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Almond-crusted chicken a juicy dish

November 6, 2013 I never really understood why people like to pound chicken breasts to flatten them before cooking. I guess it’s supposed to make the meat more tender and possibly allow them to cook faste. more »»

Cronuts can live up to the hype

October 30, 2013 For the big cities, cronuts have already came, gone, and are inspiring nostalgia for the days when you stood in line for hours to get one of these delicious croissant-doughnuts at some trendy New... more »»

Marinade does the work while at work

October 23, 2013 It’s the challenge all working families face: trying to come up with something relatively quick, easy and tasty for dinner after a full day on the job. more »»

It’s not autumn without apple pie

October 15, 2013 The trees are starting to show their true bright colors, the days are getting shorter and the nights are turning cool. All these indicators can mean only one thing .. more »»

Cookies packed with maple flavor

October 8, 2013 I’ve always been a fan of oatmeal cookies and my family loves maple flavoring, so when I saw these cookies that incorporated both, I knew they would be a hit. more »»

Kitchen-sink soups use up summer veggies

September 25, 2013 About this time of year, summer gardens are winding down, and once again everyone is flush with fresh veggies. more »»

It’s always grilling season

September 18, 2013 Labor Day may have passed, but I’m not ready to put the grill away. more »»

Soup season is on its way

September 11, 2013 Cooler weather is right around the corner, so it’s time to start thinking about hearty soups. When this recipe ended up in my email from, I knew it would be a keeper. more »»

Chicken can be special occasion dish

September 4, 2013 A few years ago, when I was stumped for ideas for a few well-loved but hard-to-buy-for relatives at Christmas time, I decided to try something different. more »»

New culinary specialist in town for Taste of Home Cooking School

September 4, 2013 By ALISA MANNA Tribune Chronicle WARREN — Culinary specialist Eric Villegas said Taste of Home Cooking School’s audience members at the Oct. more »»

Pulled pork great for the sidelines

August 28, 2013 It was “tailgate” day for my 10-year-old son’s youth football team, and it was my turn to bring a “main dis. more »»

Bolognese sauce is worth the wait

August 21, 2013 For this edition of Tribune Cooks, I almost made cronuts — the red-hot pastry of the moment that barely has a chance to cool on NYC bakery shelves before lines of patient dessert hounds snatch them... more »»

Local is better, especially in August

August 14, 2013 Running through Saturday is 30 Mile Meal Restaurant Week, designed to showcase what local farmers produc. more »»

Favorite sauce is multi-tasking

August 7, 2013 Long ago in the 1980s, before Jeff Smith, a.k.a. The Frugal Gourmet, fell from grace and was still producing his cooking programs on PBS, we watched him pretty regularly. more »»

French cookie is tricky, but worth the effort

July 31, 2013 I’ve become something of a scientist in the kitchen lately. more »»

Oreo bars a chocolatey treat

July 24, 2013 When I started looking for something to make for my next Tribune Cook article, my attention kept wandering in the direction of things involving pudding. Desserts. Parfaits. Cookies made with puddin. more »»

Slow-cooked ribs an easy family favorite

July 17, 2013 I had never thought about making ribs in the slow cooker, but for those of you who have read my cooking column before, you know, after a long day at work, I have come to rely heavily on the slow... more »»

What to do with watermelon?

July 10, 2013 When it’s my turn for Tribune Cooks, unless I have some brilliant inspiration, I try to use whatever is lying around the hous. more »»

This fish is delish

July 3, 2013 Like most people, I try to keep my email inbox from being cluttered with old emails, with marginal succes. more »»

Giving in to chocolate temptation

June 26, 2013 Often in the early morning before anyone else in the house is awake and everything is quiet, I make a cup of tea and browse the Interne. more »»



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