Category Archives: Taste

Column: Tomato jam

Now that the glut of tomatoes is in full swing try this tasty jam recipe. This mix of ingredients makes for a savory sensation that would be delicious on its own or even with your scrambled eggs tomorrow morning for breakfast. Tomato Jam 2 lemons, ends trimmed 1 tablespoon cumin seeds, toasted 3 cinnamon sticks,… Continue Reading

Grilling with Mediterranean pork tenderloin

Gather the family for herb-crusted Mediterranean pork tenderloin. Place 1 (1-pound) pork tenderloin on large piece of plastic wrap. Rub with olive oil; sprinkle 2 teaspoons dried oregano and 3/4 teaspoon lemon pepper seasoning evenly over surface. Cover tightly in plastic wrap; refrigerate for 2 hours to overnight. When ready to cook, heat grill to… Continue Reading

Column: A quiche to last the week

I really like quiche but don’t find it much on menus when eating out and don’t seem to make it much at home. Over the summer months, I’ve been trying a new strategy to the cook-every-night or eat-out routine that we’ve started settling into. I cook on Fridays for the weekends; this seems to be… Continue Reading

Column: Try this twist on steak with tomato, orzo

  TOP SIRLOIN STEAK WITH ASPARAGUS AND TOMATO ORZO   Makes 6 servings (using 1 1/2-pound sirloin) Preparation time: 20 minutes Cooking time: 25 to 30 minutes, plus orzo pasta   INGREDIENTS 1 1/2 to 2 pounds boneless beef top sirloin steak, cut 1-inch thick 1/4 teaspoon pepper Coarse salt to taste 1/3 cup lower-sodium… Continue Reading

Column: Let’s talk salads

Q. Can You make a good salad using canned beans? A. Yes. Here are the secrets: Use good quality beans. Rinse the beans well under cold running water and drain. Use five flavors — vegetables, spices, herbs, oils and vinegar. A mix of crunchy veggies like bell peppers, celery and green onions adds texture. Spices… Continue Reading

Column: Stuffed peppers with a twist

CREAMED CORN-STUFFED TOMATOES Servings: makes 6 servings Preparation time: 25 minutes Cooking time: less than 40 minutes   INGREDIENTS 6 medium tomatoes, tops and cores removed 2 teaspoons olive oil 2 cups corn kernels (about 4 ears corn) 1 poblano chile, cored, seeded and finely chopped Coarse salt and freshly ground black pepper to taste… Continue Reading

Column: A little something sweet

Strawberry Poppy Seed Crisp Cook this in a wide skillet or baking dish so that every spoonful contains a bit of topping. 1 ¾ pounds hulled strawberries, quartered ½ cup plus 3 tablespoons light brown sugar Grated zest of 1 lemon Seeds from 1 vanilla pod 1 cup almond flour 1 cup steel-cut oats 2… Continue Reading

Column: Readers share back-to-school tips

I planned just one school-themed column, but my readers have sent so many great comments, ideas and thoughts on back-to-school that I wanted to share some of them: “Dear Jill, What are your thoughts on schools that ‘pool’ school supplies? Last year, my daughter’s class did this. She spent lots of time picking out folders… Continue Reading

Classic salad

Classic salad

POMODORO SALAD Servings: makes 6 servings Preparation time: 15 minutes; chilling time: 30 minutes INGREDIENTS 4 ripe medium tomatoes 1 teaspoon coarse salt 1 small red onion, sliced thinly, lengthwise 1/4 cup chopped flatleaf parsley 2 cloves garlic, minced 2 tablespoons torn fresh basil leaves 1/2 teaspoon fresh thyme or oregano (or 1/2 teaspoon dried)… Continue Reading

Column: Easy trout

By now, those who enjoy wrapping worms and such around hooks are well underway in area waterways. With lots of fish stacking up in the freezer, here is an easy fish recipe that is subtle and lets the fish itself  show through. Crisp Trout If the fillets are too big to cook in one pan… Continue Reading

Column: We couldn’t throw away our old couch

My children, admittedly, have grown up with a very thrifty mother. It shouldn’t surprise me that my sons and daughter are very mindful of what things cost. They don’t like to be wasteful, and sometimes their perspectives on thrift are eye-opening. For example, something strange happened when we tried to get rid of our old… Continue Reading

Column: Fruit pickles

The glut of fresh summer fruit softens the blow of hot weather like a salve. The problem is that all that fruit is fleeting. Eat it, freeze it and now and then try one of these recipes. Preserve summer a jar at a time.   Fruit Pickle Brine This is an all-purpose brine for fruit.… Continue Reading

A fresh, fruity twist to make summer dinner peachy

BASIL-PEACH CHICKEN BREASTS Servings: makes 6 servings Preparation time: 15 minutes Cooking time: about 25 minutes   INGREDIENTS 3 boneless skinless chicken breasts (about 1 1/2 pounds) Coarse salt and freshly ground black pepper to taste 1 tablespoon olive oil 1 medium shallot, thinly sliced 1 teaspoon grated fresh ginger 2 cloves garlic, finely chopped… Continue Reading

Column: Back to school savings ideas

Although most schoolchildren probably are not ready to think about going back to school just yet, back-to-school sales already have begun. Whether you’ve got young children, college kids or no children at all, you’ll want to take advantage of some of my favorite back-to-school shopping tips. • School supply deals aren’t just for students. The… Continue Reading

Column: Grilled salsas

I can’t wait for August. Sweet corn and Palisade peaches, to name just a few of the wonderful things in store next month. Grilling fresh peaches for this recipe or for just a quick dessert unleashes a mellow caramelized flavor that is just brilliant. Try it and see if you don’t agree.   Grilled Peach-Lime… Continue Reading

Another summer salad

  RED POTATO, HARICOT VERT AND CHERRY TOMATO SALAD   Servings: Makes 8 servings Preparation time: 20 minutes Cooking time: 10 to 15 minutes   INGREDIENTS 2 pounds small red potatoes, cut into 1-inch pieces 2/3 pound haricots verts (thin French green beans), trimmed 2 cups halved cherry tomatoes 3/4 cup finely chopped red onion… Continue Reading

Column: Grilling bird

When grilling chicken there is definitely an advantage to letting the chicken sit in a bowl of milk — or better yet buttermilk — before grilling. The lactic acid in the milk is a natural tenderizer. Once your grill has heated, oil a folded paper towel, hold it with tongs and rub it over the… Continue Reading

Fresh summer salads — a reliable warm-weather meal

Summer salads are always welcome, just like this lemon pepper spinach salad with chicken. For the dressing: Whisk 1/4 cup olive oil, 1 tablespoon lemon juice and 1/2 teaspoon lemon pepper seasoning in small bowl. Heat another tablespoon olive oil in large nonstick skillet on medium-high. Sprinkle bite-size chicken breast pieces (1 pound total) with… Continue Reading

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