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Saturday, April 19, 2014, 10:15 p.m.
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Kelly Brant

Stories by Kelly

Yum, it’s Easter … hummus?

posted: 04/16/2014 3:14 a.m. Discuss

When it comes to Easter entrees, ham and lamb reign supreme for meat eaters, but many people are choosing to eat less meat these days.

FRONT BURNER: Chocolate turnovers an overnight success

posted: 04/16/2014 3:06 a.m. Discuss

After testing and photographing the recipes in the main feature about vegetarian dishes to serve for Easter I was left with one sheet of thawed puff pastry.

IDEA ALLEY: Aunt Tootle ends Wacky Cake hunt

posted: 04/16/2014 2:53 a.m. Discuss

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

FRONT BURNER: Teriyaki Spam gains at least one fan

posted: 04/09/2014 2:58 a.m. Discuss

For about a week or so I left several cans of Spam sitting in plain view on my desk. The cans were part of a press kit sent to me by the Spam folks to promote the new flavor, Spam Teriyaki.

Cheese spread, with or without pimento

posted: 04/02/2014 3:32 a.m. Discuss

There are foods I would write about multiple times a year if I thought I could get away with it. Pimento cheese is one of those foods.

FRONT BURNER: Mac & Gruyere: Meet cauliflower

posted: 04/02/2014 3:22 a.m. Discuss

I love macaroni and cheese. I love cauliflower. And I love Gruyere cheese.

Reading Nook: 'Melt: The Art of Macaroni and Cheese'

posted: 04/02/2014 3:21 a.m. Discuss

I found the title and cover of Melt: The Art of Macaroni and Cheese by Stephanie Stiavetti and Garrett McCord hard to resist. After all, except for the rare cheese-and-pasta-intolerant, who doesn’t love creamy, gooey mac ’n’ cheese?

COOKING WITH DIABETES: Salad tastes like pizza without calorie excess

posted: 04/02/2014 3:07 a.m. Discuss

Our favorite pizza place makes the best salads, but sometimes the temptation to dine on a pie is too much.

Praise the lard

posted: 03/26/2014 3:25 a.m. Comment 1

There was a time when lard was the preferred cooking fat. In some households it was the only cooking fat.

FRONT BURNER: Easy to be enthused about figgy vinegar

posted: 03/26/2014 3:17 a.m. Comment 1

I have a love-hate relationship with vinegar.

Gadgets & Gizmos: Green Mason jars

posted: 03/26/2014 3:16 a.m. Discuss

Whether you use Mason jars for home canning, storage or as drinking glasses, these limited-release green glass jars from Ball are sure to add some brightness to your kitchen or pantry.


posted: 03/19/2014 5 a.m. Discuss

The Oxo 3-in-1 Egg Separator sits neatly on the side of almost any bowl thanks to two ridges — one for wide-rimmed bowls and one for narrow rims — and features a raised edge ideal for cracking shells.

Multitalented eggs take center stage in dinner menu

posted: 03/19/2014 5 a.m. Discuss

The simple egg. It may be the most versatile ingredient in your kitchen.

Pasta, cake answer to Kats' requests

posted: 03/19/2014 5 a.m. Discuss

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

Cooking with diabetes: Chops get added pop from pineapple salsa

posted: 03/19/2014 5 a.m. Discuss

These pork chops will bring the flavors of the tropics to your dinner table.


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