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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! …

    Pork Shoulder Pot Roast Stuffed with Garlic, Greens and Walnuts lends itself to braising. Amother plus: It’s reasonably priced.
  2. Which apple should you use when baking? It depends on the recipe

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

    You’ll be able to enjoy Apple Blondies, a pound of apple barely held together by flour, brown sugar and warm spices, with toasted walnuts and more, for days.
  3. 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. …

    A make-ahead quiche will impress guests and keep you out of the kitchen. This one has leeks and Gruyere cheese, but ingredients are only as limited as your imagination.
  4. 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.  …

    A few blitzes in the food processor (or a run-in with a grater or knife) breaks cauliflower down into what looks and serves like fluffy Israeli couscous. It happens so easily you’d think this is what cauliflower was meant for all along.
  5. 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.  …

    Get ready to eat these Crispy Chickpeas like popcorn. In minutes, chickpeas turn golden brown and crisp. Season them however you like and serve immediately.
  6. 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. …

    72 hour sous-vide short ribs served atop horseradish potato puree with broccoli and white cheddar puree prepared by Reagan Finch, 10, and her dad Steven.