News
Tomatoes: Can I freeze tomatoes to use in pasta sauces or soups?
I just got an e-mail from Gloria entitled “Tomatoes Everywhere.” She explained that she was overwhelmed by the abundance of tomatoes her garden had produced and wondered if she could freeze some. I have had that problem myself (check out “Too Many Tomatoes”) and have been asked practically the same…
Basil Chicken Salad with Bacon, Lettuce, and Tomato
Time and again viewers of my show e-mail me wondering, “How do I cook white meat chicken so that it doesn’t get tough?” The answer appears to be simple. Don’t overcook it. In fact, that is easier said than done these days. The threat of salmonella requires that you cook…
My July 6th appearance on the Rachael Ray Show
Hope you tuned in on July 6th when I appeared on the Rachael Ray Show solving common weeknight cooking disasters. Here are links to my solutions: Dinner Disaster Fixes, Dessert Disaster Fixes, Backstage “Food Quiz”
Endive and Roquefort Spirals with Creamy Walnut Vinaigrette
This recipe transforms the elements of a classic Waldorf salad into a really elegant-looking appetizer. The Roquefort-stuffed Belgian endive spirals and walnut-oil flavored dressing are not hard to make, but the resulting arranged salad sure will impress guests. Serves 4 For the salad: 3/4 cup Roquefort cheese 3 ounces cream…
Pork Ribs: How do you select spareribs?
When you are shopping for ribs, there are a variety of choices in the meat section of your supermarket. Here are some clues to the differences. Spareribs: The lean, lower portion of the rib bones held together by a piece of cartilage and bone. Usually sold in whole or half…
My July 4th celebration on GMA; here are links to the recipes!
Hope you watched my July 4th Good Morning America holiday cook-out with Sam Champion (pictured with me here) and the GMA gang. Here are links to the recipes: BBQ Chicken, Grilled Potato and Corn Salad with Chipotle Dressing, Beer Bread, Creole Seasoning, and Basic Barbecue Sauce.
Chopped Salad with Feta, Chickpeas, and Pita Croutons
I love almost any kind of salad—and the more ingredients, the better. “Chopped Salad,” a catchall for any salad boasting a rich variety of chopped vegetables, is my favorite. This recipe was inspired by a low-fat dish I first encountered several years ago in Gourmet. Created by Chef Ed Brown of…
Arugula Salad with Aged Gouda, Savory Praline, and Mustard Dressing
This is a guests are coming for dinner salad, fancier and more labor intensive than most, but the extra effort really pays off. My husband, the salad hater, scarfed it down so enthusiastically that I added extra arugula to the recipe to stretch it. All the parts can be made…
Flour: What is the difference between bread and all-purpose flour?
Sharon e-mailed the Kitchen Shrink to ask,” What is the difference between bread flour and all-purpose flour?” The difference is the percentage of protein (gluten) to starch in the flour and that is determined by the type of wheat the flour is made from. Bread flour is made from high-gluten…
Take a look at my story in Who's Hungry Magazine!
The Early Summer issue of the on-line food magazine, whoshungrymagazine.com, just went live and I hope you will check out my story about summer memories from Laurel Farm. You can find it right here.