AltWeeklies Wire
Broasted Squash Carries the Harvest into Winternew
Home food at its comfiest, winter squash has taken a new center stage in cooking with local flavors and ingredients because it's available all winter at the markets. Recipes abound -- a cursory Google search turned up 70-plus recipes, many of them similar. Here's one for Broasted Winter Squash.
INDY Week |
Sheryl Cornett |
10-30-2009 |
Food+Drink
Chili Weather is Comingnew
Made ahead and stowed in the fridge or freezer, homemade chili is convenience food at its healthiest. The meals can be easily made from end-of-season veggies and economical beans. With recipe for Black Bean Chili.
INDY Week |
Sheryl Cornett |
10-30-2008 |
Food+Drink
Making the Most of Winter Squashnew
Like eggplant, winter squash has the potential to be a weekly regular at the locavore dinner table and in the next day's lunchbox. With recipes for Savory Winter Squash Soup and Mashed Winter Squash.
INDY Week |
Sheryl Cornett |
10-16-2008 |
Food+Drink
It's Time for Comfort Food: Meatloaf and Mashed Potatoesnew
For the budget conscious in these times of rising food prices, it's a great way to stretch a pound of meat. While we're at it, why not make a generous recipe that can serve for two or more meals -- leftovers for the office or a planned-ahead second dinner?
INDY Week |
Sheryl Cornett |
10-02-2008 |
Food+Drink
Apple Season Can Last All Winternew
Apples can be stored through the winter in a cool, dry, dark place for as long as they last before you eat them. Includes a recipe for apple crisp.
INDY Week |
Sheryl Cornett |
09-18-2008 |
Food+Drink
Cheesemaker Alessandra Trompeo Injects Italian Culture into Her Worknew
It takes an artisanal cheesemaker to fully appreciate the honor of having a Jersey cow named after you. Includes a no-cook pasta sauce recipe.
INDY Week |
Cynthia Greenlee-Donnell and Sheryl Cornett |
09-04-2008 |
Food+Drink
I am the Eggplant, Goo-goo-g'joobnew
There are lots of reasons we should or might learn to like eggplant if we don't already. A meaty vegetable that can beef up stews, stand in for or complement pasta, stretch sauces and be made into a number of low-fat appetizers and dips, eggplant could be the locavore's new best friend. Plus recipe.
INDY Week |
Sheryl Cornett |
08-25-2008 |
Food+Drink
Summertime, and Fish Salad is Easynew
In summer, salad nicoise a gift meal: easy, hearty enough to play center stage as a main dish and to stand up to full-bodied red wines, and special enough to serve when we want to show off our farmers' market riches.
INDY Week |
Sheryl Cornett |
07-31-2008 |
Food+Drink
For Summertime Blueberry Thrillsnew
Blueberry Kuchen never fails to please or come out beautifully. Deborah, an artist and artistic home cook, gave me this recipe a lifetime ago, scribbled on the back of an envelope I still have, splashed with purple fruit stains, and I think it may have been handed to her that way.
INDY Week |
Sheryl Cornett |
07-18-2008 |
Food+Drink
Independence Day Cookouts From Piedmont Farms and N.C. Watersnew
If you're not feeding a crowd, just need a starter, or want something a little zestier for a special meal over the three-day weekend, try this recipe for Mark Day's Bourbon-Lime Shrimp. Also Grill-Roasted Corn on the Cob.
INDY Week |
Sheryl Cornett |
07-03-2008 |
Food+Drink
Put Local Tomatoes to Good Usenew
Don't fear the fruit. Try farmers' market find in these recipes for tomato juice and gazpacho.
INDY Week |
Sheryl Cornett |
06-26-2008 |
Food+Drink
Recipes: Peach Pot Pie and Peach Brandynew
Make the most of a summer delicacy with these two recipes.
INDY Week |
Sheryl Cornett |
06-19-2008 |
Food+Drink
Take Advantage of North Carolina Farm-raised Troutnew
The locavore provides recipes for faux smoked trout and mixed greens with roasted beets and feta in vinagrette.
INDY Week |
Sheryl Cornett |
06-13-2008 |
Food+Drink
Strawberry Heavennew
Recipes for strawberry jam and strawberry tarts.
INDY Week |
Sheryl Cornett |
05-22-2008 |
Food+Drink
Roast Chicken for Momnew
The recipe is a basic technique -- one with a thousand variations according to herbs in season, and gravy enhancers that might be in the fridge such as mushrooms, wine or shallots. The fun is in personalizing it.
INDY Week |
Sheryl Cornett |
05-01-2008 |
Food+Drink
