Nov/Dec
2014

Holiday Leftovers

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Written by Dawn Sanborn

leftovers

Creative ways to use up holiday leftovers.

We all love leftover turkey— cold turkey  sandwiches, turkey pot pie, and gallons of turkey soup. This year, try a new twist on those  holiday leftovers. Here are three amazing,  luscious recipes to help you turn your ordinary  leftovers into something special. Sweet Potato and Turkey Tamales are packed with flavor. They may take a little extra time in the kitchen, but their hearty flavor is irresistible. 

 

lamb

Mother’s day is soon here and it’s a day that should be extra specialfor the moms in our lives. Denise Mangouras lost her mother, Lily Kokkonis, when she was just 20. Her mom’s best friend did something for her that she will always treasure: she put together all her mother’s recipes into a cookbook so she could remember her mother by the scrumptious meals she had made for her. Denise shared this recipe with me. “This was my mom’s favorite recipe: lentil soup. She made it at least once a week.” And I’m sure when Denise makes it for own family she can’t help but relive the times her mother made it for her. Memories are good.

 

Sep/Oct
2013

Chili Chow Down! (Recipes Included!)

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Written by Margo Stich

chili-chow-down

Three Tantalizing Twists on an American Classic

Hearty, flavor-packed chili can be an all-season pleasure and just the right dish on many occasions. No two chilies—or chili powders—have the same flavor profile. The three dishes that follow are distinctly different, as reflected in the wine and beer pairing suggestions, yet each is comforting, easy to prepare and simply satisfying.

With crisp fall days leading us to winter, it’s the perfect time to try all three. Perhaps one of these unique chilies will become a favorite in your household.

 

Sep/Oct
2013

How to: Basic Homemade Pasta

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Written by Margo Stich

how-to-make-basic-homemade-pasta

Calling for simple ingredients and a handful of specific kitchen tools, making pasta at home has never been easier, more fun or more delicious.

BASIC PASTA NOODLES

2 ¼ cup semolina flour
2 eggs
½ cup water (approximately)

 

Sep/Oct
2013

Seasons of the Vine: September/October 2013

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Written by Margo Stich

seasons-of-the-vine

Join the Club? The Benefits and Drawbacks of Wine Clubs

While you can always count on finding enjoyable wines at your local liquor store, joining a wine club has plenty of perks. Considering the following benefits and drawbacks may help you decide if membership is right for you.

 

Jul/Aug
2013

Sweet and Sinful (Recipes Included!)

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Written by Margo Stich

sweet-and-sinful

A Duo of Frozen Delights for the Unrepentant

The American palate for desserts is globally
recognized. To ravenously indulge in chocolate
and cream is to remember what eating was like
before vitamins, a food pyramid or recommended
daily servings of vegetables. Besides, for those who alphabetize their grocery list, let’s face it: butter, chocolate and cream are right there at the top.

 

Jul/Aug
2013

How to: Baklava

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Written by Margo Stich

how-to-make-baklava

Baklava (pronounced BA’•kla•va) is a Middle Eastern dessert made of phyllo pastry filled with chopped almonds, pistachios or walnuts and soaked in a sweet syrup—often made with honey. This traditional Greek version uses only walnuts and a sugar syrup (rather than honey) which enhances the lovely spice tones.

 

Jul/Aug
2013

Seasons of the Vine: July/August 2013

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Written by Margo Stich

seasons-of-the-vine-julaug2013

Taboo Teamings:
Food and Wine Pairings to Avoid

While food and wine pairing can be a highly subjective process, there are some principles which will help prevent an unpleasant combination. The acids, tannins and sugars in wine interact with the chemical properties in food, resulting in different taste sensations. So when choosing a wine consider the most expressive flavors of the dish—sweet, salty, sour (or acidic) or bitter—and follow the tips below.

 

Jul/Aug
2013

Life Giving You Lemons? Make Limoncello!

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Written by C.G. Worrell

life-giving-you-leomons

ROME! What's not to like?

It’s got excellent cuisine, gorgeous Italian men and luscious limoncello (pronounced lemon-chello)—a lemon liqueur that smells heavenly and looks like liquid sunshine in a bottle. Made from lemon zest and grain alcohol, it explodes on the tongue in a vibrant burst of citrus that will cleanse your palate and leave you giggling.

 

May/Jun
2013

The Layered Look (Recipes Included!)

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Written by Margo Stich

the-layered-look

Layered recipes offer an opportunity to feast first with our eyes on the visual complexities of the culinary arts before relishing the unique flavors those layers place on our palate. All restaurant chefs know this, which is why we, as consumers, see them plating everything from appetizers to desserts as architectural presentations.

Now here’s your chance to try it at home. Use these recipes to create your own culinary layered looks. Take your creativity to the table in how you serve an item, such as presenting a layered salad in individual martini glasses. Layers allow you to be as creative as you want to be!

 

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