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Thursday, Nov. 29, 2012 03:39 am
Scenario No. 1: It’s 4 p.m. on Saturday. You’re standing in an incredibly long checkout line with your Secret Santa gift for the exchange at tonight’s Christmas party, and you’...
Thursday, Nov. 15, 2012 03:15 pm
Her voice halted me in my tracks. Right in front of the Montvale Schnucks’ newly renovated and expanded specialty cheese display, I quit pushing my cart. Shamelessly eavesdropping, I cast period...
Thursday, Nov. 8, 2012 01:56 pm
Peanut pieThis pie is as American as pumpkin or pecan. Peanuts (which are actually legumes, not truly nuts) originated in South America over 7,600 years ago. African-American trail-blazing scientis...
Thursday, Nov. 8, 2012 02:55 am
Pate Brisee(aka pie pastry)For 2 crusts:• 2 1/2 c. unbleached all-purpose flour• 1 tsp. salt• 1 T. sugar• 1/2 c. EACH unsalted butter and unhydrogenated lard, preferred, or 1 c. un...
Thursday, Nov. 8, 2012 03:08 pm
Even folks who don’t normally bake pies do so for Thanksgiving. Many are intimidated by the prospect; some are even too scared to try.That’s a shame, because it’s not that difficult ...
Thursday, Nov. 1, 2012 07:05 am
My eyes were riveted on my laptop screen like a prepubescent adolescent’s anxiously awaiting Justin Bieber concert tickets to go on sale. The last few minutes went by with excruciating slowness,...
Thursday, Nov. 1, 2012 02:55 am
Chicken purloo•    1 approximately 4-pound chicken, cut into serving pieces•    Kosher salt•    3 T. bacon fat or peanut or other vegetable ...
Thursday, Oct. 25, 2012 10:12 am
I have called this riff on deviled eggs by various names over the years: Devil’s Eyes, Evil Eyes, Devilish Eggs, Spooky Eyes. But whatever they’re called, these eyes always do a disappeari...
Thursday, Oct. 25, 2012 07:27 am
Halloween is traditionally all about the sweet stuff, at least from a culinary standpoint. But you can get into the Halloween “spirit” without the sugar. Here are a couple of recipes that ...

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