On Fridays during Lent, many Christians are avoiding meat. And while there are lots of fish fries around town featuring traditional fish and chips, these fish tacos are a nice way to spice up the routine.
If your household includes children, you likely lost count long ago of the number of bowls of macaroni and cheese you’ve made, ordered at restaurants, microwaved or poured out of a box. As if by some collective agreement, the stuff becomes locked into our food psyches from an absurdly early …
Here’s a shortcut version of a Southern favorite — Gumbo Soup. It’s comfort food that can take hours to make. This gumbo captures the flavor without the hours.
In my quest for simple, flavorful dishes, I often come across handy lists compiled by food magazines and websites: “30-minute meals,” “five-ingredient recipes,” “one-pot dishes” and so on.
Homemade quiche can be a problem for cooks who don’t like to play with pastry dough, as well as diners who want to steer clear of gluten. Enter quinoa, a protein-packed, grain-like seed that’s been nourishing people for more than 3,000 years.
Fresh fettuccini, turkey sausage, onion and green bell pepper combine to make a comforting quick dinner. Fresh pasta is available in most supermarkets. It takes only 3 to 4 minutes to cook. Adding the cooked pasta to the skillet with the other ingredients helps it to combine with the sauce a…
Chicken shaped like a tortilla shell. A plant patty that tasted like a burger. Fast food chains will try anything to get customers in the door — the weirder, the better. At least that’s what it looked like driving past all those Technicolor fast-food ads. I hit some drive-thrus. I ordered th…
Macaroni and cheese is the classic indulgent dish that restaurants do better than home cooks. Most chefs don’t worry about fat or salt content when creating dishes; their main concern is taste. Meanwhile, many home cooks scour ingredient labels or fret about how to cut calories in such a dec…
If you’ve never watched “MasterChef Junior,” you’re missing out. The show, a competition among chefs ages 8 to 13 from all around the country, is a charming entry in the reality show oeuvre, with the little tykes busting out impressive culinary chops.
Romance was on the menu, so my friend Pam suggested leeks. Her logic eluded me. Because the leggy vegetables grow layered, like love? Because, as cousins to onions, they provoke tears? Because they’re dirty?
The Central Texas College Culinary Arts program will offer Caribbean cuisine for Friday’s Patio Cafe. Dinner will be served from 6 to 7:30 p.m. in the culinary arts area of the Student Center (Building 106) on the Killeen campus off Clear Creek Road.
We know about ice cream, gelato and sorbet. We’re even familiar with frozen yogurt, frozen custard and sherbet. But we are not so acquainted with semifreddo.
In partnership with IHOP’s National Pancake Day, the brand’s signature day of giving, Shriners Hospitals are aiming to raise funds to support the fight to find cures for life-threatening diseases that affect children and families across the United States.
The next Patio Café dinner offered by the Central Texas College Culinary Arts department features cuisine from the United Kingdom. Dinner will be served from 6 to 7:30 p.m. Friday in the Culinary Arts Area of the CTC Student Center in Killeen.
College kids dash out at all hours to Insomnia Cookies for chocolate chunk or oatmeal raisin. What happened to work ethic? What happened to melting butter and beating eggs? It takes 10 minutes to mix cookie batter, and those are minutes well spent.
This Enchilada Ring is not only big on flavor, but low in fat and calories, too. The outside base is made with reduced-fat crescent rolls that are folded over of filling of chili-spiced chicken, olives and canned greened chilies. Don’t worry about the lengthy ingredient list, most are pantry…
The sandwich in need of housing can’t consult Zillow. Nor will the multiple listing service do. She’s got to pound the pavement of the actual market, in the bakery aisle.
The healthy eater charges through the kitchen, dropping detritus. A fine spray of protein powder, half-drowned cubes of tofu, the scorched remains of lentils. Also egg yolks, forbidden on her healthy lips.
Some foods go together like a wink and a smile — peanut butter and jelly, champagne and strawberries, wine and cheese — while others are somewhat more unconventional, even dubious, but just as delicious. You just need an open mind and eager palate.
Enjoy Korean/Vietnamese fusion food as the Central Texas College Culinary Arts program opens the spring semester Patio Cafe Cuisine Nights Dinner series Friday. Dinner will be served from 6 to 7:30 p.m. in the culinary arts area of the Student Center (Building 106) in Killeen.
Ask Koreans about gamjatang, and they may get a little emotional as they think back to their grandmother’s version of this pork bone and potato soup.
A dry rub blend of spices and peanuts rubbed into the meat forms a spicy crust that is a great alternative to a marinade. You don’t have to wait for the meat to absorb the marinade flavors. The pork is roasted in the oven. Make sure your oven is at temperature.
Lie back, demands the hair professional. This is a clarifying shampoo, she explains. It helps your hair focus on a time when it was pure, before you stripped, and parched and broke it. It’s called Bain d’Existence.
This old-fashioned cherry cupcake is just the thing for Valentine’s Day. I’ve updated a cake that my mother used to make for my sisters and me when we were children with all the flavors of a bourbon Old-Fashioned. The rosy pink color of the cake immediately brings to mind the Feast of Saint …
If you have been eyeing the bunches of broccoli rabe in your grocery store but passing them by because you are unsure how to cook this vegetable, here is your official cue to pick some up and discover something powerfully delicious and healthful.
Warm, fragrant and sweet, this medley of dried fruit simmered in vanilla and honey-infused chai tea is the kind of comfort food to go for when you want that cozy, feel-good essence in a healthful way. With just a few ingredients, it manages to have layers of flavor, because the spices are al…
No matter where you live, January requires comfort. Many of us suffer from PHL (post-holiday letdown), some of us feel beat by broken New Year’s resolutions, and others struggle with cold feet. Literally.
Chez Panisse founder and “mother of American food” Alice Waters has added a new title to her bibliography, “Fanny in France: Travel Adventures of a Chef’s Daughter” (Viking, $20, 184 pages, with illustrations by Ann Arnold) for younger readers and home cooks of all ages.
For a meal that won’t weigh you down, this one will leave you feeling surprisingly satisfied. The shrimp mixture for the patties has an Asian-aisle ingredient you’ve probably passed often: crisp, mild water chestnuts. You can find fresh ones in Asian markets, but the canned ones do just fine here.
Post-holiday food should never be about repentance. It should be about deliciousness and healthy renewal — clean eating at its best.
Coconut pie was one of my maternal grandfather’s signature desserts. He would normally prepare them on a Saturday afternoon so they would be ready for Sunday dinner.