Dear Lisa: I have a recipe for Ultimate Cream of Tomato Soup that I want to make. It uses two cans of whole tomatoes, baked, and the "sauce" calls for four large shallots, minced. The shallots I found seem very large to me. I assume I'd use only the ... full story
Marcela Valladolid, author of Fresh Mexico, uses a version of this glaze to combine her Mexican roots with the classic Thanksgiving staple. The turkey also can be stuffed, but will take longer to cook.* Start to finish: 31/2 hours. Makes a 12- to 14- ... full story
The Restaurant Monitor is a weekly listing of scores for restaurants inspected by the Brazos County Health Department.Inspection scores are on a 100-point scale. Generally, scores below 80 might cause the department to schedule a follow-up visit. A s ... full story
Give your Thanksgiving stuffing a taste of Mexico with this recipe from Susan Trilling, who runs a cooking school in Oaxaca, Mexico. The stuffing has a sweet and spicy flavor from a combination of chilies, fennel, prunes and cumin. This recipe is fro ... full story
Serving a healthy Thanksgiving dinner doesn't have to mean giving up pumpkin pie or buttery sweet potatoes. But it does involve making some trade-offs.The trick is knowing when the indulgence is worth it. Of course, this is subjective. For some of us ... full story
Nothing says Thanksgiving like ... pastitsio? "For Thanksgiving, my mother actually did a turkey, which was a pretty big step for her, but everything else on the table was Greek," says Michael Psilakis, the chef behind New York's Anthos restaurant.Fo ... full story
This delicious bread from Peter Reinhart's Artisan Breads Every Day is studded with wild rice and onions and requires just a few minutes of kneading. It can be made into sandwich loaves, baguettes, round loaves or rolls. Fresh or dried onions can be ... full story
It takes just minutes to make the master dough used to make these whole-grain garlic knots with parsley and olive oil from Jeff Hertzberg and Zoe Francois' Healthy Bread in Five Minutes a Day. The recipe makes 4 pound of dough. Each pound produces 5 ... full story
Dear Lisa: We have not been washing bagged salads, but a recent segment of "The Produce Man" on KBTX-TV advised to always wash them. What are your thoughts on this? -- GlendaDear Glenda: I have put "ready-to-eat" bagged spinach in a salad spinner and ... full story
The Restaurant Monitor is a weekly listing of scores for restaurants inspected by the Brazos County Health Department.Inspection scores are on a 100-point scale. Generally, scores below 80 might cause the department to schedule a follow-up visit. A s ... full story
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.This year, leave them all behind.For tasty fowl on Turkey Day, the new t ... full story
Recipe adapted from the November 2007 issue of Cook's Illustrated magazine.* Start to finish: 5 minutes. Makes enough for a 12- to 14-pound turkey.* What you'll need:4 tablespoons unsalted butter, softened3 cloves garlic, minced2 tablespoons minced f ... full story
Snacking has gotten a bad reputation. The importance of eating regular meals has been stressed so much that frequent snacking may be seen as a bad thing. However, meals and snacks for children should be viewed differently. Because young children's s ... full story
Keeping your holiday buffet healthy doesn't doom you to celery stalks and carrot sticks. There are plenty of options that are indulgent without leaving your guests feeling buffet-grazing remorse.Shrimp are always popular and a healthy choice (unless ... full story
This wet rub gives turkey a rich and sweet flavor that is a nice complement to the saltiness of a brine. When you combine the ingredients, the mixture will appear curdled and messy. It's fine. Just rub it over and under the turkey's skin.Recipe adapt ... full story
The sour economy has done wonders for improving home cooking skills, prompting many of us to cook from scratch to save a little scratch. But for a big holiday meal such as Thanksgiving, doing it yourself isn't always the most practical or cost effect ... full story
For physician Jeffrey Hertzberg and baker Zoe Francois, the journey to no-knead bread began innocently enough.While their toddlers learned to play the xylophone in a Minneapolis music class, Hertzberg began telling Francois about his no-knead, 5-minu ... full story
This easy bread from Jim Lahey's My Bread: The Revolutionary No-work, No-knead Method is studded with chunks of pecorino cheese. If you prefer, any firm or semi-firm cheese can be substituted.* Start to finish: 15 hours (30 minutes active). Makes one ... full story
Dear Lisa: I hope you can help me. I have been "assigned" to bring the rolls to Thanksgiving dinner this year, and I need to make a good impression! But I've never made anything with yeast before. Can you give me some tips and a great recipe? P.S. D ... full story
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 i ... full story
This traditional German Christmas bread is rich thanks to marzipan and rum-soaked fruit. And despite a heavy dusting of powdered sugar, it isn't overly sweet. The recipe, from Andrew Whitley's Bread Matters, is a bit involved, but the payoff is worth ... full story
The Restaurant Monitor is a weekly listing of scores for restaurants inspected by the Brazos County Health Department.Inspection scores are on a 100-point scale. Generally, scores below 80 might cause the department to schedule a follow-up visit. A s ... full story
EMERYVILLE, Calif. -- Forget wine chateaux shimmering under the Napa sun. A new wave of vintners is choosing city life over the green acres of wine country, setting up shop in warehouses, business parks and other locales that offer more grit than gl ... full story
Browned and crispy skin gives chicken mouthwatering flavor and, unfortunately, anywhere between 50 and 75 percent of its fat. That's why most health-conscious cooks remove the skin and trim any visible fat before cooking.But that's often at the expen ... full story
This Banana Cream Pie from James Peterson's Baking gets a nutty butterscotch flavor from the addition of browned butter. And while he doesn't call for it, whipped cream sprinkled with nutmeg is always a good topping for this pie.* Start to finish: 3 ... full story
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