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How to use whole wheat flour
Q: How can I transform my old recipes to include whole grains? Do things taste as good when substituting with whole wheat flour? What about that "White Whole Wheat Flour" made by King Arthur, is that a...
View ArticleRye done in an old-world way
Simplicity is part of the reason home-baked dark rye breads are so good. Traditionally, black breads and pumpernickels were baked overnight, using the residual heat of the oven, and get their...
View ArticleTime to play the piper
Drop that pen. Hands off the keyboard. Back away from the phone. Don't bother. Do not compose the macaron lament. Perhaps you find it tricky to produce a credible macaron. It is tricky to produce a...
View ArticleThe veggie table
Tofu, made fresh from soybeans, is an excellent protein source that's good for you and your pocketbook. With one serving of tofu, you can get as much as one-fifth of your daily protein needs met, and a...
View ArticleBuilding a better Easter basket
Sure, kids want chocolate and jelly beans, but an overload of sweets serves no one well. Shaping an Easter basket that's full of fun, minus some of the sugar, is easy. We asked three experts for ways...
View ArticleSouthern biscuits be praised
Forget the Mason-Dixon line. You know you've officially hit the South when biscuits begin turning up on the table. Southern cooks are noted for many foods, from fried chicken to collard greens, but...
View ArticleNot like mama used to make
My mother was the pasta-maker in our house. She didn't do it every Sunday, but certainly often enough that one of my most vivid images from childhood is of her standing at the kitchen counter, working...
View ArticleHungry for 'Grandma's bread'
Q: Sometime in the early '70s (1970-1974) the Tribune published "Grandma's bread" recipe. I made it several times and loved it. As I recall, the recipe contained whole wheat, rye, cornmeal and probably...
View ArticleA healthier chocolate chip cookie? Here's how
I'm a skeptic. So when I hear the words "healthy" and "cookie" together, I imagine biting into something that tastes like particle board. Add "chocolate chip" to that equation and now you've really...
View ArticleHerbed biscuits
Decades ago, our family spent vacations camping in Arkansas. We'd eat out twice: Once for fried catfish and hush puppies and the other time for a pancake breakfast. Reading the menus in the Mountain...
View ArticleRice flour switcheroo
Q: The recipe for "KFC" Korean fried chicken wings from this week's (Jan. 30, 2013) Good Eating sounds very good, and I'd like to try it. Can you tell me if sweet rice flour is the same as...
View ArticleRustic simplicity
Laura del Principe is not a Top Chef or an Iron Chef. She doesn't have tattoos running up and down her arms or a line of cookware created in her name. Plistia, the restaurant she runs with her husband,...
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Cinnamon rolls with bite
Admittedly, if you're wanting a highly nutritious breakfast, you'll probably be making granola instead of cinnamon rolls. That said, you can try making whole wheat cinnamon rolls. By switching out half...
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Snappy wraps
Making anything wrapped, stuffed or rolled in pasta used to be a real chore. You had to make a dough, knead it, roll it out just-so, cut it cleanly into rounds or squares and then assemble, assemble,...
View ArticleAnjelica Huston loves a rustic loaf
I grew up in Ireland, and we ate Irish soda bread every day with breakfast, lunch and dinner. This is a recipe that my family inherited from our cook in Ireland, Mrs. Creagh, and it's the best that I...
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