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Eat Smart: Pomegranate adds a healthful punch
Break open a pomegranate, and it's easy to understand why the fruit is often called the jewel of autumn. The arils inside, nearly bursting with juice, resemble shimmering rubies.
By Lisa Abraham
Dec 14, 2015 11:43 AM
Prudence Hilburn: Cranberries are a saucy addition to holiday menu
With the upcoming Thanksgiving meal, many are already planning the menu. However, ours seldom changes. Everyone seems to have a favorite that they expect every year.
Nov 9, 2015 3:39 PM
Heidi Flick: Eggplant shines in caponata
Well, the calendar, and the trees, say fall, but where I live, the heat lingers and lingers. Our taste buds have grown weary of salads, but no one is ready for hearty fall casseroles and soups.
Sep 29, 2015 9:53 AM
Kitchen Call: Beat the heat with these cool chicken salads
The last hot dog of summer has come off the grill. The last ice-cream cone licked down to the fingers. The last s'more melted over the fire. But we will not to let summer slip away so easily. We will refuse to see the first few orange leaves on the trees, refuse to buy a pot of mums for the front porch. We shiver refusing to admit the reality of the first sweater day.
Sep 15, 2015 12:53 PM
Little time for meal preparation? Try 'Express Lane Cooking'
If cooking a quick dinner during the week appeals to you, here's a cookbook worth perusing.
By Wade Allen
Sep 9, 2015 10:52 AM
Prudence Hilburn: Cornbread Chowder goes south of the border
As fall approaches, my thoughts turn to chowder. However, at the Hilburn home, chowder is enjoyed all year round. It is the perfect "before the game" meal and would also be a good side dish for those burgers at a tailgate party.
By Prudence Hilburn
Sep 8, 2015 10:00 AM
Food for Thought: Party snacks that pop
TIP OF THE WEEK Make your next friendly gathering a popping success with desserts and snacks made from a wholesome simple grain. Not only does popcorn bring out the kid in everyone, it's a naturally healthy treat you can feel good about serving your guests. And, because it's naturally low in fat and calories, non-GMO and gluten free, you can rest assured that party-goers will keep popping back by for one more guilt-free bite. What's more, freshly popped corn makes it easy to tickle all your guests' taste bud cravings. Salty, spicy, sweet; the options are nearly endless. Serve it up with flavors already mixed in, or let guests mix and match their own favorite toppings to create unique tastes of popcorn perfection. A popcorn bar is a fun and easy way to have guests take an active role in the party. Provide a wide range of toppings and watch them get creative dreaming up delicious flavor combinations. You can even host a taste test and award prizes to the tastiest concoctions. Set out a large bowl of popcorn and surround it with smaller bowls with various popcorn fixings. Let each person fill a paper bag or other container with popcorn and top or mix with their desired flavorings. These recipes make it easy to prepare crowd-pleasers for all ages ahead of time so you can focus on the fun. Find more festive popcorn recipes to help plan your next party at popcorn.org. -- Family Features EASY RECIPE: Marmalade Popcorn Balls Ingredients: 1 1/2 cups sugar 1 1/4 cups water 1 cup orange marmalade 1/2 teaspoon salt 1/2 cup light corn syrup 1 teaspoon vinegar 5 quarts popped popcorn In saucepan combine sugar, water, marmalade, salt, light corn syrup and vinegar. Bring to boil, stirring until sugar dissolves. Cook to hard-ball stage (250 degrees Fahrenheit). Pour slowly over popped popcorn and mix thoroughly. Butter hands and shape into 2 1/2-inch balls. -- Family Features NUMBER TO KNOW 16 billion: Americans consume about 16 billion quarts of popcorn every year. That equates to roughly 51 quarts per person per year. -- More Content Now FOOD QUIZ What did the dish merguez originate? A. North Africa B. Europe C. Central America D. South America Answer at bottom of column. WORD TO THE WISE Cornichons: Cornichons are adorable little French pickles made from miniature gherkin cucumbers. The crunchy pickles have a dry, sharp taste, and are often served alongside fatty meats such as pork rillettes or with traditional French pot-au-feu, in order to perk up and cut through the richness of a meaty dish. They are also used in tartare and other sauces. -- Cookthink THE DISH ONů 'The New Kosher' by Kim Kushner Kosher cooking has been redefined for the modern family. "The New Kosher" is filled with healthy recipes, exquisite flavors, and a fresh sensibility for the modern lifestyle. Emphasizing fast, easy, and delicious dishes for everyday meals and special occasions, this is your comprehensive guide to kosher cooking. Kim Kushner comes from a diverse foodie background and her easygoing, mix and match style has helped her redefine kosher cooking. With over 100 recipes from all over the world, there's something for everyone in this unique cookbook. -- Weldon Owen FOOD QUIZ ANSWER A. Merguez is a type of thin, spicy sausage that originated in North Africa. More Content Now
Sep 8, 2015 11:47 AM
Bayou bites Louisiana's Chicken Maque Choux makes a great entree.
n 1 tablespoon garlic powder n 1 tablespoon onion powder
Sep 4, 2015 4:04 PM
Andrea Honaker: Easy, healthy vegan cooking
Canadian chef Douglas McNish found out first-hand that not all vegan options are created equal.
By Andrea Honaker
Sep 4, 2015 3:52 PM
Paul Stephen: Protein-packed wheat can be a hearty main ingredient
If a walk through the grocery aisle is any indicator, no substance has been more vilified in recent years. But despite the countless packages declaring its absence, gluten is not only perfectly safe for the vast majority of consumers not allergic to it, it's also downright delicious in the hands of a skilled cook.
By Paul Stephen
Sep 4, 2015 3:55 PM
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