Subscribe Register Login

Friday, September 30, 2016, 1:41 p.m.
Top Picks - Arkansas Daily Deal
RSS Feed

Kelly Brant

Photo of Kelly Brant

Food Editor

Food Editor

Recent Stories by Kelly Brant

Front Burner: Monster's recipe scares up quiche

posted: 09/28/2016 1:56 a.m. Discuss

If people exchanged gifts for Halloween as is the custom for Christmas, Valentine's Day and birthdays, The Monster's Cookbook: Everyday Recipes for the Living, Dead and Undead -- revised edition featuring recipes suitable for humans -- (Mitchell Beazley, $15) from Hoxton Street Monster Supplies, would be at the top of my wish list.

Idea Alley: Egg jelly research nets some results

posted: 09/28/2016 1:52 a.m. Discuss

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Front Burner: Cheese rinds give broth umami taste

posted: 09/21/2016 1:56 a.m. Discuss

Frugal cooks are probably familiar with the practice of tossing the hard rind of cheeses like Parmigiano-Reggiano into a pot of soup to add flavor. But there's a way to coax even more flavor from those rinds.

GADGETS & GIZMOS

posted: 09/21/2016 1:55 a.m. Discuss

It may look like a travel mug for coffee, but it’s really the Rabbit All-In-One Stainless Steel Cocktail Shaker. The 24-ounce capacity shaker’s screw-on lid features a builtin strainer, meaning there are fewer parts to lose or struggle with getting to fit properly.

Idea Alley: Fried pie is filled with juicy raisins

posted: 09/21/2016 1:52 a.m. Discuss

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Front Burner: Polish cookbook a tantalizing trove

posted: 09/14/2016 1:55 a.m. Discuss

Other than frozen pierogi and kielbasa, I can't recall ever eating Polish food. And those hardly qualify as authentic.

Cooking for two: Dry sriracha rubs salmon right way

posted: 09/14/2016 1:52 a.m. Discuss

This dish was created in an effort to make a homemade version of a convenience food. In this case, Sea Cuisine Sweet Sriracha Rubbed Salmon Skewers.

Idea Alley: Chicken, rice start a cheesy casserole

posted: 09/14/2016 1:49 a.m. Discuss

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Cooking with diabetes: Smoked paprika slaps beans awake

posted: 09/14/2016 1:47 a.m. Discuss

When it comes to cooking fresh green beans, roasting has long been my favorite cooking method. The procedure is simple: Trim the beans, toss them with a bit of olive oil and season with salt, black pepper and garlic; spread in a single layer on a rimmed baking sheet and roast at 425- to 450-degrees until beans are shrively and turning golden brown. Simple. Easy. Delicious.

Front Burner: No 'smelly' flour: A cake to devour

posted: 09/07/2016 5:45 a.m. Discuss

For years I've avoided baking with cake flour.

ADVERTISEMENT

ADVERTISEMENT

SHOPPING

loading...
Top Picks - Arkansas Daily Deal
Arkansas Online