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May 23, 2013 | 08:28 pm
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Displaying results 1 - 25 of 1945 for vegetables. Subscribe to this search

  1. article For Memorial Day, memorable takes on burgers, potato salad, blueberry tart

    Wednesday, May 22, 2013 1:00 pm

    Burgers and potato salad are traditional fare at Memorial Day picnics, but it's also fun to shake things up every now and again with an unexpected new flavor. And if the recipe for said dish is as easy as it is lip-smacking? So much the better for the cook, who would much rather be relaxing in the sunshine with guests than fretting over complicated details.

    3 image(s)

  • article Vegetarian food truck takes root in Gilbert

    Wednesday, May 22, 2013 12:30 pm

    This weekend, Chandler husband-and-wife team Chad and Erin Romanoff celebrate the one-year anniversary of their vintage silver food truck — The Uprooted Kitchen. Appearing weekly at Gilbert Farmers Market and Food Truck Friday in Phoenix, the Romanoff’s “restaurant on wheels” is a true gem found right in our own backyard.

    3 image(s)

  • article Pangrazi: Mesa teacher motivates students to Walk On!

    Wednesday, May 22, 2013 7:00 am

    In February, elementary physical education teachers challenged 5,000-plus fifth-graders in Mesa Public School District to make healthy food choices and get more exercise for 28 consecutive days as part of Blue Cross Blue Shield of Arizona’s Walk On! Challenge. Every fifth-grade student in the Mesa district had the opportunity to participate in the Walk On! Challenge, which was facilitated by the physical education teachers in each of the elementary schools in Mesa.

    1 image(s)

  • article Idaho spud giant bets on biotech potatoes

    Monday, May 20, 2013 5:00 pm

    BOISE, Idaho — A dozen years after a customer revolt forced Monsanto to ditch its genetically engineered potato, an Idaho company aims to resurrect high-tech spuds.

    3 image(s)

  • article Full-fat cheese the secret to a healthy quesadilla

    Sunday, May 19, 2013 6:00 am

    At heart, a quesadilla is pretty much a Mexican grilled cheese. Take a tortilla, stuff it with something savory, add some cheese, fold it in half and toast it. It's also pretty delicious.

    2 image(s)

  • article Americans eating more smoked seafood products

    Friday, May 17, 2013 5:00 pm

    PORTLAND, Maine — There's no smoke and mirrors about it — Americans are eating a lot more smoked seafood than they used to.

    4 image(s)

  • article New blooms, veggies and more debuting for 2013

    Saturday, May 11, 2013 6:00 pm

    Whoever believes there's nothing new under the sun hasn't seen the plants being introduced for the 2013 gardening season.

    3 image(s)

  • article Easy, beautiful blend of eggs and veggies for Mom

    Friday, May 10, 2013 6:00 am

    Mom always said to eat your vegetables, so this Mother's Day serve her breakfast in bed inspired by a walk through the garden.

    4 image(s)

  • article 'Mammas' is study in maternal instinct

    Wednesday, May 8, 2013 6:00 pm

    LOS ANGELES — Isabella Rossellini's search for the meaning of maternal instinct in "Mammas" looks at nine animals where things like polygamy, lying and dying convince her that "anything goes."

    2 image(s)

  • Gardening-New Plants

    This undated publicity photo provided by Burpee shows sweet corn that is grown in a pot. No need to garden in large rectangles when you can plant edibles in 24-inch containers. On Deck Sweet Corn (Burpee) leads the parade of several high-yield vegetables being developed for patios or tight spaces. (AP Photo/Burpee)

  • article Shoppers face hurdles in finding ethical clothing

    Monday, May 6, 2013 6:00 pm

    NEW YORK — You can recycle your waste, grow your own food and drive a fuel-efficient car. But being socially responsible isn't so easy when it comes to the clothes on your back.

    2 image(s)

  • article The fresh, mainstream look of vegetarian cooking

    Friday, May 3, 2013 6:00 am

    Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.

    8 image(s)

  • Food-Eat Your Veggies

    This undated publicity photo provided by publisher is Ten Speed Press shows the cover of Deborah Madison's cookbook, "Vegetable Literacy," published by Ten Speed Press.

  • article Whole-wheat pasta redeemed with chard and cheese

    Sunday, April 28, 2013 6:00 am

    No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I've always found it off-putting.

    3 image(s)

  • article Window boxes are raised-bed gardening writ small

    Friday, April 26, 2013 5:00 pm

    Sometimes the best view isn't what you see through a window but what catches your eye underneath it.

    2 image(s)

  • article Giant heads in last week at Desert Botanical Garden

    Monday, April 22, 2013 3:00 pm

    “The Four Seasons,” a set of four 15-foot fiberglass sculptures by American artist and filmmaker Philip Haas, are on display at Desert Botanical Garden in Phoenix until April 28.

    1 image(s)

  • article A healthier take on take-out worthy fried rice

    Sunday, April 21, 2013 1:11 pm

    Starchy, crunchy and flavorful, fried rice is a deeply satisfying dish no matter what you add to it. And you can add just about any vegetable or protein you care to name, fresh or left over.

    5 image(s)

  • article Nature takes starring role in stamping

    Saturday, April 20, 2013 5:00 pm

    I was chopping vegetables for dinner recently when my 14-year-old daughter, Grace, disappeared with the unusable end of the bok choy. She returned five minutes later with paper, a stamping ink pad and the pilfered vegetable.

    2 image(s)

  • article Some Southern chefs looking north for inspiration

    Thursday, April 18, 2013 5:00 am

    One-pot chicken that is a blast of savory goodness

    This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking — fried chicken — with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms. Together they produce a chicken that is tender and wildly flavorful with a thick sauce that is good enough to eat by the spoonful.

    Though the recipe calls for bone-in, skin-on chicken thighs, we also tested it with boneless, skinless thighs and found it just as delicious.

    MISO-SMOTHERED CHICKEN

    Start to finish: 1 hour 15 minutes (30 minutes active)

    Servings: 4

    1/2 cup all-purpose flour

    1 teaspoon kosher salt

    1 teaspoon cayenne pepper

    1 teaspoon garlic powder

    4 bone-in, skin-on chicken thighs

    2 tablespoons vegetable or canola oil

    2 cups chopped yellow onions

    1 tablespoon minced garlic

    1/3 cup bourbon

    2 cups chicken stock

    1/2 cup orange juice

    2 tablespoons soy sauce

    1 tablespoon dark miso

    8 ounces shiitake mushrooms, stems discarded, thinly sliced

    Cooked rice, to serve

    In a large bowl, mix together the flour, salt, cayenne and garlic powder. Add the chicken and toss well to coat evenly.

    In a medium Dutch oven over medium, heat the oil until it shimmers. Add the chicken pieces skin side down and cook, turning once, until golden on both sides, 8 to 10 minutes. Transfer the chicken to a paper-towel-lined plate. Set aside.

    Pour off all but 2 tablespoons of oil from the pot. Reduce the heat to medium-low ad add the onions. Cook, stirring occasionally, until softened and golden, 12 to 15 minutes. Stir in the garlic and cook for 1 minute. Add the bourbon and cook until all the liquid has evaporated, about 2 minutes.

    Stir in the chicken stock, orange juice, soy sauce and miso and bring to a simmer. Return the chicken to the pot, cover and simmer until the chicken is cooked through and tender, about 30 minutes.

    Add the mushrooms and simmer, uncovered, until the mushrooms are tender and the sauce is thickened to the consistency of a gravy, about 10 to 15 minutes longer. Serve with rice.

    Nutrition information per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (5 g saturated; 0 g trans fats); 80 mg cholesterol; 32 g carbohydrate; 3 g fiber; 5 g sugar; 22 g protein; 1200 mg sodium.

    (Recipe from Edward Lee's "Smoke and Pickles," Artisan, 2013)

    9 image(s)

  • Crafts-Veggie Stamping

    This undated handout photo provided by Kristin Sutcliffe shows a okra where the end of it was cut off and its immediate seeds scooped out to stamp the image of a delicate flower. It’s the element of surprise -- when an ordinary vegetable imparts a beautiful image – that grabs folks who stamp with food. (AP Photo/Kristin Sutcliffe)

  • Crafts-Veggie Stamping

    This undated handout photo provided by Sarah Raven shows her usage of a single clove of garlic, skin removed, to stamp flower petals on paper. It’s the element of surprise -- when an ordinary fruit or vegetable imparts a beautiful image – that grabs folks who stamp with food. (AP Photo/Sarah Raven) NO SALES

  • article Swanky La Jolla seeks relief from bird stench

    Monday, April 15, 2013 11:42 am

    SAN DIEGO — La Jolla's jagged coastline is strictly protected by environmental laws to ensure the San Diego community remains the kind of seaside jewel that has attracted swanky restaurants, top-flight hotels and some of the nation's rich and famous, including billionaire businessman Irwin Jacobs and former presidential candidate Mitt Romney.

    8 image(s)

  • article Chandler eatery showcases the convenient, tasty, versatile art of the hand pie

    Monday, April 15, 2013 8:13 am

    Eddie Castillo said that the South American culture has the empanada, the British have the pasty, and he and his business partner Mike Caliendo are giving Arizona the hand pie.

    4 image(s)

  • link Chandler eatery showcases the convenient, tasty, versatile art of the hand pie

    Eddie Castillo said that the South American culture has the empanada, the British have the pasty, and he and his business partner Mike Caliendo are giving Arizona the hand pie.

  • article Even with dip in meat costs, food prices remain steady overall

    Thursday, April 11, 2013 12:27 pm

    Arizona shoppers are getting a bit of a financial reprieve as prices for meat took an unexpected -- and potentially unexplained -- drop during the first quarter of the year.

    1 image(s)

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