Texarkana Gazette

Food

One-pan wonder; Cider-braised chicken with apples and Brussels sprouts Fall ushers in a different kind of cooking for many home cooks. When the weather gets cooler, we're happy to trade cooking outside on the grill for baking, roasting or sauteing dinner on the stovetop. by Pittsburgh Post-Gazette Published Sep. 21 2021 @ 8:45pm

Winner, winner, chicken dinner! Let's make a deal: No more dry, tough, bland chicken breasts for dinner. Instead, it's time to embrace moist, flavorful dark meat chicken thighs. by The Daily Meal Published Sep. 21 2021 @ 8:44pm

This lemony marinade does double duty In the market squares of Sicily and Calabria, street vendors baste thick swordfish chops with a bright blend of lemon juice and olive oil, grilling them over smoldering coals and filling the air with an alluring mix of char and sweet. The simple, ancient combination is called salmoriglio, and it's the primary way fish is served in southern Italy. by Milk Street Published Sep. 21 2021 @ 8:41pm

Sambal skewers spicy, sour, sweet and salty, all at once "The first time I watched the sky bleed tones of orange and red as the sun set over the sea in my father's hometown of Kupang, Timor, it struck me as a moment of coming home — but to a place I had never been before," writes Australia-based chef and author Lara Lee in her cookbook, "Coconut *amp; Sambal: Recipes from My Indonesian Kitchen." by The Washington Post Published Sep. 21 2021 @ 8:38pm

Plant-based foods expand, with consumers hungry for more In the fall of 2018, Jenny Goldfarb suddenly had a craving for a corned beef and pastrami sandwich. by NYTimes News Service Published Sep. 21 2021 @ 8:28pm

How to use liquid gold, aka leftover bacon grease I've said it before, and I'll say it again: I love bacon. In addition to the crispy, smoky strips that I serve alongside scrambled eggs or sandwiched in a BLT, a beautiful byproduct is the fat rendered while cooking that can be used to add great bacony flavor to dishes of all sorts. by The Washington Post Published Sep. 14 2021 @ 8:07pm

One last chance for summertime grilling It can't be the end of summer. I'm not ready for summer to end. by St. Louis Post-Dispatch Published Sep. 14 2021 @ 8:06pm

Here's an easy recipe for the ultimate lunchbox cookie These impressive, easy-to-make molasses crinkles are a perfect back-to-school treat. Published Sep. 14 2021 @ 8:05pm

Powerhouse ingredients amp up mild chicken breast Mild chicken pairs perfectly with assertive seasonings, so we often search out ingredients that deliver bold, one-stroke flavor solutions. For a stir-fry packed with tons of savoriness, a combination of Chinese oyster sauce and Korean gochujang, a fermented red chili paste, delivers just that, plus a balancing, pleasant sweetness. by Christopher Kimball | Christopher Kimball's Milk Street Published Sep. 14 2021 @ 8:04pm

Beehvies as weapons and more fun food facts Last week, I wrote about some fun, weird facts about food gleaned from Matt Siegel's new book, "The Secret History of Food." by St. Louis Post-Dispatch Published Sep. 14 2021 @ 7:56pm

Indian spice blend makes a better burger The quest for a better burger often focuses — wrongly — on the toppings. For Labor Day, let's instead pack flavor into the meat itself. Published Sep. 7 2021 @ 6:25pm

How to pickle just about any vegetable Millennia before Louis Pasteur discovered the bacteria-killing process known as pasteurization, our ravenous forbears found that foods lasted longer if they were treated to various procedures. Before mechanical refrigeration and freezing were the norm for extending the shelf life of food, methods included drying, salting, cooling and, of course, pickling. Published Sep. 7 2021 @ 6:21pm

School night? Try pasta with quick bolognese School is soon back in session for many districts, which means so long to summer's more leisurely schedules. Published Sep. 7 2021 @ 6:19pm

Grilled corn and zucchini tacos bring layers of flavor A good tortilla is supple, with a velvet-like density if it's made of corn, or a burnished, silky sheen if it's molded out of a wheat flour-based dough. It should curl into a cylinder without tearing or flaking, but be tender against the teeth. Once filled, a proper tortilla becomes an edible vessel that complements the flavors it cradles within. In the symphony of a great taco, I think of the tortilla as the bass: a reference point for all of the other ingredients in each bite. Published Sep. 7 2021 @ 6:15pm

A pickle is a pickle, unless it tastes like fruit punch Anyone can make a dill pickle. But to make strawberry-flavored pickles, or Fireball whiskey-flavored or hickory sweet hot bacon-flavored pickles — that takes a specific kind of talent. Published Sep. 7 2021 @ 5:22pm

'Secret History of Food' — weird facts for all to enjoy In 1942, the USS Lexington, the second-largest aircraft carrier in the Navy at the time, was sunk by Japanese torpedoes and bombs during the Battle of the Coral Sea. Published Sep. 7 2021 @ 5:20pm