Recipes

Food for Thought
5:00 am
Wed March 12, 2014

Making Homemade Crackers The 'Easiest Thing In The World'

After: Pretty slick, huh? Hope that Brie is good n' gooey.
Nancy Leson

I love homemade food stuffs — things I might otherwise have to buy at a restaurant or a grocery store. But it’s never occurred to me to make my own crackers. Until now. 

The way my co-conspirator Nancy Leson tells it, "it's the easiest thing in the world.”

“For people like us who like to make homemade bread, pie crust, crackers are really, really easy,” she says.

Nancy asked Seattle chef Bruce Naftaly of the late Le Gourmand to share his recipe for his famous handmade crackers, which he makes with homegrown poppy seeds.  

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Super Bowl Food
4:33 pm
Thu January 31, 2013

Folding empanadas into your Super Bowl spread

For chef and restaurateur Jose Garces, watching football on television as a boy also meant snacking on his mother's homemade empanadas.
Jason Varney

Originally published on Tue March 26, 2013 3:47 pm

Say "Super Bowl" to Philadelphia chef and restaurateur Jose Garces, and he instantly recalls winter Sundays growing up in Chicago. "While my dad and two brothers and I were watching a Bears football game, empanadas would just appear in front of my lap," he tells All Things Considered for the Found Recipe series.

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Elvis' 78th Birthday
12:23 pm
Tue January 8, 2013

Elvis Left The Building Long Ago, But His Food (And Music) Lives On

A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet.
Hulton Archive/Getty Images

Originally published on Mon March 25, 2013 4:12 pm

Elvis Presley was better known for his music than his gourmet tastes. But he did have a famous affinity for the fried goodness of the American South — and he had the waistline to prove it.

In honor of what would have been the King of Rock 'n' Roll's 78th birthday, let's take a look at some of his legendary eating habits.

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Food
1:41 pm
Thu November 15, 2012

Wake Up Thanksgiving Mashed Potatoes With A Touch Of Kimchi

Thanksgiving gets a lift from kimchi, the fermented cabbage found on the Korean table.
TheDeliciousLife Flickr.com

Originally published on Thu November 15, 2012 4:37 am

Think Mom's same old Thanksgiving mashed potatoes are boring? Jejune? Predictable?

Debbie Lee's are anything but. And they all started with a happy accident.

Lee is the owner and operator of the Los Angeles-based Korean-American restaurant Ahn Joo, and the author of Seoultown Kitchen: Korean Pub Grub To Share With Family And Friends. While Korean by heritage, Lee didn't grow up eating traditional Korean foods.

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Food for Thought
4:30 am
Wed May 23, 2012

When recipes go wrong

The heartbreak of souffleitis.
The health care blog

Don't blame yourself. It is absolutely not your  fault. After all, you could never make a mistake. Could you?

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The Salt
12:17 pm
Fri March 2, 2012

Bloggers Replace Mom's Recipe Box As Source Of Food Knowledge

The laptop is replacing the recipe box in many American kitchens.
iStockphoto.com

Originally published on Fri March 2, 2012 11:36 am

We're going to venture that just by nature of the fact that you're reading this blog, you count yourself as a member of the social mediarati.

If so, you, and a lot of other people, may sooner turn to Epicurious or Facebook to plan your next meal than your grandmother's recipe box or the Nestlé Toll House bag of chocolate chips in the cupboard. That's the word from the Hartman Group, a consumer research firm, and Publicis Consultants USA, a marketing agency.

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The online world
9:27 am
Tue December 27, 2011

Allrecipes.com made it big online by providing magic in the kitchen

Screen grab showing the recipe that made Vanessa Romo a famous (for a few people anyway) stuffing maker.

During the Holiday Season, from Thanksgiving to New Years Day, a lot of people are spending extra hours in the kitchen. And while that used to entail dusting off an old recipe box or paging through a sticky and splattered cookbook – today, more aspiring chefs are using their laptops, tablets or smart-phones to look up recipes online.

And when they do, there will be one Website from Seattle that will serve up more piping hot recipes than any other.

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Food for Thought
11:28 am
Wed November 24, 2010

Nancy's Thanksgiving Hotline

Seattle Times food writer Nancy Leson and Dick Stein usually get together at the KPLU studios each Tuesday to record Food for Thought -- but given Tuesday's hazardous driving conditions it seemed more prudent for Dick to just get Nancy on the phone for their Thanksgiving chat.

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Recipe
12:00 am
Fri January 1, 2010

Cook’s Illustrated Almost No-Knead Bread

(makes 1 large round loaf)

Cooking Utensils

An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot.

Ingredients

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Recipe
12:00 am
Fri January 1, 2010

Stein's NY Rye Bread

After all that fine talk from Nancy and me about how simple it is to bake bread, here’s a complicated recipe. It’s really about 90% from George Greenstein’s first rate Secrets of a Jewish Baker but over the years I’ve changed, amended, and otherwise horsed around with his perfectly good recipe in order to customize it to my own perverse tastes. Read this recipe all the way through at least 3 days before you try it.

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Recipe
12:00 am
Fri January 1, 2010

MacStein's Scotch Eggs

KPLU

Ingredients:

  • 1 hard-boiled egg
  • 1 not hard-boiled egg, beaten
  • Some flour
  • Some breadcrumbs
  • Some bulk sausage

Preparation:

  1. Roll hard-boiled egg in flour.
  2. Dress egg in a kilt and post pictures on the intrawebz.
  3. Dip in beaten egg.
  4. Roll in breadcrumbs.
  5. Ignoring screams for mercy, eat hot or at room temp with sharp mustard and pale ale.
Recipe
12:00 am
Fri January 1, 2010

McNance’s Baked Scotch Quail Eggs

Ingredients:

  • 1 package of quail eggs (available at Asian supermarkets everywhere), hard-boiled
  • 1 pound of Italian bulk sausage (spicy or mild, you decide)
  • 1/2 cup all-purpose flour
  • 1 1/2 cups fine breadcrumbs
  • 1 large egg, beaten
  • water, for dipping

Preparation:

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Recipe
12:00 am
Fri January 1, 2010

Sausage and Blue-cheese Stuffed Peaches

(Serves 6-12)

Ingredients:

  • 6 large firm ripe peaches
  • 1/2 pound spicy Italian bulk sausage (or mild Italian sausage, if you prefer)
  • 1/3 cup crumbled blue cheese (Gorgonzola is a good choice)

Preparation

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Recipe
12:00 am
Fri January 1, 2010

Mac's Chutney-Based Salmon Glaze

This simple preparation -- a standard in my house -- and one Mac's been making since he landed in Washington over 30 years ago. The glaze doesn't overwhelm the salmon and does wonders keeping the fish from drying out. This recipe is enough to glaze four salmon fillets (or half a medium-size salmon). Mac suggests keeping the skin on and grilling the fish covered, skin-side down.

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Recipe
12:00 am
Fri January 1, 2010

Baking Day Chicken

from The Italian Country Table

by Lynne Rosetto Kasper

Ingredients

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