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Taste

  • Kitchen Adventures: Putting together a meal is easier than you think

    Several people have asked where to get ideas for meal planning and for simple meal ideas.

    Meal ideas often come from the Internet. Pinterest is a website that comes up in most food idea conversations, but it can be intimidating. There are so many delicious-looking dishes on the site. And after you save some on your profile, figuring out what you want to do with them can become daunting.

  • Dash of Class: June recipe roundup

    Here we are again at the end of the month and it’s time to share recipes that have been given to me or have been requested. One such recipe is Pineapple Au Gratin or what some people call Scalloped Pineapple. Julia McKinley is a friend of mine from Cecilia Homemakers. She shared the recipe she took to the annual Homemakers County meeting last month. Julia said several people asked for the recipe.

  • Kitchen Adventures: Celebrating with a touch of red, white and blue

    The Fourth of July is time for families and friends not only to get together to celebrate freedom but also to eat.

    Picnics and cookouts are everywhere on Independence Day and cooks like to add a little of the red, white and blue to food as well as décor.

    This can be done with colorful berries, a variety of colorful gelatin options, sprinkled or iced cookies or, with the help of some food coloring, cake.

    A red, white and blue cake looks great on a table with a patriotic theme.

  • State fair contests cook up creativity

    The News-Enterprise

    The Kentucky State Fair is calling all creative cooks.

    Registration is open for three ingredient-specific recipe contests.

    In the Ghirardelli Chocolate Championship, contestants are to create any dessert they like using a Ghirardelli premium baking product. The dishes will be judged on flavor, creativity and how easy it is to follow the recipe. Judges also want to know the tale behind the treat, inviting contestant to share their thoughts and memories.

  • 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.