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Demystifying a Mother's Day ham and cheese quiche
Updated: Fri, May 3, 2013
Quiche has a reputation as a complicated dish. And I'm not sure why. Home cooks worry about the crust. They angst over the fillings. Do they have the right mix of meats or veggies? Which type of cheese? And how much is too much? And then there is striking the balance of egg and dairy, never...
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Dona Ana college students to get cooking
Updated: Fri, May 3, 2013
LAS CRUCES, N.M. (AP) — Sharyn Hill and Pat Desmond were cracking eggs to make mini cheese cakes Saturday in the new culinary arts kitchen at Doña Ana Community College. "I just decided to come to school when I found out they were getting ready to open this new school," Desmond, culinary...
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That's the spirit: Booze from local crops booming
Updated: Fri, May 3, 2013
GARDINER, N.Y. (AP) — With all the orchards and corn fields that dot the Hudson Valley landscape, Tuthilltown Spirits doesn't have to look far for the grains and apples to make their whiskey, vodka and gin. The 10-year-old company crafts many of their liquors from ingredients grown no more...
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Ferran Adria brings elBulli exhibition to London
Updated: Thu, May 2, 2013
LONDON (AP) — You've eaten at the restaurant — or probably you haven't. Now visit the exhibition. Spanish chef Ferran Adria, the man behind the late, lamented elBulli restaurant, is bringing an exhibition dedicated to the art and science of his distinctive brand of molecular gastronomy to...
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Easy, beautiful blend of eggs and veggies for Mom
Updated: Thu, May 2, 2013
Mom always said to eat your vegetables, so this Mother's Day serve her breakfast in bed inspired by a walk through the garden. We began with the idea of egg-in-a-hat — sometimes called egg-in-a-basket or a Popeye — in which an egg is cracked into a hole cut in the center of a slice of...
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An easy mousse for Mom the kids can help make
Updated: Thu, May 2, 2013
It doesn't matter how skilled — or not — your kids are in the kitchen. This easy, fruity mousse parfait is a great Mother's Day project they can help with. To keep it simple, we use vanilla Greek yogurt as the base for our mousse, and fold whipped cream into it for a light, airy texture....
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Science helps craft the perfect mac and cheese
Updated: Wed, May 1, 2013
Imagine your favorite cheese: perhaps an aged, sharp cheddar, or maybe a blue Gorgonzola or a gentle Monterey Jack. Wouldn't it be wonderful to use those really good cheeses you love on nachos or as a sauce on macaroni or steamed vegetables? But if you have ever tried melting high-quality...
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