January 29, 2009

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Food for the 50-yard line
Recipes for every Super Bowl fan

By Linda A. Thompson-Odum food@hippopress.com

Just because the New England Patriots didn’t make the big game doesn’t mean we can’t enjoy the Super Bowl battle between the underdog Arizona Cardinals and the powerhouse Pittsburgh Steelers. And what better way to get into the spirit of the day than to enjoy foods from those two regions?

Food editor Bob Batz and food writer Gretchen McKay of the Pittsburg Post-Gazette sent along favorite Steelers fans’ tailgating recipes from past articles. McKay said in her e-mail, “If you’re looking for typical Pittsburgh foods, anything that incorporates pierogies, chipped ham, or Heinz products is a sure bet. We also love our kielbasa dishes.” Batz noted via e-mail, “It always seems like the Steelers Nation embraces stuff such as pierogies and kielbasa, and our Primanti Bros.-style sandwiches, with the fries and slaw on ’em.”

Arizona is known for its spicy southwestern-style food with Latino and Native American influences. Reporter Karen Fernau of the Arizona Republic newspaper in Phoenix sent along some recipes from local chefs and a reader who are skilled in the use of the region’s spices. They include a chicken, shrimp and rice dish, a salsa recipe, and a chipotle-coffee rub for buffalo steaks — though beef will work just as well.

Not to be left out, some local New Hampshire food folks offered some of their favorite party fare. Chef-owner Brian Shea of the Barley House in Concord shared his recipe for Blarney Puffs with their rich cheddar and Guinness cheese dip. To feed a hearty bunch, check out the Inn at Danbury chef Bob Graf’s recipe for hearty hunters stew. If you want to surprise your guests with something unique, Jim Kersch from the Healthy Buffalo in Epsom sent recipes for wild boar roast (it makes a great pulled-pork-style sandwich) and alligator jambalaya.

Pittsburgh
Pierogies Au Gratin
a Mrs.T’s Pierogies recipe published in the Pittsburgh Post-Gazette.

Serves 4
16.9-ounce box potato and cheddar pierogies
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded sharp cheddar cheese
¼ cup dried, seasoned bread crumbs
1 tablespoon fresh chopped chives

Preheat oven to 375 degrees. Boil pierogies per box directions. Meanwhile, melt butter in a 2-quart saucepan over medium heat. Add flour. Whisk over low heat until well-blended. Gradually add milk, paprika, salt and pepper. Cool over medium heat until mixture thickens and just boils. Remove from heat. Whisk in cheddar cheese until smooth.

Grease four 2-cup ramekins or one 12-by-8-inch baking dish. Toss pierogies with cheese mixture. Spoon into prepared ramekins or baking dish. Bake ramekins 15 minutes or baking dish 20 minutes.

Remove from oven. Increase heat to broil. Sprinkle top of ramekins or baking dish with bread crumbs. Broil 3 to 5 minutes or until crumbs are golden brown. Sprinkle with chives.

Arizona
Buffalo Steaks with Chipotle-Coffee Rub
from Alchemy at CopperWynd in Scottsdale, Ariz.

Makes 4 servings.
3 teaspoons ground coffee
3 teaspoons ground chipotle pepper (or chipotle chile powder)
¼ cup paprika
2 teaspoons toasted cumin seeds
3 Tablespoons sugar
1 Tablespoon salt
4 buffalo or beef steaks (8 ounces each)

Combine coffee, ground chipotle, paprika, cumin seeds, sugar and salt. Rub mixture into steaks. Grill steaks until done.

New Hampshire
Blarney Puffs with Guinness Cheese Sauce
from chef Brian Shea, The Barley House, Concord

2 cups mashed potatoes
¼ cup cheddar cheese, shredded
2 tablespoons chopped scallions
1 teaspoon each salt and pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 package frozen wanton wrappers, thawed
1 beaten egg
Guinness Cheese Sauce (see below)
Mix together the potatoes, cheese, scallions and seasoning.

Brush edges of 1 wanton with beaten egg and place a small scoop of the potato mixture in middle of wanton; fold in half and seal. Should be rectangle shaped. Pan- or deep-fry prepared wantons in oil until brown on the outside and heated through. Serve with Guinness Cheese Sauce on the side for dipping.

Guinness Cheese Sauce

4 Tablespoons onion, diced small
2 cups heavy cream  
¼ cup blue cheese
¼ Tablespoon dry mustard
¼ Tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 cup cheddar cheese
½ cup Guinness beer

Sautee onions in 1 teaspoon oil until translucent. Add cream, blue cheese, Worcestershire, and spices. Bring to a lively simmer and reduce by 1/4.

Add cheddar cheese and stir until dissolved, and then add beer. Strain sauce through a fine mesh strainer before serving. 

Hearty Hunters Stew
from chef Robert Graf from Alphorn Bistro at the Inn at Danbury

3 lbs. beef (chuck or bottom round)
flour for dredging
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup vegetable oil (more if necessary)
2 oz. butter
1 large yellow onion
6 slices of bacon, diced
4 cloves garlic
¾ dry red wine
3 cups beef broth
¼ cup balsamic vinegar
1 teaspoon crushed bay leaf
1 lb. carrots, peeled and cut into 1-inch chunks
1 lb. potatoes, peeled and cut into 1-inch chunks
½ lb. parsnips, peeled and cut into 1-inch chunks
½ lb. Roma tomatoes, peeled, cored and diced, or 1 12-oz. can of diced tomatoes
Chopped parsley for garnish

Combine flour, salt, and pepper in a bowl. Cut beef into 1 inch cubes and roll in flour mixture to coat.

In Dutch oven, heat oil, and then add the beef and sauté until brown, 5 or 6 minutes. Remove beef from pan and set aside. Lower the heat to medium and melt the butter. Sauté onions, garlic and bacon for 3 to 5 minutes, and then add the wine and deglaze the bottom of the pan. Return meat to pan along with stock, vinegar and bay leaf.

Simmer for 1 hour at low temperature; add vegetables and continue to simmer until tender. Garnish with chopped parsley and serve with hot bread and a big stein of beer or a glass of Hopler Pinot Noir or your favorite red wine.

Wild Boar BRT Roast
from Jim Kersch, Healthy Buffalo, Epsom

1 Wild Boar BRT Roast
garlic powder 
onion powder
black pepper
white pepper
tarragon
rosemary
mint flakes
¾ cup water

Heat oven to 250 degrees. In a covered pan large enough to hold roast and about 2½ cups liquid, place roast in center. Pour water over the top of the roast. Next mix all spices except mint flakes in a small bowl or cup. I use equal amounts except for the peppers; I use half black and half white pepper for their portion of the rub. Sprinkle over roast liberally and rub in. Next sprinkle the mint flakes over the roast. Now cover and place in oven for about 30 minutes a pound. If you have a larger roast, go about 40 minutes a pound.

Variations: If you like the flavor of brown sugar on pork, by all means sprinkle some on before the mint flakes. Another nice touch is to add raisins to the bottom of the pan in the water. The drippings make great gravy as well.

Alligator Jambalaya
from Jim Kersch, Healthy Buffalo, Epsom

1 lb. marinated alligator fillet, cut into small pieces
1 lb. wild boar andouille sausage,  precooked on grill then cut into chunks
3 tablespoons oil
2/3 cup bell peppers, chopped
2 cloves garlic, crushed
¾ cup parsley
1 cup chopped fresh parsley
1 cup chopped celery
2 cans tomatoes (16 oz. each)
2 cups chicken stock)
1 cup green onion
2 teaspoons oregano
2 dashes red hot sauce (optional)
Cajun spices (blackened or Cajun king herbed spice excellent), to taste
Salt, to taste
2 cup uncooked white rice

In deep frying pan (cast iron preferably) sauté the bell pepper, garlic, parsley and celery.

While this is cooking, in a separate oven-safe pot, add tomatoes and their liquid, the chicken stock and green onion. Stir in spices, sautéed vegetables, rice, sausage and alligator fillet pieces. Cook on medium-high heat until liquid is absorbed (stir occasionally to make sure rice doesn’t burn on bottom), and then bake covered in the oven for 25 minutes.


Pittsburgh recipes
Steelers Chili
from Pittsburgh Post-Gazette reader Scott Malone

1 pound ground turkey (or beef)
3 cups Jack Daniels whiskey
28-ounce can tomato sauce
3 large tomatoes, diced
2 gold bell peppers, diced
1 head of garlic, minced
1 jalapeño pepper, minced
1 large white onion, diced
28-ounce can black beans
2 28-ounce cans of kidney beans
Chili powder to taste
Slap Ya Mama Cajun seasoning (or other seasoning of your choice) to taste

In a skillet over medium heat, brown the turkey (or beef) and drain it. Mix meat with all remaining ingredients in a big pot and bring to a soft boil, then simmer for about 2 hours.

Punt and Pass Popcorn
from Pittsburgh Post-Gazette reader Margit Kupas

4 quarts popped popcorn
3 Tablespoons butter or margarine, melted
¼ cup parmesan cheese
2 Tablespoons dry spaghetti sauce mix without mushrooms (about half an envelope of it)
½ teaspoon leaf oregano
2 ounces thin pepperoni slices, halved
4½-ounce jar sliced mushrooms, drained
2-ounce jar pimiento-stuffed green olives, drained and sliced

Place popped corn in a 6-quart or larger bowl. Drizzle with melted butter (or margarine). Sprinkle with parmesan cheese, spaghetti sauce mix and oregano; toss gently. Add pepperoni, mushrooms and olives and mix well.

Smokies ‘n’ Sauce
from Pittsburgh Post-Gazette reader Chuck Ellis

½ of 18-ounce jar grape jelly
½ of 8-ounce jar brown mustard
1 bag of Smokies (used Hillshire Farms L’il Smokies)

In a crock pot, heat jelly and mustard until hot, stirring occasionally. Add Smokies and carry to the party. Bring toothpicks. Can easily be doubled for a crowd.

Arizona recipes
Arroz a la Valenciana
from Eliana’s Restaurant in Phoenix, Ariz.
Serves 4
2 Tablespoons vegetable oil
1 cup uncooked white rice
4 garlic cloves, thinly sliced
2 Tablespoons finely diced onion
2 cups cold water
Salt to taste
4 chicken breasts, skinned and cut into 1/4-inch slices
20 medium shrimp, peeled
4 large iceberg lettuce leaves
1 tomato, sliced and quartered
4 radishes, sliced

Pour oil in a large saucepan and heat on high. Add rice and sauté 1 to 2 minutes, stirring frequently. Add garlic and onion and sauté 1 minute, stirring frequently. Pour 2 cups cold water into the saucepan. Add a sprinkle of salt and bring to a boil. Reduce heat to medium-low and cover the pan. Simmer 5 minutes. Add chicken slices, cover the pan and simmer 5 minutes, or until no longer pink. Add shrimp, cover and simmer 3 to 5 minutes.

Place a lettuce leaf on each of four plates. Divide rice, chicken and shrimp mixture among the plates. Garnish with tomato and radish slices.

Roasted Tomato Salsa
from Arizona Republic reader Lee Ann Aronson

Makes 3 cups, or 12 servings.
1 pound plum (Roma) tomatoes
1 medium red bell pepper
1 jalapeño pepper
2 medium garlic cloves, unpeeled
2 medium shallots, chopped
1 chipotle pepper in adobo sauce, chopped
1 teaspoon fresh lime juice
1 cup vegetable juice (such as V-8)
½ teaspoon ground oregano
½ teaspoon ground cumin
Salt

Heat broiler rack 8 inches from flame or coil. Place tomatoes, bell pepper, jalapeño and garlic on broiler pan. Broil until evenly blackened, turning often, taking care not to burn, and removing each as it gets done.

Peel blackened skin off each bell pepper, jalapeño and garlic. Seed and trim ribs from bell pepper and jalapeño. Peel some black away from tomatoes. Add broiled vegetables, shallots and chipotle pepper to food processor. Coarsely chop by pulsing briefly. Place vegetables in large bowl. Swish out processor container with vegetable juice; add juice to bowl. Add lime juice, oregano and cumin to mixture. Blend well. Cover. Chill at least 4 hours. Season with salt to taste.

New Hampshire recipes
Hearty Hunters Stew
from chef Robert Graf from Alphorn Bistro at the Inn at Danbury
3 lbs. beef (chuck or bottom round)
flour for dredging
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup vegetable oil (more if necessary)
2 oz. butter
1 large yellow onion
6 slices of bacon, diced
4 cloves garlic
¾ dry red wine
3 cups beef broth
¼ cup balsamic vinegar
1 teaspoon crushed bay leaf
1 lb. carrots, peeled and cut into 1-inch chunks
1 lb. potatoes, peeled and cut into 1-inch chunks
½ lb. parsnips, peeled and cut into 1-inch chunks
½ lb. Roma tomatoes, peeled, cored and diced, or 1 12-oz. can of diced tomatoes
Chopped parsley for garnish

Combine flour, salt, and pepper in a bowl. Cut beef into 1 inch cubes and roll in flour mixture to coat.

In Dutch oven, heat oil, and then add the beef and sauté until brown, 5 or 6 minutes. Remove beef from pan and set aside. Lower the heat to medium and melt the butter. Sauté onions, garlic and bacon for 3 to 5 minutes, and then add the wine and deglaze the bottom of the pan. Return meat to pan along with stock, vinegar and bay leaf.

Simmer for 1 hour at low temperature; add vegetables and continue to simmer until tender. Garnish with chopped parsley and serve with hot bread and a big stein of beer or a glass of Hopler Pinot Noir or your favorite red wine.

Wild Boar BRT Roast
from Jim Kersch, Healthy Buffalo, Epsom

1 Wild Boar BRT Roast
garlic powder
onion powder
black pepper
white pepper
tarragon
rosemary
mint flakes
¾ cup water
Heat oven to 250 degrees. In a covered pan large enough to hold roast and about 2½ cups liquid, place roast in center. Pour water over the top of the roast. Next mix all spices except mint flakes in a small bowl or cup. I use equal amounts except for the peppers; I use half black and half white pepper for their portion of the rub. Sprinkle over roast liberally and rub in. Next sprinkle the mint flakes over the roast. Now cover and place in oven for about 30 minutes a pound. If you have a larger roast, go about 40 minutes a pound.

Variations: If you like the flavor of brown sugar on pork, by all means sprinkle some on before the mint flakes. Another nice touch is to add raisins to the bottom of the pan in the water. The drippings make great gravy as well.

Alligator Jambalaya
from Jim Kersch, Healthy Buffalo, Epsom

1 lb. marinated alligator fillet, cut into small pieces
1 lb. wild boar andouille sausage,  precooked on grill then cut into chunks
3 tablespoons oil
2/3 cup bell peppers, chopped
2 cloves garlic, crushed
¾ cup parsley
1 cup chopped fresh parsley
1 cup chopped celery
2 cans tomatoes (16 oz. each)
2 cups chicken stock)
1 cup green onion
2 teaspoons oregano
2 dashes red hot sauce (optional)
Cajun spices (blackened or Cajun king herbed spice excellent), to taste
Salt, to taste
2 cup uncooked white rice

In deep frying pan (cast iron preferably) sauté the bell pepper, garlic, parsley and celery.

While this is cooking, in a separate oven-safe pot, add tomatoes and their liquid, the chicken stock and green onion. Stir in spices, sautéed vegetables, rice, sausage and alligator fillet pieces. Cook on medium-high heat until liquid is absorbed (stir occasionally to make sure rice doesn’t burn on bottom), and then bake covered in the oven for 25 minutes.


1/22/2009 Artisan bread at The Good Loaf

1/15/2009 "Fold, mush, turn"
1/8/2009 Once upon a time at a bistro...
1/1/2009 Zacky's to go
12/25/2008 2008 in small bites
12/18/2008 Manchestert brewing opens in Concord
12/11/2008 Delicious gifts for the foodie
12/4/2008 New chef at UnWine'd
11/27/2008 Corks pops at BVI
11/20/2008 Big plates, big food
11/13/2008 IPA first prize
11/6/2008 You want it? He'll bring it.
10/30/2008 Cooking up a mystery
10/23/2008 Running with the bulls
10/16/2008 Like grandma made it
10/9/2008 The flavor of Concord
10/2/2008 Indie donuts rising
9/25/2008 Buy a bowl, feed the hungry
9/18/2008 Oktoberfest — for a cause
9/11/2008 A slice ofGreece, Asia, France...
9/4/2008 Flavors of Manchester
8/28/2008 D.I.Y. sausage
8/21/2008 Summertime and the living is chilli
8/14/2008 Weekend of festivals
8/7/2008 Going for pizza gold
7/31/2008 Red and juicy, from vine to table
7/24/2008 Meet the Manch-vegans
7/17/2008 Meet the winemaker
7/10/2008 Pupusas, cervesa y batidos
7/03/2008 3C's Cafe opens in Highlander Inn
6/26/2008 Oh, tartar sauce!
6/19/2008 From farm to grill
6/12/2008 450 pounds of lamb
6/5/2008 Travel the culinary world at BVI
5/29/2008 Chocolate throwdown
5/22/2008 Hit the road for some Yum-Yum
5/15/2008 Local, gluten-free and ready made
5/8/2008 The return of brownies and pasta
5/1/2008 Have a fiesta
4/24/2008 Noshing and shopping
4/17/2008 Celebrating with Greek eats
4/10/2008 Drive-ins open for the season
4/3/2008 Noshing for a cause
3/20/2008 The Easter Bunny brings dinner
3/13/2008 The Irish Spirit
3/6/2008 The sweet season
2/28/2008 Cambodian (or Italian) made easy
2/21/2008 Fresh fish comes to Nashua
2/14/2008 Hearts and fibers
2/7/2008 A romantic dinner for two
1/31/2008 Celebrate Mardi Gras
1/24/2008 Morroccan in Milford
1/17/2008 The chef is inn
1/10/2008 Italian street food in NH
1/10/2008 The contorni approach
1/3/2008 Like Disneyland for foodies
12/27/2007 More food and wine events, a menu for the bar
12/20/2007 Lots of dough
12/13/2007 Gifts for gourmands
12/6/2007 Making spirits really bright
11/22/2007 Just don't ask them to cook
11/15/2007 Easy as pie
11/8/2007 Italian eats, bistro style
11/1/2007 Bringing Italia to New Hampshire
10/25/2007 Trick or treat, the grown-up version
10/18/2007 Shop where the pros go
10/11/2007 Enjoy apple season from orchard to plate
10/04/2007 Tradition on the menu
9/27/2007 Meet your pig
9/20/2007 In search of the right meat
9/20/2007 Vegan blogger branches out
9/13/2007 Get ready to eat
9/6/2007 Fifty years of fair
8/30/2007 The buzz about peach fuzz
8/23/2007 Enjoy the Caribbean, sans hurricanes
8/16/2007 Festival weekend
8/9/2007 Still time to scream
8/2/2007 Perfecting a pound of pasta
7/26/2007 Gourmet Concord?
7/19/2007 Tart treats of a New Hampshire summer
7/12/2007 Reintroducing ratatouille
7/5/2007 Time to hit the grill
6/28/2007 Peanutty dinner delight
6/21/2007 Spicy meat, grilled meat and saucy meat
6/14/2007 Holy Barbecue
6/07/2007 A wine for Red Sox
5/31/2007 Pinot noir romance
5/24/2007 Josh Logan eats (not before shows)
5/17/2007 Baklava, spanakopita and souvlaki ó a.k.a. dinner
5/10/2007 Cremeland celebrates 60 years of burgers and shakes
5/3/2007 New eats in bloom
4/26/2007 Pho sure
4/19/2007 Cakes, cow-free
4/12/2007 Serving up the first square
4/5/2007 More than just a chocolate bunny
3/29/2007 New 'nuches
3/22/2007 A taste of genuine sweetness
3/15/2007 From homemade to home business
3/8/2007 Shop the farmers' market year round
3/1/2007 Feeding Mama Kicks
2/22/2007 Keepers of the vino
2/15/2007 Noodly comfort food
2/8/2007 The luxury of osso bucco
2/1/2007 Super platters for the Super Bowl
1/25/2007 It's a wrap
1/18/2007 The writing foodie
1/11/2007 Where the beef is, piled high and hot
1/04/2007 The healthy foodie
12/28/2006 The return of pasta and fall of the diet: the year in eats
12/21/2006 Organic on the ice
12/14/2006 French but not fussy
12/07/2006 Southeast U.S. culture, in sandwich form
11/30/2006 Bites of comfort with chips of happiness
11/23/2006 Cityside adds class to conveniece
11/16/2006 Easier-to-enjoy Thanksgiving feasts
11/9/2006 The new classic
10/26/2006 Whip up a quiche
10/19/2006 A new way to crepe
10/12/2006 Comfort food for blokes and birds
10/05/2006 Smaller crop but still red and delicious
09/28/2006 The crunchier, lighter, healthier wrap
09/21/2006 City bagels in suburbia
09/14/2006 Cracking the custard code
09/07/2006 Eat your way down the block
08/31/2006 New flavors for an old summer dish
08/24/2006 Way down south in Hollis
08/17/2006 Frappe vs. milkshake
08/10/2006 Enjoy the bluest month
08/03/2006 Death of Toro
07/27/2006 Vacation on a plate
07/20/2006 Hitting barbecue big time
07/13/2006 Relishing the raspberry
07/06/2006 Are your edible souveneirs kosher?
06/29/2006 Fish, upscale
06/22/2006 Sweet rosey taste of summer
06/15/2006 When to pull out the EVOO
06/08/2006 What can you grill?
06/01/2006 Taste of downtown Nashua
05/25/2006 Deulge at farms
05/18/2006 Adorable and delicious
05/11/2006 Rub down
05/04/2006 Pinot to go
04/27/2006 A bit Italian, a bit egg foo young
04/20/2006 Meatier than breakfast...
04/13/2006 Let yourself eat cake
04/06/2006 Fear not the Risotto
03/30/2006 Making Friday a fishy delight
03/23/2006 The Thin Mints are here
03/16/2006 Divining your personality from pizza
03/09/2006 Cooking up a big bowl of comfort
03/02/2006 Dumplings demystified
02/23/2006 Carbs and comfort all the way
02/16/2006 She sells sushi by the sea shore
2/09/2006 Biting into the burger with bling
02/02/2006 Forget formal dining, head to the bar
01/26/2006 Goodbye rooster, hello year of the dog
01/19/2006 The secret lives of chefs
01/12/2006 Cooking up a pot of delayed gratification
01/05/2006 A sunny Italian side dish
A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
abel
A picnic ó itís romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Empanadas
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead ó run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
Itís not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken ó no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: itís whatís for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
The Weekly Dish (12-16-04)
The Weekly Dish (12-23-04)

The Weekly Dish [1-13-05]
There's a Barbecue Bonanza Next Door
Week Four: Adding Diet To The Mix
What Was Hot And Haute In 2004
When $$ trumps urge to dine out
When in doubt, go for the organic
When nothing else will cool, Slurp it
You Say Potato, She'll Say Potato,Too
You say tomato, writer says lunch