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    Dec 12, 2012 |Story| Chicago Tribune

  1. Divide and conquer

    Roast duck, like beef tenderloin and lobster, defines holiday meals in our family. More than Sunday dinner fare, a duck in the oven warrants celebration — of dining with friends, of indulgent goodness and of the enjoyable act of cooking.
    Roast duck, like beef tenderloin and lobster, defines holiday meals in our family. More than Sunday dinner fare, a duck in the oven warrants celebration — of dining with friends, of indulgent goodness and of the enjoyable act of cooking. My younger...

    Tags: Julia Child, Salt, Shallots, Iron (dietary supplement)

    2. Dec 11, 2012 |Column| Chicago Tribune

  2. Timing a tenderloin

    Q: I have been cooking beef tenderloin with Madeira sauce from the Dec. 3, 2003, Trib for several years. My question is: Could I make it up to the point where I make the sauce then refrigerate it? Then, prior to serving, bring to room temp and finish it off?
    Q: I have been cooking beef tenderloin with Madeira sauce from the Dec. 3, 2003, Trib for several years. My question is: Could I make it up to the point where I make the sauce then refrigerate it? Then, prior to serving, bring to room temp and finish it...

    Tags: U.S. Department of Agriculture, Wolfgang Puck, Chicago Tribune, Salt, Food Industry

    3. Dec 11, 2012 |Story| Los Angeles Times

  3. Dinner tonight! Sauteed chicken with red wine vinegar sauce

    The secret to this crisp but succulent chicken? High heat. After sauteing the chicken briefly in a large skillet, the chicken -- skillet and all -- is placed a 500-degree oven. Finish the dish with a pan sauce made from the drippings. A little red wine and red wine vinegar bring depth and a nice sharpness to the sauce. It's dinner in under an hour.
    The secret to this crisp but succulent chicken? High heat. After sauteing the chicken briefly in a large skillet, the chicken -- skillet and all -- is placed a 500-degree oven. Finish the dish with a pan sauce made from the drippings. A little red wine...

    Tags: Google+, Noelle Carter, Tomatoes, Wines, Russ Parsons

    4. Dec 10, 2012 |Story| WGNTV-LTV

  4. December 10: Lunchbreak - Black Kale, Red Kuri Squash Puree and Parsley Pistou

    Quay Restaurant and Bar
    Quay Restaurant and Bar 465 East Illinois Chicago (312) 981-8400 www.quaychicago.com/   Black Kale Ingredients: 1 bunch black kale 3 gal water 1/2 cup salt Directions: Start by separating the leaves of the kale from the ribs and set aside. In...

    Tags: Kale, Chicago Restaurants, Salt

    5. Dec 25, 2012 |Story| Aberdeen News

  5. Easy appetizers for New Year's Eve party

     Turn soba noodles into sushi rolls. Pair with your favorite cold dipping sauce.
     Turn soba noodles into sushi rolls. Pair with your favorite cold dipping sauce. Soba sushi rolls  Makes: 32 pieces Ingredients  1 medium mango  half an avocado  1 peeled Kirby or pickling cucumber  3 ounces smoked salmon  9 ounces soba...

    Tags: Pasta, Salt, Salmon, Black-Eyed Peas, Lifestyle and Leisure

    6. Dec 25, 2012 |Story| Aberdeen News

  6. Dressing up scallops

     For a spur of the moment semi-fancy meal, you can’t beat scallops.
     For a spur of the moment semi-fancy meal, you can’t beat scallops.  Scallops are ideal to have tucked away in your freezer because they defrost and cook quickly. When planning a meal with scallops, figure two to three of the larger sea scallops...

    Tags: Kosher Salt, Freedom of the Press, Wines, Politics, Chives

    7. Dec 13, 2012 |Story| Hartford Courant

  7. Cooking A Pot Roast With Minimum Fuss

    They work in completely opposite ways, but they both succeed in producing a hot, hearty meal in quick fashion. One is the slow cooker, the other is the pressure cooker, and they both have been helping cooks for decades.
    The Hartford Courant
    They work in completely opposite ways, but they both succeed in producing a hot, hearty meal in quick fashion. One is the slow cooker, the other is the pressure cooker, and they both have been helping cooks for decades. The slow cooker, which usually...

    Tags: Kosher Salt, Salt, Carrots, Potatoes, Cheese Corn

    8. Dec 8, 2012 |Story| Los Angeles Times

  8. Hanukkah recipe: Winter sunshine latkes

    Made with grated sweet potatoes, carrots and parsnips in addition to potatoes, these latkes from cookbook author Phyllis Glazer look like little glowing suns -- making them perfectly appropriate for the Festival of Lights.
    Made with grated sweet potatoes, carrots and parsnips in addition to potatoes, these latkes from cookbook author Phyllis Glazer look like little glowing suns -- making them perfectly appropriate for the Festival of Lights. Winter sunshine latkes is...

    Tags: Google+, Hanukkah, Los Angeles Times, Salt, Sour Cream

    9. Jan 2, 2013 |Story| Chicago Shopping

  9. Hearty bites for cold Chicago nights

    Those complaining about Chicago’s mild winter finally get their way as temperatures have dipped down enough to satisfy every polar bear at Lincoln Park Zoo. But while some may relish in the chill, the rest of us just want to hunker down in warm surroundings with chow that hits the spot.
    Chicago Shopping
    Those complaining about Chicago’s mild winter finally get their way as temperatures have dipped down enough to satisfy every polar bear at Lincoln Park Zoo. But while some may relish in the chill, the rest of us just want to hunker down in warm...

    Tags: Breads, Gold Coast, Coconut, Lifestyle and Leisure, Soups

    10. Dec 7, 2012 |Story| Los Angeles Times

  10. Dinner tonight! Caesar salad

    Rich and creamy Caesar dressing, crunchy lettuce, fried capers, crisp croutons, shredded parmesan and a little lemon vinaigrette. That's how <a href="http://www.latimes.com/features/food/la-fo-sos-caesarsalad-20101021,0,4139250,full.story" target="_blank">Michael Mina does Caesar</a> at American Fish at Aria in Las Vegas. Sure, the recipe calls for more than a few ingredients, but it can be assembled from start to finish in about an hour. And I must warn you: Try this once and you may want to fix it again another night this week.
    Rich and creamy Caesar dressing, crunchy lettuce, fried capers, crisp croutons, shredded parmesan and a little lemon vinaigrette. That's how Michael Mina does Caesar at American Fish at Aria in Las Vegas. Sure, the recipe calls for more than a few...

    Tags: Noelle Carter, Salt, Olives, Parmesan Cheese, Lifestyle and Leisure

    11. Dec 7, 2012 |Story| WGNTV-LTV

  11. December 7: Midday Fix - Party Planning

    Paul McCullough
    Paul McCullough www.paulskitchen.com/ Paul's Tips: Especially during holidays, plan your parties to keep prep work minimal but the presentation impressive. Plan menu with mix of make-ahead and fresh prep recipes Instead of a full bar, which...

    Tags: Hazelnuts, Raspberries, Lemons

    12. Dec 5, 2012 |Story| Los Angeles Times

  12. Hanukkah recipe: Fresh beet latkes with cumin and coriander

    Who says latkes have to be made from potatoes? Israeli cookbook author Phyllis Glazer makes these with grated raw beets and gives them a Middle Eastern twist by spicing them generously with coriander and cumin. Serve them with tangy sour cream or rich yogurt and snipped chives.
    Who says latkes have to be made from potatoes? Israeli cookbook author Phyllis Glazer makes these with grated raw beets and gives them a Middle Eastern twist by spicing them generously with coriander and cumin. Serve them with tangy sour cream or rich...

    Tags: Google+, Hanukkah, Los Angeles Times, Salt, Sour Cream

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Parsley Photos
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