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Kelly Brant

Stories by Kelly

Front Burner: Espresso-Chile Rubs sirloin right way

posted: 05/23/2018 1:48 a.m. Discuss

I'm always a bit befuddled by selecting steak to cook at home. T-bones are too big. Rib-eyes are too fatty. Filet mignon is too expensive. Skirt steak and flank steak are too tough. Flatiron is too, um, beefy.

FRONT BURNER: Chicken worth the oil problem

posted: 05/16/2018 4:30 a.m. Discuss

Fried chicken is one of those foods I usually leave to the experts. And by experts I mean cooks with vented range hoods in their kitchens and ample ways to reuse/recycle cooking oil.

Front Burner: Peppery stir-fry recipe a keeper

posted: 05/09/2018 1:46 a.m. Discuss

I had never heard of Black Pepper Pork until I came across a recipe in Justin Chapple's new book Just Cook It! 145 Recipes That Are Totally Delicious.

Idea Alley: Lemon pie is tart; meringue is the highest

posted: 05/09/2018 1:42 a.m. Discuss

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

Berry good: Arkansas strawberries are showing up in markets, so grab some and start cooking

posted: 05/02/2018 1:51 a.m. Discuss

Fresh, red-ripe strawberries were once a sign that spring had truly arrived and summer was soon to follow. But now, thanks to clever marketing ploys and advances in agriculture, it's harder to tell the season just by looking through the produce aisles.

Front Burner: Sauce gives zip to pork-and-pasta quickie

posted: 05/02/2018 1:50 a.m. Discuss

This is one of those meals that might make preparing dinner feel a bit like you're directing a three-ring circus. There's pasta in one pot. Pork and sauce playing the hokey-pokey in a skillet. And then there's whatever vegetable you want to serve alongside them.

Idea Alley: In time for May 5: A fajita marinade

posted: 05/02/2018 1:46 a.m. Discuss

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

Front Burner: FRONT BURNER: Bread you can sink your teeth into

posted: 04/25/2018 4:30 a.m. Discuss

If I had to pick just one food I miss the most about Germany, it is the bread. Well actually it's fresh quark (a type of fresh cheese similar to yogurt), but bread is a close second.

Gadgets & Gizmos

posted: 04/25/2018 1:50 a.m. Discuss

A kitchen scale is an invaluable tool -- especially for bakers and those working from recipes written with metric measurements. But a kitchen scale that also counts calories and other nutrients is ingenious.

Idea Alley: Kat offers tips for Cuban sandwich

posted: 04/25/2018 1:45 a.m. Discuss

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

FRONT BURNER: Infused maple syrup nets surprising tastes

posted: 04/18/2018 4:30 a.m. Discuss

Infusions have been a common theme this spring. First there were Runamok Maple syrups infused with such flavors as hibiscus, elderberry, cardamom and ginger.

Tidbits: Book a great guide to state's pies

posted: 04/18/2018 1:43 a.m. Discuss

Kat Robinson has done it again -- "Another Slice of Arkansas Pie: A Guide to the Best Restaurants, Bakeries, Truck Stops and Food Trucks for Delectable Bites in the Natural State" published last month by Tonti Press -- is sure to please pie lovers and Arkansas travelers. From well-known and long-established diners to restaurants, barbecue joints and gas stations -- if it serves pie in the state of Arkansas, it's likely in this book.

FRONT BURNER: Olives make sweet, citrusy chops shine

posted: 04/11/2018 4:30 a.m. Discuss

My husband loves green olives -- in salads, on pizza, as an accompaniment to sandwiches and as a snack.

Reading Nook

posted: 04/11/2018 1:47 a.m. Discuss

Matthew Prescott's book Food Is the Solution: What to Eat to Save the World ($30, Flatiron Books) is beautiful, appetizing and a little bit preachy. OK, maybe a lot preachy.

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