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Mary Mallery is a member of the Friends of Washington County Free Library. She is also the possessor of a family cooking secret. "This (mixed seasoning for meat) is a recipe from my grandmother," Mallery wrote in an email. "She prepared supplies of...
This recipe for steamed shrimp came from my paternal grandmother, Emma C. Potter Fitz Baker. Emma was born in 1890 and died in 1962, and our family loves her steamed shrimp recipe still today. This recipe can be adjusted for a small dinner or a large...
OK, so you are probably wondering why I'm so crabby. Well, it's a delicious protein that is so easy to us. in a variety of ways. I love the flavor, texture, and the way it takes to just about every dish I create. You will have to forgive my lack of...
The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today's recipe is Memorial Day Pork Black...
Tags: Pork Chops, Butter, Memorial Day
Bodacious barbecued chicken breasts Prep: 20 minutes Marinate: 20 minutes Cook: 15-22 minutes Servings: 4 Note: In their latest cookbook, "100 Grilling Recipes You Can't Live Without" (Harvard Common Press, $16.95), Bill and Cheryl Jamison describe...
Tags: Peanuts, Onions, Pork Tenderloin, Foods and Beverages, Mustard
With spring lettuce and all variety of greens enjoying their salad days now, it’s a good time to think about how to dress them up right. And that doesn’t have to mean reaching for the nearest bottle. Making a homemade salad dressing is...
Tags: Foods and Beverages, Mustard, Gorgonzola, Lemons, Mayonnaise
Why is chicken so popular? Well, it cooks pretty quickly. And depending on the what you buy, it can be both flavorful and diet-friendly. It's versatile -- you can combine it with almost any flavor combination. Perhaps best of all? It's easy. Roast a whole...
Total time: 40 minutes Servings: 6 Note: From Nancy Silverton. Silverton says burgers are the perfect party food because the toppings can be done in advance, then guests use them to personalize their burgers. Though she offers three cheeses, she says...
Tags: Gruyere, Foods and Beverages, Onions, Bacon, Mustard
Eggs, cheese, bacon and black pepper. Those are the components that go into pasta carbonara, a classic Italian dish that's a real crowd pleaser. But what's pleasing to the public isn't always fulfilling for creatively inclined chefs. And so they come up...
Tags: Foods and Beverages, Bacon, Tomatoes, Dining and Drinking, Pasta
Los Angeles Times Staff WritersWho doesn't love a cucumber? Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season. They peak with...
Tags: Foods and Beverages, Lemons, Pasta, Salt, Ice Cream
For three years, chef Patrick Evans-Hylton criss-crossed the state to find out what Virginians once ate and what is on their plates today. His research and witticisms are collected in his latest cookbook, "Dishing Up Virginia." Subtitled "145 Recipes...
Some tastes take us on a trip down memory lane. Check out these recipes for your favorite old school comfort foods. This week we are back to basics with a few oldies but goodies. Who doesn't like sweet and sour meatballs, whether served mini with...
Mar 26, 2013 |Story| Herald Mail
Dec 14, 2011 |Story| Herald Mail
Aug 21, 2011 |Column| Herald Mail
May 22, 2013 | Orlando Sentinel
May 22, 2013 |Story| Chicago Tribune
May 21, 2013 |Story| Aberdeen News
May 20, 2013 |Story| LAT - HOLD Archive
May 20, 2013 |Story| Los Angeles Times
May 18, 2013 |Column| Chicago Tribune
May 13, 2013 |Story| Los Angeles Times
May 12, 2013 |Story| Hampton Roads Daily Press
May 16, 2013 |Story| South Florida Sun-Sentinel
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