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Taste

  • Dash of Class: Cooking with fresh herbs

    Call me obsessive but the herbs in my garden are in this order from south to north: parsley, sage, rosemary and thyme. I know, pitiful isn’t it?

    But there are more — oregano, dill, chives, spearmint and basil. When I started the garden several years ago, I thought it was just neat and small pots of herbs weren’t terribly expensive.

  • Kitchen Adventures: Doggone good treats

    By BECCA OWSLEY
    The News-Enterprise

    Not all baking has to be for people. Dogs  often  torturously   watch their owners whip p delicious smelling treats in their kitchens without even getting a single crumb of it.

  • Dash of Class: Recipes starring the ever popular squash

    In today’s column, we find ourselves back on the alphabetical tour of fruits and vegetables with the letter S, focusing on one very popular vegetable.

    That vegetable is squash. If it’s not already in your garden, maybe it will be.

  • Kitchen Adventures: Tangy and tasty refreshment

    As spring turns into summer, the weather becomes warmer and communities move outside for entertainment.

    When sitting in a swing on the front porch or lazing on the back deck, limeades, lemonades and fruity variations of the two hit the spot.

    Usually these tasty concoctions only require a pitcher or blender to mix.

    Some not only are tasty but can add a beautiful touch to your family’s outdoor gathering or a ladies’ lunch.

  • Kitchen Adventures: Making Japanese-style fried rice without a grill

    If you’re like me, you could eat your weight in Japanese steakhouse-style rice.

    It’s probably my favorite part of that kind of meal.

    One day at work, as it often happens in our department, the conversation turned to some of our favorite foods from our favorite restaurants. During the discussion, a coworker brought to my attention that Japanese steakhouse-style rice is easy to make at home. His girlfriend makes it all the time and she gave me a few tips.

  • Dash of Class: Glenda Jackson is 'One of Hardin County's Finest Cooks'

    This month’s “One of Hardin County’s Finest Cooks” is a Hardin County transplant and we are so glad she chose to live here. She is Glenda Jackson, mother of my neurosurgeon, Dr. Thad Jackson. She and her husband moved from Santa Claus, Ind., to Florida, and after Dr. Jackson and his wife, April, moved to Elizabethtown to open his practice, the Jacksons moved here to be closer to family, especially Ethan and Emily, their grandchildren.

  • Dash of Class: Military wife offers summer holiday favorites

  • Kitchen Adventures: DIY pizza makes a fresh, personalized meal

    Pizza is one of the easiest and most versatile dishes you can make. You might say it’s as easy as pizza pie.

    Pizza first starts with the crust. There are so many forms to use but here are a few easy ones.

    In the grocery store you can buy a pouch of pizza crust mix, usually for $1 or less. After making the mixture, roll it out on a pan and get ready for toppings.

  • Dash of Class: Recipe roundup

    As the end of May approaches, today’s column has recipes that have been submitted or requested.

  • Kitchen Adventures: The truffle shuffle

    Sometimes yummy desserts can come in bite-size morsels. Truffles always are a good choice and are available in so many varieties the possibilities are endless.

    Changing the traditional peanutbutter ball, or buckeye, recipe is one option for a truffle.

    By replacing peanut butter with Nutella hazelnut spread, you create a chocolate and hazelnut truffle. For a finishing touch, grind some hazelnuts to sprinkle on top of the chocolate.