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Food: What's Cooking
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Cannellini beans, spinach and Parmesan cheese give the classic tomato soup a hearty twist — plus about 10 grams of protein per serving. And best of all, it’s still perfect to pair with a grilled cheese sandwich.
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These chocolate-pecan-coated truffles have a soft, pumpkin filling seasoned with cinnamon, ginger and cloves. They’re an easy-to-make, memorable, autumnal treat made from pantry staples.
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Almond flour is only one small star in the nut flour universe. Lesser-known flours made from finely ground walnuts, pecans, hazelnuts, pistachios and chestnuts, among others, are nutrient-dense and full of flavor, and they add personality to whatever you are baking or cooking.
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Shopping for wine, either for a gift or for yourself, can be intimidating. But don’t be afraid to ask a wine merchant for help. Just remember the journalist’s 5 W’s (and an H): Who, what, where, when, why and how.
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A suburban chain of food markets is set to expand to Wheeling early next year.
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What do you picture when you hear “taco salad”? The first image might be a deep-fried taco shell bowl filled with lettuce and your standard Tex-Mex fare. This more modern version swaps out ground beef for steak, and taco sauce for a tart and creamy avocado dressing.
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If you’ve ever wandered into the cheese section with the innocent intent of “just picking up some mozzarella,” you know it’s not that simple. What was once a single white orb in plastic wrap is now an entire category. Fresh, low-moisture, smoked, buffalo, burrata — mozzarella takes many forms, and picking the right one for your meal needs a little demystification.
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Q: It seems as if every time a recipe calls for baking powder, I never get the rise I expect.
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