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Stories tagged: recipes

  • MONDAY, JAN. 31, 2011

    Dinner in Minutes: Minestrone an adaptable Italian classic

    Minestra is Italian for soup, and minestrone is a hearty vegetable soup. In Italy, specific recipes are rarely followed; cooks use ingredients they have on hand, including pasta, beans, leftover …

  • MONDAY, JAN. 24, 2011

    Dinner in Minutes: Veal, mushrooms cooked bistro-style

    French bistro-style cooking is back in style, and sauteed veal chops with mushrooms is a classic yet simple bistro meal. Chicken breasts with or without the bone can be substituted …

  • WEDNESDAY, JAN. 19, 2011

    Seoul-ful speci alties

    Warm up your toes, whip a cold, or just get to know a new culture: Korean cooking can do all of that. Flavors in the more familiar Chinese and Japanese …

  • MONDAY, JAN. 17, 2011

    Base for pasta sauce uses red bell peppers

    Dinner with acclaimed chef and author Jacques Pepin is always special. On a recent evening at his Connecticut home, he served a red pepper sauce over homemade ravioli. When he …

  • MONDAY, JAN. 10, 2011

    Pan-seared fish, fennel salad pair up well

    Pan searing is a perfect way to cook fish. The outside becomes crisp while the inside remains tender and moist. The result is delicious, and it only takes a few …

  • WEDNESDAY, JAN. 5, 2011

    Reversing order of bread, tomato soup means chewy classic

    Never one much for tradition, I wanted to see what would happen if I took a backward approach to a classic Italian soup. Bread and tomato soup – known as …

  • WEDNESDAY, JAN. 5, 2011

    Trio of cookbooks can inspire more regular family meals

    Good eats with the family may be an uphill battle, what with all the competition from Facebook, cell phones, TV and the crowded schedules so endemic to modern life. Die-hard …

  • MONDAY, JAN. 3, 2011

    Chinese takeout taste at home

    Stir-fried veal and green beans can be made faster than sending out for Chinese food. It takes several minutes to gather the ingredients for stir-fried dishes, but only a few …

  • WEDNESDAY, DEC. 29, 2010

    Winnie-the-Pooh’s cookbook speaks to children

    At the New York Public Library, visitors to the Winnie-the-Pooh room are greeted by a gigantic mural of the roly-poly bear and his friends sitting down to dinner. “That’s the …

  • WEDNESDAY, DEC. 29, 2010

    Oysters Rockefeller can help ease transition to new tradition

    It’s often said eating a raw oyster is like kissing a mermaid, but I prefer to think of the experience as catching a perfect wave on a boogie board. It’s …

  • MONDAY, DEC. 27, 2010

    Berry sauce adds zip to pork medallions

    Red Berry Sauce is a simple, tangy sauce perfect for dressing up pork medallions. The sauce is thickened by pureeing cranberries in a blender or food processor. You’ll need only …

  • WEDNESDAY, DEC. 22, 2010

    Pine nut tart keeps dessert simple, light

    Sometimes fortune cookies just don’t cut it. Since the prevailing New Year’s Eve trend is to do takeout, I decided to focus my end-of-year energy on a simple dessert that …

  • WEDNESDAY, DEC. 22, 2010

    When it comes to eggnogs, every region is different

    Fancy some eggnog? How about some posset? A soupcon of syllabub? Or maybe a wee spot of biersuppe? They’re all variations on the eggs-sugar-milk-booze creation that seems to have as …

  • WEDNESDAY, DEC. 22, 2010

    Booze up your baking to get extra flavor

    If Thanksgiving is about eating, then surely New Year’s Eve is about drinking. And what’s better than eating or drinking? Eating while drinking.

  • WEDNESDAY, DEC. 22, 2010

    Splash of creamy nog enlivens taste of cake

    The trouble with eggnog is that it seems destined for our hips. And other than simply abstaining, there’s not a lot we can do about that. What we can do …

  • WEDNESDAY, DEC. 22, 2010

    Healthy popovers do guests a favor

    Want to lighten up your holiday hors d’oeuvres? Cut out the middle. Mini cocktail popovers are an elegant and satisfying choice for a healthy party food. Even though they’re satisfyingly …

  • WEDNESDAY, DEC. 22, 2010

    Potato rounds are perfect complement to crab cake

    Nigella, Jamie, Martha et al. get most of the attention when it comes to talking about recipe expertise. But for many Americans, there’s no higher authority than the back of …

  • MONDAY, DEC. 20, 2010

    Shellfish, pasta, wine a classic Italian combo

    While visiting Elba, a tiny, picturesque island off the western coast of Italy, I tasted a wonderful pasta dish made with fresh shellfish, white wine and spaghetti. Spaghetti del Pescatore …

  • WEDNESDAY, DEC. 15, 2010

    Tips for preparing special holiday cut of meat

    You’ve decked the table with china and linens and your grandmother’s monogrammed silver. The only thing missing? A gigantic, glistening roast, the ultimate expression of holiday luxury.

  • MONDAY, DEC. 13, 2010

    Spicy or mild, chili’s a favorite at the table

    The great thing about chili is that some like it hot, some like it mild, but almost everyone likes it. And you can put together today’s pork and bean chili …

  • WEDNESDAY, DEC. 8, 2010

    Sweets, treats made at home can make terrific gifts

    There’s just something about a homemade food gift. I love giving them because I often get stumped when it comes to finding a small, meaningful gift without spending too much …

  • WEDNESDAY, DEC. 8, 2010

    More homemade treats that make great gifts

    More ideas for sweets and treats you can make at home and give as gifts.

  • MONDAY, DEC. 6, 2010

    Tomato paste, mustard adds to Turkey Stroganoff

    Turkey Stroganoff, an old Russian standby, can be made with any cut of turkey breast meat or leftover cooked turkey. If you use cooked turkey, add about 2 cups at …

  • WEDNESDAY, DEC. 1, 2010

    Mix crab and orange zest for an easy party delicacy

    You may have fantasies of whipping up a feast of glamorous hors d’oeuvres for your holiday party, but your reality probably doesn’t allow for a whole lot of mini-quiche baking …

  • WEDNESDAY, DEC. 1, 2010

    One-dish dinner with versatility

    Because even on the best of days my life is too crazy for my liking, I’m a big believer in versatility in the kitchen. For me, that means that any …

  • WEDNESDAY, DEC. 1, 2010

    Cookies resembling cinnamon add spice

    It’s time to get fancy. Because no holiday cookie selection is complete without something that inspires a “Wow!” So to crank up the Wow!-factor on Day 12 of AP’s 12 …

  • WEDNESDAY, DEC. 1, 2010

    Simple, sophisticated breakfast for dinner

    There are those nights when breakfast is the only way dinner is going to get on the table. But that doesn’t doom you to a bowl of cold cereal in …

  • WEDNESDAY, DEC. 1, 2010

    ‘Essential’ recipes, a dash of history

    Six years in the making, “The Essential New York Times Cookbook” covers more than 150 years of cooking, whittled down to 1,400 recipes. It’s an ambitious book by Amanda Hesser, …

  • MONDAY, NOV. 29, 2010

    Teriyaki sauce complements yellowfin tuna

    The rich red-brown glaze of teriyaki sauce is a perfect addition to chicken, pork and fish. Thick, meaty tuna absorbs the deep flavors of this Japanese favorite in just 15 …

  • WEDNESDAY, NOV. 24, 2010

    Turkey hash is quick, easy and very adaptable

    Though turkey soup and sandwiches are the go-to ways to use up leftovers after the holidays, we’ve always liked hash. Pure comfort food, it lends itself to endless variation, depending …



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