More Food Articles

  • Losing the leafy greens for this fresh green salad

    By ALISON LADMAN The Associated Press -
    Published: Wed, Jul 9, 2014

    With salad season in full swing, it's inevitable that you soon will be sick of your go-to mix of greens. Doesn't matter if you favor romaine or Boston, herbed mixes or arugula, or even old-school iceberg. In short order, the idea of another bowl of greens simply will seem depressing...

  • 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...

  • 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...

  • A casual vibe, unpretentious food at Rico's Café

    by Robin Intemann Special to The Gazette -
    Updated: Fri, Jul 4, 2014

    its first incarnation, the one-stop complex that now houses a bookstore, toy store, pizza/sandwich place and wine bar/cafe was known as Poor Richard's Feed and Read. Those who've been in town long enough to remember that name may also recall that on weekend nights, sheets covered the...

  • Waitresses at Colorado eatery carry loaded guns

    Associated Press
    Updated: Thu, Jul 3, 2014

    RIFLE — In a state where commercial establishments can bar concealed carry permit holders from bringing in their guns, one western Colorado restaurant not only embraces the practice of packing heat, it encourages its customers to openly carry — and its waitresses do, too. As she...

  • An impressive way to grill a whole cauliflower

    Updated: Thu, Jul 3, 2014

    Last summer, the hip way to handle cauliflower was to treat it like a steak. It was a trick that started in restaurants and quickly trickled down to home cooks looking for fresh ways to make an often overlooked vegetable a little more interesting. Most recipes call for cutting a head...

  • Report to kitchen duty and make your own ketchup, mustard and mayonnaise

    By Teresa J. Farney teresa.farney@gazette.com -
    Updated: Wed, Jul 2, 2014

    No matter if you prefer hot dogs or hamburgers on the Fourth of July, without a dollop of ketchup, mustard or mayo, either can taste a bit bland. But take a look at the ingredient labels on store-bought condiments. The added sugar, salt and unpronounceable preservatives can take your...

  • A summer primer to grilling backyard barbecue ribs

    Updated: Wed, Jul 2, 2014

    It was one of those culinary epiphanies. I realized you rarely get great barbecued ribs from a restaurant. They have to come from backyards. My rib-awakening came during the world's largest barbecue contest, Memphis in May. All it took was that first bite of a grill-smoked rib for me...

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