The Anniston Star

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October 25, 2014

Food

Cream cheese adds tang to spaghetti dish

Those who have read my column for the past 28 years know how much I enjoy using new products in my kitchen experiments. Having been in recipe development for many years, I like to find exciting and creative ways to use new products. Some work. Some don't.

  • icon Posted: October 22

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Wednesday 10/15/2014
How to eat a lobster and other lessons for Lobsterfest
Posted: October 15, 2014

On Saturday, Grace Episcopal Church in Anniston celebrates the 18th anniversary of Lobsterfest, an annual fundraiser benefiting Habitat for Humanity.

Wednesday 10/08/2014
Cake-mix cookies can be whatever f lavor you want
Posted: October 08, 2014

Whether you are preparing a lunchbox treat for the kids or just a wonderful snack for the family, cookies are a perfect choice.

Wednesday 10/01/2014
UNCORKED: American wineries diversify into olive oil production
Updated: October 07, 2014 - 8:14 am

An enduring love of olive oil led me to plant an olive tree seedling a few years back.

Relish Weekly Recipe: Biscotti - Sweet and savory
Posted: October 01, 2014

Biscotti are the crunchy, gently sweetened Tuscan cookies Italians like to dunk in wine. In Italy, the word "biscotti" refers to any kind of cookie, but once it made the voyage across the sea, "biscotti" came to describe long, twice-baked cookie (bis, meaning "twice"; cotto, meaning "cooked"), with a characteristic hard, crunchy texture. Baked first in a log and then in slices, they come out of the oven toasty on the outside and softer in the middle. But when they’re cool, they're crisp and ready for dunking.

Wednesday 09/24/2014
Relish Weekly Recipe: Rethinking grilled cheese
Updated: September 24, 2014 - 1:25 am

Grilled cheese sandwiches—they’re universally loved, and with good reason.

Tuesday 09/23/2014
Crisp autumn: Fall means it’s time to bake up apple desserts
Posted: September 23, 2014

Want something sweet but trying to cut back on calories? Grab an apple. It has only 81 calories, and the fruit sugar in an apple is said to be one of the sweetest carbohydrates on earth.

Saturday 09/20/2014
Draft picks: Suds-Fest has a new site and a new focus on Alabama craft beers
Updated: October 09, 2014 - 10:55 am

When the Autumn Suds-Fest beer-tasting festival started 10 years ago at the Berman Museum of World History, nobody had ever heard of "craft beer." The times they have a-changed, and Suds-Fest is changing with them.

Tuesday 09/16/2014
Relish Weekly Recipe: Vegetable (with meatballs) soup
Posted: September 16, 2014

Vegetable Soup is a classic for a few very good reasons: 1) It calls for using up bits and pieces of vegetables hiding in our fridge. 2) It’s easy to put together, taking less than an hour to prepare. 3) Its flavors improve while sitting overnight in the fridge, so it’s great for making ahead.

'Green' reds: Wines that are good to sip, and good for the environment
Posted: September 16, 2014

When thinking of California wines, most often Napa or Sonoma comes to mind, especially with the heightened attention after an earthquake rocked this wine enclave on Aug. 24.

Tuesday 09/09/2014
Relish Weekly Recipe: Quick Breads
Posted: September 09, 2014

We love quick breads. They're just that—quick, requiring no yeast or long rising times. They're great for breakfast or snacking or with soup or salad for a quick dinner. They're also great for creative add-ins.

THE GOURMET TOUCH: Tender, bacony collards are a snap in the slow cooker
Posted: September 09, 2014

There is no doubt about "what's cooking" when collards are on the menu. My great-grandson, Mitchell, said he thought he smelled Brussels sprouts, but I explained that it was just collards. I don't think he likes either of them.

Wednesday 08/27/2014
Dinner on the deck: Lemon Herb Chicken
Updated: August 27, 2014 - 2:45 pm

The first rule for entertaining outdoors is that there are no rules: No courses to follow in order, no seating arrangements, no salad fork. This menu is perfect for an end-of-summer celebration or Labor Day picnic. It uses lots of fresh summery herbs and can be eaten with beer or wine, hot or cold, at the table or barefoot in the park. Grill the chicken or roast it indoors. Either way, it’s delicious served with tangy Yogurt Dill Sauce and Spiced Yellow Rice.

THE GOURMET TOUCH: Summer days call for homemade lemonade, and lemonade pound cake
Posted: August 27, 2014

Gone are most of the small roadside lemonade stands that once turned youngsters into entrepreneurs at an early age. Gone but certainly not forgotten.

Tuesday 08/19/2014
UNCORKED: When pairing wine with kale … ditch the kale
Posted: August 19, 2014

I hate kale. I don’t know why it is the darling of most foodies and celebrity chefs.

Relish Weekly Recipe: Chocolate Chip Cookies
Updated: August 19, 2014 - 9:19 pm

There are as many recipes for chocolate chips cookies as there are folks who love them. Here is our current favorite. We made a few tweaks to the basic cookie. Here’s how and why:

Saturday 08/16/2014
Fuel Up! Nutritional choices make all the difference on race day
Updated: August 16, 2014 - 11:15 pm

“You are what you eat.” Nothing could be truer for us runners.

Tuesday 08/12/2014
THE GOURMET TOUCH: This barbecue sauce has a surprise ingredient
Updated: August 12, 2014 - 8:27 pm

Grilling out usually calls for barbecue sauce, and many grill chefs work long hours developing just the right flavor in their sauce — although you might have a hard time getting the recipe. My husband thought his friend, Charles Prater, made the best barbecue. He would always try to get a sample when Charles was grilling.

Soda stream: Root Beer Baby Back Ribs
Posted: August 12, 2014

Cooks discovered the benefits of cooking and baking with sodas years ago. Chocolate cake made with Coca-Cola is almost a staple in the South; 7Up appears in pound cake; Sprite forms the base for punches of all kinds; and Orange Crush give zing to sherbet. So it should come as no surprise that root beer makes an excellent marinade and sauce for ribs. As a marinade, the sugar flavors the meat, while the carbonation tenderizes it. And there’s no doubt it’s easy as can be.

Sunday 08/10/2014
SMALL TALK: Executive chef gives monthly lessons at Classic at Buckhorn
Posted: August 10, 2014

As a resident of the Buckhorn Community in Weaver, Kim Campbell was intrigued when the neighborhood calendar advertised a cooking class at nearby Classic at Buckhorn.

Tuesday 08/05/2014
UNCORKED: Tasting Brad Pitt and Angelina Jolie’s award-winning rosé
Updated: August 05, 2014 - 10:08 pm

An erudite wine colleague once said, “Everyone is an expert on their own taste.” This was his way of acknowledging that not everyone likes the same wines, and also to reinforce the opinions of those with the chutzpa to go against the majority.

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