Make this quick Roasted Chicken Pasta Salad and enjoy a family meal at home. It uses only one pot, won't heat up your kitchen and takes only 20 minutes to make.
Use this quick diabetes-friendly meal to make a quick lunch or simple dinner. Vinaigrette dressing makes this popular Italian salad a nice change from tuna salad with a mayonnaise base. The Tomato Salad is a colorful complement.
Q: In a recent question on cutting lettuce, you mentioned that we don't have to wipe mushrooms one by one. Could you elaborate? I thought we weren't supposed to put mushrooms in water.
SOUTH SAN FRANCISCO, Calif. Savvy as Starbucks is about coffee, it has not had much luck with food.
When I came of restaurant-cooking age in the late 1980s, "sauce" had started to become a dirty word. In restaurant reviews, the word was often associated with the adjective "heavy" and the noun "to mask." A typical sentence would go like this: "The chef uses heavy sauces to mask inferior ingredients."
Observe the care with which the American backyard grill jockey shifts and turns that New York strip over that 2,000-degree gas flame to give it the perfect crosshatch of grill marks, and you'll sense there's something primal going on.
There already were nine flavors of Totino's Pizza Rolls (perhaps, like Mr. Tidbit, you were surprised to notice that they aren't still Jeno's Pizza Rolls, but the name change happened in 1993, so we both need to get over it). Anyway, what might be simply three more flavors of Totino's Pizza Rolls are instead three offerings from new label Totino's Pizzeria: cheesy garlic rolls, chicken Parmesan rolls and meatball marinara rolls.
These dainty little tarts are as easy to make as they are beautiful. These diminutive desserts are perfect vessels for sliced fresh fruit, a guilty shot of ganache, pastry cream or canned pie filling. They'll easily accommodate instant pudding (just use a little less milk when making it) or a dollop of ice cream.
Time to stock your shelves with a new cookbook or two. The James Beard Foundation announced its winners May 3 for its annual competition. The International Association of Culinary Professionals also announced their winners recently. Note that there are several overlapping winners from both groups, a sure sign of a must-have for your library.
The following editorial appeared in the San Jose Mercury News on Wednesday, May 15:
CHICAGO On a typical June day last year, 3-year-old Jolan Jackson was sitting at the dining room table in his booster chair waiting for his meal.
The following editorial appeared in the Chicago Tribune on Monday, May 13:
CHICAGO After its creation was announced via nationwide broadcast, people lined up to buy the very first versions. It's lightweight, has been the subject of fierce patent battles and is so addictive you can't put it down, even when you know you should.
CHICAGO - In the face of troublingly high childhood obesity rates and what it sees as troublingly low milk consumption rates, the dairy industry says it has a solution: Offer kids flavored milk that uses low-calorie artificial sweeteners.
Years ago a California winemaker came to Miami touting his latest creation - a single, complex, expensive wine made by blending four or five well-known individual red grapes.
