Cooking & Food

Magazine articles on cooking, food, wine, and restaurants.

Old Articles: <Older 1141-1150 Newer>

Popular Mechanics June 2007 Arianne Cohen	Food Scientist: This Is My Job Scientist Doug Berg talks about how he developed the Frappuccino now sold at Starbucks coffeehouses.
AskMen.com James Raiswell	Celebrity Wineries Read on to see who got into the wine business and why -- and what's worth a try.
BusinessWeek June 11, 2007 Robert Parker	In Spain, A Revival On Rocky Terrain Priorat wines are considered world-class, especially the 2004 and 2005 vintages.
Reason June 2007 Jacob Sullum	True to His Tongue A sociologist who loves to eat debunks culinary correctness.
Seasoned Cooking June 2007 J. Sinclair	Onions This cousin of garlic, leeks, chives, scallions, and shallots finds its way into everything from salads to soups to side dishes to main courses: Caramelized Onion Pizza... Sweet Onion Marmalade... Grilled and Roasted Sweet Onions with Pine Nut Butter... etc.
Seasoned Cooking June 2007 Carnicelli & Smith	Summer Recipes A special blend of recipes that will have you spending a little extra time with that cup of coffee or taking lunch, snacks or dessert out on the porch: Coffee Walnut Chocolate Chip Muffins... French Summer Salad... Mom's Brown Sugar Bars... etc.
Seasoned Cooking June 2007 Ronda L. Carnicelli	Hearty Breakfast Skillet Sometimes you just want an extravagant breakfast. Here's a recipe.
Seasoned Cooking June 2007 Ronda L. Carnicelli	Grilled Sausage Bread Bowls This delicious recipe comes together quickly and is a creative way to use what are often deemed leftovers by others.
Seasoned Cooking June 2007 Philip R. Gantt	Garden Fresh If you have never grown sunflowers, they are very easy to grow and do well in relatively poor soil as well as rich soil... Recipe: Roasted Sunflower Seeds...
Seasoned Cooking June 2007 Ronda L. Carnicelli	Homemade Pizza While this recipe is time consuming, it is very worth it. When you consider that the toppings you choose are under your own control, suddenly planning a bit ahead and being patient for that slice of homemade bliss seems so worth it!
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