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Just how good is a $16 muffin?

October 5, 2011 So, political kerfuffle aside, you have to wonder exactly what a $16 muffin would taste like. more »»

FOOD on a DEADLINE: Beat the fall chill with a steamy bowl of chili

October 5, 2011 Chilly fall evenings are a fine time for a spicy bowl of chili. And if it can be thrown together with minimal fuss and time, all the better. more »»

LET'S COOK - Crab apples part of trip down memory lane

October 5, 2011 Would you not agree that the past two weekends have had dazzling weather? Sunny and above average temperatures—almost fooling us that summer could still be her. more »»

SCHOOL LUNCH MENUS - Oct. 10-14

October 4, 2011 Burlington-Des Lacs Elementary Monday: Chicken patty on bun, peas, baked beans, fresh fruit. Tuesday: Tater tot hot dish, salad bar, strawberry and peach cups. more »»

Delicious desserts

September 28, 2011 While fall may traditionally be a time for warm fruit pies, a creamy, sweet and crunchy creme brulee -- essentially a candy-coated custard -- is an appealing way to shake things u. more »»

Mini desserts are the next big thing

September 28, 2011 The Associated Press Small is big when it comes to dessert trends. more »»

FOOD on a DEADLINE: A fresh pancetta-fueled take on pasta carbonara

September 28, 2011 Summer is made for recipes as short, simple, speedy and satisfying as this. more »»

Cannelloni a tasty meal idea

September 28, 2011 Spinach, Goat Cheese and Roasted Pepper Cannelloni Start to finish: 1 hour 15 minutes (30 minutes active). Serves 5. more »»

SCHOOL LUNCH MENUS - Oct. 3-7

September 27, 2011 Burlington-Des Lacs Elementary Monday: Slushburger on bun, corn, fresh fruit. Tuesday: Chicken casserole, salad bar, tropical fruit, peaches. more »»

Antique apples

September 21, 2011 Old-fashioned apples are back in fashion. After nearly disappearing from the marketplace, apple varieties that were popular decades or even centuries ago are making a resurgence. more »»

LET'S COOK: Is it ‘dumphnoodla’ or ‘dumpfnudla’?

September 21, 2011 Have you noticed who is tiptoeing around our neighborhoods lately? Little by little this gentleman is taking away the merry old soul of summer. Yes, it is Mr. Autumn. more »»

SCHOOL LUNCH MENUS - Sept. 26-30

September 20, 2011 Burlington-Des Lacs Elementary Monday: Hot dog on a bun, sauerkraut, green beans, fresh fruit. Tuesday: Super nachos, salad bar, pineapple, mandarin oranges. more »»

Warm up on a cool fall day with freshly baked bread

September 14, 2011 Wheat berries are the whole grain from which wheat flour is milled. And they increasingly are being used as a standalone grain. more »»

Muffins make the morning

September 14, 2011 Many consider hot cross buns to be an Easter treat, but there is no reason to limit yourself to just once a year. more »»

Spice things up with chili, cornbread

September 14, 2011 Recently our Rugby Lions Club had a family/new member night. The gathering was held at the Ellery Park gazebo which was constructed several years ago by the Rugby Lions Club. more »»

Enjoy lobster flavor for less

September 14, 2011 Lobster rolls seem to just scream summer. And they scream it with lots of dollar signs. more »»

SCHOOL LUNCH MENUS - Sept. 19-23, 2011

September 13, 2011 Burlington-Des Lacs Elementary Monday: Hamburger stew with cinnamon roll, green beans, fresh fruit. Tuesday: Submarine sandwich, salad bar, tortilla chips and salsa, peaches and pears. more »»

Medallions of Pork Tenderloin, Roasted Cauliflower and Chunky Applesauce

September 7, 2011 1 pound pork tenderloin, cut crosswise into 1/2-inch medallions Salt and ground black pepper 1 tablespoon extra-virgin olive oil 1 small head cauliflower, cut into 2-inch florets 2 Gala apples, core... more »»

Salmon with Shiitake Hash

September 7, 2011 2 tablespoons olive oil, divided 6 ounces shiitake mushrooms, stemmed and sliced 2 shallots, chopped 1 small red onion, chopped 2 small red potatoes, grated 2 tablespoons low-sodium soy sauce Ground... more »»

Flash Fried Chicken Carnitas with Lime, Avocado and Red Onion Ceviche

September 7, 2011 1 small red onion, halved and thinly sliced 5 limes Salt 2 quarts grape seed or corn oil 1 pound boneless, skinless chicken thighs Ground black pepper 2 1/4 tablespoons Goya Adobo seasoning... more »»

 
 

 

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