June 18, 2013
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Taste
McClatchy-Tribune News Service The Olympics are on in London, so cozy up to the telly with some suitable pub grub, such as Baby Yorkshire Puds with Smoked Trout Pate.
Hungry for a taste of Britain?
London’s all afroth, and who can blame those Brits? The Olympics are in full swing; England’s glorious capital is hosting the games — and we’re be glued to the telly, watching all those bronzed swi...
Aug 01, 2012 | 0 0 comments | 5 5 recommendations | email to a friend
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McClatchy-Tribune News Service Eggs benedict rests on a fresh English muffin. For a simpler -- and quicker -- alternative slather muffins with butter or jam.
Step by step: Homemade English muffins
They need just a handful of ingredients. Fresh off the griddle or out of the oven, they are light and chewy, full of nooks and crannies begging for butter or jam. Over the last few weeks, I’ve b...
Jul 25, 2012 | 0 0 comments | 5 5 recommendations | email to a friend
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Associated Press Wonton skins are filled with a spicy ground pork mixture, then briefly steamed to create delicious Asian-style dumplings.
Wonton skins: What they are and how to use them
There’s nothing wrong with showing a bit of skin. Especially if it’s steamy. Because while they may appear a rather mundane ingredient, wonton skins are an inexpensive and easy way to jazz up yo...
Jul 18, 2012 | 0 0 comments | 4 4 recommendations | email to a friend
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Associated Press Use the leftovers from grilled hoisin pork tenderloin to make a barbecue pulled pork sandwich for lunch the next day.
Dinner & lunch: Cook once, eat twice
The best dinners are those that not only are delicious in their own right, but that also leave ample leftovers that can be easily reworked into an equally delicious lunch the next day. As the fa...
Jul 18, 2012 | 0 0 comments | 5 5 recommendations | email to a friend
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Associated Press Simple substitutions make pulled pork lettuce wraps a treat that tastes indulgent without being too bad for you.
Pulled pork doesn’t have to be an occasional treat
Pulled pork is a treat often reserved as an occasional indulgence. Which probably is good, since it tends to be made with some of the fattier pieces of pork, which then are smothered with a sugary ...
Jul 11, 2012 | 0 0 comments | 3 3 recommendations | email to a friend
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Ginger spices up chicken cutlets
People have been eating it for thousands of years, yet still no one can tell me why it should be peeled. So I don’t, and neither should you. “It” being fresh ginger, the gnarly brown root that l...
Jul 11, 2012 | 0 0 comments | 3 3 recommendations | email to a friend
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McClatchy-Tribune News Service Making pancakes from scratch allows you to add different flavors and textures. From top: Multipgrain pancakes with blackberry maple compote, spiced pancakes with warm maple-butter, and Lemon-ricotta pancakes with bluberry sauce.
Pancake perfection
There’s a reason for that phrase “selling like hot cakes.” On a lazy Sunday morning, the fragrant flapjack makes a perfect vehicle for maple syrup, fruit compotes, yogurt, sliced berries or a si...
Jul 11, 2012 | 0 0 comments | 3 3 recommendations | email to a friend
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McClatchy-Tribune News Service Smoked potato salad with Vidalia onions, horseradish and mustard (above), features grilled fingerling potatoes.
Build a better potato salad
Potato salad belongs to summer. It’s forever been a sturdy supporting player for burgers and hot dogs, steaks and seafood. It deserves to have a starring role. That’s right. It’s time to move...
Jul 04, 2012 | 0 0 comments | 2 2 recommendations | email to a friend
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This May 23, 2012 image shows a grilled beef recipe for Teres Major with cilantro, cashew, and pesto in Concord, N.H. (AP Photo/Matthew Mead)
New meat cuts slash prices, too
Looking for something new to throw on the grill this Fourth of July? How about a sizzling Denver cut or a couple juicy slices of teres major? Never heard of them? You will. They’re lesser-known ...
Jun 27, 2012 | 0 0 comments | 4 4 recommendations | email to a friend
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Associated Press Fennel-rubbed Denver steaks are a little more upscale and feature grilled fennel and blue cheese.
Recipes to help you try cutting edge cuts of meat
Ready to meet the new meat? The economy has prompted cost-conscious restaurant chefs to spearhead creative — and often less costly — new cuts of beef. And when they do that, it usually doesn’t t...
Jun 27, 2012 | 0 0 comments | 4 4 recommendations | email to a friend
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