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Wednesday, September 28, 2016, 10:35 a.m.
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Kelly Brant

Stories by Kelly

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.

Idea Alley: 3 more raisin pies, pasta on the menu

posted: 09/07/2016 1:48 a.m. Discuss

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

Last call: Enjoy summer’s fruits and herbs in concoctions that make any occasion more festive

posted: 08/31/2016 5:45 a.m. Discuss

Despite the rain and lower temperatures, summer has not yet given up her fight.

Front Burner: Turkey cutlets hit the table in a jiffy

posted: 08/31/2016 1:55 a.m. Discuss

The weeknight dinner conversation at my house typically goes one of three ways.

Idea Alley: Raisins key to recipes readers have requested

posted: 08/31/2016 1:48 a.m. Discuss

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

IDEA ALLEY: How to make The Villa Italian Restaurant's bread

posted: 08/24/2016 5:45 a.m. Discuss

Unless otherwise noted, recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

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