• Have it your way with a mix and match take on mac and cheese

    By ALISON LADMAN The Associated Press -
    Published: Wed, Feb 18, 2015

    Do you love macaroni and cheese? Stupid question. OK, try this one: How could you love macaroni and cheese even more? Now we're talking. There are all sorts of ways to doctor an already awesome pan of basic mac and cheese. Let's start with the basics - our classic take on macaroni...

  • Wine Guy: Paso Robles continues to impress

    By Rich Mauro Special to The Gazette -
    Published: Wed, Feb 18, 2015

    Paso Robles is arguably the most interesting wine region in California, which makes it one of the more interesting wine regions in the world. One appealing aspect is the number of less familiar taste experiences that await you - including zinfandel and a wide variety of Rhône-style...

  • American lobster: The new Chinese New Year delicacy

    Updated: Tue, Feb 17, 2015

    PORTLAND, Maine (AP) — Now on the menu in Beijing for Chinese New Year: lots and lots of American lobster. Exports of U.S. lobster to China have rocketed in the past few years, largely to satisfy the appetites of the communist country's growing middle class, to whom a steamed, whole...

  • Get ready to add white to the rainbow of produce you eat

    By MELISSA D'ARABIAN The Associated Press -
    Updated: Tue, Feb 17, 2015

    I talk to my kids every day about eating a rainbow of produce in order to get all the nutrients they need. But you know what color is left out of the rainbow? White. That is, at least according to my 7-year-old twins when I presented cauliflower to them at the dinner table. What a...

  • Getting to know Belgian endive with the help of cheese

    Updated: Mon, Feb 16, 2015

    Fresh-faced, yet utterly jet-lagged. That's how I arrived in France for the first time. And that's how I was introduced to Belgian endive. Madame Gabillet was hosting me for my college semester abroad and she welcomed me pretty much right off the plane into her chilly, dark home....

  • Drive-thru review: Taco Bell brings a little country to breakfast

    By Ken Hoffman King Features Syndicate -
    Updated: Fri, Feb 13, 2015

    Taco Bell is "all in" on breakfast, with its wide-ranging menu of hand-held morning sandwiches, tacos and burritos made with basic breakfast fixin's: eggs, sausage and cheese. That's Taco Bell's thing: taking the same old ingredients, juggling them and coming up with something new....

  • Want a dinner with easy flavor? Grab a pint of heavy cream

    Updated: Fri, Feb 13, 2015

    Sure, we're all trying to lose those pesky 10 or 15 or whatever pounds, but that's no reason to not keep a pint of heavy cream in the refrigerator. Truth is, a little fat like that can go a long way to turning a basic dish into one that is exceedingly comforting. Steak, for example,...

  • Mastering the art of deglazing a pan with steak au poivre

    Updated: Thu, Feb 12, 2015

    One of the main reasons carnivores love meat is because of its depth of flavor. And the easiest way to magnify that flavor is to brown the meat. For those of you into science, this is called the Maillard reaction, after the French chemist who first described it in 1912. But there's...

  • A good reason to love your grill's warming rack _ easy sides

    Updated: Wed, Feb 11, 2015

    If you're like most Americans, the first thing you did when you brought home your new grill was remove the warming rack that sits above the grates. Today, I want to make a case for putting it back. I'm a big believer in cooking entire meals on the grill. After all, if you've already...

  • SudSisters: Gift ideas that will tug at beer lovers' heartstrings

    By NICHOLE MONTANEZ nichole.montanez@gazette.com -
    Updated: Wed, Feb 11, 2015

    Valentine's Day is three days away. Traditionally, it's reserved for flowers, chocolate, flowers, jewelry and flowers. I challenge you to think a little outside the box of chocolates. Let me help. Here is a list of valentines I found online - the kind that say "I heart you and I know...

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