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When it comes to deviled eggs, it's what's in the middle that counts. And it doesn't have to be just yolks. What about crab or cilantro or hot peppers? Story
[Times photo: Patty Yablonski] |
Food File
Special events and food tastings
Tell us what mom told you
Did you learn to cook at your mother's elbow? When making dinner in your own kitchen do you hear her voice guiding you while you sift, sear or simmer?
dish
deconstructing
Vary Easter meal tradition with lamb chops
For Easter dinner this year, why not go for lamb chops instead of a traditional leg of lamb?
Requests guaranteed to stir up memories
Etta Brown's request for sources for Junket Rennet Tablets and Rennet Custard dessert mix evoked many memories. A number of readers remember fondly the light, silky-smooth dessert prepared from the dessert mix. The tablets are used usually as a base for making ice cream.
Fred's makes it easy to overeat
This barbecue restaurant understands all too well the needs of those who eat on the run. Hearty food is prepared quickly and meals are picked up at a special door.
