Don’t you just love the way this picnic coleslaw looks?
Write to her at LindaCiceroCooks@aol.com.
Make these Asian-style pickled vegetables in just a few minutes.
Don’t you just love the way this picnic coleslaw looks?
If your zucchini has turned zealous in the garden, here’s a wonderfully different way to use the bounty: A zucchini flatbread that surprised me with how easy it was to make.
It’s peak mango season in South Florida, so when I got my first batch from a friend’s yard, I went searching for something new to try.
Nutella pie recipe from new “First Prize Pies” cookbook is a standout.
As you make Fourth of July plans, consider this fast recipe for cookie balls that are a fun, red-white-and-blue treat to pass out while you watch fireworks.
As of Saturday, it’s officially summer. So if you’re screaming for ice cream, a great place to start is Scoop Adventures: The Best Ice Cream of the 50 States ($20, Page Street Publishing).
I am an avid follower of Robert Irvine’s Restaurant: Impossible on the Food Network. I love how this big, tough, fit guy grouses and slams but in the end does all he can to save a failing restaurant and rescue dreams.
A note from a reader inquiring about an elusive white barbecue sauce leads perfectly into a roundup of recent cookbooks that are Cook’s Corner-approved.
Maybe it was the titillating title, racy for the ’80s, but ever since Better Than Sex Cake made the column, it has been a perennial reader favorite. It is a dense and triple-chocolate cake, so what isn’t to love?
Frank G. of Davie asked if anyone had the recipe for smearcase, a dessert he had growing up in Maryland that he thought was possibly German.
Q: I am trying to find a recipe my mom made years ago that she found on the back of graham cracker boxes. I don’t remember the name and neither does my mom. I am 49 so it was probably at least 35 years ago. It was made in a Bundt pan and had a glaze on it. I remember it being very moist but dense also. I am saving recipes for my granddaughter that are from my childhood and dear to my heart. Thank you for any help in finding this recipe.
Part memoir, part Latino cookbook, To Cook is to Love (Langdon Street Press, $50) is a charming book any mother would appreciate this Mother’s Day.
Q: My husband’s family is from Madison, Wis., so we are there quite often to visit. We always dine at one particular restaurant, as the food is fantastic, Oliva Italian & Mediterranean Cuisine. There are two dishes there that even surpass the ones I tasted in Turkey. The red lentil soup and their version of The Imam Fainted are beyond compare. Would it be possible to get a recipe?
Longtime columnist picks her top 10 all-time recipes.
Radiant Orchid, Pantone Color Institute’s color of the year, not only is the hot spring fashion color, but it has made its way into the Easter egg parade. Forget the pastels of yesteryear; what’s trending now are vivid colors. McCormick developed these formulas for making vibrant dyes.
Some new perspectives on the foods of Passover:
You wouldn’t normally associate chimichurri with salmon, but the peppery bite of this arugula-kissed version pairs wonderfully with the fish and of course is a great accent to grilled flavors. The recipe is from Verlasso salmon, the only ocean farmed salmon to make the “eco-friendly” list of the Monterey Bay Aquarium’s Seafood Watch. The impact of fish farming on the world’s oceans is of concern to many; the list assigns seafoods a red, yellow or green rating, based on their sustainability and environmental impact. Red is “avoid,” yellow is “good alternative” and green is “best choice.”
Q: I have a rose cake pan, but no recipe for using it. Can you help?
The Italian-American Cook, featuring Steve Martorano preparing the classic South Philly dishes that were part of his childhood and inspired his restaurants — is online now for its second season at seminolehardrockhollywood.com/yocuz. Martorano demonstrates recipes in short (less than 10-minute) episodes that are entertaining and full of tips and bits of Italian-American culture. For example, in the recipe here from episode two, he tells us macaroni should be the star of a plate, but too many Americans use too much sauce. The episodes were shot at Martorano’s Italian American Kitchen at the Hard Rock Casino in Fort Lauderdale; new episodes air every week through April 21, featuring grilled sausage with summer salad, eggplant stack, stuffed mozzarella with broccoli rabe, linguini puttanesca, chicken Sicilian and veal picatta and rigatoni with Sunday pork gravy.
Though there are more people of Irish descent in the United States than in Ireland itself, the usual American celebration of St. Patrick’s Day with green beer and corned beef and cabbage has nothing to do with the Emerald Isle’s cuisine. If you’re going to celebrate Monday was they do in Ireland, think smoked salmon or grilled fat prawns or grass-fed beef, with a side of colcannon, a basket of brown soda bread and a pint of Harp or Guinness to wash it down.
Q: When I saw the strawberry cake recipe in your column recently I was so excited, and then I realized it wasn’t the one I wanted. The recipe I want I clipped from your column long ago and lost in Hurricane Andrew. It called for fresh strawberries in the batter and frosting, and you would never guess it came from a mix.
Andrea asked for the recipe for Chicken Kiev that came from a set of cooking cards McCall’s magazine published in the 1970s. She had made the dish for her dad when she was a girl, and he had asked for it recently for his birthday dinner.
Q: For many years, I used a recipe for Lynn Fontanne’s Sunday Cake. I’ve lost it, and all I remember is that after baking in a cast-iron skillet, I would pour orange juice on top and then some powdered sugar. I clipped this from a newspaper or magazine long ago.
S.A. asked for help replicating an apple meatloaf recipe her 95-year-old dad remembered that had come with Saladmaster cookware in the late 1960s. Readers suppled quite a few recipes, though none were credited to Saladmaster. I created the recipe here incorporating tips from many sources, but was particularly inspired by a recipe from Maria Karlen, who credits Cora Loveless.
Lilian Zamorano sent her family recipe for Strawberry Cream Cake (Torta de Frutillas) for Stacie, who missed her favorite birthday cake from the fabled Andalusia Bakery in Coral Gables. “It was so moist and light,” Stacie remembered, “always kept in the refrigerator because it has all natural whipped cream on the outside as well as in the inside layers with pieces of real strawberries on the inside.”