Saturday, October 13, 2018

Food

From the food editor: Unpeel the delicious possibilities of the plantain

From the food editor: Unpeel the delicious possibilities of the plantain

The first time I had tostones was sophomore year of high school. My friendís mom, who is from Puerto Rico, served a plate of the warm, just-fried discs as an afternoon snack. Tostones are plantains that have been cooked, smashed, then cooked again in...
Updated one month ago
Taste test: New jarred pasta sauces

Taste test: New jarred pasta sauces

When one family member eats only chicken, you learn to cook a lot of poultry recipes. Lately, one of my go-to dinners has been chicken marsala. When I saw that Prego had recently rolled out a jar of marsala sauce, I was delighted. No more chopping mu...
Updated one month ago
Pork’s reputation is better than ever. Here’s why.

Pork’s reputation is better than ever. Here’s why.

DES MOINES, Iowa Top three answers on the board. What are the most common chef tattoos? Yes, there are knives, whisks and other kitchen tools, but if you believe Isaac Fitzgerald and Wendy MacNaughton, the author and illustrator respectively of a bo...
Updated one month ago
Five recipe ideas to Celebrate National Coffee Day

Five recipe ideas to Celebrate National Coffee Day

The first cup of coffee can likely be traced back about 1,000 years to the Arabian Peninsula, where the coffee plant was born. This, of course, was before we heralded the arrival of fall with a pumpkin spice latte or chugged a to-go mug on the way to...
Updated one month ago
Local craft beer of the week: Fitzmagic Double IPA, St. Pete Brewing Company

Local craft beer of the week: Fitzmagic Double IPA, St. Pete Brewing Company

Itís a smart bit of marketing, branding a freshly finished beer with the hype of the local football phenomenon. Itís low risk, too: If the surprise performance of Bucs backup quarterback Ryan Fitzpatrick didnít continue into a third and final week be...
Updated one month ago
Bar review: At Lolitaís Wine Market, go with the flow

Bar review: At Lolitaís Wine Market, go with the flow

Itís funny how different cultures are when it comes to specialty bars. Beer taprooms and breweries, while considerably varied, seem part of a cohesive group when compared to cocktail bars and high-end whiskey spots. Wine doesnít lend itself especiall...
Updated one month ago
Fall is the perfect time to master cooking dried beans

Fall is the perfect time to master cooking dried beans

By JeanMarie BrownsonAs we head into a cooler time of year, the upcoming months practically beg for slow-simmered foods. Beans, for example. Beans prove an excellent source of lean, inexpensive protein. Their versatility and adaptability means they c...
Updated one month ago
Restaurant review: Elevage has made some smart changes to its restaurant and Lobby Bar menus

Restaurant review: Elevage has made some smart changes to its restaurant and Lobby Bar menus

Checking out the changes at Elevage, which opened five years ago as the first Bern's sibling to offer breakfast and lunch.
Updated one month ago
Donít fear riesling: Offering a range of styles and flavors, itís the wine loverís wine

Donít fear riesling: Offering a range of styles and flavors, itís the wine loverís wine

By Michael AustinThere are a few things about riesling that we can count on for sure. One is that it is pronounced REECE-ling, with an "s" sound and not a "z" sound. Another is that not all of it is sweet, and in fact, the majority of it is dry. And ...
Updated one month ago
Zesty Lemon Shrimp, and more quick bites to make for guests

Zesty Lemon Shrimp, and more quick bites to make for guests

A couple of weeks ago, I wrote about hosting, and the dos and doníts for ensuring everyone at your house, including you, has a great time. There are a lot of things that go into the gig beyond food. But all of those become a little easier if youíre a...
Updated one month ago