One of the first recipes young Moldovan cooks master is the Kirsov, a pudding-like dessert made from sweet potatoes or yams. It is named for Chrisova, a commune “populated area” in southern Moldavia. The area is known for excellent foods from its rich soil and traditional agricultural methods.
I’ll never forget strolling the midway at the Bolivar Strawberry Festival in Ohio years ago and stopping dead in my tracks at the sight of a sign on a vendor tent: Deep-fried strawberries.
Food columnist Judi Leaming enjoys her own Crunchy Pea Salad and tries some others, just for good measure.
Heading to your corner bar and grill, where they were sure to have the “best piccalilli in town” along with their perfection of the cheeseburger. Pick up a pint and sneak it back home. Remember that relish flavor? It always was an intriguing melding of cucumber, peppers, onions, tomatoes, cabbage and “secret” spice blends.
John Mariani, Esquire Magazine’s food and travel writer, is launching his latest book this week, “How Italian Food Conquered the World.” The hefty, zesty volume traces Italian food from obscure home cooking to its popular present.
This stems from the old German practice of twice-baking bread. Slices are returned to the oven and baked again until golden, crisp and dry as a cracker. This adds a hint of sweetness and definitely a lot of crunch. It often is sold as baby food as it is easily digested.
Beer Camp. It just sounds awesome -- kind of like summer camp but with beer.
Strawberries are one of the gardener's favorite crops. There is no comparing a fresh-picked, homegrown strawberry to most supermarket fare. Strawberries are also one of the fruits that require a small amount of space but can produce abundantly.
Beer camp. It just sounds awesome - kind of like summer camp but with beer. And instead of making clay ashtrays and going canoeing, you get to go to the Sierra Nevada Brewing Company in Chico, Calif., work with a group of other beer-y people to come up with a type of beer you want to brew, and then brew it with the professional brewers.
Leslie Turasky and Ashley Glatz have added something new to their local farmers market in Springfield, Ill.: on-site cooking. Both first-time sellers, they are wielding spatulas and propane burners, Turasky preparing German-style pancakes and Glatz making omelets. Both are using as many organic and local ingredients as possible, including many of the foods sold by fellow vendors at the market.
It’s coincidental, perhaps, that the documentary “Forks Over Knives” is open in select cities throughout the country at the same time the U.S. government replaced its iconic food pyramid with a formula that puts more emphasis on fruits, vegetables and grains. The documentary makes the same point but with a harder sell.
Weekly Food for Thought with items on how to can fresh food, saving money on meat and poultry, “Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It” by Guy Fieri and more.
It’s not really a bowl. It’s a paper popcorn bag with a side opening. Click inside to find out if it's worth your money.
Your family is hungry, but the mere thought of cooking makes you sweat, and eating out would blow the budget. How about a no-cook dinner?
It started in the 1930s. Kraft Foods invented a processed cheese but had no way to package it. In a flash of corporate genius, the execs decided to put it into collectable juice glasses.
One of the classics of the American diner era was the egg salad sandwich on white or rye bread. It was easy to make and always filling for a quick stand-up lunch. And, made with eggs, it often was less than 50 cents.
Oval-shaped acorn squashes offer their own bowl. The winter squash are sliced into halves and seeded. Then they are baked and eaten in the shell.
If fish had a school yearbook, salmon would be voted “most popular.” Americans adore this species. With its beautiful red/orange/pink flesh –– the word “salmon” is now often used as a color –– rich flavor, versatility, healthfulness and availability, this is not a passing trend.
This casserole of turkey, ham, cheese and nuts makes a great brunch or dinner dish.
Shane Welch has lofty goals for beer. The owner of Sixpoint Craft Ales in Brooklyn, N.Y., wants beer to be more than just a social libation, something to enjoy with friends, family and loved ones. He wants beer to be part of everyone's life.
Whether potato, pasta or chopped, salads are essential summer eating. So celebrate the delicious diversity of salads each week for 20 weeks as AP features the best recipes by the biggest names in the food world.
Grilling season is here and spice rubs are an easy way to pump up the flavor. Grocers offer a huge selection of rubs intended for steak, chicken, pork, seafood, even veggies. But consider saving your money and making your own. They are easy to assemble and you can better cater to your tastes.
In addition to recipes worthy of a social barbecue, we've gathered tips to help you get through a summer of outdoor eating. On your mark, get set, grill!
Camping cuisine must be simple but hearty and fortifying. For a surprise, offer your campers a dessert of baked apples stuffed with raisins. This is a make-ahead-of-time recipe, and it’s as simple as it gets over the fire.
Find out if this flavored water enchancer is worth its price.
Weekly Food for Thought with items on saving money on your grocery bill, storing food in a power outage, the Beer Nut and more.
Habits that conserve heat, power and water also can decrease your utility bills, lengthen the life of your kitchen appliances and lessen the need to buy cleaning products.
Commercial baby food is heated up to very high temperatures to prolong the shelf life, says Ruggiero. That process changes the color and removes some flavor. She advises clients to do the “banana test,” comparing a fresh mashed banana with a jar of banana baby food.
From freezing to curing and fermenting, preserving food dates back to ancient times, and it was practiced in every culture. In the recent decades of convenience foods, turning summertime strawberries into jam became an activity more associated with grandmas or pioneer days.