Plums give a fresh, tangy taste to a classic crisp

When we think of winter desserts, we often think of spiced flavors and butter-laden richness.But while that butter may bring comfort at the end of a chilly winter day, it also adds tons of...

DATE: Feb. 21, 2012 | CATEGORY: Food

A set-it-and-forget-it weeknight pasta dish

When it comes to weeknight dinners, sometimes the shortest route is the long way around.Which is to say, letting the slow cooker chug away while you are away often is the fastest and easiest way to...

DATE: Feb. 21, 2012 | CATEGORY: Food

Cocoa goes retro

Chocoholics rocked to oldies and goodies Friday night at the 26th annual Chocolate Fantasia, a celebration of all things chocolate that raised about $10,000 for the Volunteers of America Southwest...

DATE: Feb. 21, 2012 | CATEGORY: Food

Reel food: Inspired by Oscar winners

Great movies and great food are box office gold, from Forrest Gump’s chocolates to “Silence of the Lambs” anti-hero Hannibal Lecter’s disturbing pairing suggestion for Chianti.We’ve put together a...

DATE: Feb. 21, 2012 | CATEGORY: Food

Kafka tackles gluten-, lactose-free food

During the many decades of her career, Barbara Kafka has worked hard to bring to home cooks recipes that are delicious, approachable and ahead of the culinary curve.This time she has tackled...

DATE: Feb. 14, 2012 | CATEGORY: Food

Wal-Mart debuts ‘Great for You’ seal to promote healthy items

You may like the food you buy, but is it “Great for You”? Wal-Mart Stores Inc. plans to help its customers figure that out by adding a new green icon that reads “Great for You” to packaging of some...

DATE: Feb. 14, 2012 | CATEGORY: Food

Unlikely chef stays ahead of culinary curve

For more than 30 years, Barbara Kafka has been telling people – in no uncertain terms – how to cook in the moment.In every book, in every appearance, she urged American home cooks to be bold,...

DATE: Feb. 14, 2012 | CATEGORY: Food

Warm beignets – sweet taste of New Orleans

It may look like a doughnut. It may be filled or glazed like a doughnut. It may even be cooked like a doughnut. But don’t call it a doughnut.It’s a beignet. And it’s one of New Orleans’ two iconic...

DATE: Feb. 14, 2012 | CATEGORY: Food

Hey Mister, feed me!

For hours before a parade of glittering floats rolls down stately St. Charles Avenue, Carnival watchers are hard at work. Ice chests filled with food and drink soon give way to fired-up grills in...

DATE: Feb. 14, 2012 | CATEGORY: Food

Rocco DiSpirito trims a Cajun dish for Fat Tuesday

Mardi Gras is the sort of celebration that can make every city in America want to be New Orleans. Between the parties and parades and all those rich foods, what’s not to love?Well, perhaps the...

DATE: Feb. 14, 2012 | CATEGORY: Food

Beef prices expected to climb for next 2 years

The smallest cattle herd since the 1950s likely will mean higher beef prices at the supermarket for the next two years.Experts said beef prices could climb as much as 10 percent a year in 2012 and...

DATE: Feb. 14, 2012 | CATEGORY: Food

Your love will love this easy, do-ahead mousse

Valentine’s Day practically screams for a chocolate dessert. And this mousse is an easy way to incorporate chocolate without being overly indulgent.Because this is a chilled dessert, you can make...

DATE: Feb. 7, 2012 | CATEGORY: Food

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