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Taste

  • Kitchen Adventures: Using Google, kitchen staples to create own adventure

    Many television cooking shows present contestants with certain ingredients and challenge them to come up with something.

    I do my own little cooking challenges sometimes. Today’s adventure is one of those.

    Sometimes I challenge myself to try a new recipe based on the ingredients in my cabinet and refrigerator.

  • Kitchen Adventures: Veggies, baked not fried

    Summertime means the garden is including a plethora of squash and zucchini.

    There’s so much you can do with these two vegetables and I try to find new recipes every year.

    You can fry them, bake them, use them in a salad and even in a veggie lasagna. Making squash or zucchini bread is tasty and can be easily frozen to enjoy at another time.

  • Dash of Class: More fresh-from-the-garden goodies

    A week ago, I highlighted fruits that are in season right now — peaches and blackberries — and this week I have some recipes for you that also are in season: zucchini, yellow squash and cucumbers.

  • Kitchen Adventures: Dump the ingredients and enjoy this cobbler

    A few weekends ago, Tyler, my youngest cousin, got married in a beautiful outdoor ceremony. His reception food was a little outside the norm, but delicious.

    Wedding guests each brought a dish and it literally was an old-fashioned potluck down on the farm. The wedding and reception took place at the family homestead, which he bought a few years ago.

  • Dash of Class: Enjoy bounty from garden

    This time of the year is wonderful with so many fresh fruits and vegetables. My husband’s garden is already providing tomatoes, cabbage, green peppers, zucchini, summer squash and beets.

  • Kitchen Adventures: Making red, white and blue holiday treats

    The Fourth of July will be filled with picnics and family cookouts.

    Potato salad will be plentiful, many a chicken will be fried and grills will be fired up for a variety of eats.

    Whether you feast at a picnic, spread out on a blanket or surrounding the kitchen table, it’s an American tradition to celebrate our nation’s independence with food.

    Actually, like many other cultures, it’s an American tradition to celebrate pretty much anything with food.

  • Dash of Class: Celebrating home with a collection of White Mills recipes

    Thomas Wolfe once said, “You can’t go home again.” I disagree.

    I go home to a wonderful community festival, White Mills Days, as often as I can. It always is on the weekend of the Fourth of July and is because of the good graces of the White Mills Christian Camp who owns the old Richardson Hotel.

    The camp is second to none with wonderful facilities and this weekend, the White Mills Civic League holds its festival on their campground.

  • Don't fall apart over pull apart bread

    Looks can be deceiving, especially online

    There’s something a little dangerous about finding recipes online. In a cookbook, there’s isn’t always a picture to look at so there’s no disappointment when your recipe doesn’t look as glamorous as expected.

    But when you find recipes online, especially on Pinterest, you can feel let down when the final result doesn’t look glorious.

  • Getting saucy with your steak

    Everyone likes their steak a certain way and can be pretty particular about it. And they should be, because a great steak is a wonderful treat but a bad steak is a disappointing disaster.

    My mom, for example, is a steak purist. She doesn’t really like any kind of sauce as long as it’s a well cooked steak.

    I am usually not that particular. I like a juicy steak but like it prepared a variety of ways.

  • Marion Whitehouse is “One of Hardin County’s Finest Cooks”

    Rachel Daugherty, a former student at West Hardin High School, nominated this month’s “One of Hardin County’s Finest Cooks.”

    Rachel is part of her Central Hardin fan club. Rachel first got to try her cooking when she and Rachel fed the Central Hardin football team for their pre-game dinners. She also had the pleasure of cooking for their post-season banquet and the lunches and snacks for the Central Hardin High School JROTC and their Raider Team the past four years.