Lifestyle
'One dish' takes on a complex meaning in new CIA book
By TOM MENTZER
Sunday, November 19, 2006
The Culinary Institute of America has assembled a delicious collection of international recipes in its new book, "One Dish Meals" (Lebhar-Friedman Books, $35).
Don't confuse the title with the traditional definition of one-pot meals, those all-day, slow-cooking affairs full of cheap cuts of meat and root vegetables.
Trivia questions from 'Unwrapped' on Food Network
Sunday, November 19, 2006
Food trivia questions from Food Network's "Unwrapped" show that airs on Monday at 9 and 9:30 p.m. EST/PST.
1. How many teaspoons of sugar does the average American consume each day?
2.
A recipe for a light chickpea soup ... Melting chocolate
By LYNNE ROSSETTO KASPER
Sunday, November 19, 2006
Dear Lynne: I have two questions about beans. Is there such as a light bean soup that isn't boring? Bean soups either hit you over the head because they are so heavy and spicy, or they taste like dishwater.
My second question: Why is it that when I cook dry chickpeas at home the skins all come off, but when I open a can of chickpeas they are beautiful, without the skins hanging off? _ Sally in Rochester
Dear Sally: To answer your last question first, hard boiling may be the problem.
Sewing machine is circa 1879, but condition limits value
By HELAINE FENDELMAN and JOE ROSSON
Tuesday, November 21, 2006
DEAR HELAINE AND JOE: Enclosed is a photo of an ancient sewing machine. On the bobbin rewinder it is marked, "Pat 22.9.1879" and "Pat 751880." On the feeder plate is, "Chas.
Smell of needled evergreens scents the holiday season
By MAUREEN GILMER
Tuesday, November 21, 2006
Nothing evokes feelings of the midwinter holidays like the fragrance of needled evergreens.
In the language of aromatherapy, the essences of pine, fir, spruce and cedar all conjure feelings of comfortable days by the fire as snow flies outside.
Top five gift picks for 2006
By MARY CAROL GARRITY
Tuesday, November 21, 2006
One of my favorite jobs this time of year is serving as a gift adviser, helping shoppers at my stores select presents that will delight everyone on their lists.
Creative cooks dress up the plain old poundcake
By MICHAEL HASTINGS
Sunday, November 19, 2006
At its most traditional, a poundcake is one of the plainest cakes around, consisting of nothing more than a pound each of butter, flour, eggs, and sugar.
So a competitive and creative cook might be inclined to pass on a contest for poundcake, especially when the rules specify that the cake can have no frosting or glaze.
After all, how creative can a cook be with such a simple cake?
The answer is plenty, as 80 amateur cooks proved recently at the uniced-poundcake contest at the Dixie Classic Fair in Winston-Salem, N.C.
Competitors may not have been able to put frosting or glaze on the cakes, but nothing prevented them from putting all kinds of flavorful ingredients inside them.
The contest, sponsored by Midstate Mills, featured five cakes with apples, five with blueberries, five with cream cheese and eight with sour cream.
