Food - 3

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How to make grilled swordfish steaks tapenade

Swordfish can run up to 13 feet long and weigh close to a thousand pounds. It has a firm, dense, compact structure with flesh that has a tan or coral shade. Swordfish has become one of the best-loved fish because of its meaty, almost chicken-like texture and...
Views 1061 | Rating 0 | Comments 0| Date Mar 10, 2008
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How to make Greek lamb stew with artichokes and orzo

Cooking this fabulous, subtle stew with bone-in lamb adds more to its flavor. This Greek lamb stew is finished off with the classic Mediterranean sauce, Avgolemono, which thickens with eggs and lemon mixed into the broth. Using the Dutch oven is the best...
Views 1029 | Rating 0 | Comments 1| Date Mar 9, 2008
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How to make clam hash

This is an old-time, comfort-food classic that has achieved new popularity with the rise of high-level, informal dining, and the discovery that hash is “cool.” The soft steamer clam bellies play well against the crunchy potatoes. You can choose to use...
Views 738 | Rating 0 | Comments 0| Date Mar 9, 2008
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How to make chocolate cream pie

This is an update of a traditional American favorite, even more chocolaty than you remember because the shell is painted with chocolate before the filling goes in. Serves 10.
Views 926 | Rating 1 | Comments 1| Date Mar 9, 2008
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How to make Canandian cheese soup

This is a wonderful soup to enjoy in the chilly season, warm and comforting, and it becomes a meal in itself with the addition of oven-fresh sourdough or French bread. What really defines this particular recipe is the addition of beer at the end of the...
Views 924 | Rating 1 | Comments 0| Date Mar 9, 2008
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How to make Cajun Popcorn

This variation is from the original recipe made famous by Paul Prudhomme, the Cajun culinary god. The New Orleans dish is so named because they’re eaten by the handful, just like popcorn. Because crawfish tails are not widely available, this dish is more...
Views 936 | Rating 0 | Comments 0| Date Mar 3, 2008
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How to make broiled halibut steaks

Halibut is one of the finest eating of any fish in the world. It’s meat is firm and flaky when cooked, and has a delicate flavor that will please anyone. It comes to the market weighing anywhere from 25 to 300 pounds. From the largest fish, steaks are out...
Views 1203 | Rating 4 | Comments 1| Date Mar 3, 2008
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How to make a blueberry lemon cake

This striking cake is a study in blue and white. Its lively flavor comes from the simple combination of lemony whipped cream and fresh blueberries. Serves 12.
Views 716 | Rating 0 | Comments 0| Date Mar 1, 2008
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How to make blackberry lime cobbler

Cobblers are one of the simplest and most delicious ways to take advantage of the abundance of summer or winter fruits. They are like deep-dish pies except that they have no bottom crust. Traditionally, cobblers have been topped with biscuit dough, however,...
Views 840 | Rating 0 | Comments 0| Date Mar 1, 2008
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How to make apple cranberry cobbler

Apples and cranberries are a well-loved combination. This is a great cold weather dessert that’s perfect for the holiday table. Cobblers are like deep-dish pies except that they have no bottom crust. Traditionally, cobblers have been topped with biscuit...
Views 741 | Rating 0 | Comments 0| Date Mar 1, 2008
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How to make a terrine of foie gras

Today, it’s virtually impossible to find a menu from a top restaurant the doesn’t include something made with fresh foie gras, a duck or goose liver product that dates back to the Egyptians of 2500 B.C. Thankfully, availability of fresh foie gras...
Views 809 | Rating 1 | Comments 0| Date Mar 1, 2008
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How to eat a whole fish

Once you master this easily learned craft, you’ll love eating whole fish at the table.
Views 942 | Rating -2 | Comments 1| Date Mar 1, 2008
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How to make a German chocolate cake

This cake was not actually invented in Germany. The original recipe was sent by a homemaker in Dallas to a newspaper in Texas in 1957. It used Baker’s German’s Sweet Chocolate, which was created in 1852 by an Englishman named Sam German for the Baker’s...
Views 917 | Rating 2 | Comments 0| Date Mar 1, 2008
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How to bake macadamia encrusted halibut with orange sauce

Here’s a popular fine dining dish that can be served with confidence. Anyone who tries a bite of this will come back for another, whether they eat fish regularly or not. Halibut is wonderfully delicate in flavor, soft and flaky in texture. The encrusted...
Views 683 | Rating 0 | Comments 0| Date Feb 29, 2008
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How to make a Monte Cristo sandwich

Top of any sandwich connoisseur’s favorites is this classic delight, a hybrid of French toast with grilled ham and cheese. Restaurants vary from place to place about exactly how this is cooked, whether on a flat top grill or in a deep-fat fryer. The latter...
Views 728 | Rating 2 | Comments 0| Date Feb 29, 2008