Food
Herbal remedy
Comments | RecommendTake a hint from the French and perk up your morning fare with the incomparable flavors of fresh herbs. With just a few snips of your kitchen scissors you'll transform your favorite egg, potato, quick bread or crepe. "Fresh herbs expand everything," explains...
Variations add up for simple meringue
Comments | RecommendSoft and billowy or sweet and crisp, meringue is a chameleon in the kitchen: Use it as a dessert topping, a magic mix-in that gives rise to dense cakes, even as cookielike crumbles that lend crunch to all sorts of pastrychef creations. It's made of modest...
ON FOOD: Chef makes pairing event outlandishly fun
Comments | RecommendThe food-and-wine pairing lunch at Paragon Culinary School during the 17th Annual Wine Festival on April 19 was one big over-the-top experience. I shouldn't have been surprised: After all, chef Victor Matthews was at the helm, and his culinary antics...
Chicken on grill: Can the poking
Comments | RecommendI can grill up a burger, hot dog or even a swordfish steak with the best. But truth be told, perfecting the chicken breast - juicy in the middle, caramelized exterior - is a nerve-racking experience. But it can be done with a little grill sense. First,...
Fire up the grill — Italian style
Comments | RecommendIf you're hankering for great Italian food this summer, ditch the pasta and get the grill going with two new cookbooks. First is Mario Batali's lush "Italian Grill," which opens with some basic how-to material, including a helpful primer on common grill-friendly...
Not-so-silly fruit soup
Comments | RecommendSomething got my 3-year-old son on a silly soup rant. He ran through all the possibilities he considered most outrageous, laughing as he suggested we make car soup, beach soup, phone soup. Strawberry soup. I stopped him. I liked the sound of that last...
ON FOOD: Mark Cinco de Mayo with margaritas, homemade salsa
Comments | RecommendTo celebrate Cinco de Mayo on Monday, I'll be digging out salsa and margarita recipes from a class I took during spring break in Mazatlan, Mexico. The class - taught by two Americans, one with ties to Fort Collins - was called "Salsa, Salsa & Sunset."...
Champs of chicken recipes
Comments | RecommendIn the world of cookbooks and food magazines, rule No. 1 is simple - chicken sells. Americans have a seemingly insatiable appetite for chicken. From 1970 to 2004, chicken consumption more than doubled to nearly 60 pounds per person a year, federal data...
A few cooks preserve pickled eggs’ legacy
Comments | RecommendHere's a culinary riddle: What do Easter, Moe's Tavern on "The Simpsons," and Amish buffets have in common? The answer: pickled eggs. Many home cooks still make this traditional food - eggs purple from beet juice or yellow from mustard. Most people have...
'Food' Archives | 'Life' Categories
- Advertising Info
- Place An Ad
- Today's Ads
- Yellow Pages
- About Us
- Contact Us
- Work For Us
- Archives
- Archives
- Newspaper Ads
- Buy Our Photos
- Online News Environment
- Green Edition
- E-Newsletters
- RSS Feeds
- Wireless
