By Beth Dooley, The Minnesota Star Tribune Roasted winter vegetables are so deliciously crunchy, salty, sweetly caramelized and tender, they (almost) feel like a guilty pleasure. Related Articles Recipe: Fruit, seeds, almonds and chestnut flour team up to make Energy Balls Hot new baking cookbooks will keep us riding a sugar high through the holidays…
Johanna Le Pape, French-born award-winning pastry chef who lives in Southern California, has written a cookbook that revolutionizes the art of baking. Her book, “Patisserie Revolution” (Robert Rose), explores healthier baking, discussing 30 types of flours, and 17 types of sugars. She also includes substitution guides for a lowering glycemic index, as well as vegan…
By Nicole Hvidsten, The Minnesota Star Tribune Fellow cookbook fans know that this time of year can’t be beat as publishers release a tsunami of books hoping to land a spot on kitchen bookshelves and holiday gift lists. While we’ve been immersed in books on fresh pasta, soups, appetizers and sauces and learning about culinary…
By Linda Gassenheimer, Tribune News Service Here’s a warm and comforting vegetable stew made easy with the help of your freezer. Keep the ingredients on hand, and you’ll have a hearty meal ready in minutes with almost no effort. Use the vegetables called for in the recipe or substitute any others you have on hand…
By STACEY MEI YAN FONG Every time I am feeling a little too much, or sometimes not enough, I bake a pie. I bake a pie when I celebrate something, make a new friend, figure out something hard, go on an inspiring trip, and, most of all, when I am trying to create a feeling…
By Chris Hewitt, The Minnesota Star Tribune I was as surprised as anyone to find myself on a Saturday afternoon in October doing a mashed potato science experiment. The journey started just before Thanksgiving last year, when my sister and I discussed an episode of “Milk Street Kitchen” where the experts trumpeted a new, supposedly…
By Tan Vinh, The Seattle Times SEATTLE — Teriyaki chicken is a quick and cheap lunch that’s synonymous with Seattle. One acclaimed local chef, Taichi Kitamura of Eastlake’s Sushi Kappo Tamura, makes a compelling case for elevating that humble poultry dish into a fancy Thanksgiving feast. Related Articles What happens when pumpkin pie meets deep-dish…
What do you do when the fridge is still overflowing the day after Thanksgiving? The tried-and-true answer is a hearty turkey sandwich stacked with toasted bread, slices of turkey, cranberry sauce and gravy or mayo — maybe even a little stuffing, sliced brie or crisp romaine for good measure. Or how about Turkey and Waffles,…
If you are looking for a quick and easy way to use leftover turkey, this may well be the ticket. The original recipe was nabbed from cookbook author Mark Bittman’s book, “Eat Vegan Before 6:00.” A couple of years ago I started adding leftover Thanksgiving turkey to the mix. Of course, that changes the vegan…
By SOPHIE BATES FLOWOOD, Miss. (AP) — They’re both round, orange and probably bad for your health, but which is the better Thanksgiving dessert: pumpkin or sweet potato pie? For most people, the answer likely depends on where they’re from. Related Articles This Thanksgiving, don’t forget the cornbread, and here’s a nicely cheesy version These…
