• Food & Cooking

    Campfire cooking: The flames add flavor | Food and Drink

    The last time my Boy Scout troop went on a campout, we ate steak. I was startled. I was shocked. I didn’t know you could do that on a campout. Before that, most of our previous experiences around a campfire somehow involved Spam. We also had a memorable night in which we ate hamburgers with the ground beef stretched by adding bread, which our troop leader informed us was to add flavor. Our troop leader’s name, incidentally, was Norman Bates. Despite sharing a name with the notorious psycho in “Psycho,” he was a nice guy. He was so nice, he   Read More

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  • Food & Cooking

    Taste of the sea: An oyster flavor guide | Food-and-cooking

    Chad “Tex” Metcalf, the sales and logistics manager for Cherrystone Aqua-Farms, is affectionately called an oyster sales “shaman and guru” by his colleagues because of his detailed knowledge of the oyster industry. He says he works with fishmongers, restaurants, grocery stores and other retailers to determine the best oyster for their customers. “There are four factors that help me recommend a particular oyster: appearance, regionality, flavor and ‘shuckability,’” says Metcalf. “Some prefer bayside oysters, others the seaside oysters. Some are more focused on price and availability, while others on appearance and size. Shell integrity, which we refer to as   Read More

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    Fruit and vegetable scrap recipes and cooking techniques that cut waste and boost flavor

    I pick up a butternut squash in my left hand and pull a peeler across its curves with my right, letting the ribbons drop to the cutting board. I switch to my sharp cook’s knife and hack the squash in half lengthwise, then scrape out the seeds and stringy pulp with a spoon. After chopping the bright orange flesh, I swoop the results of my work into two piles: cubes on the right, everything else on the left. [Kicking your paper towel habit is easier than you think] On one side, it’s raw food, destined for the oven; on the   Read More

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    Start year off right with ‘full flavor’ | Food & Cooking

    Family’s Favorite Sausage-Cheese Dip 3 tablespoons butter, softened 1 pound of ground sausage 1 (16-ounce) package Velveeta cheese 2 cans Rotel tomatoes (desired “temperature”) For this dip, melt the butter in your crock pot and cook the ground sausage in the butter until well browned. Stir in the Velveeta cheese and Rotel and heat on medium high until all of the ingredients are smooth and creamy. Reduce the heat to warm, stir from time to time, and serve warm with nachos, corn chips or crackers. 1 (10-ounce) package frozen spinach 1 package Koor’s vegetable soup mix 1 (8-ounce) block of   Read More

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  • Food & Cooking

    Flavor up your feast with these traditionally Southern recipes

    “When I’m really hungry, I want Southern food,” cookbook author Nathalie Dupree writes in her introduction to “Cooking of the South,” “because I know it will fill me up.” Food like fried chicken, collards, turnips and cornbread. Homemade biscuits, butter beans and peas. Peach cobbler. All washed down with sweet iced tea. The kind of meal your Southern grandmother may have fixed, possibly using food straight from her garden or bought fresh at a local farmers market. For Leo Maurelli, director of culinary operations at the Hotel at Auburn University and Dixon Conference Center, real Southern cooking   Read More

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    Savor the flavor: Condense turkey dinner leftovers into bouillon | Food/Recipes

    Leftovers season stretches from Thanksgiving until early January. This year, I’m anticipating more leftovers than usual, as the average dinner party will be smaller, but the average turkey will not. For the first couple of leftover meals, you think, it just doesn’t get any better than this. But after a few meals of thawed and reheated turkey, the magic can start to fade. That’s when I’ll make a batch of Leftover Turkey Dinner Bouillon. Bouillon, whether made from bones, mushrooms, vegetables or leftover turkey dinner, is basically stock that has been condensed down to a thick, potent state. You may   Read More

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    Lots of Flavor, Less Meat

    Hello and welcome to Five Weeknight Dishes. There is so much news vying for your attention right now that I wanted to be sure you saw this article about diet and climate change: New research says that in order for humans to even hope to keep global emissions in check, there have to be sweeping changes to the food system. A good thing about this — to the extent that there can be a good thing about this — is that there’s a concrete thing you can do, and that is adjust how you eat. Our big food and climate   Read More

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  • Food & Cooking

    WATCH NOW: Patio Pitmasters: Perfecting flavor with Joe Trama | Food and Cooking

    Trama still keeps a menu from Lord Chumley’s  from the 1970s in his office, which stars everything from prime cuts of steak, ribs, various seafood and more at extremely low prices reflective of the time period. While Trama cooks in a full kitchen while operating his business, he also enjoys grilling outdoors, and makes it a point to work with fresh ingredients. For the Patio Pitmaster series, Trama created grilled picanha and steaks on a 58-year old grill that still works perfectly. He also made roasted vegetables and a garden salad. “It’s important to use quality ingredients,” the chef said.  Read More

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    Make corn pop: Pan-roasting makes flavor a little sweeter, adds appeal | Food and cooking

    I began with an entrée that is worthy of serving to company but is quick and easy enough to make on a weeknight. I call it Chicken with Roasted Corn Sauce, the name does not do it credit. Recipe names are hard. The sauce is actually made with Dijon mustard, cream and white wine (but that’s too many words to put into the title). Dijon cream sauce is a classic with chicken, and I just added corn for an additional irresistible layer of deliciousness. The sauce requires whipping cream (any lighter cream cannot be simmered), so it is quite rich.   Read More

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  • Food & Cooking

    6 ways to cut back on salt — and keep the flavor — when cooking at home

    Salt is everywhere. It serves an important function in keeping our bodies operating, but with modern convenience food and dining habits, it can be easy to overdo it. Limiting sodium intake is a real dietary concern for many people. The best way to do that is to avoid processed foods and cook your own. You’re much less likely to overdo it on sodium with your from-scratch fare. Even then, though, there are strategies to cut back on the salt if needed or desired. Here are a few tips. [How to choose the right type of salt for your recipe] Buy   Read More

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