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Guy Fieri brings his show to Lowell

Tue, 03 Nov 2009 15:58:23 EST

Imagine hosting four shows on national television, co-owning five restaurants, publishing a best-selling book, kicking off a culinary road tour and still having to take your kids to school in the morning. This is the life of Guy Fieri, a Food Network’s celebrity chef and winner of the second season of its hit show “The Next Food Network Star.” “The Guy Fieri Roadshow” is launching in Lowell, Mass., on Nov.

Kids become vegetarians with parents’ backing

Tue, 03 Nov 2009 15:58:42 EST

Brooke English gave up eating meat for ethical reasons: She loves animals. Sometimes, though rarely, she eats fish. But she hasn’t had a bite of chicken or beef or pork in two years. Brooke is 6.

A bacon-topped baked potato ... in a pretzel shape

Tue, 17 Nov 2009 18:59:40 EST

These pretzels bake up soft and chewy, combining the best attributes of freshly baked bread with the wonderful flavors of a bacon and chive-topped baked potato. Make them ahead, and warm briefly in the oven just before serving. BACON BAKED POTATO PRETZELS Start to finish: 2 hours (1 hour active). Makes 15 pretzels.

Want a moist, flavorful turkey? Wrap it in bacon

Tue, 17 Nov 2009 18:59:45 EST

To avoid any risk of Thanksgiving dinner not being indulgent enough, we created this over-the-top turkey and gravy affectionately dubbed “bacon bird.” The goal was an easy way to infuse a turkey with deep flavor, while also keeping it moist, and create richly savory pan drippings for gravy. If we could get a crispy skin in the bargain, too, all the better. We didn’t want to brine, as many people lack the time and space.

No need to get fancy to get good turkey meat

Tue, 17 Nov 2009 18:01:01 EST

Deep-frying. Wood-smoking. Sous vide. The mind-numbing number of suggestions for mining flavor from the typically unforgiving Thanksgiving bird have proliferated in recent years.

Seasoning rubs are an easy way to flavor a turkey

Tue, 17 Nov 2009 18:01:01 EST

The easiest way to add tons of flavor to your Thanksgiving turkey is to get under its skin. Literally. Rubbing a blend of herbs and spices both over and under the skin of the bird just before roasting imparts tons of flavor. This wet rub gives turkey a rich and sweet flavor that is a nice complement to the saltiness of a brine.

Numbers to call when your Thanksgiving meal starts to go bad

Wed, 18 Nov 2009 12:01:00 EST

Here are some of this year’s holiday cooking hot lines and Web sites: Here are some of this year’s holiday cooking hot lines and Web sites: • Crisco Pie Hotline: 1-877-367-7438. • Butterball Turkey Talk-Line: 1-800-BUTTERBALL or www.butterball.com.

Make tender buttermilk corn muffins

Tue, 17 Nov 2009 18:01:01 EST

These muffins can be made a day ahead and stored in an airtight container. HONEY CORN MUFFINS Start to finish: 45 minutes (10 minutes active). Servings: 12. 1¼ cups all-purpose flour ¾ cup cornmeal 1½ teaspoons baking powder 1 teaspoon kosher salt ½ teaspoon baking soda 2 large eggs 1 cup buttermilk 1⁄3 cup honey 4 tablespoons unsalted butter, melted Heat the oven to 375 degrees.

Mix up green beans with something blue

Tue, 17 Nov 2009 18:01:01 EST

Green beans are a tradition at many Thanksgiving tables, so many grocers price them competitively during the holidays. Here they are given a sophisticated twist with butter-toasted hazelnuts and melted Gorgonzola cheese. If you like, substitute any blue cheese you like. GREEN BEANS WITH HAZELNUTS AND GORGONZOLA Start to finish: 30 minutes (15 minutes active).

Make sure your carrots are dressed for dinner

Tue, 17 Nov 2009 18:01:01 EST

This Thanksgiving, make sure your carrots are dressed for the occasion. This simple maple glaze spiked with whiskey is thick enough to cling, but not so sweet to be cloying. When cooking with maple syrup, look for Grade B, which is darker, more flavorful and less expensive than the Grade A sold for pancakes. MAPLE WHISKEY GLAZED CARROTS Start to finish: 25 minutes.

Onions as cranberry alternative

Tue, 17 Nov 2009 18:01:01 EST

Traditional cranberry sauce alongside the turkey is a must at Thanksgiving. But that doesn’t mean you can’t offer other condiments, as well. Caramelized onions with thyme are made mostly from simple ingredients you’re likely to have on hand. For a big meal like Thanksgiving, buy bagged onions, which generally cost less per pound than if you buy them loose.

We do the math, you do the cooking

Tue, 17 Nov 2009 18:01:02 EST

Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do on-the-fly math to get it right. Here are all the numbers you need to have a safe, worry-free and delicious Turkey Day dinner. All serving estimates are generous to allow for plenty of seconds and leftovers. How big?

A light and fruity pie perfect for Thanksgiving

Tue, 17 Nov 2009 18:01:02 EST

This beautiful pie gets a red hue from the cranberry sauce folded into the almond paste filling. Almond paste, which is distinct from marzipan, can be found in the grocer’s baking aisle. “Frangipani” is the name of the cream-style filling made from the almond paste. CRANBERRY PEAR FRANGIPANI PIE Start to finish: 1 hour 15 minutes (30 minutes active).

Relish the thought of a homemade sauce

Tue, 17 Nov 2009 18:59:57 EST

Cranberries, along with blueberries and Concord grapes, represent one of a triad of indigenous American fruits that are commercially grown to this day. When European settlers arrived on these shores, they discovered that the Native Americans were making good use of these berries, as food, dye and even a healing agent. The most popular use at that time was as an ingredient in a dish known as Pemmican, basically a stew of cranberries, dried deer meat and melted fat. Additionally, it was used as a salve for arrow wounds and a dye for rugs and blankets.

Holiday gift suggestions for the foodie in your life

Tue, 17 Nov 2009 19:00:02 EST

Ahhhh, the leaves have fallen. I never see the light of day during the work week now, and baking pies has become a weekend ritual. Yes, it’s about that time. Thanksgiving!

Pair less expensive wine with your holiday meals

Tue, 17 Nov 2009 19:00:07 EST

I’ve written an annual holiday wine column for as long as I can remember. I try to keep it simple, and regular readers will know that I tend to lean heavily toward a few, reasonably priced favorites, wines that pair well with foods and yet are still good values. I’m surprised to find that many culinary writers are still recommending $35 to $60 bottles of wine as if the recession never happened. Unemployment levels over 10 percent?

Add pumpkin to more than pie

Tue, 17 Nov 2009 19:00:13 EST

If you thought pumpkins were reserved for carving and an occasional pie at Thanksgiving, have I got a wild pumpkin seed solution for you! My new love this fall has been pumpkin butter. You recall that peanut butter and I have a relationship that goes back before teenage heartthrobs were cracking out love songs. But peanut butter is so “golden oldie” right now.

Thanksgiving recommendations from the experts

Tue, 17 Nov 2009 19:00:18 EST

“Wine, to me, is passion. It’s family and friends. It’s warmth of heart and generosity of spirit.” When I think about these words uttered by Robert Mondavi, I cannot help but imagine him speaking about the many occasions that took place during his life in which he shared what he referred to as “the gracious life.

The meal’s not complete without gravy

Wed, 18 Nov 2009 09:59:32 EST

Thanksgiving is a holiday of rivalries. The Louisiana State University Tigers face the Arkansas Razorbacks in the Battle for the Golden Boot. The Texas Longhorns battle the Texas A&M Aggies in the Lone Star Showdown. And Alabama State University squares off against Tuskegee University in the Turkey Day Classic.

Welsh vegetable has prominent place in history

Wed, 11 Nov 2009 16:00:53 EST

Not many vegetables can attain the status of a national symbol. Actually, I can only think of one that does, being the ancient member of the onion family, the leek. Since the seventh century, the leek has been the revered totem of the Welsh people. Oddly, this came about not through its adaptation to local recipes, but its use in time of war.

First brewers festival slated for this weekend

Wed, 11 Nov 2009 16:00:58 EST

“He was a wise man who invented beer.” – Plato This weekend, you may have the opportunity to meet some of those men at the Radisson Hotel in Manchester. OK, not necessarily the men who invented the wonderful suds, but some who have had a hand in creating new and uniquely delicious versions of it. The first New Hampshire Brewers Festival will allow visitors to drink, dine and pick the brains of craft brewmasters from across New England.

Start working on your better body image today

Wed, 11 Nov 2009 16:01:04 EST

On the eleventh hour of the eleventh day of the eleventh month, the guns of war fell silent. This date in history is remembered for many events in recent years, but in 1918, at 11 a.m., the fighting ceased, putting an end to World War I.

Recipe ideas for pumpkin seeds

Wed, 11 Nov 2009 09:01:01 EST

Don’t even think of tossing those pumpkin seeds. They are a great healthy snack and a delicious addition to salads, granola or trail mix. “I look at pumpkin seeds like popcorn. They can be spiced and seasoned so many different ways,” says Lucinda Scala Quinn, executive editorial director of food at Martha Stewart Living Omnimedia.

Q&A on fast food

Wed, 11 Nov 2009 16:01:08 EST

It’s been a while since we’ve checked in on our favorite guilty pleasure: the Center for Science in the Public Interest’s “Food Porn” statistics. It’s a rundown of nutritional horrors that restaurants foist upon diners. Take our highly caloric quiz: 1. The nonprofit organization criticizes Baskin-Robbins’ confection the “Oreo Premium Sundae,” featuring three scoops of cookies and ice cream, hot fudge and marshmallow, topped with crushed cookies and whipped cream.

Wine of the week

Tue, 10 Nov 2009 15:01:01 EST

Rosenblum Zinfandel, Vintner’s Cuvee XXXI FROM: California. PRICE: $12. SERVE WITH: Pasta, pizza, hamburger. This full-bodied zinfandel with generous flavors of blackberry, plums, black pepper, chocolate and blueberry is one incredible value.

No takeout needed for this fried food

Tue, 10 Nov 2009 15:01:01 EST

No takeout needed for this easy and unexpected party food straight off the Asian buffet menu. The food processor does the bulk of the work, keeping these fast to prep; the shrimp mixture can be made early, and the bread can be sliced well before it’s needed. Serve these with purchased cocktail sauce, or make your own by combining ketchup, hot sauce, horseradish and a dollop of mayonnaise. For extra bite, mix in minced fresh garlic.

Lots of apples? Make pie with heft

Tue, 10 Nov 2009 15:01:01 EST

When a conventional apple pie just isn’t enough to satisfy an autumnal craving – or to use up all those apples you picked – go deep with a Dutch apple pie. This deep-dish-style pie is easy to assemble and has a wonderful flavor. DUTCH APPLE PIE Start to finish: 1½ hours (30 minutes active). Servings: 12.

Easy tips for healthier cakes

Tue, 10 Nov 2009 15:01:01 EST

A slice of cake is always a pleasure, but it doesn’t have to be a guilty one. When baking cakes, there are a few things you can do to give most recipes a healthy makeover. This Pumpkin-Cranberry Spice Cake, for instance, is an indulgent but healthy treat that uses tricks easily applied to other recipes. First, half of the all-purpose flour is replaced with white whole-wheat flour, which significantly increases the cake’s whole-grain count without adding the astringent flavors some people associate with more conventional whole wheat.

Lo mein gets healthy makeover

Tue, 10 Nov 2009 15:01:01 EST

Chinese takeout is always a treat, but it can be hard to sort out whether it’s a healthy one. Of course, with egg rolls, spareribs and fried rice, there’s not much guessing. But when it comes to the vegetable stir-fries and noodle dishes, the answer isn’t as obvious as we’d like. In principle, most Chinese stir-fries and noodle or rice dishes should be nutritionally sound.

There’s no right way to make this Hungarian dish

Wed, 11 Nov 2009 16:01:26 EST

The event was a gala dinner at Stellina, combining the operetta music of Vienna with the cuisine of the northernmost Italian province of Alto Adige. Believe it or not, Venison Goulash is one of the specialties of this area, and it seemed that it would make a perfect choice for our menu. There was just one little, itty-bitty problem: No matter how far and wide I searched, I could not find any two sources that could agree on the exact definition of what a goulash is. Goulash – or to spell it correctly, gulyas – emerged centuries ago on the plains of Hungary as a simple meat stew that could be prepared by the Magyar herdsmen over their open campfires.

Take peanut butter beyond the sandwich

Wed, 11 Nov 2009 16:01:32 EST

Peanut butter and jelly have long been a marriage made in sandwich heaven, but times have changed. Peanut butter can now be incorporated in a variety of dishes, including everything from desserts, breakfast foods and even pasta. Peanut butter has become such a popular food item that November has been declared National Peanut Butter Lovers’ Month. The longtime companion of jelly is a staple product in most pantries and is high in protein, fiber, and vitamins E and B3, according to www.

Guy Fieri brings his show to Lowell

Wed, 04 Nov 2009 12:57:35 EST

Tue, 03 Nov 2009 15:57:53 EST

Check out the review each week in Encore, which appears Thursdays in The Telegraph. (You can also find it online at feastNH.com.) This week, Table for Two reviews Norton’s Classic Cafe in Nashua.

Pie pops take the pressure out of baking a holiday pie

Tue, 03 Nov 2009 15:01:00 EST

How much cute can you handle in a pie? We fell in love with the idea of mini apple pie pops after seeing versions of them on several blogs, including Bakerella.com and Luxirare.com.

Date night: Corks offers reasonably priced flights

Wed, 04 Nov 2009 12:57:44 EST

For the second installment of the date night series, I thought it would be worthwhile to venture to one of Wine Spectator’s Best of Award of Excellence restaurants. Since there are only two restaurants in the state to receive this distinction and only one in southern New Hampshire, that narrowed down my choices. Bedford Village Inn got the nod. However, the part of the inn we visited is not your mom and pop’s inn.

Tue, 03 Nov 2009 15:58:03 EST

Check out the review each week in Encore, which appears Thursdays in The Telegraph. (You can also find it online at feastNH.com.) This week, Table for Two reviews Norton’s Classic Cafe in Nashua.

Save cash, cut your own veggies

Tue, 03 Nov 2009 15:01:01 EST

Vegetable platters from the supermarket can make entertaining easy, but not cheap. A store-bought platter with dip can set you back as much as $1 or more per person. But vegetables aren’t that expensive, which means you’re paying a lot for convenience. In about the time it takes to go to the store, you can make this platter that will serve two dozen at a cost of about 60 cents per person.

Save lobster shells for ultimate sauce flavor

Tue, 03 Nov 2009 15:58:09 EST

This column is a follow-up to last week’s, in which I began discussing the recipes that I prepared for my cooking demonstration at The Telegraph’s annual Culinary Delights Cook-off. Most of the dishes I prepare for our cooking demonstrations involve top-notch ingredients. But in this case, the centerpiece of my demo is a pile of leftover lobster shells I dug out of my freezer. Pasta Fra Diavolo is a staple at most red-sauce Italian-American restaurants.

Guy Fieri brings his show to Lowell

Tue, 03 Nov 2009 15:58:16 EST

The worst things you could eat

Tue, 03 Nov 2009 15:58:30 EST

“What’s your definition of unhealthy food? What are the worst foods you can eat?” A high school student asked me those questions the other day, and for one of the few times in my life, I was speechless. “Can I think on that and get back to you?

Guy Fieri brings his show to Lowell

Tue, 03 Nov 2009 15:58:36 EST

Five maple treats

Wed, 04 Nov 2009 12:57:52 EST

Pancakes and french toast are nothing without maple syrup. The sweet, seductive, copper-colored sauce falling down a pillar of pancakes can make any Sunday morning complete. However, being a resident of New Hampshire means there is an abundance of locally made maple – and plenty of places aren’t using it just for breakfast anymore. Behold a sampling of the nearby eateries making the most of maple.

Kids become vegetarians with parents’ backing

Tue, 03 Nov 2009 15:58:55 EST

Brooke English gave up eating meat for ethical reasons: She loves animals. Sometimes, though rarely, she eats fish. But she hasn’t had a bite of chicken or beef or pork in two years. Brooke is 6.

Cumin, rosemary make deeply flavored lamb

Tue, 03 Nov 2009 15:01:01 EST

These simple, but well-seasoned lamb chops are a weeknight kitchen dream. They are packed with flavor thanks to a quick toasting of cumin seeds and peppercorns used for the rub. If you can’t find whole cumin seeds, you can toast ground cumin. It still enhances the flavor, though it won’t be as pronounced.

Guy Fieri brings his show to Lowell

Tue, 03 Nov 2009 15:59:02 EST

Lentils’ nutritional benefits keep them popular

Tue, 03 Nov 2009 15:59:08 EST

(Esau) said to Jacob, “Quick, let me have some of that red stew! I’m famished!” Jacob replied, “First sell me your birthright.” “Look, I am about to die,” Esau said.

For easy entertaining, drizzle pesto over peaches

Wed, 04 Nov 2009 12:01:01 EST

This variation on the classic prosciutto and melon platter is an easy way to add bright, fresh flavors to a dinner or holiday gathering. The pesto can be prepared an hour or so ahead, but if you refrigerate it, let it warm to room temperature and mix it well before serving. And if you’re pressed for time, steal this serving idea but use purchased pesto. ARUGULA PESTO WITH PEACHES AND PROSCIUTTO Start to finish: 15 minutes.

Wine of the week

Wed, 28 Oct 2009 09:01:00 EST

2007 TAZ Pinot Noir ($23) Santa Barbara County, Calif., continues to dominate as the premier U.S. wine region with wines like this gem from TAZ.

Don’t fear cost of these treats

Tue, 27 Oct 2009 15:01:01 EST

The cost of store-bought Halloween party treats can be more terrifying than the ghouls crowding your doorstep. And if you want a real fright, take a glance at all the sugar and artificial coloring listed on the nutrition labels. These mini jack-o’-lantern pizzas, made with smoky Canadian bacon and cheddar cheese, cost less than 60 cents each to make and will be a hit with adults and kids. Plus, they’re made with wholesome ingredients to balance out all the Halloween sweet treats.

Two takes on creeped-out cupcakes for Halloween

Tue, 27 Oct 2009 15:01:01 EST

If you’re looking for easy, no-recipe-needed Halloween treats, these creeped-out cupcakes are an eerily good choice. In one, a traditional frosted cupcake falls victim to a bat attack. In the other, they take a slimy, almost radioactive, turn. Both ideas are from Matthew Mead’s “Monster Book of Halloween,” which is jammed with numerous ghastly treats and decorations.