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Patience is a virtue, especially when caramelizing onions | Food-and-cooking

Making caramelized onions takes time; patient cooking is needed to draw out the onions natural sugars.…

Sikes: Pork steak: A treasure in plain sight | Food-and-cooking

Of course, with all those pork steaks on my hands, I wasn’t going to stop at…

Good eats at Twice Baked | Food-and-cooking

A Chicken Philly sandwich with a side of mac and cheese from Twice Baked in Opelika.…

Tomato classes offer some new recipes | Food-and-cooking

After our relish experience, it was on to preparing a salad from peaches and tomatoes. This…

Wings galore at Wing Town | Food-and-cooking

A 10-piece order of teriyaki wings and an order of cheese sticks from Wing Town on…

Pork steak: A treasure in plain sight | Food-and-cooking

Of course, with all those pork steaks on my hands, I wasn’t going to stop at…

Buzz Bites: Workout replenishment and a record food drive | Food-and-cooking

This week’s Buzz Bites include a new place to get energized before or after your next…

Hilde Lee: Okra is identified with the South, but it’s popular in many world cuisines | Food-and-cooking

Thank you, Ron and Nancy Richey, for the kind words about my column and for suggesting…

Online show puts talented WNY women in food on stage | Food-and-cooking

“I come from a digital marketing and business background,” she said. “So it was pretty easy…

Fruit caprese is a summer delight | Food-and-cooking

Serve the bread slices on the side, cut into large croutes, if desired, and mop as…