June 18, 2013
Taste
Sage ties together a trio of Thanksgiving sides
Sage is one of those herbs chefs love to love. With its earthy, peppery perfume and textured leaves that fry crisp like chips or saute soft like blankets, it offers a range of savory sensations tha...
Nov 09, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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Dessert combines cheesecake, apple tart
One part fruit tart, one part cheesecake, this rich and creamy Thanksgiving dessert is entirely delicious. We use a cheesecake-like cream cheese base to fill a simple sweet tart crust. Then we t...
Nov 09, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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Cooking with pumpkin raises some questions
Q: Are all pumpkins edible? I have this wonderful pumpkin soup recipe. It calls for a 7-inch Cinderella pumpkin, but if I cannot find that, I want to know if I would be safe with any other pumpkin....
Nov 09, 2011 | 0 0 comments | 6 6 recommendations | email to a friend
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Turkey, sage make a great pairing
Simple, beautiful and wonderfully scented. That was the goal with this recipe for sage-infused roasted turkey. We get the bold flavor of sage into the turkey two ways. First, we add minced fresh...
Nov 09, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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Platter up! Cheese makes for easy entertaining
A cheese platter is a staple of home entertaining, but spending a little extra time at the cheese shop can help you create a board that rises above the average lump of cheddar. Cheese is probabl...
Nov 09, 2011 | 0 0 comments | 4 4 recommendations | email to a friend
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Lighten up pumpkin pie
November is a tough month. I mean, we’ve barely recovered from our Halloween sugar shock and already we’re gearing up for an all-day eat-off of turkey and trimmings. And no matter how stuffed we...
Nov 02, 2011 | 0 0 comments | 6 6 recommendations | email to a friend
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Real browning on a turkey comes straight from a bottle
Want the secret to a beautifully bronzed roasted Thanksgiving turkey? It’s all in a bottle. In our many years of cranking out too many Thanksgiving birds, we’ve found that no roasting technique ...
Nov 02, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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Use citrus flavors to lighten the meal, not its impact
Sausage in the stuffing, cream in the potatoes, gravy on that big, rich bird. Face it, Thanksgiving is one heavy meal. The best way to lighten things up? Citrus. “It adds brightness, freshnes...
Nov 02, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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Hearty stew has broad appeal
A few weekends back, my mother and grandparents visited from back home. The occasion? My aunt and uncle Nancy and Buel Alexander and their daughter Laura Sanborn threw Holly and me the best engagem...
Nov 02, 2011 | 0 0 comments | 4 4 recommendations | email to a friend
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Make your own bowl of a comfort food classic
Needing a warming bowl of chicken soup and having the time you need to make it too often don’t coincide. Which is why I came up with this quick and easy way to get a steaming bowl of chicken noo...
Oct 26, 2011 | 0 0 comments | 4 4 recommendations | email to a friend
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