Advertisement
HomeCollectionsCayenne
IN THE NEWS

Cayenne

FEATURED ARTICLES
FEATURES
By Kevin Cowherd | July 14, 2003
I HAVE FOUND my dream car, only to buy it, I will have to rob not one bank, but two and possibly three banks, and maybe a small savings and loan, too. The car is the Porsche Cayenne Turbo, Porsche's first SUV ever. Tricked out, it sells for over 100 grand. So you see the problem here. You see why this will require something more than the usual groveling for a raise. Something along the lines of a scribbled note that says: Put the money in the bag, and no one gets hurt. The thing is, the Cayenne is the most fun car I've ever driven, and I've driven everything from the new Hummer to the Mini Cooper to a $250,000 Lamborghini Diablo VT, which we took to the drive-thru window of a McDonald's on Liberty Road and promptly put a scratch in the door, causing the Lamborghini rep to just about keel over.
ARTICLES BY DATE
SPORTS
By ROCH KUBATKO | March 14, 2008
In a sport where having a bad body often makes you one of the guys, Brian Roberts is a happy, healthy exception. He's also a target for some playful ribbing. Roberts sits at a table in the middle of the clubhouse each morning and dines on organic waffles with organic honey drizzled over them. Sometimes he adds organic blueberries to the menu, placing them next to a jar of organic peanut butter. He washes it all down with 100 percent freshly squeezed orange juice. "You ever notice that to eat healthy, you've got to be rich?"
Advertisement
FEATURES
By Cathy Barber and Cathy Barber,Universal Press Syndicate | December 29, 1993
Crackers are as easy to make as cookies.The techniques are the same. Some are rolled thin and cut, others rolled in a log and sliced, still others dropped from a spoon. One version of Cheddar cheese straws starts with store-bought puff pastry.These delicate nibbles are rich enough to serve alone, with pre-dinner drinks. Or, pair them with soup for a filling lunch.RF Keep your crackers fresh by storing them in an airtight container.Cheddar cheese strawsMakes 18 straws1 6-by-9-inch sheet puff pastry1 egg, beaten1 cup grated Cheddar cheesepaprikaHeat oven to 375 degrees.
NEWS
By Arin Gencer and Arin Gencer,Sun Reporter | September 23, 2007
Forget the beakers, test tubes and Bunsen burners. In Peter Craig's Kitchen Chemistry, the required lab supplies include a kitchen knife, tomatoes, onions and a cutting board. One of about 30 first-year seminars at McDaniel College this fall, Craig's course regularly brings food into the classroom, examining it down to the molecular level to understand its chemistry. "We're trying to sort of demystify the complex nature of our little subject," Craig said of chemistry. "A lot of the students see the subject as a sort of pre-med, pre-vet, pre-dentistry ... The idea is sort of to bring chemistry into the fold, that more than just chemists should be interested in it because it affects everybody."
FEATURES
October 17, 1990
Try this Mexican-inspired salad with garlic yogurt dressing the next time you want something spicy.This recipe makes eight servings, each with just 52 calories.Mexican Vegetable Salad6 medium plum tomatoes, cored, seeded and cut into 1-inch cubes1 medium red bell pepper, seeded and cut into 1/2 -inch cubes1 medium zucchini, cut into 1/2 -inch cubes1 medium green onion, very finely sliced1 small jalapeno pepper, seeded and minced1/2 cup frozen corn kernels,defrosted and drained2 tablespoons fresh lime juice1/8 teaspoon cayenne pepper1 cup plain low-fat yogurt1 tablespoon light mayonnaise2 medium cloves garlic, peeled and forced through a press1 teaspoon fresh lime juice1/2 teaspoon dried oregano, crushed1/4 teaspoon saltTo prepare the salad: In a large bowl combine the tomatoes, bell pepper, zucchini, green onion, jalapeno, corn, lime juice and cayenne.
FEATURES
By Maria Hiaasen | May 13, 1998
* Item: Zatarain's New Orleans Style Jambalaya Mix* What you get: About 6 servings* Cost: About $2* Preparation time: About 35 minutes on stove top or 30 minutes in microwave* Review: If the '80s make their predicted comeback, we'll all be sipping blush wine, listening to zydeco music and downing this Cajun rice mix. Tastes to me like Zatarain's - a New Orleans company - is using an authentic, Big Easy recipe. There's plenty of heat, so only die-hards will reach for the Tabasco. (For those DTC who don't like it hot, the box also includes a recipe for toning down the cayenne.
NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | November 14, 1999
Some of the richest-tasting, creamiest vegetable soups are made in only half an hour -- and entirely without milk or cream, or even flour or cornstarch for thickening.What makes such soup possible are plenty of ripe vegetables to provide superb color and pure, sweet flavor, and a food processor or blender (conventional or immersion) to spin everything into a velvety puree.Sweet peppers, carrots, spinach and other produce make exquisite pureed soups. For a dairy-free version, substitute olive oil for the butter in the red pepper soup recipe below.
FEATURES
By Judith Blake and Judith Blake,Seattle Times | July 27, 1994
Sweet or tart, or both at once, fruit juices bring special flavors to cooked dishes.Sometimes those flavors come through, clear and distinctive. Other times, they blend in while adding their own notes to a medley of tastes.The first two recipes are from "Chef Paul Prudhomme's Fork in the Road."Shrimp BascomServes 4-6SEASONING MIX:2 teaspoons paprika1 1/2 teaspoons garlic powder1 teaspoon onion powder1 teaspoon dry mustard1/2 teaspoon salt1 teaspoon dried thyme leaves1/8 to 1/4 teaspoon cayenne1/8 teaspoon freshly ground black pepper1 pound medium-sized shrimp1 small onion, peeled and chopped1 small green bell pepper, seeded and chopped1 small stalk celery, chopped1 medium clove garlic, peeled and minced1/2 cup apple juice1 (14 1/2 -ounce)
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | August 19, 2001
For an easy backyard cookout, there will be bowls of good Mediterranean black and green olives and a little plate of toasted almonds. Skewers of cantaloupe and honeydew wedges will be arranged on another tray. For the main course, we'll grill rib lamb chops marinated in olive oil seasoned with garlic, cumin and cayenne pepper and serve them with fluffy couscous tossed with golden raisins and scented with orange and mint. Grilled corn-on-the-cob as well as sliced tomatoes sprinkled with fresh herbs will complete the side dishes.
NEWS
By Betty Rosbottom and Betty Rosbottom,Special to the Sun | June 15, 2003
Once again summer has arrived in New England, and we have glorious weather with temperatures stretching into the 80s and days when the sun shines until 9 at night. It's also the season for friends to make detours to our house. Some are traveling through the area, looking at colleges with their high school juniors and seniors -- stopping to take a tour of Amherst College, where my husband teaches. Others are passing through on their way to the Berkshires, to Cape Cod or to Maine. We feel pretty popular at this time of the year and find ourselves entertaining often.
FEATURES
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | September 2, 2006
As she gazed at the basket of plump, deep-red tomatoes on my kitchen counter, a friend remarked, "Tomatoes are just pure goodness at this time of the year!" I knew exactly what she meant. In late summer, tomatoes are "real." They are red all the way through (none of those white anemic interiors so prevalent in the winter), and incredibly juicy. Their flavor is so intense and pure that it seems almost celestial. I had purchased my cache at our local farmers' market and couldn't wait to use them at home.
NEWS
By KAREN GILLINGHAM and KAREN GILLINGHAM,TRIBUNE MEDIA SERVICES | July 26, 2006
You could make a case for watermelon as the most fun and happy fruit. Fun? Sure. Just rub down a 10-pounder with some Coppertone, toss it into a pool along with a few kids and see what happens. Or give them each a greased mini-melon to race with across the pool. Later, accompany dessert of watermelon with a seed-spitting competition. And who could find a happier Citrullus lanatus (that's watermelon by another name) than one that's been plugged and spiked with vodka? The United States grows hundreds of watermelon varieties.
FEATURES
By Kevin Cowherd | July 14, 2003
I HAVE FOUND my dream car, only to buy it, I will have to rob not one bank, but two and possibly three banks, and maybe a small savings and loan, too. The car is the Porsche Cayenne Turbo, Porsche's first SUV ever. Tricked out, it sells for over 100 grand. So you see the problem here. You see why this will require something more than the usual groveling for a raise. Something along the lines of a scribbled note that says: Put the money in the bag, and no one gets hurt. The thing is, the Cayenne is the most fun car I've ever driven, and I've driven everything from the new Hummer to the Mini Cooper to a $250,000 Lamborghini Diablo VT, which we took to the drive-thru window of a McDonald's on Liberty Road and promptly put a scratch in the door, causing the Lamborghini rep to just about keel over.
NEWS
By Betty Rosbottom and Betty Rosbottom,Special to the Sun | June 15, 2003
Once again summer has arrived in New England, and we have glorious weather with temperatures stretching into the 80s and days when the sun shines until 9 at night. It's also the season for friends to make detours to our house. Some are traveling through the area, looking at colleges with their high school juniors and seniors -- stopping to take a tour of Amherst College, where my husband teaches. Others are passing through on their way to the Berkshires, to Cape Cod or to Maine. We feel pretty popular at this time of the year and find ourselves entertaining often.
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | August 19, 2001
For an easy backyard cookout, there will be bowls of good Mediterranean black and green olives and a little plate of toasted almonds. Skewers of cantaloupe and honeydew wedges will be arranged on another tray. For the main course, we'll grill rib lamb chops marinated in olive oil seasoned with garlic, cumin and cayenne pepper and serve them with fluffy couscous tossed with golden raisins and scented with orange and mint. Grilled corn-on-the-cob as well as sliced tomatoes sprinkled with fresh herbs will complete the side dishes.
NEWS
By Susan Nicholson and Susan Nicholson,Universal Press Syndicate | December 10, 2000
Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick. SUNDAY / Family Prepare the family's favorite recipe of leg of lamb today.
FEATURES
May 8, 1991
This healthy recipe serves eight and takes about 40 minute to prepare.Vegetarian Moussaka1 eggplant1/2 cup bulgur1 cup boiling water2 teaspoons olive oil1 small onion, peeled and finely chopped1 medium clove garlic, peeled and minced2 (14 1/2 -ounce) cans peeled and diced tomatoes3/4 teaspoon cinnamon1 1/2 teaspoons dried oregano, crushed1/4 teaspoon salt1/4 teaspoon freshly ground black pepper2 cups low-fat milk3 tablespoons flour1/8 teaspoon cayenne pepper1/8 teaspoon nutmeg1/3 cup grated Parmesan cheesePaprikafilling: Slice the eggplant into one-quarter-inch-thick slices.
FEATURES
By CeCe Sullivan and CeCe Sullivan,SEATTLE TIMES | November 4, 1998
What comes to mind when you hear "It's a match made in heaven"? Streisand and Brolin? Bogart and Bacall?Probably, you think of a good romance, a monogamous relationship.But what we're thinking of doesn't involve a soul mate. In fact, in this case monogamy isn't a virtue.What comes to our mind is penne. That's right, pasta. Those little hollow tubes that cradle savory tomato sauce or bits of caper and smoked salmon. Take a bite and it explodes in your mouth with an irresistible interplay of texture and flavor.
NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | November 14, 1999
Some of the richest-tasting, creamiest vegetable soups are made in only half an hour -- and entirely without milk or cream, or even flour or cornstarch for thickening.What makes such soup possible are plenty of ripe vegetables to provide superb color and pure, sweet flavor, and a food processor or blender (conventional or immersion) to spin everything into a velvety puree.Sweet peppers, carrots, spinach and other produce make exquisite pureed soups. For a dairy-free version, substitute olive oil for the butter in the red pepper soup recipe below.
FEATURES
By CeCe Sullivan and CeCe Sullivan,SEATTLE TIMES | November 4, 1998
What comes to mind when you hear "It's a match made in heaven"? Streisand and Brolin? Bogart and Bacall?Probably, you think of a good romance, a monogamous relationship.But what we're thinking of doesn't involve a soul mate. In fact, in this case monogamy isn't a virtue.What comes to our mind is penne. That's right, pasta. Those little hollow tubes that cradle savory tomato sauce or bits of caper and smoked salmon. Take a bite and it explodes in your mouth with an irresistible interplay of texture and flavor.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.