SMORGASBORD
SMORGASBORD: Toast-Tite ... 'A Feast of Ice & Fire' ... 'Vegan is Love'
The Toas-Tite sandwich press’s heyday was the late’ 40s, but Toas-Tite is making an encore thanks to two sisters who grew up in the Chicago suburbs.
By Herald Staff Report , July 11, 2012
SMORGASBORD: Fit to be tied ... Nora's cookbook ... Julia's 100th
You can tie up herbs, zest and spices in a bit of cheesecloth to flavor soups, stews or hot beverages. Or forget the fabric fuss with an Herb Infuser from Pampered Chef.
By Herald Staff Report , July 04, 2012
SMORGASBORD: Seed bombs ... Burger book ... Cornbread nation
Be ready to cook up your garden’s edible bounty with an assist from Culinary Herbs Seed Bombs from Agrarian, the Williams-Sonoma gardening line. Just “throw and grow” the 15 balls (five each: Italian parsley, cilantro, basil) into the garden or containers, outside or indoors.
By Herald Staff Report , June 26, 2012
SMORGASBORD: Live simply ... Exploring taste ... A fresh catch
Simply Suzanne’s already tweaked classic granolas by adding a savory element (black pepper) to the munchable oat mixes. Now, the company is giving its fruit-and-oat trail mixes a twist with Live Simply combos: cranberry, pepita and dark chocolate (yummy) and apple, rosemary and pecan (herb lovers liked rosemary’s piney accent). An 8-ounce bag is $6.
By Herald Staff Report , June 13, 2012
SMORGASBORD: Oils well that end well . . . The Grillerhood . . . Rub it up . . . In the kitchen
Yellingbo Gold’s limited release extra virgin olive oil from Australia already has fans. But it’s the new look that will get your attention: Think boxed wine-type packaging.
By Herald Staff Report , May 09, 2012
SMORGASBORD: The prince’s speech . . . Healthy dessert . . . Drizzle the sizzle . . . Stamp Out Hunger
By Herald Staff and Wire Reports , May 02, 2012
SMORGASBORD: Preserving creativity . . . Knots of fun . . . Plum additional
Figure a million or so cookbooks have been written on home food preservation since self-sealing Mason jars debuted 150 years ago. Few contain recipes as creative as those packed into chef Paul Virant’s new book, "The Preservation Kitchen: The Craft of Making and Cooking With Pickles, Preserves and Aigre-Doux."
By Herald Staff and Wire Reports , April 25, 2012
SMORGASBORD: Quinoa fix . . . An easy egg to crack . . . Foam out, paper in
No need to be tentative about quinoa with the six flavored mixes (lemon curry to toasted sesame ginger) from Roland Foods. Add water and cook about 15 minutes.
By Herald Staff and Wire Reports , April 18, 2012
SMORGASBORD: Inspired vegan . . . Recipe wrangler . . . Chocolate indulgence
For the last decade, Oakland, Calif., chef and activist Bryant Terry has been at the forefront of the sustainable food justice movement, a political advocacy effort aimed at putting healthful, delicious, plant-based meals on every table. That same vision comes through clearly in his newest cookbook, "The Inspired Vegan."
By Herald Staff and Wire Reports , April 11, 2012
SMORGASBORD: Cereal serialism . . . Laugh it up . . . Bake-Off bonanza
By Herald Staff and Wire Reports , April 04, 2012
SMORGASBORD: Frontier food . . . Kitchen geeks . . . Better with Butter
Ree Drummond, Oklahoma’s Pioneer Woman, is back with another book of ranch cooking.
By Herald Staff and Wire Reports , March 28, 2012
SMORGASBORD: Kids in kitchen — and online . . . Doritos — in a taco shell . . . Cupcake delivery
Taco Bell hopes to turn orange Doritos cheese powder into green — as in cash from its latest invention.
By Herald Staff and Wire Reports , March 21, 2012
SMORGASBORD: Recipe for recovery . . . Calcium in every bite . . . Bourdain the broker
Almost a year after an earthquake, tsunami and nuclear disaster struck north Japan, an e-cookbook is being published to help the country’s recovery effort.
By Herald Staff and Wire Reports , March 14, 2012
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