Too Many Cooks archive for March 2014

MONDAY, MARCH 31, 2014

Candied Orange Peels

Candied Orange Peels 6 oranges 1 1/2 cups sugar Cut off ends of oranges. Cut away peel along the curve of the fruit, leaving most of the pith. Slice peel lengthwise into 1/4-inch strips. Cook peel until tender, 10 to 15 minutes, in a medium...

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THURSDAY, MARCH 27, 2014

Something’s cooking in Browne’s Addition

A new tavern is slated to open in the space that formerly housed E.J.’s Garden Bistro. Floyd Loomis, who previously served as chef at Asiago’s Ristorante in Boise, plans to open the new Browne’s Tavern in mid April at the old E.J.’s location, which closed...

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FRIDAY, MARCH 21, 2014

Mike Buyanovich shares his meatloaf recipe

Cindy Hval was able to change her kid’s mind about “meatlope” by fine-turning a recipe she got from Kraft. After her story ran in the March 19 Food section, reader Mike Buyanovich wrote to her to share his own tried-and-true version, saying he hoped readers...

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Cooking inspirations, favorite recipes, restaurant finds and other musings from the local food world and beyond.





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March 2014
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