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Crab cakes are great, but the meat can be expensive. So experiment with tradition by mixing cheaper seafood. Even use bread crumbs for more taste and value. Story
[Times photo: Scott Keeler]
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A toast to wine, women and food
AT THE TABLE WITH: The Dining Divas
Food File
Special events and food tastings
Quick cooking: A peach of a chicken dish
This dish of cornmeal-coated chicken served with fresh peach salsa is ideal for the season when fresh peaches and tomatoes are not only abundant but at their delectable best.
dish
A weekly serving of food news and views
The Nibbler
No cease-fires in sight along this diner's front line
The streetscape of St. Petersburg along Fourth Street N and into downtown continues to be one of the hottest front lines in the restaurant battle between chains and independents around Tampa Bay and the country.
Calcium is more than milk
Nothing against moo juice, but we can drink only so many glasses of milk in a day.
Low-fat Cooking: Savory lamb loin is fresh and healthy
Steamed green beans, snap peas or asparagus and grilled tomato -- all would be good company for this easy lamb dish, besides sharing its low-fat advantages.
Chorizo is the flavor of Spain
Chorizo is a beloved thing among devotees of Mexican food.
Useful spices
Here are a dozen dried herbs and spices to keep on hand:
You Asked For It: Bake a prune cake with a pedigree
Marie Brand clipped a recipe for prune cake from the Philadelphia Daily News about 25 years ago. The article said the cake was one of the specialties of the famous Beaumont Inn in Harrodsburg, Ky. Warm sauce is poured over the two layers while the cake is still warm; Marie says it is delicious.
Books That Cook: The joy of single-subject cookbooks
Joy of Cooking: All About Series, by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, Scribner, $15.95: Four new books in the single subject Joy of Cooking series are here in time for the holidays.
