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Search results for "in our kitchen ileana morales"

  1. Make room for lamb, different types of pork at the Easter table

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    What says Christmas dinner more than a big hunk of ham on the dinner table, spiraled and glistening with a sweet glaze? And Thanksgiving? Turkey is, of c ourse, the star of the show, but I don't recall a T-Day dinner without ham on the table as well. On Easter Sunday, ham is once again a fixture. • But as the weather softens in the spring and we look to celebrate around the table, some of you might crave something new. You might be feeling, well, antiham. After all, there are other cuts of meat we can serve as the main attraction. And they can be much more affordable while still feeding a crowd. I'm suggesting different types of pork that allow you to get creative along with a lamb shoulder, also so flavorful. • I bet you won't miss the ham! …

    Slow-Roasted Lamb Shoulder With White Beans and Olive Tapenade is so succulent that the meat falls apart. The most labor intensive part of this dish is the olive tapenade. (The olive pits must be removed.)
  2. The wonders of brown butter: recipes for pork chops, cookies, vinaigrette and more

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    Pumpkin spice, you're dead to me. It's time for a new flavor to rule fall. This season should be all about brown butter — that golden, sultry version of butter that gives food a certain je ne sais quoi.  …

    Pork Chops Pan-Roasted in Brown Butter will wow your dinner guests. The pork chops are brined before they are basted.
  3. For easy holiday entertaining, assemble y our own cheese and charcuterie boards

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    Picturing the oncoming whirlwind of food that is the next couple of weeks, I closed my eyes and wondered what Ina Garten, the queen of easy, breezy entertaining, would do. She would probably work on her cheese and charcuterie game.  …

    Charcuterie board with cheeses, from the top, Rogue River Blue, Caciotta di Capra Foglie di Noce and Malghese.
  4. How to make hummus at home: Recipes for classic, beet and edamame flavors

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    My first memories of hummus are firmly tied to my college years in an incredibly vegetarian-friendly town where I enjoyed many a hummus wrap. It was a great alternative s ource of protein for this one-time vegan. …

    Branch out from the traditional with a beet-flavored hummus.
  5. How to pack snacks and map out food stops for summer trips

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    I was in the middle seat, which is not where anyone wants to be on a packed plane. Especially on a flight from California to Florida. …

    Skip the traditional sandwich, which can be a challenge to eat when you’re on the go, and try a Chickpea Chorizo Wrap.
  6. Which apple should you use when baking? It depends on the recipe

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    Pink Lady. McIntosh. Sweetango. Ambrosia. Honeycrisp. …

    Baked Apples come together quickly. Serve them with a big splash of heavy cream for breakfast, or top them with ice cream.
  7. Make-ahead Easter brunch of creme brulee casserole, sliders, quiche

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    Brunch is my favorite meal these days, and I know I'm not alone. …

    The options are endless when you have brunch at home, but I often focus my spread around quiche. It’s a classic choice and a good one to serve to friends because it’s instantly a step up from the everyday breakfast.
  8. Versatile cruciferous cauliflower trending, popular in restaurants

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    The family of cruciferous vegetables seems to be taking turns with its members, thrusting one or two into the spotlight at a time for its 15 minutes of fame. We've had Brussels sprouts every which way and kale found its way onto all our plates. • Now, cauliflower takes the stage. • Yes, I'm talking about the paler, less popular — though that's less true lately — cousin of broccoli. The variety most commonly found is a creamy white color, but more and more you'll find it in shades of purple, orange and bright green. Romanesco, a hybrid of broccoli and cauliflower, is especially striking with its fractal-like clusters and lime green color.  …

    Ileana Morales   |   Special to the Times
  9. Start soaking chickpeas: Garbanzos aren't just for hummus anymore

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    Not everyone flips out over black beans. Pinto beans don't typically ignite passions. Lima beans don't get much love. But chickpeas are a different story.  …

    Crispy Chickpeas are a super snack or appetizer. Just know they won’t stay crispy forever and are best served immediately.
  10. Dad and daughter cook up scientific delights in kitchen lab

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    TAMPA Reagan calls dibs on adding the sugar. Barely taller than the blender resting on the counter, she carefully p ours a tablespoon of the white granules in with the raspberries and calcium lactate. …

    Steven Finch and his daughter Reagan cook in the second kitchen at the back of their home in South Tampa on May 13.  The pair use the kitchen to do their molecular gastronomy experiments.