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Kelly Brant

Stories by Kelly

Layers of goodness: Whole grains pack big nutrition into a tiny package

posted: 04/27/2016 5:45 a.m. Comment 1

This story is part one of a two-part series about cooking with whole grains. Next week will feature recipes that star or incorporate whole grains.

FRONT BURNER: Is this still edible? App helps decide

posted: 04/27/2016 5:45 a.m. Discuss

I've written before about my ongoing quest to avoid wasting food -- planning meals that use the same or similar ingredients in an effort to use up every last bit, and finding ways to transform leftovers into new dishes. Estimates vary, but according to statistics from the United States Department of Agriculture between 30 percent and 40 percent of the food grown or harvested in the United States is thrown out. Some of that happens at the farm and quite a bit happens at the grocery store, but consumers are responsible too. On average, we throw out as much as a quarter of the food we buy.

Cooking for two: Egg dish's flavor tops not-so-pretty look

posted: 04/27/2016 1:54 a.m. Discuss

This is one of those dishes that definitely tastes better than it looks.

Idea Alley: Bread, honey, bird have Kats cooking

posted: 04/27/2016 1:50 a.m. Discuss

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

Front Burner: Pepper plus lemon dress up roast pork

posted: 04/20/2016 5:45 a.m. Discuss

The problem I have with most lemon-pepper seasoning blends is that they are mostly salt and preservatives.

Gadgets & Gizmos

posted: 04/20/2016 1:56 a.m. Discuss

Who knew you could save leftover Champagne? Until recently we only drank sparkling wine at my house on occasions when we knew we'd drink the whole bottle. Otherwise, options were limited as what to do with the leftovers: freeze it or dump it. But thanks to new innovations, saving it is now an option, too.

Idea Alley: Macaroon pie fans add more options

posted: 04/20/2016 1:51 a.m. Discuss

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

Personal Space

posted: 04/16/2016 1:51 a.m. Discuss

Dionne B. Jackson Where I live: Secluded Hills in Little Rock

FRONT BURNER: Hot oil bath is not recipe for disaster

posted: 04/13/2016 5:45 a.m. Discuss

Cooking any vegetable for two hours in a bath of hot oil sounds like a recipe for disaster. So when a colleague told me about a recipe she had seen called Broccoli Cooked Forever that did just that, I was doubtful. Then I read the recipe and its introduction. The intro noted the recipe works for cauliflower as well. I knew I had to try it.

Idea Alley: Broccoli Cornbread bakes classic combo

posted: 04/13/2016 1:52 a.m. Discuss

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

FRONT BURNER: Ketchup made with pineapple adds zing

posted: 04/06/2016 5:45 a.m. Discuss

There are no tomatoes in this ketchup. And it's much, much sweeter than your typical ketchup. It actually doesn't feel right to call it a ketchup at all, but that's what its creator called it.

Idea Alley: Macaroon Pie has long place at table

posted: 04/06/2016 1:51 a.m. Discuss

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

Police: Suspect in Virginia bus station shooting dead; 3 others hurt

updated: 03/31/2016 4:28 p.m. Discuss

RICHMOND, Va. — A gunman shot a Virginia state trooper Thursday at a busy bus terminal in the capital city of Richmond before he was shot dead by two other troopers, police said. Two civilians were hurt, though it was not clear if they had been shot.

RECIPES: All kinds of things to make with that leftover Easter ham

posted: 03/30/2016 5:45 a.m. Discuss

Last week's recipe for Bourbon-Glazed Ham left us with lots of welcomed post-Easter dinner leftovers. After eating our fill of ham sandwiches (we're partial to grilled ham and cheese with spicy-sweet mustard and pickles), we used the ham and its bone in a variety of other dishes.

FRONT BURNER: Bourbon mixture makes swine fine

posted: 03/30/2016 5:45 a.m. Discuss

Bourbon and rye have been the whiskeys of choice at my house this winter and spring. If you had asked me which I preferred last winter and every winter before, my answer would have been Scotch.

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