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Associated Press Hunter's home-cured bacon makes 2 pounds of slab bacon (uncut), which then can be cut as you see fit. The recipe is easily doubled or tripled, and the excess can be sliced and frozen.
Most difficult part may be finding uncured pork belly
by ALISON LADMAN Associated Press Home-cured bacon? Sounds like one of those things the average person wouldn’t in a million years attempt. But what if we told you it’s so easy a child cou...
Jun 08, 2011 | 0 0 comments | 4 4 recommendations | email to a friend
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Make a healthy ice cream with familiar ingredients
by JIM ROMANOFF Associated Press The term low-fat ice cream is somewhat of an oxymoron. After all, it’s in large part the butterfat in cream and whole milk that gives the frozen treat its lux...
Jun 08, 2011 | 0 0 comments | 6 6 recommendations | email to a friend
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Chopped salads deliver array of tastes
By Bill Daley McClatchy-Tribune News Service Chopped salad could well be described as a buttoned-down version of a tossed salad. For while the latter can be something of a leafy anarchy both ...
Jun 01, 2011 | 0 0 comments | 4 4 recommendations | email to a friend
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McClatchy-Tribune News Service Grilled vegetable tartine with low-fat hummus served as an open-face sandwich.
Eating for life: Grilled vegetable tartine with low-fat hummus
By Jill Wendholt Silva McClatchy-Tribune News Service The French “tartine” is a savvy sandwich standby: a slice of buttered bread topped with whatever you have on hand. That could be jams,...
Jun 01, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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For cutom flavors, fry your own potato chips
According to potato chip lore, the snack was created in 1853 when a picky customer annoyed a chef in Saratoga Springs, N.Y., by complaining that his french fries were too thick, says Selwyn. The ch...
May 25, 2011 | 0 0 comments | 3 3 recommendations | email to a friend
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Think of barbecue sauces, such as Asian-style vinegar sauce (from left), maple apple bourbon barbecue sauce and mango mustard barbecue sauce as the icing on the steak. It’s best to add sauces to grilled meats near the end of cooking so that they don’t burn. Associated Press
BBQ: All about sauce and skills
Tangy or mellow, spicy or mild, barbecue sauce is the icing on the steak — or ribs, or whatever else it is you happen to throw on the grill. And just as in real estate, location is a big deal, with...
May 25, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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Think outside the box for delicious rice pilaf
Most people know rice pilaf as a side dish that comes from a box. But it can be so much more. This simple and speedy recipe for cranberry almond rice pilaf can be on the table in about 25 minutes, ...
May 18, 2011 | 0 0 comments | 4 4 recommendations | email to a friend
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Casserole is full of Greek flavors
“Food was such an important and integral aspect of Greek daily life, even the great philosopher Plato debated on how fish should be prepared,” nutritionist Elaine Gavalas writes in her cookbook “Se...
May 18, 2011 | 0 0 comments | 2 2 recommendations | email to a friend
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McClatchy-Tribune News Service Chef Cricket Azima’s fruit salsa offers plenty of slicing and stirring opportunities for little hands.
Get the kids in the kitchen for a little summer learning
Your kitchen can double as a classroom as school winds to a close and little hands go in search of amusement. “Cooking touches on so many life skills — math, science, reading, social studies, histo...
May 18, 2011 | 0 0 comments | 2 2 recommendations | email to a friend
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Moroccan, Tex-Mex, log cabin and seven-pepper grilling rubs (from left) perk up grilled meats and vegetables. Spice rubs are an easy way to pump up the flavor of your grilling.
For great flavor on the grill, think rubs
Grilling season is here and spice rubs are an easy way to pump up the flavor. Grocers offer a huge selection of rubs intended for steak, chicken, pork, seafood, even veggies. But consider saving yo...
May 18, 2011 | 0 0 comments | 1 1 recommendations | email to a friend
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