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Asparagus and spinach make tasty combination
Wednesday, May 7, 2008
Whatever you think of his on-screen presence on the Fox series "Hell's Kitchen," it's hard not to love chef Gordon Ramsay's food, especially when it is as gorgeously presented as in his new cookbook, "Gordon Ramsay's Fast Food." Full story »
Careful preparation that aims to please
Wednesday, May 7, 2008
Chicken Parmesan has not only survived but flourished throughout the years. It was the first meal Tara Thomas prepared for her high school sweetheart (and later husband), Chris, 17 years ago, and the recipe continues to impress. Full story »
Temperature is critical when making yogurt
Wednesday, May 7, 2008
You'll need your milk, you'll need your starter and you'll need some way to keep your nascent yogurt at 110 degrees for four to six hours so that the starter can do its job. Full story »
Part-skim ricotta cuts level of fat in pancakes
Wednesday, May 7, 2008
Traditional brunch fare often is heavy and usually includes fatty meats. Full story »
Serve Mom at home and on a budget
Wednesday, May 7, 2008
A family meal for four at a restaurant can be prohibitively expensive these days. But so can a home-cooked meal, especially when it's for a special occasion. Full story »
Some fresh ideas to show how you cherish Mom
Wednesday, May 7, 2008
You'll find fresh eggs, flowers and other necessities for a nice, at-home Mothers' Day meal at one of these farmers markets taking place in Ventura County and beyond. Full story »
For a really special breakfast this Mother's Day, make these easy — yes, easy — baked doughnuts
Wednesday, May 7, 2008
Do-it-yourself doughnuts are easier than they sound, especially if you opt for a baked rather than fried variety. If you can make muffins, you can make baked doughnuts. Full story »
Wineology: A few rules for pairing wine with food
Wednesday, May 7, 2008
For those of us who put as much care into choosing a wine as we do food, it helps to know a little bit of the thought process that goes into pairing them. Full story »
Rosarito re-creation stirs some memories
Wednesday, April 30, 2008
I mean no disrespect to the fine folks at Chicago for Ribs in downtown Ventura, but I really miss the restaurant that used to be there: Rosarito Beach Cafe.
Full story »
Full story »
Semolina Pasta can involve kids
Wednesday, April 30, 2008
This simple, egg-free pasta is a delicious, fun and child-friendly way to try your hand at homemade pasta. While it can be shaped however you like, this style traditionally is formed into small, thin discs. Full story »
Pasta by the numbers
Wednesday, April 30, 2008
To make great pasta, it helps to know a few key numbers: Full story »
Baked pasta dishes can be versatile
Wednesday, April 30, 2008
When I first started throwing dinner parties on next-to-nothing budgets and with kitchen skills to match, spaghetti with tomato sauce was my go-to main course. Cheap and easy Full story »
These bars say skinny cheesecake
Wednesday, April 30, 2008
By definition, cheesecake is creamy, luscious, rich and decadent. Full story »
Salmon is a good excuse to eat fat
Wednesday, April 30, 2008
It's nice to be told to eat more of a delicious, fatty food, as in the case of salmon. Health officials recommend eating at least two servings a week of omega-3 fatty acid-rich fish, such as salmon, herring and trout. Full story »
Contents of wine bottle governed by federal agency, state regulation
Wednesday, April 30, 2008
How sure are you that the California chardonnay you are drinking is made from 100 percent chardonnay grapes? Is it possible it has less? Full story »
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