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Food

INDIVIDUAL SERVING: A salmon fillet nestles in its baking packet with fennel, potato, olives, lemon and herbs.

Packaged perfection

Cooking in packets produces quick, delicious results

Cooking en papillote creates dishes that are delectable and dramatic. Easy to prepare, too. It's the classic French technique that bakes ingredients sealed in a parchment-paper pouch. Each parcel contains one serving, and as it bakes, the food inside...

Uncorked: In hard times, Bodega Norton excels

After years of drinking more wine, and more expensive wine every year, Americans are reacting to the economic downturn by drinking at least as much, but cheaper wine, shop owners say. But that doesn't have to mean drinking worse wine. As I've said many...

Generous chunks of chicken get help from avocado, corn, black beans and salsa in this dish.

Dinner Tonight: Salsa soups up soup during spring's last cold snap

Every spring it happens. You think you're ready to venture into salad entrees, but Mother Nature — at least the Midwestern Mama version — decides otherwise. In some places, baby, it's (still) cold outside. Because salsa and avocado evoke warm,...

Peruvian olive salad combines boiled potatoes and slivered red onions in a zingy vinaigrette.

There's history in Peru's olives

Flavorful gems have mellow taste, 'just right' tang

On my first trip to Peru many years ago, I was captivated by the country's black olives. Juicy, meaty and flavorful, they were a far cry from the rubbery California black olives of U.S. salad bars and a welcome change from the sharp, briny green Manzanilla...

An oatmeal bar is a good idea for a healthy family breakfast.

Rethinking breakfast

Eating a healthful morning meal fuels body and brain

Gail Frank's voice, soft and Southern, made its way through a sea of scientific data. I met her for breakfast at a cozy coffee shop, and while we consumed our eggs (hers an egg-white spinach omelet, mine two eggs over medium) we discussed what Frank considers...

Uncorked: Nature takes its course in Chapoutier vineyard

  To hear Michel Chapoutier talk, you might think he's a maverick. "I'm not trying to make the best wine possible," he says. "I'm trying to create the best expression of the soil." It's nothing new. As far back as 1988, when he took over the M....

Serve beef rib-eye steak with a sweet onion-tarragon topping paired with a baked potato and asparagus.

Dinner Tonight: A more healthful alterative to Bearnaise sauce

One of the classic bistro combinations is steak with Bearnaise sauce. But in this day of low-fat, low-calorie emphasis, how can you get some of that great Bearnaise flavor without the richness of eggs and lots of butter? Here's one solution. Take the...

To avoid a big glob of cheese, add a little flour to your baked macaroni & cheese casserole.

Help! What went wrong with my recipe?

Seeking causes for those that go bad

Everyone does it sometime. You're following a recipe to the letter. And yet ... something goes wrong. The fudge fails. The roast is tough. The sauce breaks. "What did I do?" you moan — and thus begins the search for the cause of the mess. We asked...

Shortcuts to make quick work of rich chowder

I once heard Glory Foods founder, the late Bill Williams, justify cooking with his company's Southern-inspired canned greens in a way that made me forever stop apologizing for shortcuts: "These won't be as good as the 'Sunday best' greens you remember...

Cheap & easy

Chefs dish up recipes for comfort food that won't break the bank

If you buy groceries, you know that food prices are on the rise. You know that milk costs more. Eggs cost more. Oranges, apples and beans cost more, along with meat and poultry. Increased energy and transportation costs have contributed to higher food...

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