Spooky drinks for Halloween

Gore is more when it comes to Halloween cocktails.From classics like the Bloody Mary to new-fangled libations inspired by the trend for all things vampiric, mixologists are seeing red for the...

DATE: Oct. 11, 2011 | CATEGORY: Food

Corpse Reviver

Start to finish: 5 minutes Servings: 1Ingredients: 1 ounce gin1 ounce Lillet (blanc)1 ounce triple secJuice of half a lemon5 drops of absinthe1 thin slice orangeMethod: In a cocktail shaker filled...

DATE: Oct. 11, 2011 | CATEGORY: Food

Blood and Sand

Start to finish: 5 minutes Servings: 1Ingredients: Ice¾ ounce Johnnie Walker Black Scotch¾ ounce cherry liqueur¾ ounce sweet vermouth¾ ounce orange juice1 thin strip orange zestMethod: In a...

DATE: Oct. 11, 2011 | CATEGORY: Food

Salads are nice, but burgers are what really sell

Americans talk skinny but eat fat.No matter that First Lady Michelle Obama has been on a crusade for a year and a half to slim down the country. Never mind that some restaurants have started...

DATE: Oct. 11, 2011 | CATEGORY: Food

Steamy bowl of beef chili heats up a cool fall evening

Chilly fall evenings are a fine time for a spicy bowl of chili. And if it can be thrown together with minimal fuss and time, all the better.Because while I love a slowly simmered soup or chili, my...

DATE: Oct. 11, 2011 | CATEGORY: Food

Technology changes once-simple cookbook

With a box full of carrots and a hankering for something vaguely exotic, Mary-Claire van Leunen turned to her computer for a recipe.“I looked for ‘Turkish carrots’ and I found it easily; in fact I...

DATE: Oct. 4, 2011 | CATEGORY: Food

An infusion of flavor

Five years ago, it was not unusual to see local foodies scratching their heads before three varieties of olive oil on the grocery shelf, weighing which one to purchase. Now the selection has...

DATE: Oct. 4, 2011 | CATEGORY: Food

Delicious but not decadent

I have joined the cupcake craze. Except that I don’t want the calories, carbs and fat that come with these yummy delights.So I shrunk my cupcakes – not their size, but their fattening...

DATE: Oct. 4, 2011 | CATEGORY: Food

Wendy’s reinvents its burger

When Wendy’s decided to remake its 42-year-old hamburger, the chain agonized over every detail. A pickle chemist was consulted. Customers were quizzed on their lettuce knowledge. And executives...

DATE: Sept. 27, 2011 | CATEGORY: Food

Breaking the fast? Consider breakfast

The Jewish Day of Atonement, or Yom Kippur, is meant to leave observers with a clean slate for the year to come. But it also leaves you famished.That’s because a major aspect of this holiest of...

DATE: Sept. 27, 2011 | CATEGORY: Food

Warmed Fig, Farmer Cheese and Caramelized Onion Morsels

Start to finish: 40 minutesServings: 10Ingredients:1 tablespoon extra-virgin olive oil1 medium sweet onion, quartered and cut into very thin slices¼ teaspoon dried thyme½ teaspoon salt, or to...

DATE: Sept. 27, 2011 | CATEGORY: Food

Simple fall salad incorporates rich taste of salmon, celery root

I love anything that tastes like celery, including celery root.Which sounds like it’s the root of the green stalks most people are familiar with. Except it isn’t. Celery root is from the celeriac...

DATE: Sept. 27, 2011 | CATEGORY: Food

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