Recipes By Ingredients

Zappin’ the Apple

Comments Off on Zappin’ the Apple

Traditional methods for baking apples take almost an hour, but how about zapping an a apple for a simple dessert or a sweet start to your day with breakfast? A micro-waved apple takes only minutes — a great impromptu treat during apple season. You can even make an individual serving of fresh warm applesauce – …

Read more

Feeding on the many flavors of Stockholm

Comments Off on Feeding on the many flavors of Stockholm

STOCKHOLM – Situated in an archipelago of thousands of islands, Stockholm is one of the most beautifully situated capitals in the world. After long winters, its frozen waterways are finally cleared of ice floes, and its tour boats ferry visitors in and out of its many harbors. By late March, it is warm enough to …

Read more

Beauty secrets? Check the fridge — Make skin cream and a snack, too

Comments Off on Beauty secrets? Check the fridge — Make skin cream and a snack, too

Sometimes it’s OK to have egg on your face – or banana or yogurt or apricot or avocado. Just call it a food facial. Facials at salons can be expensive, great for a birthday present for a friend, maybe, or a splurge for yourself. Instead, consider shopping for your salad and your beauty at the …

Read more

Load up your plate with regional Italian delicacies at a ‘sagra’

Comments Off on Load up your plate with regional Italian delicacies at a ‘sagra’
Load up your plate with regional Italian delicacies at a ‘sagra’

MAGLIANO, Italy – There you are, dining al fresco on a warm summer’s eve in the Italian countryside. Plates of the ”gastronomia tipica” (local dish) are splayed out before you, and a pitcher of hearty wine is being passed your way. You are engulfed in a lively, informal atmosphere. The flow of food and conversation …

Read more

The open-faced sandwich: a savory slice of Danish culture

Comments Off on The open-faced sandwich: a savory slice of Danish culture

Somewhere between the canape and the sandwich lies smorrebrod, an icon of Danish cuisine. Literally ”bread and butter,” the smorrebrod is crowned with all manner of fish, meats, cheese, vegetables, spreads, and edible garnishes. Open-faced sandwiches are popular all over Scandinavia, but the Danes have taken them to high art.Where the canape is eaten in …

Read more

Time to step out of the box and make your own crispy crackersThey won’t steal limelight from spreads

Comments Off on Time to step out of the box and make your own crispy crackersThey won’t steal limelight from spreads

Munching away happily on a variety of crackers gathered in a basket, a friend was incredulous when informed they were all homemade. ”Get outta town!” she exclaimed. ”These are awesome!” If you can make cookies, why not crackers? According to Merriam Webster, a cracker is ”a dried, thin, crispy baked bread product that may be …

Read more

Aebleskiver, Denmark’s answer to the doughnut

Comments Off on Aebleskiver, Denmark’s answer to the doughnut
Aebleskiver, Denmark’s answer to the doughnut

COPENHAGEN — Ask any Dane or Danish-American about aebleskive, and you’ll be treated to broad smiles. Aebleskiver –literally ”apple slice” — is a pancake puffball that rarely contains the apple tidbit originally tucked into its center as a sweet surprise. But the name, pronounced ay-bla-skeever, has stuck. Gone in two bites, this traditional Danish dessert, …

Read more

In the Lime-light

Comments Off on In the Lime-light

MIAMI — Ask any five people about Key lime pie and they will agree on one thing only — it should never ever be green. ”Honey,” said the slight waitress with weather-beaten skin at a little dive called the Crack’d Conch (where the choices for dessert were a slice of Doris’s Key lime pie or …

Read more

Clay pots irresistable in design, function

Comments Off on Clay pots irresistable in design, function

What do a Romertopf Schlemmertopf, tagine, and donabe(donabay) have in common? They are all earthenware pots with covers, from different parts ofthe world. The high-domed Romertopf and Schlemmertopf are fromGermany, the pyramid-shaped tajine (tagine) is from Morocco, andthe round donabe is from Japan. Using clay pots is an ancient method for cooking. You can now …

Read more

These breads go with the grain

Comments Off on These breads go with the grain

BERLIN – Early each morning, the smell of fresh bread beckons Berliners to the tiniest of backerei (bakeries), where locals line up for a slice, a bun, or a roll to munch on the way to school or work. Loaves are tucked into bags and eaten later with hard cheese, strong mustard, and ham. Bread …

Read more

Homemade goodies a satisfying gift

Comments Off on Homemade goodies a satisfying gift

There is something satisfying about making a gift of food. If you have time to bake and make the cookies everyone salivates for, great. However there are also wonderful recipes for snack mixes, granola, or spiced nuts that can be made in bulk in very little time. If you don’t have time to cook, but …

Read more

Japan’s lunchbox fare pleases eye, palate

Comments Off on Japan’s lunchbox fare pleases eye, palate

FUKUOKA, Japan – ”Tadaima!” (I’m home!) Yuriko and Satoshi Kawasaki cry as they remove their shoes and tumble into their house after a hard day at kindergarten. ”Okaerinasai!” (Welcome home!) replies 40-year old Misako Kawasaki. She empties their school bags and brings their Ultraman and Hello Kitty lunch boxes into the kitchen. Early that morning, …

Read more
Page 8 of 10« First...«678910»