We’re getting better and better at putting Things on Toast, a culinary category that’s hard to beat for its versatility. Some spreads applied thin can boost flavor while creating a protective layer between crisp surface and squishy toppings. Good loaves of unsliced bread allow us to control …

Large shrimp smothered in garlic and wine is an Italian classic. To Italians, scampi is a small lobster called a prawn. However, in America, scampi became a term for the sauce that goes with this shrimp dish. For this quick Shrimp Scampi, I teamed red vermouth, garlic and parsley with the shrimp.

Make this easy dinner for mom on Mother’s Day or for anytime. No cooking necessary. Just chop the vegetables all about the same size, add some low-sodium deli roast beef and serve with warm focaccia bread. Ask the deli to slice the roast beef in one thick slice about ½-inch thick. You can th…

The Central Texas College Culinary Arts program will host the final Patio Café Cuisine Nights dinner of the semester on Friday. The evening’s fare features German cuisine. Dinner will be served from 6 to 7:30 p.m. in the culinary arts area of the CTC Student Center, Building 106, on the Kill…

These peppery French butter cookies are a grown-up’s version of a milk chocolate bunny. Sandy in texture, with the flavor of chocolate shortbread, they melt in your mouth, with a salty finish that’s a terrific contrast to the sable’s sweetness.

Lush, lovely, fragrant yellow lemons can be used for many things, as ingredients in both sweet and savory dishes and dressings, in beverages, or for a snappy puckish garnish. The juice, the pulp and also the zest can be utilized in any number of ways. Is there anything this little vitamin C-…

Friday’s Patio Café Cuisine Nights Dining Experience hosted by the Central Texas College Culinary Arts program features a French/soul food fusion cuisine. Dinner will be served from 6 to 7:30 p.m. in the culinary arts area of the Student Center (Building 106) on the main Killeen campus off C…