This Memorial Day weekend, amp up your everyday burger by adding a little something special to your ground beef blend. The secret ingredient that? Bacon. Bacon makes everything better, including cheeseburgers. And while plenty of burgers have bacon on top of them, this recipe uses that salty, crispy iconic breakfast food and adds it into the meat before cooking….
The Kitchn: This Simple Method Makes Perfect Roasted Cauliflower
Roasted cauliflower is a favorite side dish in my house. The hot oven renders the cauliflower supple and golden-brown, giving it both a caramel color and sweet, nutty flavor. The best part of roasting cauliflower is that it requires almost zero hands-on cooking and can easily be flavored with warm spices or aromatic garlic. And…
Quick Fix: Mushrooms Add an Earthy Flavor to These Perfect-for-Memorial Day Burgers
By Linda Gassenheimer From Tribune News Service Looking for a really, juicy burger for the upcoming Memorial Day weekend or for anytime you want a burger. Try this one. Mushrooms add an earthy flavor to lean ground beef. They also make the burgers juicy. The mushrooms are cooked before they are added to the ground…
Gretchen’s Table: Strawberry Season Means It’s Time for a Big, Fresh Salad
By Gretchen McKay From Pittsburgh Post-Gazette One of the first true delights to turn up at farmers markets this time of year are local strawberries. Boy, they’re terrific out of hand — just try getting a quart container of them home without snacking on a handful — but they also can add a sweet, juicy…
The Kitchn: Battenberg Cake Is a Piece of British History
For a quintessential British experience, enjoy a slice of Battenberg cake with a cup of afternoon tea. It is equally delicious when served alongside a cup of coffee, or as a sweet treat after dinner. This distinctive and elegant cake has a long history in the United Kingdom. It is said that the cake was…
Chicago’s Top Fungi Guy Is out to Save the World, One Beautiful Mushroom at a Time
By Lisa Shames From Chicago Tribune Chicago—Contrary to what his profession might lead you to believe, Joe Weber hasn’t always been obsessed with mushrooms. It’s not that he hated them either. Rather, while growing up in Hoffman Estates, Illinois, he didn’t think about mushrooms at all, beyond the rare occasion they would make an appearance…
Bait and Switch
Sometimes it’s simply just a mistake, but it seems always to backfire against the consumer. And sometimes it is a nefarious strategy intended to put one over on unsuspecting diners, almost always with the intent of making a lot of money. It’s about wine “bait and switch” in restaurants. This column is not aimed at…
First ‘Golden Arches’ Taken Down as McDonald’s Exits Russia
McDonald’s removed its signature “Golden Arches” sign from one of its locations near Moscow on Monday following an earlier announcement that it was withdrawing from the Russian market as a consequence of the country’s invasion of Ukraine. The fast-food giant removed its sign from a McDonald’s location in Khimki, a Russian city several miles north…
Old-Fashioned Baked Goods: 4 Recipes That Should Have Never Gone out of Style
By Daniel Neman From St. Louis Post-Dispatch Far away on a distant sea lies the Island of Old-Fashioned Baked Goods. There, slices of applesauce cake play in the tall green grass. Charlotte russes dance in the dappled sunlight. Coconut cream pies huddle with date-nut bread to gossip about pineapple upside-down cake. But despite the appearances,…
Bethany Jean Clement: How Do Cookbook Authors Do It? Cynthia Nims on ‘Shellfish’ and Her 50 (!?) New Recipes.
By Bethany Jean Clement From The Seattle Times How do you write a cookbook? Cynthia Nims has nine to her credit, each very full of her very own recipes (and she has co-authored many more). Her latest — “Shellfish,” just out from Seattle’s Sasquatch Books — offers 50 new preparations she’s devised that encompass seven…
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