Cooking & Food

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

Old Articles: <Older 461-470 Newer>

Seasoned Cooking April 2005 Ronda L. Carnicelli	Sausage & Asparagus Mini-Quiches A recipe that can you make quickly on the weekend to be eaten cold or warm during the week -- sausage & asparagus mini-quiches.
Seasoned Cooking April 2005 Ronda L. Carnicelli	Weekday Lemon Chicken Here's a great weekday recipe that features the flavors associated with lemon but without a lot of fuss and with a lot less oil than chicken usually calls for.
Seasoned Cooking April 2005 Philip R. Gantt	Asparagus with Bacon I generally cook green beans with bacon. However, a few nights ago I thought to use asparagus instead of beans. The results were outstanding. And no leftovers!
Seasoned Cooking April 2005 Rossana S. Tarantini	Finger Food Three yummy. easy-to-make and easy-to-eat appetizers: Baked Vegetable Dip... Roxx's Chicken Strips... Spicy Shrimp...
Seasoned Cooking April 2005 J. Sinclair	Lemons Lemons: Learn how to pick the best, then use them in these popular recipes.
Seasoned Cooking April 2005 Ronda L. Carnicelli	Coconut Bundt Cake This simple-to-follow recipe for coconut bundt cake results in a delightfully moist treat that has a slightly tangy flavor carried by the easy lime glaze that's drizzled over it.
Delicious Living March 2005 Lisa Turner	What the experts eat Healthy recipes from five nutrition experts: heart-healthy salad, curried celery, spicy tempeh chili, jalapeno burritos with red chili gravy, and salmon and greens.
DailyCandy March 28, 2005	Crystal Ball Hungry for something different? Try these edible crystallized flowers -- pansies, daisies, roses, and more. Or, order the flower crystallization kit and make your own.
DailyCandy March 23, 2005	Peep Hole The Peeps Marshmallow Maker DIY kit makes this holiday favorite a year-round treat. The kit includes a mixer, molds (chicks, bunnies, hearts, stars), two marshmallow mixes, and packets of the trademarked neon crystallized sugar.
BusinessWeek March 28, 2005 David Kiley	Chowing Down with Haute Offal Or how I learned to discover the joy of animal innards -- and where you can try some for yourself
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