• By Amy Scattergood | Los Angeles Times
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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 …

  • By Linda Gassenheimer | Tribune News Service
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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.

  • By Susan Selasky | Detroit Free Press
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Products are dated with use-by, best-by and sell- by dates, which is fine if it’s not opened. Is there a rule once products are opened? — A reader in Plymouth, Mich.

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  • By Jessica Banov | The News & Observer (Raleigh, N.C.)
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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.

  • By Gretchen McKay | Pittsburgh Post-Gazette
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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.

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  • By Arthi Subramaniam | Pittsburgh Post-Gazette
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Potatoes never go out of style, and nor do herbs. So when they are combined, you get au courant yet down-to-earth balancing flavors.

  • By Linda Gassenheimer | Tribune News Service
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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…

  • By Tan Vinh | The Seattle Times
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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…

  • By Andrea Weigl | The News & Observer (Raleigh, N.C.)
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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…

  • By Leah Eskin | Chicago Tribune
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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?

  • Special to the Herald
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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.

  • Herald staff reports
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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.

  • Special to the Herald
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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.

  • By Daniel Neman | St. Louis Post-Dispatch
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The doctor said you have to lower your sodium.

  • By Leah Eskin | Chicago Tribune
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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.

  • By Susan Selasky | Detroit Free Press
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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…

  • By Leah Eskin | Chicago Tribune
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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.

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  • By Dana Cizmas | Pittsburgh Post-Gazette
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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.

  • By Robert Rodriguez | The Fresno Bee
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FRESNO, Calif. — Jackfruit is one of the hottest food trends nationwide and Miriam Martinez is bringing it to the streets of Fresno.

  • Special to the Herald
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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.

  • By Linda Gassenheimer | Tribune News Service
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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.

  • By Linda Gassenheimer | Tribune News Service
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Guacamole and fajitas make a fun, easy meal perfect for Super Bowl or anytime. These Southwestern fajitas are filled with meat and colorful vegetables. They’re easy to serve.

  • By Leah Eskin | Chicago Tribune
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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.

  • By ELIZABETH KARMEL | The Associated Press
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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 …

  • By Ellie Krieger | Special to The Washington Post
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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.

  • By Ellie Krieger | Special to The Washington Post
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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…

  • By JeanMarie Brownson | Chicago Tribune
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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.

  • By Allen Pierleoni | The Sacramento Bee
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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.

  • By Bonnie S. Benwick | The Washington Post
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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.

  • By Bridgette A. Lacy | The News & Observer (Raleigh, N.C.)
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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.

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