Food And Cooking
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Thanksgiving -- we do the math, you do the cooking
Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do on-the-fly math to get it right. Here are all the numbers you need to have a safe, worry-free and delicious Turkey Day dinner.
Nov 18, 2009 | 12:05 am | Loading…
Cooking is no joke for Big Top clown
Chicago native Sean Davis is an expert at clowning around for a living. But when it comes to cooking, he can get pretty serious.
Nov 18, 2009 | 12:00 am | Loading…
Have you met the gingerbread man?
Crown Point's Kristopher Julius is somewhat of a magician when it comes to designing and building cakes. And he'll push his talents even further as he brings the Old Courthouse, on the square, to life with gingerbread, fondant, and other sweet ingredients.
Nov 18, 2009 | 12:00 am | Loading…
Make sure your carrots are dressed for dinner
This Thanksgiving, make sure your carrots are dressed for the occasion. This simple maple glaze spiked with whiskey is thick enough to cling, but not so sweet to be cloying. When cooking with maple syrup, look for Grade B, which is darker, more flavorful and less expensive than the Grade …
Nov 18, 2009 | 12:00 am | Loading…
More Headlines
Where to turn when your holiday meal turns bad
When your holiday dinner looks more disaster than decadent, finding expert help is just a call or click away. Here are some of this year's holiday cooking hot lines and Web sites:
Nov 18, 2009 | 12:00 am | Loading…
What to do with all that leftover canned pumpkin
If you buy too many cans of pumpkin puree in anticipation of Thanksgiving, don't let them languish at the back of the cupboard.
Nov 18, 2009 | 12:00 am | Loading…
A light and fruity pie perfect for Thanksgiving
This beautiful pie gets a red hue from the cranberry sauce folded into the almond paste filling. Almond paste, which is distinct from marzipan, can be found in the grocer's baking aisle. "Frangipani" is the name of the cream-style filling made from the almond paste.
Nov 18, 2009 | 12:00 am | Loading…
Foodiefinds: Revolution Foods
The first reader (excluding Times employees) to call (219) 933-3365 at 10:30 a.m. Thursday will win the featured items. Those having received a foodieFinds in the past year are ineligible. Prizes not claimed within one week of notification are forfeited. Last week's winner was Angie Grand…
Nov 18, 2009 | 12:00 am | Loading…
Foodbites: Local food events and national contests
Local food events and national contests
Nov 18, 2009 | 12:00 am | Loading…
Giving thanks for a safe Thanksgiving dinner
CHICAGO | With pots boiling, ovens baking and skillets sizzling, Thanksgiving can be a hazardous day in the kitchen.
Nov 18, 2009 | 12:00 am | Loading…
Want a moist, flavorful turkey? Wrap it in bacon
To avoid any risk of Thanksgiving dinner not being indulgent enough, we created this over-the-top turkey and gravy affectionately dubbed "bacon bird."
Nov 18, 2009 | 12:00 am | Loading…
Doctoring packaged stuffing mix for homemade taste
If you want the taste of homemade with the convenience of prepared, try for a middle ground with stuffing. Start with a 14-ounce bag of herbed stuffing mix, then saute whatever you enjoy. Onions, celery and fresh herbs are an obvious start.
Nov 18, 2009 | 12:00 am | Loading…
Butcher and grill to keep Thanksgiving speedy
Don't have the time or oven space to do the bird this year? With a sharp knife and a grill, you can free up your oven, cut your roasting time from the standard three to four hours down to one, and get some tasty taters, too.
Nov 18, 2009 | 12:00 am | Loading…
Pumpkin pie gets a personal, chocolatey makeover
An extra-dark gingerbread crust and dark chocolate glaze make these miniature pumpkin tarts a rich rethinking of the classic Thanksgiving dessert. If desired, accompany them with lightly sweetened whipped cream.
Nov 18, 2009 | 12:00 am | Loading…
For a healthier pie, start by cutting the crust
At most Thanksgiving dinners, a selection of pies is almost as traditional as the turkey. But that slice of pie doesn't have to tip the scales of dietary regret. It just takes a little moderation and common sense.
Nov 18, 2009 | 12:00 am | Loading…
Drink and eat up, me hearties
Don your best pirate's accent and head to Michigan City Harbor Grill Nov. 21 for the "Pirates Ball" dinner/murder mystery event. The culinary party, celebrating the anniversary of the death of notorious English pirate Blackbeard, runs from 7 to 11 p.m. Cost for the adults-only dinner is $39.
Nov 14, 2009 | 12:00 am | Loading…
'La Dolce Vita'
Giuseppe "Joe" Scalzo believes a good dining adventure should never be rushed.
Nov 11, 2009 | 12:00 am | Loading…
Tender buttermilk and honey corn muffins
A blend of buttermilk and honey make these easy-to-prep corn muffins exceptionally sweet and tender. The muffins can be made a day ahead and stored in an airtight container at room temperature. Use any leftover buttermilk to make creamy dressings, fluffy pancakes or even a tangy smoothie.
Nov 11, 2009 | 12:00 am | Loading…
Caramelized onions as cranberry sauce alternative
Traditional cranberry sauce alongside the turkey is a must at Thanksgiving. But that doesn't mean you can't offer other condiments, as well. Caramelized onions with thyme are made mostly from simple ingredients you're likely to have on hand. For a big meal like Thanksgiving, buy bagged on…
Nov 11, 2009 | 12:00 am | Loading…
Mix up green bean tradition with something blue
Green beans are a tradition at many Thanksgiving tables, so many grocers price them competitively during the holidays. Here they are given a sophisticated twist with butter-toasted hazelnuts and melted Gorgonzola cheese. If you like, substitute any blue cheese you like.
Nov 11, 2009 | 12:00 am | Loading…
Making your holiday buffet indulgent and healthy
Keeping your holiday buffet healthy doesn't doom you to celery stalks and carrot sticks. There are plenty of options that are indulgent without leaving your guests feeling buffet-grazing remorse.
Nov 11, 2009 | 12:00 am | Loading…
White House to host episode of 'Iron Chef America'
Michelle Obama's vegetable garden is about to become a culinary battlefield.
Nov 11, 2009 | 12:00 am | Loading…
Got plenty of apples? Make a pie with serious heft
When a conventional apple pie just isn't enough to satisfy an autumnal craving -- or to use up all those apples you picked -- go deep with a Dutch apple pie. This deep dish-style pie is easy to assemble and has a wonderful flavor.
Nov 11, 2009 | 12:00 am | Loading…
Save on Thanksgiving by balancing ease and cost
The sour economy has done wonders for improving home cooking skills, prompting many of us to cook from scratch to save a little scratch. But for a big holiday meal such as Thanksgiving, doing it yourself isn't always the most practical or cost effective way to go.
Nov 11, 2009 | 12:00 am | Loading…
Recipe ideas that use what you have
If the dregs of a nearly empty bottle of wine have been kicking around your kitchen a little too long, chances are it will be better appreciated in a dish rather than a glass.
Nov 11, 2009 | 12:00 am | Loading…
Foodiefinds: Archway Holiday Cookies
The first reader (excluding Times employees) to call (219) 933-3365 at 10:30 a.m. Thursday will win the featured items. Those having received a foodieFinds in the past year are ineligible. Prizes not claimed within one week of notification are forfeited. Last week's winner was Judy Alderd…
Nov 11, 2009 | 12:00 am | Loading…
Sharing a fine blend of culinary happenings
Celebratory Wine Dinner
Nov 07, 2009 | 12:00 am | Loading…
Emeril's 'kicked-up' express cooking
Think you don't have time to prepare a good meal?
Nov 04, 2009 | 12:00 am | Loading…
Cumin and rosemary make deeply flavored lamb chops
These simple but well-seasoned lamb chops are a weeknight kitchen dream. They are packed with flavor thanks to a quick toasting of cumin seeds and peppercorns used for the rub.
Nov 04, 2009 | 12:00 am | Loading…
Lo mein: A healthy makeover to a takeout staple
Chinese takeout is always a treat, but it can be hard to sort out whether it's a healthy one.
Nov 04, 2009 | 12:00 am | Loading…
FoodieFinds: Smart Food Popcorn Clusters
The first reader (excluding Times employees) to call (219) 933-3365 at 10:30 a.m. Thursday will win the featured items. Those having received a foodieFinds in the past year are ineligible. Prizes not claimed within one week of notification are forfeited. Last week's winner was Judy Paswin…
Nov 04, 2009 | 12:00 am | Loading…
New cookbooks preach gospel of no-knead breads
For physician Jeffrey Hertzberg and baker Zoe Francois, the journey to no-knead bread began innocently enough.
Nov 04, 2009 | 12:00 am | Loading…
Andrew Zimmern tells the 'Bizarre Truth' about food and travel
Andrew Zimmern, host of the Travel Channel's "Bizarre Foods with Andrew Zimmern," and "Andrew Zimmern's Bizarre World" circumvents the globe exploring new culinary experiences.
Nov 04, 2009 | 12:00 am | Loading…
Andrew Zimmern tells the 'Bizarre Truth' about food and travel
Andrew Zimmern, host of the Travel Channel's Bizarre Foods with Andrew Zimmern," and "Andrew Zimmern's Bizarre World" circumvents the globe exploring new culinary experiences.
Oct 30, 2009 | 12:00 am | Loading…
Culinary benefits, star chef accolades and 'Young Frankenstein'
Caring and Sharing
Oct 29, 2009 | 12:00 am | Loading…
Local food events and offers
Local food events and national offers.
Oct 28, 2009 | 1:00 am | Loading…
Take a vicarious trip to a Mayan village
Last year, Times Correspondent Jane Ammeson took a trip to a Mayan village to celebrate Day of the Dead, a Mexican religious holiday celebrated Nov. 1-2 that honors the departed. Here is what she found.
Oct 28, 2009 | 12:00 am | Loading…
Actress displays multicultural flair in kitchen
Despite a busy schedule, Sandra Delgado always finds time to whip up a good meal.
Oct 28, 2009 | 12:00 am | Loading…
Stocking up now redistributes holiday baking costs
We're barely into the school year, and Halloween hasn't arrived, but some cooks are dreaming of holiday baking.
Oct 28, 2009 | 12:00 am | Loading…
The Amish Cook: A look inside the new cookbook
Editor's Note: I received word that sickness has brought the Eicher household to a standstill this week. Five members of the Eicher home have fevers, including Lovina. So she was unable to complete a column for this week. We are wishing her a quick recovery for next week.
Oct 28, 2009 | 12:00 am | Loading…
Save cash, cut your own veggies
Vegetable platters from the supermarket can make entertaining easy, but not cheap. A store-bought platter with dip can set you back as much as $1 or more per person. But vegetables aren't that expensive, which means you're paying a lot for convenience.
Oct 28, 2009 | 12:00 am | Loading…
Top chefs and cookbooks land on Epicurious.com
Hundreds of recipes from the world's top chefs and cookbook authors will soon be available on the food site Epicurious.com.
Oct 28, 2009 | 12:00 am | Loading…
Foodiefinds: Archway Cookies
The first reader (excluding Times employees) to call (219) 933-3365 at 10:30 a.m. Thursday will win the featured items. Those having received a foodieFinds in the past year are ineligible. Prizes not claimed within one week of notification are forfeited. Last week's winner was Diane Petre…
Oct 28, 2009 | 12:00 am | Loading…
Cheers to the tropics at Winey Beach Cafe
Take a break and head to the beach -- Winey Beach Cafe that is.
Oct 24, 2009 | 12:00 am | Loading…
Comforting casseroles
With colder temperatures moving in, it's time to think about warm, comforting recipes. Nothing says fall and winter like casseroles -- those one-dish creations filled with a variety of delicious, hearty ingredients.
Oct 21, 2009 | 12:00 am | Loading…
Easy tips for healthier cakes
A slice of cake is always a pleasure, but it doesn't have to be a guilty one.
Oct 21, 2009 | 12:00 am | Loading…
Taking pumpkin beyond the pie
Pumpkins aren't just an icon of Halloween. They also are a sign of healthy eats.
Oct 21, 2009 | 12:00 am | Loading…
What to do with all those pumpkin seeds
You've crafted the perfect gruesome or goofy jack-o'-lantern. But what to do with all the glop you scraped out in the process?
Oct 21, 2009 | 12:00 am | Loading…
Halloween wines go red, white and boo
Splatter a bit of blood on your wine label and you might just have a seasonal superstar.
Oct 21, 2009 | 12:00 am | Loading…
Foodiefinds: "The New Thanksgiving Table'
The first reader (excluding Times employees) to call (219) 933-3365 at 10:30 a.m. Thursday will win the featured items. Those having received a foodieFinds in the past year are ineligible. Prizes not claimed within one week of notification are forfeited. Last week's winner was Margie Gros…
Oct 21, 2009 | 12:00 am | Loading…
Toast the season with candy corn-infused vodka
Tricking and treating may be all about the kids, but this grown up use for candy corn will give adults yet another reason to raid the little ones' goodie bags. These martini-like cocktails use vodka infused with candy corn, which needs to be made at least 3 hours ahead.
Oct 21, 2009 | 12:00 am | Loading…
Pie pops take the pressure out of baking pie
How much cute can you handle in a pie?
Oct 21, 2009 | 12:00 am | Loading…
Start young to teach healthy eating
Television and peers can trump parents when it comes to influencing what children eat, but that doesn't mean families can't fight back.
Oct 19, 2009 | 12:00 am | Loading…
Ghoulish markets, Mad Hatters, and penguin teas
Find out the latest dining deals and foodie events in Eloise Marie Valadez's Restaurant Scene column.
Oct 17, 2009 | 12:00 am | Loading…
