Thought for the day
"Thanksgiving dinners take 18 hours to prepare. They are consumed in 12 minutes. Halftimes take 12 minutes. This is not coincidence."
-- Erma Bombeck
Food
November 22, 2012
Thought for the Day: 11/22/2012
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Drink fruits and veggies for energy, nutrients
Juicing has been around a very long time, but in recent years it has come into vogue as a regular diet regime.
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Roast chicken: From picnic lunch to dinner table
Busy times call for the streamlined preparation of wholesome, healthy food — whether you are single or part of a couple or family.
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Recipe of the Week: 06/13/2013
This week’s recipe comes from Janet Wolf, of Traverse City, who got it from friend Flora Biancalana.
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Food in Brief: 06/13/2013
The Grow Benzie Farmers Market will open for the season on Monday, June 17, from 3 to 7 p.m. at 5885 M-115.
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Study finds origins of French winemaking
Scrapings from the bottoms of 2,500-year-old pottery containers have shed new light on the origins of French winemaking.
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Intentional Minimalist: Give a seasonal twist to chop salad
This farm-to-table seasonal twist on the chop salad features a delightful wild leek vinaigrette, thinly sliced raw asparagus, crisp cucumbers, radish micro greens and tangy goat cheese.
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Putting a healthy spin on the popular fish taco
Mexican cuisine has been popular for a long time, but my recent travels around our country have persuaded me that fish tacos are big now in a way they never were before.
Continued ... - Thursday, June 6, 2013
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Wine & Art Festival debuts Winemakers Party
Last January seven local gourmet chefs and 22 winemakers put their heads together. What resulted is Traverse City Wine & Art Festival’s first-ever Winemakers Party on Friday, June 21.
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Traverse City native wins on 'Chopped'
Southwestern seared duck breast with sweet pepper, duck breast and bitter melon ratatouille. Sesame and pork rind crusted black cod with sautéed dinosaur kale and asparagus.
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Foodie with Family: Comfort during the crazies
Not too long ago, I had five sons ages 8, 6, 4, 2 and newborn at the same time. I was burning the candle at both ends all the time.
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Recipe of the Week: 06/06/2013
This week’s recipe for spinach lasagne comes from Lois Kowalsky of Interlochen. It feeds a crowd, so it works well for dinner parties, family gatherings, potlucks and special occasions, like the birth of her fourth grandchild.
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Grow Benzie to unveil 'incubator kitchen'
Grow Benzie will unveil its new “incubator kitchen” at an open house on Tuesday, June 18, at 6 p.m.
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Intentional Minimalist: Versatility is Asparagus Tapenade's strong point
A farm-to-table twist on the French classic, this Asparagus Tapenade can be served as an hors d’œuvre with crusty artisan bread, as an accompaniment to appetizer platters, pasta or salads, or baked with eggs or poultry.
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Food in Brief: 06/06/2013
Cafe open house; Bake sale; Farm Party tickets.
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Dunkin’ Donuts adds doughnut breakfast sandwich
Even as fast-food chains tout their healthy offerings, they’re also coming up with fatty new treats to keep customers interested.
Continued ... - Thursday, May 30, 2013
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Food from the heart
TRAVERSE CITY -- Maxcie Latimer doesn't pull out a novel or magazine when she has trouble sleeping at night. She grabs a cookbook instead. The 84-year-old is an avid cook who loves to play around with recipes, adding a little of this and a little of
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The Amish Cook: Rain hastens radish, zucchini seasons
It seems like I hardly have time to sit down and write this column, but it needs to be done before deadline. We are having a light rain this morning which we are so thankful for. Yesterday we also had some rain and it sure has made my garden perk up
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Wild leeks, tangy goat cheese star in spring soup
Simple seasonal ingredients of wlld leeks, potatoes, tangy goat cheese and zesty arugula micro greens blend into a luscious taste treat that lifts your soul this Spring season. This recipe features local produce from 9 Bean Rows Farm and Spring Hollo
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RECIPE OF THE WEEK
Today's recipe comes from Stephanie Beach here at the Record-Eagle. It's an old favorite, great for summer get-togethers and easy and quick to make ahead. She's not sure where it came from, guessing it was on a box or package of one of the ingredient
Continued ... - Thursday, May 23, 2013
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Rediscovering the kitchen — and healthy habits
When Becky Cain’s son Liam and a friend recently headed back to college in Oklahoma, they took a batch of her beloved oatmeal chocolate chip cookies with them.
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Americans are eating more smoked seafood
There’s no smoke and mirrors about it — Americans are eating a lot more smoked seafood than they used to.
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A kebab as happy on the grill as under the broiler
The trouble with spring is that we get eager to grill, but we can't always count on the weather to cooperate.
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Recipe of the Week: Black Bean & Avocado Salad
Whitney Zachritz, formerly of Traverse City and now a pediatric nurse practitioner in Philadelphia, is both a vegan and an avid cook.
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Food in Brief: 05/23/2013
Berry facts; Cafe in works; Green cuisine.
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Intentional Minimalist: Local ingredients make fresh recipe
This recipe features local produce from 9 Bean Rows, Spring Hollow Farms, Birch Point Farm and locally produced products from Food for Thought.
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