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Dolmas and Sarmas

Notes: Use this mixture to fill both the grape leaves (Sarma) and bell peppers (Dolma).For filling:2 small onions, diced½ red bell pepper, diced2 cups white rice, uncooked1 tablespoon red pepper...

DATE: July 26, 2011 | CATEGORY: Food

Mastering familiar Turkish dishes

Sarmas, Dolmas and Red Lentil Soup are some of the staples of Turkish cuisine. While not foreign to many palates in the United States, the myriad variations for stuffing peppers or leaves often are...

DATE: July 26, 2011 | CATEGORY: Food

Turkish Halwa (Or Aside)

NOTES: Halwa is a common and much-loved molasses-based dessert of Turkey. In the region of Cappadocia, the dish is called Aside; elsewhere in Turkey, Halwa is the more common term. The dish is made...

DATE: July 26, 2011 | CATEGORY: Food

Chick-fil-A cow to be chaplain’s best man

Adam Moore once drove 500 miles just to eat a burrito at a Chipotle he’d never been to.Alan Klein is working on a smartphone app to help fellow enthusiasts track down the transient McRib sandwich....

DATE: July 26, 2011 | CATEGORY: Food

Corn and potato salad is a satisfying dinner

For Marcela Valladolid, salads are not starters. They are big and beefy and substantial.“Honestly, I’m not a big fan of having a salad before a meal. Usually when I have a salad, it’s pretty...

DATE: July 26, 2011 | CATEGORY: Food

Dishing it out

I think it’s United Airlines that entices readers to enjoy three perfect days at one of its selected destination markets by offering a feature of the same name that tells readers how to get the...

DATE: July 26, 2011 | CATEGORY: Food

USDA lowers pork’s safe cooking temp

A bit of pink in pork appears to be OK after all.The U.S. Department of Agriculture’s Food Safety and Inspection Service announced that it has lowered its temperature recommendation for cooking...

DATE: July 19, 2011 | CATEGORY: Food

Sauce of inspiration: Ketchup goes artisanal

There’s a seasonal shift going on in the condiment firmament. Ketchup, the big red staple of American pantries, is catching up with the cool crowd as chefs and food entrepreneurs seek new...

DATE: July 19, 2011 | CATEGORY: Food

Let’s do lunch – safely

When it comes to lunch box safety, you can’t be too cool for school.“One of the most important guidelines for keeping it safe is just keeping it cold,” says Christine Bruhn, director of the Center...

DATE: July 19, 2011 | CATEGORY: Food

Kids love assembling their own meals, so let them

Kids love the chance to assemble their own lunches.Not the night before, mind you. They’re quite happy to leave the packing of lunch to you. We’re talking about when they eat it. Present them with...

DATE: July 19, 2011 | CATEGORY: Food

We all scream for ice cream

It’s the dessert that begs for moderation. But maybe not this month.It has been 27 years since former President Ronald Reagan declared July to be National Ice Cream Month. For some of us, we see it...

DATE: July 19, 2011 | CATEGORY: Food

This salad features unexpected greens

The queen of culinary cool says that if you want a killer salad, kick up the salt and ditch the unripe tomatoes.“There are too many other delicious veggies you can use to rely on unripe tomatoes,”...

DATE: July 19, 2011 | CATEGORY: Food

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