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Saturday, July 23, 2016, 11:58 a.m.
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FRONT BURNER: Fried red Roma tomatoes: Best thing ever

posted: 07/20/2016 5:45 a.m. Discuss

I don't know Diane Unger, but I admire her work. I'd like to tell her thank you for creating one of the best recipes I've ever tried.

Just chill: These simple refrigerator pickles are sure to please

posted: 07/20/2016 5:45 a.m. Discuss

Refrigerator pickles are simply the easiest kind of pickle to make, especially if your house is big on refrigerator space but short on pantry shelves. They don't require any special equipment and because they are refrigerated shortly after making, they carry a low risk of food-borne illness.

Tidbits

posted: 07/20/2016 2:17 a.m. Discuss

Cooking Class

Roasting tomatoes fires up flavor of cooling gazpacho

posted: 07/20/2016 2:11 a.m. Discuss

I could eat quarts of gazpacho all summer long. When I set about making this version, the goal was a gazpacho with great, fresh tomato taste, but even deeper flavor.

Cooking for two: Thin patties the secret to a crusty burger

posted: 07/20/2016 2:10 a.m. Discuss

Sizzle is the best part of the burger. But it's limited to Side A and Side B. In between lurks the granular middle -- it's a lot of ground to cover.

7day menu planner

posted: 07/20/2016 2:09 a.m. Discuss

SUNDAY: Serve colorful Pork Chops Veracruz (see recipe) for family day along with rice and steamed fresh yellow and zucchini squash. Add baguettes. For dessert, raspberry sherbet is refreshing.

Uncorked: Sancerre's grapes create a finer wine

posted: 07/20/2016 2:07 a.m. Discuss

If you've had sauvignon blanc from New Zealand, California or Chile and then tried a bottle from France's Sancerre region, it quickly becomes clear that not all sauvignon blanc grapes are created equal. When I say "equal," I don't mean quality (that's dependent on the producer), but style. All of these regions produce exceptional styles of this grape, but there is just something exceptionally appealing about the elegant, flinty style of Sancerre.

Cooking with diabetes: Pesto, pasta meet spaghetti in skillet

posted: 07/20/2016 2:05 a.m. Discuss

I came up with the accompanying recipe one Wednesday about 7 p.m. while staring down a hungry family and a mostly empty refrigerator, and with minimal energy in my tank for cooking after a long workday. This pasta, in a lemony basil pesto studded with plump shrimp, wound up on the table about 20 minutes later that evening, and it turned out to be so delicious, it has been in regular rotation ever since.

Raspberry cheesecake bars great for 'upgraded' break

posted: 07/20/2016 2:03 a.m. Discuss

Soon, the phone brain jack will afford direct download. Until then, commands of call, email or search demand that the user first find the phone. No easy task.

Add-ins make meal of boxed pasta quick

posted: 07/20/2016 2:03 a.m. Discuss

On crazy weeknights, sometimes the only thing standing between you and yet another order of takeout is a box of pasta.

Super Quiz: Quotations

posted: 07/20/2016 2:01 a.m. Discuss

1. "I come to bury Caesar, not to ...."

Horoscopes by Holiday

posted: 07/20/2016 1:59 a.m. Discuss

Happy birthday. Your talent for rapport and knack for warming people up to you will help you reach a significant goal in August. You'll be paid well for this, but more importantly, you'll make a difference. You'll love what you and a small group build in November. February will test your skills.

ON CHRISTIANITY

posted: 07/20/2016 1:58 a.m. Discuss

DEAR REV. GRAHAM: Why do we need religion today? I think science is able to explain most of the mysteries that religion used to deal with. I don't mean to offend you, but I think religion is outdated.

Pungent sauce coats crispy fried broccoli

posted: 07/20/2016 1 a.m. Discuss

With vegetables, sometimes simple is better. In the case of the broccoli dish at Ramen Hood, the vegan ramen stall at Grand Central Market in downtown Los Angeles, simple means frying broccoli florets, dousing them with a pungent sauce and putting them in a bowl -- then watching as the dish sells out, again and again.

Food: In a pickle

posted: 07/19/2016 11:01 a.m. Comment 1

Refrigerator pickles are simply the easiest kind of pickle to make, especially if your house is big on refrigerator space but short on pantry shelves. They don’t require any special equipment and because they are refrigerated shortly after making, they carry a low risk of food-borne illness, writes Kelly Brant.

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