My sister, Mary Pat, is a great cook and an even better baker. Sweets are her thing but as the mother of three active boys, dinner always comes first—chronologically speaking!
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By Elizabeth Karmel The Associated Press
These bar cookies are everything! They are loaded with texture, flavour and just enough salt to make them addictive. They are packed full of pecans, toffee bits, chopped white chocolate and dried coconut but the sprinkling of bourbon is what really takes them over the edge.
How often have you tossed the dinner salad? And, I am not talking about tossing it with dressing!
If I had a nickel for every time that I’ve seen the salad bowl, left untouched and droopy at the end of the night—tossed into the trash can—I would have a lot of nickels.
I have been a fan of homemade granola for as long as I can remember. I literally grew up with it as my mother made it way before it was a trend to do so.
During the recent bomb cyclone snowstorm, I couldn’t go to the store for several days as I waited to get plowed out of my driveway. I had plenty of food, but a lot of it was that first of January “diet” food and I was craving a warm stick-to-your ribs stew.
I hate to throw over-ripe bananas away. It is such a wasted opportunity for fresh fragrant banana bread. But, there is only so much banana bread that one can eat. That is why I asked myself, what else can I make with over-ripe bananas?
Chicken and Rice is having a moment. Whether you make the Spanish staple, Arroz con Pollo or make up your own version, it is soul-satisfying and perfect for the cooler weather.
This holiday season’s gift guide contains a book by a real-life hero chef who built an empire by valuing his busboys, a set of nifty ceramic stoneware oyster shells, atasty tequila and “the last knife you ever buy.”
BOOKS FOR THE COOK WHO LIKES TO READ
“L’Appart: The Delights and Disasters of Making My Paris Home”
By David Lebovitz (Crown, $27)
Pumpkin is so popular today that there is hardly anything that hasn’t had a pumpkin variation. Some of them are no-brainers, others are so far-fetched that I don’t understand who is buying them, much less eating them.
The South is credited with creating the cheese straw but no one knows who, where or why exactly. There is one vague story about leftover cheese being added to biscuit dough to make a snack but I don’t buy it.