Food & Drink Articles
Wednesday, November 4, 2009
Guy Fieri brings his show to Lowell
Imagine hosting four shows on national television, co-owning five restaurants, publishing a best-selling book, kicking off a culinary road tour and still having to take your kids to school in the morning. This is the life of Guy Fieri, a Food Network’s celebrity chef and winner of the second season …
Wednesday, November 18, 2009
The meal’s not complete without gravy
Thanksgiving is a holiday of rivalries. The Louisiana State University Tigers face the Arkansas Razorbacks in the Battle for the Golden Boot. The Texas Longhorns battle the Texas A&M Aggies in the Lone Star Showdown. …
Wednesday, November 18, 2009
Thanksgiving recommendations from the experts
“Wine, to me, is passion. It’s family and friends. It’s warmth of heart and generosity of spirit. …
Wednesday, November 18, 2009
Add pumpkin to more than pie
If you thought pumpkins were reserved for carving and an occasional pie at Thanksgiving, have I got a wild pumpkin seed solution for you! My new love this fall has been pumpkin butter. You recall that peanut butter and I have a relationship that goes back before teenage heartthrobs were …
Wednesday, November 18, 2009
Pair less expensive wine with your holiday meals
I’ve written an annual holiday wine column for as long as I can remember. I try to keep it simple, and regular readers will know that I tend to lean heavily toward a few, reasonably priced favorites, wines that pair well with foods and yet are still good values. I’m …
Wednesday, November 18, 2009
Holiday gift suggestions for the foodie in your life
Ahhhh, the leaves have fallen. I never see the light of day during the work week now, and baking pies has become a weekend ritual. Yes, it’s about that time. …
Wednesday, November 18, 2009
Relish the thought of a homemade sauce
Cranberries, along with blueberries and Concord grapes, represent one of a triad of indigenous American fruits that are commercially grown to this day. When European settlers arrived on these shores, they discovered that the Native Americans were making good use of these berries, as food, dye and even a healing …
Wednesday, November 18, 2009
A light and fruity pie perfect for Thanksgiving
This beautiful pie gets a red hue from the cranberry sauce folded into the almond paste filling. Almond paste, which is distinct from marzipan, can be found in the grocer’s baking aisle. “Frangipani” is the name of the cream-style filling made from the almond paste. …
Wednesday, November 18, 2009
We do the math, you do the cooking
Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do on-the-fly math to get it right. Here are all the numbers you need to have a safe, worry-free and delicious Turkey Day dinner. All serving estimates are generous to allow for plenty of seconds and leftovers. …
Wednesday, November 18, 2009
Onions as cranberry alternative
Traditional cranberry sauce alongside the turkey is a must at Thanksgiving. But that doesn’t mean you can’t offer other condiments, as well. Caramelized onions with thyme are made mostly from simple ingredients you’re likely to have on hand. …
Wednesday, November 18, 2009
Make sure your carrots are dressed for dinner
This Thanksgiving, make sure your carrots are dressed for the occasion. This simple maple glaze spiked with whiskey is thick enough to cling, but not so sweet to be cloying. When cooking with maple syrup, look for Grade B, which is darker, more flavorful and less expensive than the Grade …
Wednesday, November 18, 2009
Mix up green beans with something blue
Green beans are a tradition at many Thanksgiving tables, so many grocers price them competitively during the holidays. Here they are given a sophisticated twist with butter-toasted hazelnuts and melted Gorgonzola cheese. If you like, substitute any blue cheese you like. …
Wednesday, November 18, 2009
Make tender buttermilk corn muffins
These muffins can be made a day ahead and stored in an airtight container. HONEY CORN MUFFINS Start to finish: 45 minutes (10 minutes active). Servings: 12. …
Wednesday, November 18, 2009
Numbers to call when your Thanksgiving meal starts to go bad
Here are some of this year’s holiday cooking hot lines and Web sites: Here are some of this year’s holiday cooking hot lines and Web sites: • Crisco Pie Hotline: 1-877-367-7438. • Butterball Turkey Talk-Line: 1-800-BUTTERBALL or www.butterball. …
Wednesday, November 18, 2009
Seasoning rubs are an easy way to flavor a turkey
The easiest way to add tons of flavor to your Thanksgiving turkey is to get under its skin. Literally. Rubbing a blend of herbs and spices both over and under the skin of the bird just before roasting imparts tons of flavor. …
Wednesday, November 18, 2009
No need to get fancy to get good turkey meat
Deep-frying. Wood-smoking. Sous vide. …
Wednesday, November 18, 2009
Want a moist, flavorful turkey? Wrap it in bacon
To avoid any risk of Thanksgiving dinner not being indulgent enough, we created this over-the-top turkey and gravy affectionately dubbed “bacon bird.” The goal was an easy way to infuse a turkey with deep flavor, while also keeping it moist, and create richly savory pan drippings for gravy. If we …
Wednesday, November 18, 2009
A bacon-topped baked potato ... in a pretzel shape
These pretzels bake up soft and chewy, combining the best attributes of freshly baked bread with the wonderful flavors of a bacon and chive-topped baked potato. Make them ahead, and warm briefly in the oven just before serving. BACON BAKED POTATO PRETZELS Start to finish: 2 hours (1 hour active). …
Wednesday, November 11, 2009
Take peanut butter beyond the sandwich
Peanut butter and jelly have long been a marriage made in sandwich heaven, but times have changed. Peanut butter can now be incorporated in a variety of dishes, including everything from desserts, breakfast foods and even pasta. Peanut butter has become such a popular food item that November has been …
Wednesday, November 11, 2009
There’s no right way to make this Hungarian dish
The event was a gala dinner at Stellina, combining the operetta music of Vienna with the cuisine of the northernmost Italian province of Alto Adige. Believe it or not, Venison Goulash is one of the specialties of this area, and it seemed that it would make a perfect choice for …
Wednesday, November 11, 2009
Lo mein gets healthy makeover
Chinese takeout is always a treat, but it can be hard to sort out whether it’s a healthy one. Of course, with egg rolls, spareribs and fried rice, there’s not much guessing. But when it comes to the vegetable stir-fries and noodle dishes, the answer isn’t as obvious as we’d …
Wednesday, November 11, 2009
Easy tips for healthier cakes
A slice of cake is always a pleasure, but it doesn’t have to be a guilty one. When baking cakes, there are a few things you can do to give most recipes a healthy makeover. This Pumpkin-Cranberry Spice Cake, for instance, is an indulgent but healthy treat that uses tricks …
Wednesday, November 11, 2009
Lots of apples? Make pie with heft
When a conventional apple pie just isn’t enough to satisfy an autumnal craving – or to use up all those apples you picked – go deep with a Dutch apple pie. This deep-dish-style pie is easy to assemble and has a wonderful flavor. DUTCH APPLE PIE Start to finish: 1½ …
Wednesday, November 11, 2009
No takeout needed for this fried food
No takeout needed for this easy and unexpected party food straight off the Asian buffet menu. The food processor does the bulk of the work, keeping these fast to prep; the shrimp mixture can be made early, and the bread can be sliced well before it’s needed. Serve these with …
