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The Dish
March 4  |  By Leah Eskin Chicago Tribune
Homemade pad Thai brings generations together Punctuation strikes you as handy, tidy and responsible. It's rash to sound off without the pause inspired by the comma or the deep breath mandated by the period. Punctuation saves lives — when applied judiciously. You sigh over that panda turned criminal in "eats, shoots and leaves."

So it comes as a surprise to learn that among members of the handheld generation, punctuation is not merely considered superfluous. It's rude.

The text message,...

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February 25  |  
A realistic take on raw food
Book: “Choosing Raw: Making Raw Foods Part of the Way You Eat”Author: Gena HamshawAs soon as Hamshaw began experimenting with a raw food diet, she saw the benefits. The clinical nutritionist credits the regimen with solving her digestion woes, boosting her energy level, expanding her taste horizons and even changing her life.But she still craved roasted veggies tossed in olive oil and sea salt. So she ate them.

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February 18  |  By Aaron Swaney Herald Writer
Piglet’s cookbook madness
For basketball players, March means madness.For chefs and cookbook enthusiasts, February is the month.The New York City-based food blog, Food52, started the annual Piglet Tournament of Cookbooks in 2010 and it has the feel of the annual March Madness college basketball tournament — except these Cinderellas are cookbooks.

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January 28  |  By Jan Roberts-Dominguez Special to The Herald
Great seafood stews to freeze and enjoy quickly We all know how good fish is for our overall health. But when you're trying to pull some marginal fish eaters over to your way of thinking, a good attitude is only half the battle. The truly successful nudge comes via good cooking. This time of year, a healthy-but-flavorful fish stew might be just the ticket.

But there's that cooking thing. Not all that difficult on the culinary arts spectrum, but for a week-night meal, some of us might consider it messy and...

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January 28  |  Herald staff
Super eats: Best finger-food recipes to make for the big game This Sunday it's the big game, Super Bowl XLIX, and you'll likely be entertaining friends and family at home. So how to feed that hungry horde of pigskin-loving fans? We've collected some of the best finger food recipes that can be made ahead of time.

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January 27  |  
Football-themed recipes for your Super Bowl crowd Hidden football cake is among our football-themed ideas for catering to your Super Bowl crowd. Click through our gallery for the recipes.



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January 21  |  By Ellie Krieger The Washington Post
Start with avocado, then have fun with other toppings "Why didn't I think of that?" was my main reaction when I first heard of avocado toast. I have enjoyed and advocated ripe avocado as a bread spread for years. Its creaminess and buttery flavor is ideal on toast in the morning, adding a rich yet healthful element to the breakfast plate. But aside from topping mine with a slice of tomato, that is as far as I took it.

Avocado toast is so simple that explaining how to make it is like giving someone a recipe for a...

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January 14  |  
Recipe of the Week: Must-have minestrone Peek into my refrigerator anytime throughout the winter, and you will find the basics: milk, yogurt, eggs and such. But to get to them, chances are you will have to move a big pot of minestrone out of the way. I make it practically every week. It’s to the point where I feel a little out of sorts if I don’t have some around.

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January 7  |  By Jan Roberts-Dominguez Special to The Herald
January is a good time to go greener on your body Now that we're well into the new year, there's something you're just going to have to face: The party's over. In other words, if your diet in recent weeks has been organized around what I consider to be the Basic Four December Food Groups — egg nog, fudge, Christmas cookies and hors d'oeuvres — your system's in for a shock.

I mentioned this to a friend and she said, "I know what you mean. Last night I tried to slice fudge into my salad."


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December 31  |  
Recipe of the Week: Pork tacos with Pico de Gallo Mondays often mean leftovers in my house, so I turn to tacos.

Tacos are quick and easy to make and anything goes. Use leftover cooked beef, chicken or turkey and even vegetables.

This recipe uses leftover pork and calls for a topping of Pico de Gallo — a relish of sorts made with finely chopped fresh onions, cilantro, fruits (mango), bell peppers or hot peppers. Don't feel like making the Pico de Gallo? Top the tacos with any favorite chunky salsa. But I...

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December 24  |  
Recipe of the Week: Almond and orange snowballs The bomb may be fearsome on the front, but as metaphor, it’s the bomb. Chic, charming and clever are the bomb. Unlike, say, the actual bomb. Hard to grasp how something so fierce came to define some things so fine, but that’s the lingo.Then there’s the photo bomb — intrusive, irksome and in. As fad, it’s the bomb.

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December 24  |  Reshma Seetharam Herald writer
December 13  |  Associated Press
12 Days of Cookies: Holiday cookie inspired by Butterfingers You may not lay a finger on anyone's Butterfinger, but you will want to grab a plateful of this Butterfinger-inspired holiday bark. Like the candy bar, this sweet treat is jammed with peanut butter, has a satisfyingly crunchy-flaky bite and — of course — sports plenty of chocolate. But to keep your enamel intact, we made it slightly less sweet and a little more grown up.

Crackle bark





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December 12  |  
12 Days of Cookies: Cookie-topped blueberry mini pies
Eds. note: We’re running 12 cookie recipes as we prepare for Christmas. If you have a cookie recipe you’d like to share with the world and run on The Dish blog, send it to aswaney@heraldnet.com.Stephanie Witt SedgwickSpecial to The Washington Post

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December 11  |  By Daniel Neman St. Louis Post-Dispatch
How to make holiday cookies extra festive
Cookies are good. Icing is good. And according to baker Christy Augustin, that is important to remember when you try to decorate cookies.“Just forgive yourself. It’s going to taste great even if it doesn’t look good. It just takes practice,” she said.

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December 10  |  By Gabriella Boston Special To The Washington Post
At the moment we favor bright orange and soon we will turn toward vivid red and intense green as we express the culinary spirit of the season in everything from candy corn to Christmas cookies.But can we do this without the use of, say, Yellow No. 5, Red No. 40, Green No. 3 and other artificial colors? Can we opt for natural color that might also add nutritional value to our baking and cooking?

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December 9  |  
1 3/4 cups flour, plus more for the work surfacePinch sea salt, plus more for sprinkling16 tablespoons (2 sticks) unsalted butter, at room temperature1/4 cup sugar, plus optional 2 tablespoons for sprinkling1 teaspoon fresh thyme leaves, plus tender sprigs for optional decoration

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December 8  |  
11/2 cups flour 1/3 cup confectioners’ sugar 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 3 cups frozen raspberries 1/3 cup pomegranate juice, or more as needed 1/4 cup fresh lemon juice 3/4 cup granulated sugar 1/3 cup cornstarch 1/4 teaspoon kosher salt 4 large eggs, lightly beaten Pomegranate seeds (arils), for garnish (optional)These are tart and pretty, with a thin, shortbread pastry crust.

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December 7  |  
1 cup flour 1/4 cup unsweetened cocoa powder 8 tablespoons (1 stick) unsalted butter 1 cup light brown sugar, packed 1/4 teaspoon kosher salt 1/4 teaspoon baking soda 1 large egg 1 cup benne seeds (white sesame seeds), toasted (see headnote)This adult cookie — just a tad sweet — is a lovely riff on the benne seed wafers that are a tradition in South Carolina’s Low Country. And it couldn’t be easier to put them together.

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December 6  |  
Buckwheat and Fig ThumbprintsFor the filling 6 ounces (about 1 1/4 cups) chopped dried figs 3/4 cup sugar 1 whole star anise 1 cup waterFor the cookies 1 cup buckwheat flour 1 cup unbleached all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 12 tablespoons (11/2 sticks) unsalted butter, at room temperature 1 cup sugar 1 large egg

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December 5  |  
12 Days of Christmas: Holiday cookie inspired by Kit Kats
Eds. note: We’re running 12 cookie recipes as we prepare for Christmas. If you have a cookie recipe you’d like to share with the world and run on The Dish blog, send it to aswaney@heraldnet.com.By Alison LadmanLAssociated Press

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December 4  |  
12 Days of Cookies: Pumpkin Whoopie Pies
Eds. note: We’re running 12 cookie recipes as we prepare for Christmas. If you have a cookie recipe you’d like to share with the world and run on The Dish blog, send it to aswaney@heraldnet.com.Herald news servicesAbbey-Jo Eans doesn’t like the texture of pumpkin pie. In fact, the only pumpkin pastry she likes is this pumpkin cookie recipe from her mother that she has turned into a decidedly nontraditional dessert — whoopie pies.

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December 4  |  
12 Days of Christmas: An easy way to have freshly baked cookies any time
Eds. note: We’re running 12 cookie recipes as we prepare for Christmas. If you have a cookie recipe you’d like to share with the world and run on The Dish blog, send it to aswaney@heraldnet.com.By Sara MoultonAssociated PressIt really is hard to beat freshly baked cookies. Leave aside for a moment the deliciousness of the finished product; the simple act of cooking them makes your whole house smell like heaven.

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December 3  |  By Jessi Loerch
Sweet potato and Sriracha: An inspired combination I would like to briefly interrupt your day with this public service announcement: Sriracha is awesome on sweet potato.

It's also cheap, extremely easy to make and reheats well. 

I just had it for lunch and I'm in love.

If you want to make it yourself, and you really should, here's how.



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December 1  |  
12 Days of Cookies: German Potato Cookies
Eds. note: We’re running 12 cookie recipes as we prepare for Christmas. If you have a cookie recipe you’d like to share with the world and run on The Dish blog, send it to aswaney@heraldnet.com.By Jill Wendholt SilvaThe Kansas City Star

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November 24  |  By Detroit Free Press staff
Need last-minute mashed potatoes? Here are the best-ever Here is one of the Test Kitchen's favorite Thanksgiving side dish recipes:

Best-ever mashed potatoes

4 pounds russets or Yukon Golds, peeled and quartered

3/4 to 1 cup hot milk

6 tablespoons butter, cut into pieces

1 teaspoon salt or to taste

1/2 teaspoon freshly ground pepper or to taste

Serves: 8 /Preparation time: 10 minutes

Total time: 45 minutes

Place the...

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November 19  |  By Alison Ladman Associated Press
Recipe of the Week: Apple pie spiked with cheddar, whiskey Apples and cheddar cheese are such a wonderful pairing, they often are combined in pies. The result is deliciously sweet, with just a hint of creamy-savory for balance.We love this combination, but we decided we could make it better. We started by adding a couple tablespoons of whiskey (we like bourbon, but go with what you prefer), which lends a wonderful aroma and richness to the juices of the apples and cheese.

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November 12  |  By Jan Roberts-Dominguez Special for The Herald
Start with whole seeds and make your own mustard Mustards, of all styles, colors, and flavors from "apricot" to "Zinfandel," have become big business. Everybody is getting into the act, in large part, I think, because the prospect of opening pretty little jars that promise such extravagant taste sensations is indeed beguiling.

But have you ever made your own? If your idea for making mustard has thus far consisted of stirring a little bit of water (or wine, or ale, or vinegar) into powdered...

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November 5  |  By Cathy Barrow The Washington Post
With salt and time, you get sauerkrauben
In the fall, canning pots are tucked away and our attention focuses on apple cider, and holiday preparations. For some of us, it also turns to fermentation, a preservation method that suits that last gasp from the garden: what’s sturdy and abundant. These are some of the most revered umami-delivery vehicles: salumi and charcuterie, vinegar, giardiniera, sour pickles and kimchi.

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November 2  |  Herald news services
A fun, local recipe for fancied-up hot dogs We love our apples. For busy for families, this fun, five-ingredient dish called Washington State Hot Dogs is worth a look. Good-quality hot dogs are key. Use gourmet pork-based hot dogs or uncured beef franks.

Cut each hot dog crosswise in half. Arrange the pieces in a baking dish just large enough to hold them in a single layer. Smear the tops of them with mustard.



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