Post-Tribune Latest news from Post-Tribune Online en-us (Editor) Post-Tribune 84 34 30 Copyright 2014 <![CDATA[ Ten ways to dress up mashed potatoes ]]> Lead story image

Truth is, mashed potatoes don’t need a whole lot of love to come out pretty darn amazing. A little butter (OK, a lot of butter), a little cream or milk (OK, a lot of cream or milk), a bit of salt and pepper, and some muscle really are all it takes to convert boring potatoes into one of our favorite comfort foods. And yet, we always feel tempted to tinker, tempted to tart up our taters, as it were, particularly around Thanksgiving. Luckily, potatoes are an easy canvas to work with, playing so well with so many flavors. To help … ]]> Wed, 29 Oct 2014 02:09:20 -0500 <![CDATA[ Dunkin’ plans Croissant Donut ]]> Lead story image

NEW YORK — Dunkin’ Donuts plans to roll out a croissant-doughnut hybrid in the United States next week, but the company says please don’t call it a “Cronut.” The chain told The Associated Press it will launch its “Croissant Donut” nationally for a limited time starting Monday. It comes more than a year after the Dominique Ansel Bakery in New York City introduced its now trademarked Cronut, which became a viral sensation and spawned numerous knockoffs. Last summer, Dunkin’ also introduced a croissant-doughnut in South Korea it dubbed a “New York Pie Donut.” John Costello, Dunkin’s president of global marketing … ]]> Wed, 29 Oct 2014 02:09:49 -0500 <![CDATA[ Go For the Food: Bryant’s barbecue in K.C. ]]> Lead story image

KANSAS CITY, Mo. — I learned an important lesson from a food blogger in Kansas City: Talking about barbecue in these parts may involve “fightin’ words.” Case in point: When I mentioned on Facebook that I was heading to Kansas City, one friend sent me to Arthur Bryant’s barbecue restaurant, quoting Calvin Trillin’s famous line that Bryant’s was possibly “the single best restaurant in the world.” But another friend declared Bryant’s sauce “gross.” Meanwhile, the blogger, Mary Bloch, along with a local acquaintance, confirmed that Bryant’s has earned its kudos across the decades and remains one of the best barbecue … ]]> Fri, 24 Oct 2014 11:42:08 -0500 <![CDATA[ Give thanks for pie spiked with cheddar, whiskey ]]> Lead story image

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 of 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. Next, we replaced the usual top crust with a crumble made from crushed salted butter crackers tossed with melted butter (because, after all, more butter makes … ]]> Fri, 24 Oct 2014 11:42:46 -0500 <![CDATA[ Cyber sous chefs can help save prep time ]]> Lead story image

If the only things standing between you and a home-cooked meal are time and energy to shop and prep, a new breed of would-be cyber sous chefs wants to help get you cooking. Think of it as Hamburger Helper for the era. Numerous new online services are angling to be your virtual kitchen assistant, giving you the chance to outsource the tedious aspects of cooking — the shopping, sorting, washing and prepping — so you can focus on the more satisfying assembling and eating parts. “The idea came out of a need my co-founders and I had in our … ]]> Fri, 24 Oct 2014 11:42:21 -0500 <![CDATA[ Go For the Food: Cattlemen’s in Oklahoma City ]]> Lead story image

OKLAHOMA CITY — I came from the land of kale and quinoa to dine in the land of meat and potatoes. As a New Yorker on a road trip through Oklahoma, Kansas and Missouri, I was told by any number of locals that I had to eat at Cattlemen’s Steakhouse in Oklahoma City. I’m always wary of old-time classic restaurants — Cattlemen’s opened in 1910 — but in this case, the legend lived up to its reputation. The food was superb, the service friendly and the atmosphere lots of fun. But there were a few, shall we say, culture clashes, … ]]> Tue, 14 Oct 2014 15:36:17 -0500 <![CDATA[ Make your own chicken stock: It rocks ]]> Lead story image

Why bother making chicken stock at home when there are so many respectable versions at the supermarket? Because the stock you pour out of a can or a box just can’t touch the homemade variety. The difference is in the flavor and the texture, both of which — but particularly the texture — come from the long, slow simmering of bones. Homemade has it. Store-bought doesn’t. You can see for yourself if you ever boil a sample of each side by side. A homemade stock thickens, becoming concentrated and jelly-like. A store-bought stock simply evaporates into thin air. Poof! Makes … ]]> Tue, 14 Oct 2014 15:36:13 -0500 <![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 … ]]> Sat, 25 Oct 2014 06:17:32 -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 … ]]> Sat, 25 Oct 2014 06:17:23 -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,” … ]]> Sat, 25 Oct 2014 06:17:38 -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 … ]]> Sat, 18 Oct 2014 06:23:00 -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 … ]]> Sat, 18 Oct 2014 06:27:04 -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 … ]]> Sat, 18 Oct 2014 06:26:58 -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 … ]]> Sat, 11 Oct 2014 06:24:05 -0500