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12/17/01 - Pâté
Pâté is not limited to liver or even poultry. You can create impressive pâté from meat, seafood, and vegetables. Most are very simple to prepare. Try some new recipes for the ultimate appetizer.
12/03/01 - Fruitcake
Most people either love or hate fruitcake. Don't blame the poor fruitcake, blame the recipe! Learn how to lighten up that doorstop and try new variations.
11/19/01 - Making Perfect Gravy
With a little insight on methods and a few tricks of the trade, you will find making the perfect gravy a snap!
11/06/01 - Top 5 General Reference Cookbooks
Whether you are a novice or experienced cook, a good general reference cookbook is a must in the kitchen. These are my top picks.
10/22/01 - Basil
Basil is one of the most widely-used herbs in the world. From pesto to spaghetti sauce to dessert treats, basil runs the gamut in the kitchen.
10/15/01 - Top 10 Small Kitchen Gifts
Looking for something different but useful to give to your favorite cook? These selections are a little off the beaten path, but sure to be appreciated. Useful as stocking stuffers or for year-round gift-giving.
10/15/01 - Before You Buy Kitchen Thermometers
No kitchen should be without a thermometer to test the doneness of meats and poultry to insure they are properly cooked not only to your liking, but to avoid foodborne illness. Find out how to buy the one to suit your needs.
10/08/01 - Pomegranates
Once you get past the multitude of seeds, pomegranate juice is tangy, sweet, rich and flavorful. This juice becomes the base for sauces and flavorings for drinks, savory dishes, and sweets.
09/24/01 - Ground Beef
Ground beef has long been considered a meat-stretcher, easier on the wallet than full beef cuts. Perhaps for this reason, there are a lot of inventive ways to use ground beef. However, you may be wasting money on lean and extra-lean mixtures.
09/10/01 - Tuna
Tuna is by far America's favorite fish thanks to canneries, but a surprisingly large number of people have never tried fresh tuna. Prized for sushi, fresh tuna looks and grills like a steak. Recipes included for both canned and fresh tuna.
08/27/01 - Bacon
Bacon is in such demand in spite of health-conscious diets that prices are skyrocketing. Find out all about bacon and why it's such a hot item and try one of the many recipes.
08/20/01 - Healthy College Food
Is it possible to eat healthy while maintaining a hectic college schedule? Special Student Correspondent Christopher Roddy says yes, and tells how, from eating out to whipping up something in the room.
08/13/01 - Tropical Magic: Pineapple
It's not a pine nor an apple, and it's not native to Hawaii. The tantalizing sweet pineapple has wonderful tenderizing enzymes and goes especially well with pork, poultry, seafood, sweet-and-sour dishes, and of course, desserts.
07/30/01 - Cooking with Whiskey (Whisky)
Whiskey drinkers can be particular, but when it comes to cooking, Scotch, Irish, or American whiskey will do to impart distinctive flavor in both savory and dessert recipes.
07/16/01 - Tempting Tomatoes
Tuh-MAY-toh or Tuh-MAH-to? Pronunciation doesn't matter when it comes to this fabulous nutritious fruit known as a vegetable. Once considered deadly poisonous, it's now second only to potatoes in vegetable consumption.
07/02/01 - Peaches
Legend has it the peach grants health, virility and immortality to those who partake of it. A bit of an exaggeration perhaps, but there's no doubt about this luscious fruit's taste appeal. Try combining peaches with meats for a new taste sensation.
06/18/01 - Evaporated and Condensed Milk
Chances are your grandmother or great-grandmother made at least one heirloom comfort food using one of these shelf-stable milk products. They can actually be preferable to fresh milk for many applications. Find out why and try some recipes.
06/04/01 - Apricots
Is it prounouced APP-ricot or APE-ricot? No matter how you pronounce the name of this luscious fruit of the gods, apricots are a delightful addition to a wide variety of savory and sweet dishes.
05/21/01 - Paprika
If you've been hiding paprika in your cabinet simply to add last minute color to dishes, you're missing a lot! Paprika in large amounts lends not only color, but fabulous flavor to many different foods including meats, vegetables, and sauces.
05/07/01 - Omelets and Frittatas
You may consider omelets a breakfast dish, but please do not restrict this hearty dish to the morning hours. Find out the difference between omelets and frittatas, and try one of the many recipes.
04/23/01 - Crazy About Wings!
In days past, chicken wings used to be relegated to the soup pot, but that was before Buffalo Wings became the rage. Learn the history of this hot dish and how it has evolved into many new versions.
04/09/01 - Leeks
Soups may be the most popular use of leeks, but new food combinations are bringing the leek more into the gourmet limelight. Find out why leeks have always been popular in Europe and the Mediterranean, with lots of recipes to try.
04/02/01 - Passover Matzo Ball Savvy
Matzo ball soup for Passover or any day, with both Sephardic and Ashkenazic versions of the recipes to please all.
04/02/01 - Passover Seder
Explore the rich food traditions associated with the Passover Seder meal and try one of the many recipes.
03/26/01 - Pecans
Pecans were once a survival food for Native Americans. Today's cuisine includes not only desserts, but also many savory applications for the pecan.
03/12/01 - Cabbage
This ancient vegetable has a lot of interesting history and lore backing it up. It's also packed with vitamins, making it one of the most nutritious vegetables. With a little imagination, you can make cabbage rise above such common dishes as cole slaw, sauerkraut, and corned beef's partner.
02/26/01 - Yukon Gold Potatoes
Yukon Gold potatoes are considered truly versatile, good for baking, boiling, frying, and mashing. Their golden flesh and buttery, almost nutty flavor make a fabulous addition to any meal and a good low-fat option. Don't miss the fat-free fries and other recipes.
02/12/01 - Oysters : Pearls of the Ocean
Whether you revel in the simplicity of the raw oyster on the half-shell or enjoy them cooked, you'll find many different recipes to suit your needs. Yet some may not be able to eat them due to health conditions.
01/29/01 - Cooking with Buttermilk
Many folks labor under the misconception that buttermilk is a high-fat milk full of butter. This couldn't be farther from the truth. Learn how to make more than biscuits and fried chicken with buttermilk, plus some low-fat tips.
01/15/01 - Cooking with Bourbon (Whiskey)
Whether you imbibe or not, you can still enjoy the rich flavor of bourbon in a variety of different dishes without getting tipsy. I've gathered a nice collection of recipes using bourbon to give a touch of grandeur to your table.
01/01/01 - Mustard and Mustard Seeds
Most of us are used to standard yellow prepared mustard, but there are many wonderful varieties of seeds and prepared mustards to experiment with. Mustard is the second most-used spice in the USA. Find out why and how to make your own at home.
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