Published: Wednesday, November 4 2009 - 12:00 am
Prep time: About 18 hours -
Published: Wednesday, November 4 2009 - 12:00 am
This delicious bread from Peter Reinhart's "Artisan Breads Every Day" is studded with wild rice and onions and requires just a few minutes of kneading.
Updated: Wednesday, November 4 2009 - 9:04 am
The Reuben sandwich can be made from corned beef or pastrami, Swiss cheese and sauerkraut on grilled rye.
Published: Wednesday, November 4 2009 - 12:00 am
Moroccan-style skillet chicken
Published: Wednesday, November 4 2009 - 12:00 am
Joyce Basehart of Rocklin lost her recipe for a chicken soup made with fresh salsa. She was hoping someone could help.
Bee staff -
Published: Wednesday, November 4 2009 - 12:00 am
Note: This is a tart filling that includes two entire lemons (except the seeds). Using at least one Meyer lemon keeps it from being too puckery.
Associated Press -
Published: Wednesday, November 4 2009 - 12:00 am
This bread from Jim Lahey's "My Bread: The Revolutionary No-work, No-knead Method" is studded with chunks of pecorino cheese.
Updated: Wednesday, November 4 2009 - 9:04 am
Husband and wife Michael Fagnoni and Molly Hawks, owners of Hawks restaurant in Granite Bay, serve this hearty meatloaf monthly as part of their Sunday Supper prix fixe dinners.
Published: Wednesday, November 4 2009 - 12:00 am
Brandon Duff of West Sacramento was interested in a recent Mailbox recipe for mango chutney. Duff is allergic to mango and was hoping for an alternative.
Published: Wednesday, November 4 2009 - 12:00 am
This recipe from Georgeanne Brennan's "Gather: Memorable Menus for Entertaining Throughout the Seasons" makes a great main dish for a vegetarian Thanksgiving or any fall meal.
Updated: Wednesday, November 4 2009 - 9:04 am
This recipe is from "The Niman Ranch Cookbook" by Bill Niman and Janet Fletcher (Ten Speed Press, $24.95, 224 pages).
Updated: Wednesday, November 4 2009 - 9:04 am
Vegetarian meatloaf is a healthful and tasty alternative to loaves made with meats.
Published: Wednesday, October 28 2009 - 12:00 am
This recipe is from Kristy Levings of Cache Creek Meat Co. Kristy says that one of the best things about cooking a whole chicken is that you cook it once and you can eat for days by making other dishes from it such as soup, chicken salad, tamales, enchiladas and sandwiches.
Updated: Tuesday, November 3 2009 - 4:18 pm
Recipe developed for the Kansas City Star by professional home economists Kathryn Moore and Roxanne Wyss.
Published: Wednesday, October 28 2009 - 12:00 am
Recipe from Marcela Valladolid, "Fresh Mexico" (Clarkson Potter 2009, $22.50, 240 pages).
Published: Wednesday, October 28 2009 - 12:00 am
Recipe by Betty Rosbottom, "Sunday Soup" (Chronicle Books, $19.95, 168 pages).
Published: Wednesday, October 28 2009 - 12:00 am
Note: The prep time does not include the marinate time or the rest time after chicken is cooked.
Published: Wednesday, October 28 2009 - 12:00 am
Heat the oven to 350 degrees. Coat a large Bundt pan with cooking spray or brush with oil. Add a small amount of granulated sugar and turn the pan to coat the inside, discarding any excess.
Published: Wednesday, October 28 2009 - 12:00 am
Here's another chutney recipe from Connie Lane for Brandon Duff.
Published: Wednesday, October 28 2009 - 12:00 am
Note: Discard marinade after removing chicken. Do not use leftover marinade.
Published: Wednesday, October 28 2009 - 12:00 am
Note: The syrup can be cooled, covered and refrigerated indefinitely.
Published: Wednesday, October 28 2009 - 12:00 am
Brandon Duff of West Sacramento wanted to try a recent Mailbox recipe that called for mango chutney.
Published: Wednesday, October 28 2009 - 12:00 am
Recipe from Deborah Madison, "Vegetable Soups from Deborah Madison's Kitchen" (Broadway Books 2006, $19.95, 230 pages)
By Teri Watson -
Published: Wednesday, October 21 2009 - 12:00 am
I was wondering if anyone had the recipe for Tower Café's Chinese chicken salad.
Albany (N.Y.) Times Union -
Published: Wednesday, October 14 2009 - 12:00 am
Published: Wednesday, October 14 2009 - 12:00 am
Mitchell Cari of Orangevale and his wife love the crispy beef served at a Chinese restaurant in Fresno.
Published: Wednesday, October 14 2009 - 12:00 am
Recipe by Joe Cahn, "the commissioner of tailgating."
Published: Wednesday, October 14 2009 - 12:00 am
This recipe by Sandy Hillen of Lexington, Ky., is so popular that it appears in both volumes of "Kentucky TALEgating: Stories With Sauce" (Oakley Press, $21.95), by Jayna Oakley and Kelli Oakley.
Published: Wednesday, October 14 2009 - 12:00 am
Carol Anderson of Modesto enjoys the lemon loaf served at Starbucks. She particularly likes the texture and flavor. She was hoping for the recipe or one similar.
Published: Wednesday, October 14 2009 - 12:00 am
This recipe is by Joe Cahn, "the commissioner of tailgating."
Published: Wednesday, October 14 2009 - 12:00 am
Debbie Sherman's seven-layer dip
Published: Wednesday, October 14 2009 - 12:00 am
Published: Wednesday, October 14 2009 - 12:00 am
Debbie Sherman's quick and easy chili
Updated: Wednesday, October 7 2009 - 10:21 am
Jodie Chavious, pastry chef at Taylor's Kitchen and Market, serves this cake alongside figs and housemade honey gelato.
Updated: Wednesday, October 7 2009 - 12:21 pm
This recipe is from chef Brandt Evans of Blue Canyon Kitchen & Tavern.
Updated: Wednesday, October 7 2009 - 10:22 am
This recipe from Bee food writer Niesha Lofing is an adaptation of the Original Nestlé Toll House Chocolate Chip Cookies recipe.
Updated: Wednesday, October 7 2009 - 10:22 am
Peggy Walsh of Antelope enjoyed the corn chowder served at Lucille's in Rocklin.
Updated: Wednesday, October 7 2009 - 12:20 pm
This recipe is from chef Brandt Evans of Blue Canyon Kitchen & Tavern, Twinsburg, Ohio.
Updated: Wednesday, October 7 2009 - 10:21 am
This is Kathy Morrison's go-to muffin recipe. It's a moist muffin that reheats well.
Published: Wednesday, October 7 2009 - 12:00 am
Barb Damion of Sacramento was looking for the Tower Café French toast recipe.
By Mark Bittman -
Updated: Wednesday, October 7 2009 - 12:23 pm
Classic mayonnaise-based potato salads have their place, but for those wanting something less traditional, look to the Southwest.
Published: Wednesday, September 30 2009 - 12:00 am
From the U.S. Apple Association
Published: Wednesday, September 30 2009 - 12:00 am
Recipe developed for the Kansas City Star by home economists Kathryn Moore and Roxanne Wyss.
Published: Wednesday, September 30 2009 - 12:00 am
Published: Wednesday, September 30 2009 - 12:00 am
Adapted from "The Pioneer Woman Cooks" by Ree Drummond.
Published: Wednesday, September 30 2009 - 12:00 am
This is from Olwen Woodier's "Apple Cookbook" (Storey, $10.95 paperback, 192 pages).
Published: Wednesday, September 30 2009 - 12:00 am
This recipe is from Pillsbury.