Kelly Brant
Recent Stories by Kelly Brant
FRONT BURNER: Leftover buttermilk makes creamy treat
posted: 05/23/2012 3:31 a.m. Discuss
I don’t buy fresh buttermilk very often. I’ve found the powder works quite well in most baked goods, and I never have to worry about it spoiling before I use the whole container.
FRONT BURNER: Icy margarita pie saves ripe berries
posted: 05/16/2012 3:33 a.m. Discuss
I wanted to make strawberry ice cream, but as usual, I had forgotten to put the canister of my ice cream maker in the freezer to chill for the requisite 24 hours. And the berries would not keep another day. I had already culled far too many — the super ripe Arkansas berries, though tasty, were quite fragile and were quickly bruising under their own weight.
FRONT BURNER: Lemon, blueberry a heavenly match
posted: 05/09/2012 4:02 a.m. Discuss
I love the way lemon desserts sparkle on my tongue — when the citrusy and acidic tang of lemon combines with the sweetness of sugar, honey or ripe fruit. I may even like it more than chocolate.
Cooking for two: Corn cakes, zingy shrimp team up well
posted: 05/09/2012 3:58 a.m. Discuss
These easy corn cakes make a tasty dinner or brunch dish. Although this version calls for topping the cakes with spicy shrimp, any topping you like would work well. We also enjoyed the cakes with shredded chicken, roasted peppers and a cheese sauce.
Fiesta foods
posted: 05/02/2012 3:40 a.m. Discuss
We know Cinco de Mayo isn’t really a holiday (neither are St. Patrick’s Day, Valentine’s Day, Mother’s Day, Father’s Day, Oktoberfest and Halloween for that matter, but that has never stopped us from celebrating).
FRONT BURNER: Guacamole adds bacon crunchies
posted: 05/02/2012 3:38 a.m. Discuss
In keeping with this week’s south of the border theme, here’s a recipe that combines some of my favorite foods — bacon, tomatoes, chile peppers and avocados.
FRONT BURNER: Crafted extracts begin with vodka
posted: 04/25/2012 4:09 a.m. Discuss
A few weeks ago I found myself with a bag of lemons edging the far threshold of their prime.
Cooking for two: Tenderloin gets zing from lemony jus
posted: 04/25/2012 4:07 a.m. Discuss
Citrus and oregano give this pork dish a bright flavor, making it ideal for a spring dinner.
Everyone kneads an excuse for a breakfast bread treat
posted: 04/18/2012 3:51 a.m. Discuss
There’s nothing wrong with greeting the day with a slice of toast topped with a smear of butter or jam. And you’ll hear no protests from us over a heartier greeting of a bagel with cream cheese and sliced tomato.
READING NOOK
posted: 04/18/2012 3:50 a.m. Discuss
In a departure from the perfect (and sometimes stuffy) food the Martha Stewart empire is known for, Martha’s American Food: A Celebration of Our Nation’s Most Treasured Dishes, From Coast to Coast by Martha Stewart ($40, Clarkson Potter, Tuesday) is fast becoming our go-to book for the season.
