If you like eating and cooking foods from across the globe, you’ll probably agree that sometimes the one ingredient that makes a certain dish sing is one you can’t easily pronounce if you don’t speak that country’s language. For me, that includes anything that gets a savory heat with ‘nduja (pronounced en-DOO-ya), a soft and…
By DEE-ANN DURBIN, Associated Press Want a little autumn in your August? You’re in luck. The seasonal Pumpkin Spice Latte has returned to Starbucks menus in the U.S. and Canada. The Pumpkin Spice Latte is Starbucks’ most popular seasonal beverage, with hundreds of millions sold since the espresso drink’s 2003 launch. It’s also produced a…
I’m not sure that the origin of these cheesy puff pastry delights can be credited to the French, but I can verify that they are frequently served in French homes. One French cousin told me that they are a delicious and foolproof way to use up puff pastry leftovers from the preparation of another dish….
By YURI KAGEYAMA, Associated Press TOKYO (AP) — Clad in an elegant kimono of pale green, tea ceremony instructor Keiko Kaneko uses a tiny wooden spoon to place a speck of matcha into a porcelain bowl. She froths up the special powdered Japanese green tea with a bamboo whisk after pouring hot water with a…
By Meredith Deeds, The Minnesota Star Tribune MINNEAPOLIS — Long before becoming a global Instagram sensation, the spritz had humble, effervescent roots in the northern regions of Italy, where locals mastered the art of turning a simple drink into a ritual that embodies la dolce vita. Related Articles Gretchen’s table: Bucatini with burst cherry tomatoes…
By Gretchen McKay, Pittsburgh Post-Gazette There is something about cherry tomatoes that tomato lovers find irresistible. Related Articles Quick Fix: Sweet and Tangy Pork Kabobs with Corn on the Cob Preserve the fresh flavors of summer Grilling some corn? Make it hot and spicy Is hefeweizen the original hazy? Recipes: 3 tasty meat dishes to…
By Linda Gassenheimer, Tribune News Service For a quick and easy barbecue-style dinner, I prepared these flavorful pork kabobs under the broiler instead of on the grill. They cook in just minutes but still deliver that deliciously charred taste. Related Articles Preserve the fresh flavors of summer Grilling some corn? Make it hot and spicy…
Food preservation is having a literary moment, and the timing couldn’t be better. To help you make the most of summer’s bounty, we plucked recipes from two of several new cookbooks: “Preserving the Seasons” by Holly Capelle (Simon Element, $29.99) and “The Pickle Jar” from Nick Vadasz (Hamlyn, $24.99). In no time, both will have…
Now that it’s corn season, everyone has an opinion about the best way to cook corn. In a pot of boiling water? Lightly steamed? And what about grilling? Is it best to soak the ears in their husks first; pull back the husks, remove the silk and wrap them back up before grilling; or remove…
Picture modern beer, and you likely imagine a brew that’s beautifully bright and clear, shimmering in the sunshine through a pint glass. Then came the hazy IPA and hazy pale ale. Today, a sizeable percentage of craft beer is no longer see-through, with hazies continuing to dominate beer-bar tap handles. They’re joined, of course, by…
