| RECIPES |
August 28, 2010
Southern classic inspires an easy summer feast
On summer nights in South Carolina's low country, shrimp and grits make a crowd-pleasing combination. The spicier, the cheesier and the fresher, the better.
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August 28, 2010
Crazy for Gus's Grille's seafood linguine
QUESTION: My husband and I just came back from Key Largo's Marriott Hotel. We ate at their restaurant, Gus's Grille, and my husband went crazy for their pesto shrimp and clam linguine. Would it be possible to have their recipe?
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August 28, 2010
Ask a cook: Should bananas turn dark in pudding?
QUESTION: What I can do to keep bananas from turning dark when I make banana pudding? I have waited for the custard to cool and I have also dipped the slices in lemon juice/water mixture. Both help some, but some slices still turn dark.
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August 21, 2010
Food for Thought
Your first apartment — if you're a typical college student, it can be a little overwhelming.
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August 21, 2010
Good-for-You Blueberry French Toast
2 cups skim milk
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August 21, 2010
Chicken Breasts with Rosemary
6 boneless, skinless chicken breasts
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August 21, 2010
Frozen Yogurt with Berry Sauce
1 package (10 ounces) frozen strawberries, thawed
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August 21, 2010
Easy Homemade Pizza Sauce
1 tablespoon olive oil
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August 21, 2010
Fresh Tomato with Angel Hair Pasta
½ cup pine nuts
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August 14, 2010
COOKING Q&A
QUESTION: Is there a way to reduce or omit salt in baking recipes? If salt is omitted, what is the impact on the baked goods?
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August 14, 2010
Zucchini's tops any way you grill, saute, fry it
When the neighborhood garden fairy drops zucchini at my doorstep, I immediately start pondering recipe options — and there are plenty.
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August 7, 2010
Turn summer's bounty into easy, bright condiments
Relish: It's more than just a topping for ballpark hot dogs. A spoonful or two can spark almost any meal. And don't think all relishes are made from pickled cucumbers; relishes today are made from tomato, corn, eggplant, and many more seasonal vegetables and fruits.
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August 7, 2010
Fire and Ice Relish
3 cups cherry tomatoes, finely chopped, juices reserved
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August 7, 2010
Eggplant and Tomato Relish
2 pounds globe eggplants, sliced C\v inch thick
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August 7, 2010
Pickled Zucchini Relish
2 pounds zucchini
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POTPOURRI
