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By LINDA GASSENHEIMER and LINDA GASSENHEIMER,KNIGHT RIDDER TRIBUNE | July 2, 2006
Steak Fajitas with Rocky Mountain Rub is a manly dish. No wonder: It's adapted from Command of the Grill: A Salute to Steak, a collection of recipes from a group of real men's men -- active, reserve and famous former U.S. Marines. All proceeds from the book, compiled by Weber Grill, go to charities that benefit U.S. Marines wounded or killed in the line of duty, and their families. It's $10 at commandofthegrill.com and Weber dealers. The fajita recipe was contributed by Sgt. Michael Clawson.
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NEWS
By JOE GRAY and JOE GRAY,CHICAGO TRIBUNE | May 17, 2006
My Italian-born mother instilled in me a love for many foods of her homeland, especially the fresh fruit and vegetables hard to find here in the States when I was growing up in the '60s and '70s. Chief among them was fennel. The crisp, slightly sweet, gently licorice-flavored vegetable was a favorite snack eaten raw. Nowadays I use it most often in cooking. Its aromatic properties and mellowed flavor when cooked are the basis of this dish. Added are other fragrant vegetables - leeks and onions - and white beans and chicken sausage for heft.
NEWS
By STEPHANIE SHAPIRO and STEPHANIE SHAPIRO,SUN REPORTER | March 29, 2006
Mangoes & Curry Leaves Culinary Travels Through the Great Subcontinent Ajanta: Regional Feasts of India By Lachu Moorjani Gibbs Smith / 2005 / $34.95 Well-organized and illustrated, this book breaks down recipes into simple steps. Author Lachu Moorjani makes dishes that I never would have attempted, such as Gulab Jamun (deep-fried milk-powder balls in rose-scented syrup), look almost easy to prepare. Moorjani, owner of a restaurant named Ajanta in Berkeley, Calif., also aids novice Indian-food cooks by providing a shopping list for each dish.
NEWS
By NEWSDAY | February 12, 2006
Salmon is easy to cook right. Because it is high in (healthy) fat, it can stand up to a little extra cooking without drying out. Cooked this way, the sealed ingredients form the sauce while the fish cooks. SALMON EN PAPILLOTE MAKES 4 SERVINGS 1 1 / 2 pounds salmon fillet, cut into 4 equal pieces 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil 3 / 4 teaspoon salt, divided 1 / 4 teaspoon black pepper, divided 1 tablespoon drained capers 1 teaspoon lemon zest 1 / 2 cup thinly sliced red onion 1 red pepper, cut into very thin strips 1 green pepper, cut into very thin strips 1 / 2 teaspoon dill Aluminum foil and cooking spray Preheat oven to 450 degrees.
NEWS
By LIZ ATWOOD and LIZ ATWOOD,SUN REPORTER | January 25, 2006
Healthy in a Hurry By Jim Romanoff Betty Crocker Win at Weight Loss By Dr. James Hill and Susan J. Crockett John Wiley and Sons / 2006 / $24.95 Obesity in America is no longer a problem just for adults. Statistics show nearly a third of all American children are overweight or at risk of becoming so. This book from two children's nutrition experts contains tips and strategies, along with 140 kid-friendly recipes designed to help the whole family eat more healthfully. Each recipe comes with estimated prep time and nutritional analysis.
NEWS
By LIZ ATWOOD and LIZ ATWOOD,SUN REPORTER | January 18, 2006
Shrimp can be dressed up as a cocktail dangling seductively from the edge of a crystal bowl or made into a quick, casual meal with a coating of batter and a plunge in the deep fryer. Shrimp come in a variety of sizes and colors. The kind of dish you're going to make will determine the kind of shrimp you buy. Shrimp are typically sold by count or number per pound. The higher the count, the smaller the shrimp. Extra-large shrimp, 16 to 20 per pound, are the ones you'd like to feature in a shrimp cocktail.
NEWS
By Liz Atwood and By Liz Atwood,Sun Food Editor | January 26, 2005
HOLD THE BOWL If your family members turn up their noses at a bowl of oatmeal, try giving them a sandwich made with oatmeal for breakfast instead. Heat the oven to 350 degrees. In a large bowl, combine 3/4 cup firmly packed brown sugar and 1/2 cup 60-percent vegetable oil spread with no trans fat. Beat until creamy. Add 1 egg and 1 teaspoon vanilla, and beat well. Add 1 1/4 cups mashed ripe bananas; beat well. Combine 1 cup all-purpose flour and 2 / 3 cup whole-wheat flour and add to sugar mixture along with 2 teaspoons pumpkin pie spice, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
NEWS
By Liz Atwood and Liz Atwood,SUN FOOD EDITOR | January 19, 2005
Can't make up your mind whether to go low carb or low fat? The new Essential EatingWell Cookbook (Countryman Press, 2004, $29.95) covers them both, without sacrificing flavor. The publishers of EatingWell magazine have compiled more than 350 of their favorite recipes, all with nutritional analyses that help you sort through the diet confusion. The recipes are organized into 16 chapters that include breakfast and brunch, appetizers, soups, salads, burgers, pizza, meat, vegetables, breads and desserts.
NEWS
By Julie Rothman and Julie Rothman,SPECIAL TO THE SUN | September 29, 2004
Charlotte Prouost of Lake Worth, Fla., asked for help locating a recipe for "Lightning Cake," which she remembers being in the Boston Cooking School Cookbook by Fannie Farmer dating back to the 1930s. Many readers, such as Joan Landsberg of Bend, Ore., still had original copies of this classic cookbook that had belonged to them or their mothers. Landsberg says she saved the cookbook because it was filled with recipes that she grew up with and with handwritten notes by her mother. The original Lightning Cake recipe, as published in the 1935 edition, did not specify a cake pan size, but later versions called for baking it in two 7-inch round pans or one 7-inch-by-10-inch pan. I chose to bake it in a single 8-inch round cake pan and it worked beautifully.
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