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Search results for "in our kitchen ileana morales"

  1. 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. …

    Homemade pita chips go well with traditional hummus. You can liven up hummus with mix-ins, toppings or both.
  2. 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.
  3. 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. …

    The longer the Pesto and Prosciutto Sandwich sits (it keeps for a few hours), the better it tastes.
  4. Which apple should you use when baking? It depends on the recipe

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

    Among the ingredients in Apple Cheddar Galette are honey, cinnamon and a pinch of freshly grated nutmeg.
  5. 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. …

    Deviled eggs have made a comeback, and I’m excited whenever I see them on a brunch menu. You can serve them at home, too, and top them with just about anything you can come up with.
  6. 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.  …

    In Cauliflower and Caramelized Onion Gratin, the vegetable gets its moment of luxury with a thick sauce of Gruyere cheese and cream. Caramelized onions are swirled in for a bit of sweetness.
  7. 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.  …

    You can swap the herbs or onions for what you have on hand when making Summer Chickpea Salad. Try quinoa or farro instead of couscous. Add pepitas or cashews if you’d like. Top it off with queso fresco or feta cheese if you want.
  8. 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.