posted: 12/04/2013 3:13 a.m.
Perhaps you have a loved one who can’t make it home for the Christmas and New Year holidays — deployed overseas, or with tight finances preventing travel. Or maybe you just want to send some love to friends and family living out of state.
posted: 12/04/2013 3:07 a.m.
I’ve been spending entirely too much time on Pinterest — the social networking and scrapbooking site where users can share photos and links of things found on the Internet.
posted: 12/04/2013 3:06 a.m.
We love the light weight of our ceramic chef’s knife. And our favorite knife for slicing tomatoes is definitely our super-sharp serrated ceramic blade.
posted: 11/27/2013 3:07 a.m.
Chances are your menu for Thursday’s feast is all set. But in the event you’re still working on the final touches, or you need a last-minute replacement, this spiced pumpkin soup is ready to serve in less than 30 minutes.
posted: 11/27/2013 3:02 a.m.
It’s a shame so many cooks (yours truly included) find it easier to prepare boxed scalloped potatoes for a small crowd than to make the luscious, comforting dish from scratch. And it’s no wonder.
posted: 11/26/2013 7:40 a.m.
Rebecca Sabounchi’s An American Thanksgiving in Paris menu:
posted: 11/20/2013 3:23 a.m.
A successful Thanksgiving feast really comes down to two things: food and someone to share it with. But it is awfully nice when the word “good” can come before food.
posted: 11/20/2013 3:20 a.m.
The turkey may be the star of the table on Thanksgiving, but it would be a shame to overlook the season’s abundance of produce. Vegetables and side dishes are equally important, especially if your Thanksgiving dinner guest list includes vegetarians.
posted: 11/20/2013 3:16 a.m.
Let’s take a break from all this turkey. Yes, the big day is just a week away, but that doesn’t mean every recipe has to revolve around turkey, cranberries, sweet potatoes, green beans and pumpkin.
posted: 11/13/2013 2:57 a.m.
Whenever we ate biscuits together my Granny Tommie would tell me the story of the first time she made biscuits for my Pawpaw Pat.
posted: 11/13/2013 2:51 a.m.
This is one recipe you’ll want to have handy in the days following Thanksgiving, as it makes use of many of the same ingredients featured in a traditional Turkey Day dinner — roasted turkey, celery, onion, carrot — but adds an Italian flair.
posted: 11/06/2013 3:07 a.m.
Easy as pie.
posted: 11/06/2013 3:01 a.m.
I was never much of a pecan pie fan. The cloyingly sweet mixture of Karo syrup and nuts just couldn’t compete with the allure of apples and cinnamon or rich chocolate and heavenly cream.
posted: 10/30/2013 3:01 a.m.
I hope you’ll forgive me for sharing two cornmeal-and-flour baked-good recipes in a row. When I wrote about the cheddar and apple cake last week I didn’t realize one of Arkansas’ premiere food festivals was just 10 days away.
posted: 10/23/2013 3:16 a.m.
Sweet-tart apple with sharp cheddar cheese is one of my favorite food combinations. The cheese makes the apple taste sweeter. The apple makes the cheese taste richer. It is a match straight out of taste bud heaven.
posted: 10/23/2013 3:14 a.m.
This light and airy mousse recipe makes just enough for two people. The fact that it doesn’t contain uncooked eggs is even better.
posted: 10/16/2013 3:20 a.m.
Recently one of my oldest friends was passing through Arkansas on a move from Texas to the East Coast. That’s one of the best things about living in Arkansas, specifically near Interstates 30 and 40 — friends traveling cross-country tend to stop by.
posted: 10/16/2013 3:17 a.m.
It sounds funny to say — Knork — and it feels a little funny to hold — thick and heavy — but we’re serious when we say we like this flatware.
posted: 10/16/2013 3:16 a.m.
This flavorful dinner combines Mexican and Italian fare — leftover pork, prepared polenta, sauteed vegetables and Mexican cooking sauce — and comes together in about 20 minutes.
posted: 10/09/2013 3:14 a.m.
We’ve always wondered why apples get all of the attention when it comes to fall fruits. Pears are sweet and crunchy too.
posted: 10/09/2013 3:06 a.m.
You know how small children will often want to take their favorite toys with them wherever they go? Well, I’m that way with new books.
posted: 10/09/2013 3:01 a.m.
Don’t let the ethereal texture of this omelet fool you. It is hearty, filling and dinner-worthy.
posted: 10/02/2013 3:09 a.m.
I try to avoid writing about community-published cookbooks. It isn’t that these books aren’t noteworthy.
posted: 10/02/2013 3:08 a.m.
I really wanted to like the Toddy Gear Wedge — a stylish little bean bag chair for your favorite electronic gadget. The wedges are designed to hold and clean digital devices such as smartphones, e-readers and tablets.
posted: 09/25/2013 3:16 a.m.
Finally. Fall is here. The new season — my favorite — means new ingredients to spotlight. And no food is more representative of the season than pumpkin.
posted: 09/18/2013 3:14 a.m.
Our apologies to anyone allergic to peanuts. This story is definitely not for you.
posted: 09/18/2013 3:05 a.m.
Roasting is one of my favorite ways to prepare potatoes. Especially when the recipe produces cubes that are crispy on the outside but tender and fluffy on the inside.
posted: 09/18/2013 3:02 a.m.
These Thai-inspired wraps are a light, yet filling dish, ideal for these last few warm evenings of summer.
posted: 09/11/2013 3:08 a.m.
In May I received a packet of seeds simply labeled “basil” in block letters. The small envelope didn’t include any additional information. No planting instructions. Nothing. Just several dozen tiny black seeds.
posted: 09/11/2013 3:07 a.m.
If there’s one book a food writer (or any food lover) should keep in her (figurative) back pocket at all times, it is The New Food Lover’s Companion by Sharon Tyler Herbst and Ron Herbst (Barron’s, $16.99).
posted: 09/11/2013 3:01 a.m.
For a weeknight dinner that comes together in a flash, but tastes like you’re on vacation, look no further. This late-summer dish combines convenient frozen mahi-mahi filets seasoned with a citrusy salt-free blend, with lima beans, corn, bell peppers and tomatoes.
posted: 09/04/2013 3:09 a.m.
One of the best parts of an Arkansas summer is enjoying ripe, juicy tomatoes. Most years tomato season hits its stride in late June and early July, just before the sweltering heat settles in.
posted: 09/04/2013 2:59 a.m.
I usually avoid cookbooks with the word “diet” in the title at all costs. But for some reason I was compelled to leaf through the recently released The New Low-FODMAP Diet: A Revolutionary Plan for Managing IBS and Other Digestive Disorders by Sue Shepherd and Peter Gibson.
posted: 08/28/2013 3:09 a.m.
I don’t need a reason to eat bacon. But a day devoted to the salty, smoky porcine meat? That calls for a celebration.
posted: 08/28/2013 3:06 a.m.
Cookbooks aimed at cooking for and with kids aren’t our usual go-to place for Cooking for Two recipes, but the ease and simplicity of this recipe from 4 Ingredients Kids by Kim McCosker is irresistible after a long day at the office.
posted: 08/21/2013 3 a.m.
Every Southern cook I know has a different way of making tea cakes. Even my grandmother and her sister, Earnestine, had different recipes for the delicately flavored sweet treats.
posted: 08/14/2013 3:19 a.m.
A new school year is just around the corner (if not already here) and that means for many families, it’s back to the dinnertime crunch. Between adult work schedules, kids’ sports and extracurricular activities and homework, dinnertime may be the only together-time many families have during the week.
posted: 08/14/2013 3:09 a.m.
When I asked my husband, a dedicated meat eater, what he thought of these enchiladas the first time I made them he responded honestly : They’d be really good with ground beef.
posted: 08/14/2013 3:06 a.m.
This Pizza Wheel Sharpener from Hot Springs based KitchenIQ (formerly known as Edgeware) easily sharpens most pizza cutters — something we didn’t know was possible until we tried this product — with its ceramic sharpening rods.
posted: 08/07/2013 3:24 a.m.
On the days that I really miss my grandmother I usually find myself eating one of her favorite foods, or preparing one of her recipes.
posted: 08/07/2013 3:23 a.m.
The Lid Pocket may be one of the most ingenious inventions of the 21st century for the kitchen. If you’ve ever been faced with the problem of what to do with your slow cooker’s lid while stirring, adding ingredients or serving, this product is for you.
posted: 08/07/2013 3:21 a.m.
This summery dish combines chicken paillards with a nectarine-tomato chutney. Paillards are pieces of boneless meat or chicken that have been pounded to an even thickness for quick cooking, similar to scaloppine, except they are not breaded and fried.
posted: 07/31/2013 3:20 a.m.
Sweet corn is a highlight of summer. Preparing fresh corn isn’t easy.
posted: 07/31/2013 3:12 a.m.
Arkansas tomatoes are finally hitting their stride.
posted: 07/31/2013 3:05 a.m.
When it comes to buttering hot ears of corn on the cob the easiest method we’ve found is to spread the butter on a piece of bread then use the buttered bread to butter the corn.
posted: 07/24/2013 3:10 a.m.
This lemon curd is delicious spooned over fresh blueberries and sliced pound cake. But if you’re like me you’ll enjoy eating it right off the spoon straight out of the jar.
posted: 07/24/2013 3:07 a.m.
If there’s one dish more difficult to pare down to serve two people than dinner it’s dessert. Even recipes that make individual servings often make many more than two servings.
posted: 07/17/2013 3:13 a.m.
Whether you call them eggplants or aubergines, this is one summer crop that shouldn’t be overlooked.
posted: 07/17/2013 3:05 a.m.
Last week I wrote about stuffing sweet peppers with five cheeses. This week I’m kicking up the heat with a recipe for stuffed jalapeno peppers.
posted: 07/17/2013 3:03 a.m.
Some utensils find a place in our kitchen simply because we love the way they look or feel. In the case of Scanwood’s olive wood avocado spoon it was both.