Post-Tribune Latest news from Post-Tribune Online en-us (Editor) Post-Tribune 84 34 30 Copyright 2014 <![CDATA[ Paula Deen documentary: Her side of downfall ]]> Lead story image

Paula Deen is ready to tell her side of the story behind the racist remark that decimated her career, but those interested will need to pay to hear it. The former Food Network star has been working on a documentary about herself and her downfall — triggered in 2013 by her acknowledgment that she had used a racial slur in the past — but it will only be available to subscribers of her new website, the Paula Deen Network. Recipe content on the site will be free, but viewers will need to pay $9.99 a month to view videos. “We … ]]> Wed, 24 Sep 2014 02:08:02 -0500 <![CDATA[ Ten fresh ways to serve pasta for dinner ]]> Lead story image

Pasta tends to be a dinnertime trap. We get it. Feeding your family on a busy weeknight requires the navigation of a complicated matrix in which you must balance the competing demands of limited cooking time, ingredient availability, dwindling energy and patience, picky children, ringing phones, ridiculous after-school activity schedules and — of course — homework. So we understand how it happens. You discover those two or three easy pasta dishes that somehow can come together in the midst of all that chaos and that everyone — or at least most of your family — will actually eat. And once … ]]> Wed, 01 Oct 2014 02:06:48 -0500 <![CDATA[ Garten’s new book features make-ahead meals ]]> Lead story image

Ina Garten is a best-selling cookbook author, an Emmy-winning television host and the doyenne of casual elegance. But on a recent afternoon, the so-called “Barefoot Contessa” star looked around her East Hampton, New York, kitchen and realized that she had produced piles of cherry biscotti and tubs of rum-raisin ice cream — but no dinner. The lifestyle maven then did what millions of Americans do in such a pinch: She called the nearest restaurant. “On a day that I’ve been cooking all day, it’s very nice to call up and do takeout from them,” said Garten, whose ninth cookbook is … ]]> Wed, 01 Oct 2014 02:06:36 -0500 <![CDATA[ Go For the Food: Santa Fe twist on roadside diner ]]> Lead story image

SANTA FE, N.M. — There is no shortage of good food in this northern New Mexico town, where the many casual and gourmet takes on the state’s trademark chile dishes are almost as big a draw as the city’s art galleries and festivals. The question typically is not about where to go, but where can you get a table? So while the tourists are lining up at the Plaza’s dining hot spots, a popular respite for locals is Harry’s Roadhouse, Santa Fe’s upscale version of the roadside diner. Tucked along the Interstate 25 service road at the edge of the … ]]> Wed, 24 Sep 2014 02:07:51 -0500 <![CDATA[ Phan: 20 years of defining modern Vietnamese food ]]> Lead story image

SAN FRANCISCO — There were a few raised eyebrows when Charles Phan unveiled his concept of a simple but stylish restaurant serving Vietnamese food with a modern, Californian twist. After all, this was the mid-’90s, when the predominant trend in Asian food was cheap and basic. But two decades later, Phan’s Slanted Door restaurant — named the nation’s most outstanding restaurant this year by the James Beard Foundation — continues to pack in crowds eager to chow down on dishes such as his famous shaking beef, spring rolls and broken rice. Now, Phan has a new cookbook, “The Slanted Door,” … ]]> Wed, 24 Sep 2014 02:08:53 -0500 <![CDATA[ Go For the Food: The ultimate beer run in Vermont ]]> Lead story image

MONTPELIER, Vt. — Let’s not call this a “beer run.” That has such a Friday night frat boy connotation. Let’s instead call this a “beer journey.” The ultimate beer journey. For the ultimate cult beer. If you have even a passing interest in great beer, chances are good you’ve heard of Heady Topper, the intensely hoppy, grapefruitily delicious American double IPA by The Alchemist Brewery in Waterbury, Vermont. It is wildly popular, famously hard to get, and always comes emblazoned with the admonishment: “Drink from the can!” How wildly popular? It has been rated one of the top beers in … ]]> Wed, 17 Sep 2014 02:07:51 -0500 <![CDATA[ Fall flavor: pumpkin pie in a cinnamon bun ]]>

A pumpkin pie. Rolled up in a cinnamon bun. Do we have your attention yet? That’s right. We took our autumn baking to a delicious new level by combining two classics, then topping them with an intensely good homemade caramel sauce spiked with flaked sea salt for added oomph and to contrast all that sweetness. When slicing the log of dough into individual buns, a serrated knife works well. You also can use unflavored, unwaxed dental floss (or heavy thread). To do this, hold a length of floss (about 15 inches or so) by both ends. Slide the floss under … ]]> Wed, 17 Sep 2014 02:08:14 -0500 <![CDATA[ Dorie Greenspan: Here’s what you should bake next ]]> Lead story image

The annoying thing about Dorie Greenspan is that no matter how much you don’t like to bake, aren’t good at baking, don’t even want to bake ... If you listen to her long enough, you’ll find yourself hankering to get your hands into some flour, certain even you can whip up some laborious, glorious baked treat. Her can-do attitude is that infectious. It’s OK to hate her just a little bit for it. Luckily, Greenspan’s latest cookbook, “Baking Chez Moi” (Houghton Mifflin Harcourt, 2014), has little tolerance for time- or skill-intensive baking. The idea for it came from the realization … ]]> Wed, 17 Sep 2014 02:08:04 -0500 <![CDATA[ Go For the Food: Bourbon in Louisville ]]> Lead story image

LOUISVILLE, Ky. — In Kentucky’s bourbon country, the classic American whiskey isn’t just for sipping anymore. Restaurants stretching along the Urban Bourbon Trail in Louisville are creating bourbon-inspired sauces and glazes to jazz up main courses, side dishes and desserts. The 6-year-old bourbon cocktail and culinary experience has grown to 34 establishments, adding more zest to the city’s nightlife. The trail’s growth is part of a bourbon revival occurring both nationally and in Kentucky’s largest city, where whiskey-making dates back to the late 1700s and where a portion of Main Street known as “Whiskey Row” was once home to as … ]]> Wed, 10 Sep 2014 02:06:38 -0500 <![CDATA[ Go For the Food: Famous noodles in Bangkok ]]> Lead story image

BANGKOK — With its fluorescent bulbs and cafeteria-style tables, the Bangkok restaurant Raan Jay Fai wouldn’t win any awards for interior decorating. But that hasn’t deterred Martha Stewart, one of the restaurant’s many fans. After a visit and memorable meal, the decor guru called the restaurant’s 70-year-old owner and sole chef — who is named Jay Fai — “the best cook in Thailand.” Michelin-starred chefs have come to the restaurant for tutelage in the art of traditional wok cooking over intensely hot charcoal braziers. Bangkok’s well-heeled park their luxury cars outside, which is a good clue for first-timers who have … ]]> Wed, 03 Sep 2014 02:06:57 -0500 <![CDATA[ Lyonnais-style salad, plus an easier way to poach an egg ]]> Lead story image

Several years ago, Lyonnais salads were quite the rage in New York’s French bistros. Then the fad faded and I forgot all about them. That is until this summer, when I had the opportunity to teach some classes in Lyons and reacquainted myself with this regional delight. The classic recipe calls for frisee lettuce tossed with mustardy vinaigrette, then topped with lardons (chewy little chunks of bacon), croutons and — ta da! — a poached egg. The poached egg not only makes the salad quite substantial, but — thanks to the luxurious way the yolk coats the greens once it … ]]> Wed, 10 Sep 2014 02:06:51 -0500 <![CDATA[ Whole grains, honey make for healthy snack cake ]]> Lead story image

My grandma, Ursula, relied on honey to solve nearly any culinary or health problem. Have a nagging nighttime cough? Swallow a spoonful of honey. Chocolate sauce not smooth enough? A dab of honey will do it. My mom loved honey, too, favoring the creamy, spun variety, which she smeared on toasted hunks of white bread slathered with butter. And her go-to dessert was a sweet apple-honey Rosh Hashanah-style torte she learned to make during a short period in my childhood when we celebrated both Christian and Jewish holidays. Now in my own home, I add a dollop of honey to … ]]> Wed, 03 Sep 2014 02:07:08 -0500 <![CDATA[ Go For the Food: Just wing it in Buffalo ]]> Lead story image

BUFFALO, N.Y. — Credit for the classic Buffalo wing goes to Teressa Bellissimo, who developed the dish in the kitchen of the Anchor Bar in 1964. Fifty years later, the Main Street eatery remains a must-see for countless culinary visitors. But there’s no need to confine yourself to one place if you’re winging your way to New York’s second-largest city; the fiery finger food is a staple at virtually every pizza joint and pub you’ll visit. The fun is that no two wings are quite the same. Anchor Bar wings sizzle in the deep fryer until crispy. They then are … ]]> Sun, 28 Sep 2014 06:22:45 -0500 <![CDATA[ DIY makes cured salmon an everyday pleasure ]]> Lead story image

The trouble with cured salmon? We tend to treat it like, well ... a treat. Cured salmon — with all its rich, salty, savory, lusciously fatty goodness — too often is relegated to the breakfast or brunch table, and even then mostly for special occasions. It’s partly a case of association; we think of it as a specialty item not intended for everyday eating. But it’s also a case of cost. Cured (as well as its close cousin, smoked) salmon isn’t cheap. So we decided to break both those barriers. Let’s start with cost. Gravlax — as cured salmon is … ]]> Sun, 28 Sep 2014 06:23:39 -0500 <![CDATA[ Yes, you can do brunch in Rome ]]> Lead story image

ROME — Rome is a sightseer’s dream, and for many visitors, indulging in authentic Italian cuisine is one of the biggest draws. But for nonlocals, the first meal of the day can be a bit of a letdown. Breakfast in Italy is a stand-up affair: You crowd at the bar, scarf down a stale pastry and a shot of espresso, and in five minutes flat, the day has begun. Tourists quickly learn that if they dare to plop down at a table in the center of Rome, they may be slapped with an extra table service charge and ushered out … ]]> Sun, 21 Sep 2014 06:21:36 -0500 <![CDATA[ McDonald’s to sell packaged coffee nationally ]]>

NEW YORK — McDonald’s plans to start selling its packaged coffee at supermarkets nationally by early next year, a move intended to help raise the profile of the coffee sold at its U.S. restaurants. The world’s biggest hamburger chain has made a deal with Kraft Foods to manufacture and distribute the bags of McCafe ground and whole bean coffee, as well as single-cup pods that can be used in at-home coffee machines. Other chains, such as Starbucks and Dunkin’ Donuts, already sell branded packaged coffee at retailers. McDonald’s, based in Oak Brook, Illinois, has highlighted coffee as a key growth … ]]> Tue, 19 Aug 2014 14:27:55 -0500