visit gazette.com or scan the QR code below to watch a demonstration. Teresa J. Farney, The Gazette JALAPENO POPPERS - Yield: 8 servings Olive oil cooking spray1/2 cup low fat...

  • Table Talk video: Cannellini Beans with Basil Tuna Salad

    By Teresa J. FARNEY teresa.farney@gazette.com-
    Updated: Tue, Jul 8, 2014

    Get a taste of Tuscany with a bean and tuna salad that can become a main course on a bed of lettuce. Visit gazette.com or scan the QR code below the recipe to watch a demonstration. Teresa J. Farney, The Gazette Cannellini Bean and Basil Tuna Salad - Yield: 4 to 6 servings 2...

  • Food & Wine Classic in Aspen provides fodder for culinary mysteries

    BY Teresa J. farney teresa.farney@gazette.com-
    Published: Wed, Jul 9, 2014

    I discovered the answers to three burning (to me) culinary questions at the Food & Wine Classic in Aspen in late June: What is the best wine to pair with picnic food? What beverages go best with sushi? And how do you make the perfect lobster roll? The first question was answered at a...

  • Try your hand at cooking a meal in parchment paper for some extra wow factor

    by teresa j. farney teresa.farney@gazette.com -
    Updated: Tue, Jul 8, 2014

    En papillote. Know what that means when you see it on a menu? It's a French term meaning "in paper." At the very basic level, think of it as a "hobo pocket" you might have made on a camping trip. You layer food in foil, fold the foil closed and pop it on the campfire. In the case of...

  • Ginger-Scallion Chicken Breasts Baked in Parchment

    by Name newspaper -
    Published: Wed, Jul 9, 2014

    Ginger-Scallion Chicken Breasts Baked in Parchment - Yield: 4 servings 5 ounces dried shiitake mushrooms (about 1/3 cup), optional1 cup boiling water (if using shiitakes)1/4 cup soy sauce1/2 teaspoon sesame oil1/4 cup rice-wine vinegar2 teaspoons honey1 piece (4 inches)...

  • Orange Salmon Filets in parchment paper

    by Name newspaper -
    Published: Wed, Jul 9, 2014

    Orange Salmon Filets - Yield: 4 servings 4 8-ounce salmon filets1/2 cup brown sugar2 tablespoons sesame seed oil2 teaspoons crushed red chili3 tablespoons soy sauce1/4 cup chopped pickled ginger2 thin slices of orange with rind2 slices of red onion3 drops of chili oil Procedure:...

  • Wine Guy: Fresh rosè and light reds for summer sipping

    By Rich Mauro Special to The Gazette -
    Updated: Tue, Jul 8, 2014

    Dry pink wines seem to be gaining appreciation in this country. Of course, sweet "blush" wines have been popular for years. Europeans, on the other hand, have long known the joy of drinking a refreshing dry pink wine, whether it's called ros?(French), rosato (Italian), or rosado...

  • Bulking up the classic BLT without adding fat

    By SARA MOULTON The Associated Press -
    Updated: Tue, Jul 8, 2014

    In terms of flavor and texture, it's hard to beat a BLT, one of the more popular sandwiches in America. Trouble is, it's not exactly filling. I've always thought of the bacon, lettuce and tomato sandwich as airy; it packs plenty of calories but demonstrates little staying power. So...

  • Drive-thru review: Taco Bell does it again by raiding the pantry to create a product

    By Ken Hoffman King Features Syndicate -
    Updated: Mon, Jul 7, 2014

    Taco Bell has been working the geniuses in product development overtime lately. In recent months, the Bell has introduced a Doritos Locos Tacos 4.0 and a complete breakfast menu. Taco Bell always has led the way in creating products from the same old ingredients. Now it's taken it to...

  • Slake thirsts with a bucket of craft cocktails

    By Teresa J. Farney TERESA.FARNEY@GAZETTE.COM-
    Updated: Fri, Jul 4, 2014

    Feeling thirsty this Fourth of July? How about a cocktail? Or, better yet, a bucket full of cocktails. That's an idea I picked up at the Food & Wine Classic in Aspen from Jimmy Yeager, who had just opened his new Aspen eatery, Jimmy's Bodega, the week of the Classic. He opened...

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