Pear and blue cheese sandwich with crisp radicchio slaw.
Competitors are urged to use their imaginations when it comes to margaritas. A touch of champagne, anyone?
MARGARITASA blender? No way. Margarita aficionados shun the blender. “Blending is a way to mask the flavor,” says John Kulikowski, director of wine and spirits at the Hacienda Del Sol’s Grill.
The hairy brown ovoid is not a true nut but the stone of a drupe, which makes it related to peaches and plums. (Bill Hogan/Chicago Tribune/MCT)
Coconut oil: Coconut meat is pressed to produce the fat. Good for frying, sauteing; Coconut spreads use coconut oil as the primary ingredient; may contain other oils. (Bill Hogan/Chicago Tribune/MCT)
Coconut milk, refrigerated: Coconut cream plus water. May be fortified with calcium and vitamins; available sweetened, unsweetened, flavored. (Bill Hogan/Chicago Tribune/MCT)
Brazilian coconut rice pudding is a tasty delight. It’s from “Steven Raichlen’s Healthy Latin Cooking.”
The flakey crust of this apple tart begins with frozen butter in a chilled bowl of a food processor with a chilled metal blade.
Making a good pie dough can test the best of cooks. Keep a few simple tips in mind, such as keeping everything chilled and rotating the dough every couple of rolls to keep it circular.
Cherry holds the office for presidential pie. Find out how to make your own cheery pie by clicking here for the recipe. (Bill Hogan/Chicago Tribune/MCT)
Making a good pie dough can test the best of cooks, but a few simple tips, such as keeping everything chilled and letting the dough rest in the refrigerator can help turn our good results. To learn how to make this apple tart, click here for the recipe. (Bill Hogan/Chicago Tribune/MCT)
A bowl of roasted pecans with rosemary, olive oil and sea salt is definitely more interesting than a can of roasted nuts.
Cornish hens are an impressive entertaining dish. Guests will feel rather spoiled when you serve them.
Chef Rick Bayless' book offers insight into the margarita.
Black bean and sausage soup with tortillas is a quick weeknight meal.
Studies show worrisome levels of arsenic in many rices and rice products.
Moroccan stuffed squash, a vegetable-only dish, takes advantage of fall's bounty.
Pairing sardines with raisins and fennel creates a tasty sweet-and-sour combination.
Balsamic vinegar may be overused in America's kitchens.
Nostalgia and our national sweet tooth are nudging some bakers into the kitchen to give old-fashioned pies a try.
Slow roast heirloom tomatoes before using them to make richly flavored soup.
M.F.K. Fisher's eggs with anchovies. "Recipes in my book will be there like birds in a tree - if there is a comfortable branch."
A coffee cup is the perfect vessel for a treat such as coffee cake.
Serve Green Chili (Mean Green Pig) at your Super Bowl party.
Spice up your game-day party table with this easy salsa that can
top chips, tacos, tostadas or quesadillas.
It's easy to amp up flavor: Enrich a dish by adding sweet
touches or brighten it with acid ingredients or salt.
Save prep time by selecting almost-ripe pears today. On
Thursday, arrange them on a platter with cheese and nuts.
Broccoli and cauliflower florets with carrot coins saves
prep-time and is light complement to a heavy meal.
Skip fussy canapés or heavy hors d'oeuvres. Begin the meal with
purchased butternut squash soup.
Strawberries macerated with balsamic vinegar makes a perfect
topping for pound cake.
Mushrooms absorb too much water if you wash them. This bit of
kitchen "wisdom" is a myth, as Mark Scarbrough and Bruce Weinstein
report in their book.