The Herald of Everett, Washington
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The Dish
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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October 29  |  By Joe Yonan The Washington Post
‘Plenty More’ from Yotam Ottolenghi, an omnivore who values vegetables
If there was a vegetarian cookbook of the decade, it would have to be “Plenty,” Yotam Ottolenghi’s 2011 international bestseller, which has helped introduce scores of home cooks to the glories of za’atar, pomegranate molasses, preserved lemons and other formerly esoteric Middle Eastern ingredients. At the same time, it proved to any doubters that vegetarian cuisine can be wonderfully vibrant and exciting.

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October 28  |  By Reshma Seetharam
Coconut milk, Thai paste team up for tasty shrimp What you need: Serves 4
1 lb large shrimp, peeled, cleaned and deveined
1 cup onions, cut into chunks
1 cup tomatoes, cut into chunks
2 tsp minced garlic
2 Tbsp Thai Red Curry Paste
2 Tbsp vegetable or peanut oil
2 Tbsp fish sauce
1 Tbsp soy sauce
2 tsp light brown sugar
1 (14-ounce) can coconut milk
Salt to...

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October 21  |  By Reshma Seetharam
Sun-dried red chilies add tangy flavor to chicken drumsticks Sun-dried red chilies are a key ingredient in this recipe. I used Byadagi chilies — which originate from the town of Byadagi, Karnataka, in South India — but you may substitute it with any sun-dried red chilies of your choice. The chilies are known for their rich color and flavor. They are not as spicy as other red chilies.

Serves: 6 as appetizer



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October 19  |  By Aaron Swaney Herald Writer
Fermented food: not just for hipsters It may come as a surprise, but it's not a prerequisite to have a beard and ride a fix-gear bike to like fermented foods.

Sure, hipsters have seemingly co-opted everything from kombucha to sauerkraut, but that doesn't mean fermented foods aren't great.

If you want the best, get some from Seattle's Firefly Kitchens. The 4-year-old company makes naturally fermented foods, including kimchi, sauerkraut and salsas. This isn't the store-bought stuff either. Firefly...

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October 15  |  By Ellie Krieger Special to The Washington Post
Make a simple, deluxe Italian tuna salad This salad has earned its place as my official go-to lunch; I've made it dozens of times and never tire of it. It takes less than 10 minutes to whip up, so it is ideal for a busy weekday lunch or light dinner.

It is really a showcase for one sublime ingredient: Italian tuna packed in olive oil, which can be found in glass jars at most high-end grocery stores. Although it might give you a bit of sticker shock, once you try it you will see why it is a worthwhile...

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October 14  |  
A simple, spicy stir-fry with cheese and vegetables I have used carrots and peas, you may substitute it with any vegetables you like. Whip up a quick dinner with chapattis/flat bread or tortillas.

What you need: (Makes 6 wraps or serves 4 as lunch or a dinner side dish)



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October 7  |  
Make your own grilled chicken in creamy curry This grilled chicken is served in a silky, creamy curry infused with butter, whole spices and tomatoes.



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October 1  |  By Jan Roberts-Dominguez Special to The Herald
Shakespeare, boxing and an unforgettable cabbage salad When Southern Oregon College professor Angus Bowmer first proposed a Shakespeare festival to run over the 1935 Fourth of July weekend, Ashland city officials were concerned it would be a bust. To boost ticket sales they insisted that boxing matches be held during the intermissions.

Twenty-six years later, my mother took a similar tack when she tried to talk my dad, my brother, and me into making the eight hour drive from the San Francisco Bay Area to Ashland...

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September 30  |  Reshma Seetharam
Bread pudding doused in Irish cream whiskey This sweet bread pudding can be a weekend breakfast or potluck dessert.

What you need:



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September 29  |  Herald staff
Where's the best cup of coffee in Snohomish County? Monday is National Coffee Day. We know how to celebrate; the question is where. Tell us for an upcoming story: Where's the best place to get a cup of coffee in Snohomish County? Post a comment below or on our Facebook page.



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September 24  |  By Fred Tasker McClatchy-Tribune News Service
Just what is a sommelier and how do you use one? It's important if you're having dinner in an elegant restaurant with your boss, future in-laws or new squeeze you're trying to impress.

It can be stressful if you let it.

So don't let it.

First, it's pronounced SAHM-el-yay. These days it's often shortened to "somm," and they're seen more and more in upscale restaurants. It's the person who shows up with the wine list after you've seen the...

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September 23  |  By Reshma Seetharam
Baked Mint chicken stir-fried with peppers Moist, tender chicken tossed with onions and colorful peppers makes an excellent appetizer, or light lunch. 



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September 21  |  Associated Press
Rethinking breakfast: A meal in a muffin When fall rolls around and it's back to school and work, wouldn't you love to start your day with something tastier and more substantial than that all-too-typical bowl of cold cereal?

A muffin can be a delicious and substantial alternative to the usual breakfast fare.

Load your mixture up with broccoli and roasted red peppers, or carrots and chopped green beans. Your choice. Nice time saver: don't pre-cook the vegetables. Also amp up the flavor with Canadian...

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August 27  |  By Reshma Seetharam
Send kids off to school with healthy, tasty lunches School is just around the corner. Trying to pack yummy and healthy food for kids every day can be a challenge. Here are some ideas and quick fixes that can be made in a snap and taste great!

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July 15  |  Associated Press
WASHINGTON — How strong is that pina colada? Depending on how it's made, it could contain as much alcohol as two glasses of wine.

The National Institutes of Health is trying to spread the word: Take a look at its online alcohol calculator to see how much you're really drinking with those summer cocktails.

A "standard drink" is the amount of alcohol in a 12-ounce beer, 5 ounces of wine or 1.5 ounces of distilled spirits. It's a useful way to...

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June 30  |  By Aaron Swaney Herald Writer
If you have to drink Belgian Tuesday, drink American The United States men's soccer national team takes on Belgium Tuesday at 1 p.m. in a knockout-round game of the World Cup and many fans will be reaching for a cold, post-lunch beverage to wet their cheering whistle during the match.

It goes without saying you can't drink a Belgian beer, no matter how delicious they are.

That means no Saison DuPont. No

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