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    Mar 19, 2013 | Orlando Sentinel

  1. Scott McKenzie & the Morning Mix recipe of the week: Glazed ham

    The Dish - Orlando Sentinel
    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 Apricot Glazed Ham. It's...
    2. Feb 6, 2013 |Story| Chicago Tribune

  2. A king of a cake

    King cake rules over New Orleans in the weeks before Mardi Gras, a beloved, edible symbol of the anything-goes vibe of Carnival in the Crescent City.
    King cake rules over New Orleans in the weeks before Mardi Gras, a beloved, edible symbol of the anything-goes vibe of Carnival in the Crescent City. Ring-shaped, gaudily decorated with golds, greens and purples, and always containing a hidden trinket of...

    Tags: Breads, Butter, Customs and Tradition, Cream Cheese, Arts and Culture

    3. Feb 2, 2013 |Story| Los Angeles Times

  3. Recipe: Classic coquito

    <strong>Classic coquito</strong>
    Classic coquito Total time: 15 minutes, plus chilling time Servings: 10 Note: Adapted from a recipe by Wolf in Sheep's Clothing in Venice. 2 egg yolks 1 (12-ounce) can evaporated milk 1 (14-ounce) can cream of coconut 1 (14-ounce) can...
    4. Jan 16, 2013 | Orlando Sentinel

  4. Scott McKenzie & the Morning Mix recipe of the week: Broccoli & Cauliflower Bake

    The Dish - Orlando Sentinel
    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 Snowy Broccoli &...
    5. Jan 25, 2013 |Story| Los Angeles Times

  5. Test Kitchen tips: Homemade doughnuts

    There's something magical about the doughnut. You don't have to be Homer Simpson to swoon when you're greeted with all those bright colors and sparkly decorations in a doughnut shop display case. But no matter how wonderful they appear, it's hard to find a store-bought doughnut that compares with homemade.
    There's something magical about the doughnut. You don't have to be Homer Simpson to swoon when you're greeted with all those bright colors and sparkly decorations in a doughnut shop display case. But no matter how wonderful they appear, it's hard to...

    Tags: Egg Yolks, Google+, Butter, Foods and Beverages, Doughnuts

    6. Dec 22, 2012 |Story| Los Angeles Times

  6. Culinary SOS: Imperial's sticky toffee gingerbread

    Los Angeles Times
    Dear SOS: We recently had a fabulous dinner at Vitaly Paley's new restaurant, Imperial, in Portland, Ore. Everything was truly amazing. The crowning touch was a gingerbread sticky pudding with cold whipped cream. Is there any way the restaurant would part...

    Tags: Butter, Dining and Drinking, Ginger, Cinnamon, Lifestyle and Leisure

    7. Dec 26, 2012 | Orlando Sentinel

  7. Test Kitchen bonus: Appetizers to ring in the new year

    The Dish - Orlando Sentinel
    Appetizer Platter Yield: 8 servings. 1 pint mozzarella balls 1 pint grape tomatoes Fresh basil leaves and dill 1 pint seasoned olives 1/2 pound toasted nuts 1/4 pound smoked trout 1 cup plain yogurt mixed with 2 tablespoons prepared horseradish Water...
    8. Nov 28, 2012 | Orlando Sentinel

  8. Test Kitchen bonus: Twists on holiday cookie classics

    The Dish - Orlando Sentinel
    I found some wonderful recipes that take classic holiday cookies to new level with inspired twists. Check these out: Signature favorite: Peppermint Bark is a well-loved holiday recipe. Smooth white chocolate, refreshing peppermint extract and red food...
    9. Dec 19, 2012 |Story| Los Angeles Times

  9. Test Kitchen tips: Rolling out pie and cookie dough

    To keep the dough even while rolling out your pie crusts and cut cookies, work the rolling pin in the center of the dough and don't roll all the way to the edges. You'll have greater control over the thickness of the dough if you keep the pin toward the center of the dough -- the closer you get to the rim, the more likely you are to roll the pin off the edges, flattening them and making the dough uneven. Rotate the dough a quarter-turn each time you roll to make sure the thickness remains even.
    To keep the dough even while rolling out your pie crusts and cut cookies, work the rolling pin in the center of the dough and don't roll all the way to the edges. You'll have greater control over the thickness of the dough if you keep the pin toward the...

    Tags: Google+, Cinnamon, Pies and Tarts, Apples, Salt

    10. Dec 19, 2012 |Story| Chicago Tribune

  10. A moist take on fruitcake

    Fruity, nutty, festive. This delicious, yet simple, apple fruitcake makes a wonderful lunch or dinner dessert. I often serve the firm cake as a sweet addition to a savory brunch.
    Fruity, nutty, festive. This delicious, yet simple, apple fruitcake makes a wonderful lunch or dinner dessert. I often serve the firm cake as a sweet addition to a savory brunch. Choose the apples depending upon your taste buds. Granny Smiths offer a...

    Tags: Breads, Lemons, Cinnamon, Pies and Tarts, Baking Powder

    11. Dec 18, 2012 |Story| Los Angeles Times

  11. Holiday Cookie recipe: Grandma Chandler's Christmas cookies

    Christy Cowell of Pasadena was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these humble-looking holiday treats:
    Christy Cowell of Pasadena was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these humble-looking holiday treats: "These cookies will never win a beauty contest — they look kind of like potatoes! But they are a...

    Tags: Google+, Hanukkah, Baking Soda, Religious Festivals, Cinnamon

    12. Dec 17, 2012 |Story| Los Angeles Times

  12. Umami Eggnog from Matthew Biancaniello

    <a href="http://www.matthewbiancaniello.com">Matthew Biancaniello</a>, often referred to as a cocktail chef, recently left his post as head bartender at the Roosevelt Hotel's Library Bar in Hollywood. But he and his cocktails haven't vanished.
    Matthew Biancaniello, often referred to as a cocktail chef, recently left his post as head bartender at the Roosevelt Hotel's Library Bar in Hollywood. But he and his cocktails haven't vanished. "I'm taking a break and using this time to really tap into...

    Tags: Dining and Drinking, Lifestyle and Leisure, Bars and Clubs, Mushrooms, Holidays

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