Category Archives: Taste

Column: Going all in

As we read new recipes and pick up on the interest in baking with whole-wheat, brown rice and even buckwheat flour many of us ask ourselves if we are making the right choice in giving up the ever present bland all-purpose flour. I’ve been reading lately that using nutty whole-grain flour actually amplifies those buttery,… Continue Reading

Convert non-vegetable eaters with this cauliflower dish

Convert non-vegetable eaters with this cauliflower dish

Delicious frosted cauliflower will convert any non-vegetable eater. Heat oven to 375 degrees. Place 1 medium head cauliflower (trimmed and cored) in an 8-by-8-inch baking dish; cover with waxed paper. Microwave on high (100 percent power) 6 minutes per pound. Let stand 2 minutes; drain well. Meanwhile, combine 1/3 cup low-fat mayonnaise, 2 teaspoons Dijon… Continue Reading

Need a comforting chicken dish?

Type “chicken recipe” into Google and watch as millions of suggestions line up, page after page, at your beck and call. There is no shortage of ways to cook our favorite bird. But often what I really want when I crave chicken is something that will comfort and soothe: a meal that is the equivalent… Continue Reading

The metrics of coupons

“Dear Jill, Here’s a question I’ve never seen asked in your column: Why do coupons for mouthwash list the bottle’s size in metric, but stores’ ads list them in ounces? This one has plagued me for years. I try to plan my shopping trips ahead of time, but the manufacturers make it so hard to… Continue Reading

Gather the family for tasty Easter fare

Gather the family for tasty Easter fare

Gather the family for an Easter celebration with honeybaked ham (or spiral-sliced ham) on the menu. Serve the ham with scalloped potatoes and green pea salad with dill (see recipe). Add coleslaw and biscuits. For dessert, buy or make some colorful Easter cupcakes. Add a scoop of fat-free vanilla ice-cream for an ice cream-and-cake kind… Continue Reading

Column: The top tips

Cooking Light magazine, as you well know, is one of my favorites and I like their cookbooks too. This month they’ve come up with their all-time greatest kitchen hacks. “Genius ideas from the brain trust to show you how to save time, minimize effort, make do deliciously, and not let anything get in your way… Continue Reading

Savory broccoli cauliflower casserole an easy dinner, side

Savory broccoli cauliflower casserole an easy dinner, side

BROCCOLI CAULIFLOWER CASSEROLE Servings: makes 8 servings Preparation time: 20 minutes Cooking time: less than one hour INGREDIENTS 1/2 cup plain dry bread crumbs 1/4 cup plus 2 tablespoons grated parmesan cheese, divided 2 teaspoons butter, melted 1 1/2 teaspoons Italian seasoning, divided 1 (16-ounce) package frozen broccoli florets, thawed 1 (16-ounce) package frozen cauliflower… Continue Reading

Column: An Easter ham handbook

As traditional as ham is for Easter it can turn out dry and chewy on the best of days. As I’ve said before I am not at my best when it comes to cooking meat. But I’ve learned that starting out with the best ham ensures that nine times out of 10 the ham is… Continue Reading

Traditional Irish fare for your table

Traditional Irish fare for your table

HOMESTYLE CORNED BEEF WITH DILLED CABBAGE Servings: makes 6 to 8 servings for corned beef; 8 servings for cabbage Preparation time: 20 minutes Cooking time: about 2 1/2 to 3 1/2 hours for brisket; 15 to 20 minutes for cabbage INGREDIENTS 2 1/2 to 3 1/2 pound boneless corned beef brisket 2 cups water 1… Continue Reading

Column: Why you need to preheat your oven

The minute you turn on your oven it starts getting hot, but it can take 20 minutes before it is fully heated even though sometimes the chime or light says it is ready. The light or chime indicator signals when the air in the oven has reached a certain temperature, but for it to be… Continue Reading

Natural flavors

Reading labels has become second nature to many of us.  So much so that I have to remind myself to make sure I have my reading glasses with me before setting out to shop. The phrase “natural flavors” pops up on ingredient listings now and then so I set out to find out just what… Continue Reading

A year’s worth of survival meals for $300?

Last week, I shared some thoughts on using couponing strategies for “prepping” – storing food, water and supplies to prepare for an unexpected emergency. One of my readers sent an interesting follow-up question: “Dear Jill, Have you seen the recipe for a survival soup for preparing for disasters? I’ve seen this recipe online on quite… Continue Reading

Superfast dinner tonight

This combination of honey and sesame oil makes a simple chicken dinner special. Honey and Sesame-Glazed Chicken Breasts with Green Beans 6 tablespoons unsalted chicken stock 1/3 cup honey 2 tablespoons dark sesame oil, divided 1 1/2 tablespoons whole-grain mustard 4 (6-ounce) skinless, boneless chicken breast halves 3/4 teaspoon kosher salt, divided 1/2 teaspoon ground… Continue Reading

Satisfy your sweet tooth

Satisfy your sweet tooth

MAGIC PEACH COBBLER Servings: makes 10 servings Preparation time: 15 minutes Cooking time: about 1 hour INGREDIENTS Filling: 1 1/2 cups water 1/2 cup sugar 1/3 cup light corn syrup 5 cups frozen sliced peaches, thawed Topping: 1 1/2 cups sugar 1 cup self-rising flour 1/2 teaspoon baking powder 1 cup 2 percent milk, mixed… Continue Reading

Add a little shrimp to your dinner

Add a little shrimp to your dinner

TARRAGON SHRIMP WITH EASY RISOTTO Servings: makes 4 servings Preparation time: 15 minutes; refrigeration time: 15 to 30 minutes Cooking time: about 22 minutes for rice and 3 minutes for shrimp; standing time: 1 minute INGREDIENTS 1 pound large shrimp, cleaned and deveined, tails on 1 tablespoon fresh lemon juice 1 tablespoon olive oil 3… Continue Reading

Column: Creamy soup without the cream

We all love creamy soups but not all the calories that come with them. This bit of kitchen wizardry comes straight out of Cooking Light and involves no slight of hand; how to get a creamy soup without using the cream. The secret is using an emulsion. Long have we used these when making salad… Continue Reading

Readers share stock-up savings tips

Last week, I shared the story of a reader who needed help explaining why stocking up on multiple items is a good idea, as her husband wasn’t convinced that it would save them money. My readers have been sharing their own thoughts on stocking up and saving: “Dear Jill, I read with interest the letter… Continue Reading

Column: How to: Stock a pantry

Having a few staples in your pantry and a few easy last minute recipes can make all the difference in how easy or hard it is to come up with menu ideas and quick, healthy meals. And it is easy — I swear. • Always have foundation ingredients — things like canned beans, broths and… Continue Reading

Divine dessert: Balsamic roasted cherries

Divine dessert: Balsamic roasted cherries

End a meal with this divine dessert from Le Creuset. BALSAMIC ROASTED CHERRIES Heat oven to 450 degrees. Whisk together 1 tablespoon balsamic vinegar, 1 tablespoon sugar, 1/2 teaspoon cornstarch and 1/2 tablespoon canola oil. Toss with 2 cups pitted dark cherries (lightly drained). Spread in a single layer in a roasting pan. Roast 20… Continue Reading

Copyright © 2015 The Sheridan Press or Sheridan Newspapers, Inc..





  • Plan your adventure at DestinationSheridan.com! Visit Now