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08.05.2008 4:34 pm

More from Pat Dougherty: Grilled corn with basil and sliced fruit

St. Louis Post-Dispatch

fd_sc_cook_dougherty3_opt.jpgWhen Pat Dougherty makes his Grilled Raspberry Chipotle Pork Loin, he likes to accompany it with grilled corn in the husk and sliced fresh fruit.

“The corn, first grilled, then brushed with the basil-pesto butter sauce, and the cooling contrast of peach…

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08.05.2008 9:34 am

Greek turkey burger recipe, revisited and revised, is good hot or cold

St. Louis Post-Dispatch

turkeyfeta.jpgA friend and I went out to eat the other night, but the sandwich I ordered — a variation on a gyro — wasn’t anything special. I ate it, but the next night I decided to create my own version.…

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08.01.2008 9:56 am

Eggplant recipe is light on oil, drenched with flavor

St. Louis Post-Dispatch

ja08_caponata_portrait_opt.jpgEggplant is often compared to a sponge because it can soak up vast amounts of oil as it cooks. This recipe from Cook’s Illustrated avoids that problem with a clever technique: salting the eggplant and precooking it in the microwave before…

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07.31.2008 10:24 am

Tiny cupcakes have a not-so-secret ingredient — zucchini

St. Louis Post-Dispatch

squashcupcakespage122_opt.jpg

Here’s another take on tiny cupcakes, this one from “From Small Plates, Perfect Wines,” by Lori Lyn Narlock ($16.95, Andrews McMeel Publishing).

As a bonus, recipe uses 3/4 cup of zucchini, so prolific this time of year.

Mini Summer Squash…

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07.23.2008 3:24 pm

Indulge — just a little — with bite-size peach cupcake recipe

St. Louis Post-Dispatch

mini_cupcakes_opt.jpgHere’s an antidote to those super-sized, super-sweet cupcakes that are all the rage. Each of these mini cupcakes contains just 80 calories and 2 grams of fat — with numbers like that, even two wouldn’t be much of an indulgence.…

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07.21.2008 10:20 am

How to peel a watermelon in mere minutes (and use it in a mojito)

St. Louis Post-Dispatch

wm-chry-mjto-hi.jpgWhen the temperature’s blazing, nothing is more refreshing than watermelon. But when the watermelon craving hits (and yesterday, it hit three times), I don’t want to have to cut and seed and chunk. That’s why I buy small seedless melons,…

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07.16.2008 11:05 am

Big bag of basil flavors a trio of easy meals

St. Louis Post-Dispatch

fd_kb_market_4.JPGMonday afternoon, one of my co-workers asked if I’d like a giant bag filled with fresh basil leaves. Would I ever! I have a few basil plants growing in pots on my patio, but I’ll never be able to harvest…

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07.15.2008 8:46 am

Cool down — and fill up — with easy Mediterrean meal

St. Louis Post-Dispatch

chickpea.jpgI love the flavors of Mediterranean food. Hummus (made with chickpeas and tahini), baba ghanoush (an eggplant spread), tabouleh (cracked whole wheat with lemon and lots of chopped parsley) add up to a vegetarian feast.

This recipe, from the August…

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07.14.2008 3:49 pm

At Missouri State Fair, cooks and bakers bring their best to the table

St. Louis Post-Dispatch

The Missouri State Fair is next month, and that means bakers have a chance to shine.

Are you a member of a Pink or Red Hat Club? You’re eligible to enter the Red or Pink Hat Fruit Cobbler Contest. There’s…

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