Recipes and Techniques
| Updated: July 28, 2010 3:00:32 PM EDT | |  | | Photo by Erin Oltmanns for TodaysMama.com |
These Tortilla Roll-Ups don't look like much, so expect your guests to initially blow you off when you offer them an appetizer. Make them try one. Trust me. No one has every tasted one and said, "Eh. They're just so-so."
Full Story Two local businessmen plan to capitalize on traffic from Sovereign Bank Stadium when they open a new restaurant, 3rd Base, at the site of the former Subs and Suds at 512 N. George St. in York, a couple blocks from the ball park.
Skip the standard sour-cream and ranch dips this summer. Instead, make your own incorporating fresh vegetables.
Full Story Nothing kills a good time at a festival, cookout or camping trip like a food-borne illness. Food-borne illnesses peak during the summer because bacteria in soil, air, water, animals and people multiply faster given the right conditions - hot and humid weather - and because of food handling at large gatherings and events. Read up on our guide for how to clean up your kitchen to prevent spreading pathogens.
 | | Roberto Koltun |
Have your cake and drink it too!" says one cookbook author.
"When the going gets rough, the tough make booze cakes," says another.
Full Story  | | DARRELL WONG |
Ah, the American quiche. There are many variations on this savory custard and crust, and they were on display last month during the California Opera Association's Big Quiche Bakeoff.
Full Story  | | DETROIT FREE PRESS |
Tomatoes, corn and cucumbers fresh from backyard gardens and farm markets are rolling in. One of my favorite ways to use all three is to make gazpacho, a summer cold soup.
Full Story  | | FOR THE DAILY RECORD/SUNDAY NEWS JIM ZENGERLE |
Most folks are not looking for complicated recipes in the summertime. Salads can be simple and low calorie or laden with fatty dressings.
Full Story Coleslaw doesn't have to be a mayonnaise-laden mess of shredded cabbage and carrots. The following recipes are great simple summer salads that will bring pops of flavor and color to any picnic or barbecue.
Full Story  | | provided by Weber Stephens |
Celebrate summer with a cookout. And what better way than with beer can chicken?
It's a novel -- and easy -- way to grill a chicken: Get a whole chicken, season it, stick it on a can of beer and grill.
Full Story  | | Larry Crowe |
Light, in-season and make-ahead -- it's the trifecta for the perfect summer supper.
For this easy-to-prepare dish, thin slices of eggplant are baked until tender, then fashioned into rolls stuffed with delicately spiced couscous and tangy feta cheese.
Full Story  | | DAILY RECORD/SUNDAY NEWS - KATE PENN |
Meet Penn Township's King of the Grill. By day, Gregg Smith is a welding engineer at Harley-Davidson. By night, he's a grilling machine.
Full Story A recipe from Ken Gladysz, Executive Chef of The Hotel Hershey
Full Story The texture and flavor of grape leaves can be irresistible, and this recipe, adapted from Rozanne Gold's "Recipes 1-2-3: Fabulous Food Using Only 3 Ingredients," puts them to super simple, delicious use as a wrap for salmon fillets.
Full Story  | | www.recipebits.com |
Wondering how you're going to get that big bird from freezer to table this Thursday? Here, the Daily Record/Sunday News and the Associated Press present a walkthrough on how to cook your turkey.
Full Story If you get tired of swirls of green and black taking over your cheese before you use it or soggy leftover pizza rewarmed in the microwave, boy, do we have some tips for you.
Full Story  | | Submitted |
These days it seems you can't watch a cooking show or open a food magazine without hearing about rubs.
Full Story  | | Daily Record/Sunday News - Bil Bowden |
Before JELL-O pudding packs wiggled into American refrigerators and pantries, homemade pudding filled saucepans and dessert dishes.
Full Story  | | DAILY RECORD/SUNDAY NEWS - JASON PLOTKIN |
If you've ever rushed in the door at 6:30 p.m. and had no idea what to make for dinner, you're not alone.
Full Story Sauté the eggplant, oil, onion, garlic and celery together. When onions are translucent, add the tomatoes, tomato paste, and sugar and vinegar.
Full Story Gladys Markey notices them in York's Central Market at the beginning of the month -- senior citizens and other customers living on a fixed income, hoping to stretch their food budget. One of their first purchases: a whole chicken. No skinless breasts. No legs or thighs. The entire bird
Full Story Measure the flour out onto a flat surface and shape into a mound. Make a small depression in the middle of the mound of flour and crack two eggs into it.
Full Story  | | Daily Record/Sunday News -- Kate Penn |
If Chef John Walsh's head were a popcorn machine, he would pop kernels covered in gourmet chocolate shipped from overseas and exotic peppers picked fresh that morning. Before serving, he would garnish the snack with edible flowers and sweet and salty infusions.
Full Story Purple is not simply a popular trend in fashion. This color of royalty, dubbed the "new black" by fashionistas, is also the new black in food.
Full Story Quesadillas are hot sandwiches, Tex-Mex style. Filled with juicy shrimp, melted cheese and spicy salsa, ours makes a quick Southwestern meal.
Full Story Flank steak is lean and very flavorful, but not particularly tender. It is best served cut into thin strips.
Full Story Every spring, my husband and I have the "Great Asparagus Argument." I want to have asparagus for dinner pretty much every night. And, well, he doesn't. I always win.
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