Articles from the Food section archive

Tuesday, May 27, 2014

Lightening up vegetable salad adds nutrition

Back in my restaurants days, we made a delicious summer salad of white rice with peas, shredded carrots and radishes with a dill mayonnaise. I figured there had to be a way to make it lighter.
By Sara Moulton

Try shrimp tacos for fast comfort food

Convert a bag of frozen shrimp into sweet-and-tangy shrimp tacos, a good eat-with-your-hands sort of comfort food that would come together with minimal fuss.

Calloway: Making risotto doesn't need to be intimidating

Risotto is something many home cooks reserve for restaurant dining because they think it's difficult to prepare. However, risotto at home need not be intimidating.
By Karin Calloway

Wine Time: Great American Wine Company Red Blend 2012, California

Just in time for summer grilling and patriotic celebrations, I discovered Great American Wine Company Red Blend 2012, a beauty of a bargain red blend from Rosenblum Cellars.
By Dennis Sodomka

Tuesday, May 20, 2014

Ice cream flavors go bold

Coming soon to a freezer aisle near you - balsamic vinegar ice cream. Plus, hot sauce ice cream. And maybe even tomato.
By Michele Kayal

Wine Time: Giocato Pinot Grigio 2011, Slovenia

Giocato Pinot Grigio is a versatile wine that would pair well with grilled shrimp, barbecue chicken, pan fried crab cakes, a nice salad or fried green tomatoes. It can also be enjoyed during a ...
By Dennis Sodomka

Dine & Dish: Craving barbecue? Head over state line to BBQ Barn

I can tell you this: I love my Georgia barbecue, but this South Carolina version does what it says, aiming to please diners across state lines.
By Danielle Wong Moores

Karin: Pasta dish easy to make on work night

Pesto Trapanese calls for toasted almonds, which are a good bit less expensive than pine nuts.
By Karin Calloway

Thursday, May 15, 2014

Kick off World Cup with a spirit

Soccer's big moment happens in June as the best players on the planet meet in Brazil for the World Cup. And if you happen to be following along at home, why not toast your favorite team with a ...
By Michelle Locke

Tuesday, May 13, 2014

Karin: Tartlets are perfect for parties

This week I'm taking the traditional lemon bars and turning them into tartlets that are perfect for graduation parties or bridal showers.
By Karin Calloway

Wine Time: Damilano Cannubi Barolo 2008, Italy

You wouldn't drink this every day, or even every week, but when you want a special treat, Damilano Cannubi is spectacular.
By Dennis Sodomka

Wednesday, May 7, 2014

Dine & Dish: Trip to O'Donovan's Irish Pub turns into nice surprise

Irish food typically combines two of my favorite things, meat and starch, and this menu didn't disappoint.
By Danielle Wong Moores

Tuesday, May 6, 2014

Go hot and sweet for summer

It's barbecue season, and chicken is the ideal candidate to get you grilling. But this recipe is not your everyday grilled chicken.
By Sara Moulton

Spring and Summer Vegetable Soup

Vegetable soup is considered hearty winter fare, but this week's version is one I like to serve in the spring and summer.
By Karin Calloway

Wine Time: Cultivate Dream Walking Chardonnay 2010, California

It's nice when wine lives up to a winery's story. Cultivate has a great story, and even better wines.
By Dennis Sodomka

Sunday, May 4, 2014

Restaurants cater to Vogtle workers

Thousands of Plant Vogtle contruction workers with limited options for dining out on their lunch break are a lucrative business for some restaurant owners.
By Meg Mirshak

Thursday, May 1, 2014

Dessert is perfect for Mother's Day treat

The secret to this simple Mother's Day dessert is frozen puff pastry. It is easy to work with and bakes up into a deliciously flaky pastry.
By Alison Ladman

Wednesday, April 30, 2014

Wine Time: Marchesi de' Frescobaldi Castello di Pomino Blanco 2012, Italy

The Marchesi de' Frescobaldi Castello di Pomino Blanco 2012 is a refreshing Tuscan sipper that's perfect for the warm days ahead.
By Dennis Sodomka

Tuesday, April 29, 2014

Karin: Biscuits combine sweet, salty

This week's wild card recipe follows a trend that's been popping up in the culinary world the past few years - combining crispy, salty bacon with something sweet.
By Karin Calloway

Tuesday, April 22, 2014

Karin: Marinade makes for zesty chicken

Chicken is bathed in a homemade marinade that's extremely flavorful and made of ingredients you probably already have on hand - lemons, olive oil, paprika, crushed red pepper flakes.
By Karin Calloway
Cooking with Karin

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Marijuana-based drug works differently

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