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Cooking

  • It's time to enjoy oysters, shrimp, crab and clams at local festivals

    October is one of my favorite times of the year, as oysters, shrimp, crab and clams are featured at the many seafood festivals in our area. Shrimp, because they are so rich in food value, are the most popular of seafood products. But you can’t beat the oyster stew and clam chowder that is prevalent this time of the year.

  • Thanksgiving is the one holiday most people celebrate at home

    The Thanksgiving holiday is all about traditions. Most American families usually have their own tradition when celebrating Thanksgiving, from preparing the turkey and/or ham, to attending the holiday parades, to watching the many football games on TV, or to just lounging around with many friends who have gathered for the holiday event.

  • Celery is excellent as a vegetable, side dish or used in stuffing

    I have been writing this food column for almost four and a half years now, and recently a friend of mine asked me how I came up with all my ideas to write about each week. I told him I had this long checklist made up of possible food articles and I just checked them off week after week. I probably had enough for 10 years! “Really?” he said.

  • Green pepper soup tastes like stuffed peppers without all the work

    It’s a satisfying meal that warms you up on a chilly winter day. Soup can be good for you and, best of all, it’s easy to make. Now that fall is here, soup is the perfect way to “warm up” after coming in from the cool, evening air.

    Whether you choose soup or chili, these fall comfort foods can include whatever ingredients you like. They are easy to make and can be made in large batches, if you choose, for tasty leftovers. We all know that soups taste better the second day, anyway.

  • Sweet potatoes combine easily with other herbs and vegetables

    Research shows the sweet potato is an excellent energy food containing Vitamins A, B and C and other minerals. Since Vitamin A is associated with yellow coloring, the varieties deeper in color contain more of this vitamin than the whiter ones. The sweet potato is mild in flavor and combines nicely with many other foods.

  • Rice perfectly absorbs the flavor of any dish it's cooked in

    Rice is the most commonly used of all the grain products of the world. It is grown in many countries, but the United States has developed some of the finest types and varieties of rice, which have met with high favor at home and abroad.

    American rice, in fact, commands a premium in foreign markets. In this country, rice is produced chiefly in the states of Louisiana, Texas, Arkansas and California. Arkansas is the largest rice producing state, with California right behind.

    Cooking rice is easy

  • Classic oysters Rockefeller is one of the great culinary creations

    Antoine’s Restaurant in New Orleans, established in 1840 by Alciatore Antoine, is the country’s oldest family-run restaurant.

    It is the birthplace of oyster’s Rockefeller, so named by Jules Antoine (son of the restaurant’s owner) for the richness of the sauce. It remains one of the great culinary creations of all time and that original recipe remains a closely guarded Antoine’s secret…though it has been imitated countless times.

  • Dagwood sandwiches were popularized in the 'Blondie' comic strip

    The Hawaiian Islands, once called “The Sandwich Islands,” were named after John Montagu, the Fourth Earl of Sandwich, for whom the sandwich we eat today was named.

  • Pea soup is a popular soup eaten all around the world

    Every once in a while I get a craving for some split pea soup. I like to make it with some fresh cut bacon, chopped onions, celery, carrots, garlic, chicken stock. and of course, some dried, green split peas. If I have any pieces of ham in the fridge, I might add some of that.

  • Casseroles were an American staple during the Depression

    The casserole is not only the name of the dish, but also the name of the container in which it is cooked. When you combine a variety of foods, whether they are all vegetables or in combination with meats, and heat them in a broth or stock, you have actually created a casserole.

    Casseroles vary from the typical cream sauce-based creations to quiches, to savory pies, to Shepherd’s pie and even breakfast and dessert casseroles.

    Casseroles vs. savory pies