Advertisement
HomeCollectionsOkra
IN THE NEWS

Okra

FIND MORE STORIES ABOUT:
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | November 13, 2002
Margaret S. Waring of Baltimore requested a recipe for Chicken Gumbo Soup. Her response came from Vivian Offutt in Bel Air, who wrote, "This recipe came from a very old cookbook that I have that dates back to about the 1940s. Hope this is what she wanted. "If desired, add 2 quarts of peeled and diced tomatoes, in which case reduce the water by half." Recipe requests Rose Henry of Columbia writes: "I hope you can help me find a lost recipe for Spanish rice. It was in Woman's World magazine, possibly about 1997 or '98. The magazine couldn't help and copies were not in the library, so you are my last resort.
Advertisement
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | September 3, 1997
These recipes for a white turkey chili and an okra and tomato casserole promise pleasant dining.A flavorful white turkey chili was the request of Carol DiMattina of Bethesda. She really liked the flavor of one she had "at a deli/take-out restaurant called La Prima and they used chunk pieces of canned cooked turkey but I can substitute my own turkey or chicken. The other ingredients were marvelous and a bit different like cheese, chilies and onions. Can you help?"Identical recipes, chosen by Chef Gilles Syglowski as "very good" were sent in by D. Smith of Clinton, N.C., and Sandra Hayslett of Olney.
NEWS
By Donna Pierce and Donna Pierce,CHICAGO TRIBUNE | April 6, 2005
Canned tomatoes and frozen sliced okra offer shortcuts to success by adding a colorful flavor boost to this comfort soup. Using a between-season lineup of vegetables available now in the produce section, this hearty dinner satisfies while we await spring vegetables. Substitute tilapia or red snapper fillets if you don't have a taste for catfish, and call it seafood soup. Tip Buy shredded cabbage from the supermarket to save chopping time. Catfish Soup Preparation time: 15 minutes; cooking time: 25 minutes Makes 8 servings 4 slices bacon, cut into 1-inch pieces 2 each, quartered: small red onion, ribs celery 1 carrot, quartered 2 cloves garlic 1/2 teaspoon salt freshly ground pepper 1/2 teaspoon hot pepper flakes 2 cans (14 1/2 ounces each)
ENTERTAINMENT
By Kit Waskom Pollard, Special To The Baltimore Sun | May 16, 2012
Khalid Chaudry won't give up the recipes behind the food at his new Mount Vernon restaurant, Alladin Kabob. When pressed about the magic behind the meat samosas, or the sprinkle of red powder on a lemon sitting atop a small salad, the restaurant's owner demurred. "Those are our spices," he said. "It's our secret. " Whatever those secret spice combinations are, they work. Alladin Kabob's menu stretches across the Middle East and through India, with a few American dishes thrown into the mix. Regardless of point of origin, Chaudry's food is expertly seasoned.
NEWS
By DeNita S.B. Morris and DeNita S.B. Morris,los angeles times syndicate international | February 18, 2001
During Black History Month, a lot of attention is given to the cuisine of African-Americans, traditional soul food. But some folks are likely to pass on such food, thinking it's automatically high in fat and calories. You know -- greasy fried chicken, collard greens laced with fatback and dense, rich desserts. Well, there's a new generation of at-home cooks and professional chefs who whip up good-tasting, low-fat versions of such beloved foods. They take what Grandma made and improve upon it, using different fats (replacing lard or shortening, for example, with olive or canola oil)
FEATURES
By Sujata Banerjee and Sujata Banerjee,Evening Sun Staff | January 9, 1991
TO TASTE AFRICAN-American cooking is to taste the world. African, Caribbean, Latin American, southern American, and even New England cooking. So writes John Pinderhughes, author of "Family of the Spirit Cookbook" (Simon and Schuster, 1990, $24.95), a book of recipes and remembrances from African-American kitchens.Pinderhughes, who is related to former Baltimore City Schools superintendent Alice Pinderhughes, takes a relaxed, familial approach to illustrating a world of different cuisines.
FEATURES
By Janet Hazen and Janet Hazen,LOS ANGELES TIMES SYNDICATE Rita Calvert contributed to this article | January 31, 1996
Preparing one of the classics is a good way to satisfy the need to nestle up to something familiar, comforting and tasty during the winter season, when we like to lie low and simplify. But some of these time-honored dishes require days of shopping for ingredients and even more time spent chopping, peeling, stewing and assembling.The solution is easy: classics made with a few shortcuts that add to the quality of your life but don't detract from the quality of the dish.Classic stews and casseroles are the ideal dinner this time of year.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | March 25, 1998
For Brunswick stew and mayonnaise cake recipes, you've landed in the right spot.Joy Lipscomb of Fayetteville, N.C., wrote that she would "really like to find a recipe for Brunswick stew which is the kind made with barbecue and chicken as well as vegetables."The response from Diane C. Meilinggaard of Sparks was full of information about the stew: "It is a favorite dish down South, especially in North and South Carolina and Georgia where I, the original Georgia Peach, am from. My mother and grandmother made this stew with leftover beef and/or pork and added a fresh hen. I have always made mine with fresh ingredients, but leftovers work great.
FEATURES
By MIKE KLINGAMAN | June 5, 1994
Most of them won't win any beauty contests. Some look like aliens from "Star Wars." Others are as slimy as garden slugs.Meet the wallflowers of the vegetable world, odd-looking plants and roots that will never grace the covers of gardening magazines. Some are so loathsome they've gone underground.Nonetheless, these vegetables survive, thanks to the cadre of gardeners who grow them.Tomatoes, peppers and zucchini, they're not. But to their loyal followers, the also-rans are as popular as the backyard favorites.
FEATURES
By ROB KASPER | April 7, 1991
The Colorado effort to legislate kindness toward fruit and vegetables has me wondering.The legislation, passed this week by the Colorado House and sent to the governor, is a reaction to the downturn in apples sales following the Alar scare of 1989.According to wire stories coming out of Denver, the bill enables producers of perishable agricultural products to sue anyone who maliciously or negligently disparages their goods.I take that to mean that if you insult fruits and vegetables in Colorado, it can cost you.My question is, how will they know?
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.