| May 29, 2013
Watercress is a treat I had come to associate with spring and the return of farmers markets — that is, until I came across vibrant bunches of it recently at the local grocer.
It was so fresh and crisp that instead of figuring how to incorporate it...
| Apr 5, 2013
| 1:14 PM
I love a great sandwich. In fact, I would love to have held court with the Earl of Sandwich to see the first creation as it took place.
As such there are a variety of sandwiches and flavors, but my next recipes will focus on the wonderful flavors of a...
| May 29, 2013
| 5:26 AM
The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today's recipe is Chicken with Rosemary, Red...
| Jun 1, 2013
When the first AOC opened a decade ago, nobody quite knew what to make of the place, a wine bar near the original Farmers Market that seemed to specialize in cured meats, salads and lots of tiny dishes that reflected the flavors of coastal Italy and...
| May 30, 2013
From this summer’s vegan menu at Grant Achatz’s restaurant Next to the buzz about plant-based diets, veganism is definitely having a moment.
“A few years ago, people said, ‘Oh, vegan? What does that mean?” said Don...
| May 20, 2013
| 7:00 AM
Why is chicken so popular? Well, it cooks pretty quickly. And depending on the what you buy, it can be both flavorful and diet-friendly. It's versatile -- you can combine it with almost any flavor combination. Perhaps best of all? It's easy. Roast a whole...
| Apr 15, 2013
| 12:37 PM
1 pound macaroni
2 ribs of celery (cut up)
30 olives (cut up)
26 grape tomatoes (cut up)
2 cans shrimp with juice
1 cup mayonnaise
1 cup miracle whip or another cup of mayonnaise
Boil macaroni. Cut up celery,...
| Apr 17, 2013
As Imperial Valley growers cope with water shortages and look for niche markets, one area farmer is betting that an ancient crop will soon get its moment in the sun.
Olives are ideally suited for the Imperial Valley’s desert climate, said Don...
| Mar 28, 2013
| 10:22 AM
In the first version of this sandwich, I gave you the basics.
Now it's time to "Make it Happen" as I say in the kitchen.
We are going to start with the basics but change up the olive salad a bit to give it a little different flavor. Then we will...
| Apr 2, 2013
| 9:14 PM
PARIS — Easter still makes me think of vinegar. A clear wax crayon, drawn onto the white shell, not able to see the childish designs, hoping for the best. Dipping into the colored, vinegary dye with a flimsy wisp of wire shaped like a stop sign. Who...
| May 16, 2012
| 4:45 PM
Florida grouper — because of its limited supply and relatively high price — has been targeted by unscrupulous merchants who seek to deceive and cheat consumers, according to the Florida Department of Agriculture and Consumer Services....
| Dec 26, 2012
| 4:46 PM
Appetizer Platter Yield: 8 servings. 1 pint mozzarella balls 1 pint grape tomatoes Fresh basil leaves and dill 1 pint seasoned olives 1/2 pound toasted nuts 1/4 pound smoked trout 1 cup plain yogurt mixed with 2 tablespoons prepared horseradish Water...