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Vegan Caesar Salad retains great taste

April 27, 2016 I’ve heard that many restaurant chefs despise making Caesar salads, but I don’t understand why. more »»

Horseradish packs bold kick for steak

April 27, 2016 Horseradish — a member of the mustard family native to Eastern and Central Europe — has been enjoyed by people since antiquity. more »»

Mole combines chocolate and chicken in one dish

April 27, 2016 Don’t be fooled into thinking mole (pronounced mole-EH) is just a Mexican chocolate sauce. To start with, though it is rich and decadent, it is savory, not sweet. more »»

Fresh ideas for basic roasted chicken

April 20, 2016 Spatchcocking isn’t just a fun word to teach your kids to say on the playground. It’s also a great way to get dinner on the table fast. more »»

10 Simple Ways with Roast Chicken

April 20, 2016 Start with a 3- to 4-pound whole chicken. Remove any giblets and neck from the cavity, then use paper towels to pat it dry. Spatchcock the chicken as described above. more »»

1 pan, plus paprika equals chicken comfort food

April 20, 2016 Chicken paprikash is the kind of dish that reveals itself immediately and inarguably as comfort food, even if you’ve never eaten it before in your life. more »»

Serving fruit for dessert can be virtuous

April 20, 2016 According to my grandmother, fruit is God’s candy, making it the perfect ending to a meal. I agree with Grandma — fruit is a lovely, healthy way to end a meal. more »»

Lakeview grad touts vegan life with tips

April 13, 2016 With the right recipes, the vegan lifestyle can be both healthy and delicious — which is exactly the point Matt and Cory McCreary wish to make with their The Cruelty Free Kitchen website and... more »»

General Tso’s Cauliflower

April 13, 2016 1 large cauliflower For the batter: 3/4 cup flour (we like to use sifted wheat bread flour, but all-purpose works, as well) 3/4 cup nut milk 1/4 cup water 2 tsp garlic powder 1/2 tsp ginger 1/2 tsp... more »»

Peanut Butter and Jelly Nice Cream

April 13, 2016 For the nice cream: 2 ripe bananas 1 cup frozen blueberries 1 cup frozen strawberries 2 Tbsp nut milk 1 scoop vanilla protein (optional. We use and enjoy Plant Head protein. more »»

Vegan Jambalaya

April 13, 2016 Prep time: 8 minutes Cooking time: 32 minutes Total time: 40 minutes Servings: 6-8 2 Tbsp coconut oil 1 red or green bell pepper, diced 1 onion, diced 1 cup celery, sliced or chopped 1 tsp liquid... more »»

Garlic Avocado Cashew Alfredo

April 13, 2016 Sauce: 1 cup soaked cashews 1 1/2 avocados 3/4 cup water 5 cloves garlic 1 tsp pink sea salt 1/2 tsp garlic 3 Tbsp nutritional yeast 1 Tbsp lemon juice 1/2 Tbsp apple cider vinegar 1/2 Tbsp yellow... more »»

10 fresh, delicious ways to dress up your spring asparagus

April 6, 2016 The fact that decent asparagus is now available all year doesn’t really matter. We’ve been programed to think of it as something we must eat in spring. And so we shall. more »»

Take care not to overpower veggies

April 6, 2016 Spring is nature’s fashion week. After winter’s endless parade of root vegetables, it feels as if nature has pressed the big green button, refreshing the new season’s offering. more »»

Springtime: Let’s enjoy greens again

April 6, 2016 This is one of the prettiest dishes to dress a spring — or dreaming of spring — table. more »»

Squeeze play

April 6, 2016 Fresh lemon — including the juice and the peel — is one of my all-time favorite ingredients, in part because it’s just so versatile. more »»

Air fryers deliver flavor with less fat

April 6, 2016 Todd English has a new — and unlikely — love: the air fryer. more »»

The sap ... already ran

March 30, 2016 Like Easter, maple sap season came early this year. more »»

Maple recipes: The secret is the syrup

March 30, 2016 The Tribune Chronicle invited area cooks to share some of their favorite recipes that incorporated maple syrup. Here are some of what we received. more »»



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