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Annual recipe collection yields plethora of tasty eats (Spartanburg Herald-Journal)
Published: Wednesday, July 30, 2008 at 3:15 a.m. Last Modified: Wednesday, July 30, 2008 at 4:29 p.m. I was really excited to find out that I would be overseeing some of the Stroller Cookbook this year.
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Celebrating the onion (Honolulu Advertiser)
Garrett Marrerro of Maui Brewing Co. and a quintet of popular chefs showed that Island contemporary cuisine and Maui sweet onions match up as well with beer as they do with wine — even dessert (Pineapple Grill chef Ryan Luckey's chocolate cake and coconut creme caramel, served with a rich, thick beer called Black Pearl Coconut Porter, aged 90 days).
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Recipe: Oozing Chocolate Cake (Inside Bay Area)
Oozing Chocolate CakeServes 68 ounces bittersweet c hocolate¼ pound (1 stick) unsalted butter3 large eggs, separated½ cup sugarNonstick vegetable oil cooking spray1 pint premium vanilla ice cream (optional)1.
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Muffin machinations (The Columbus Dispatch)
Muffins have a choice (or, at least, their makers do): They can grow up to be the perfect hand-held, energy-packed breakfast or little more than sugary cakes. Just about any recipe can be reformed into something far more healthful than the store-bought varieties. Better still, muffins are among the easiest foods to bake from scratch.
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In the Kitchen: Indulge your sweet tooth (Pioneer Press)
Readers with a sweet tooth get help finding recipes to satisfy it.
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Earn brownie points with these easy treats (Pioneer Press)
Making these brownies from scratch is simply sweet.
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RECIPES (The Columbus Dispatch)
FROM THE COVER
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Summer's bounty awaits (Akron Beacon Journal)
Labor Day is over, so put away your white shoes, but leave out your picnic basket and grill. September and October in Northeast Ohio offer some of the best weather for picnics, cookouts and tailgate parties.
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BHG asks readers for their favorite pie recipes (Belleville News-Democrat)
No matter the time of year or the occasion, Better Homes and Gardens readers love playing in the dough. So the magazine sent out a call asking readers to share their flakiest homespun favorites.
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Bread by the brick (The Herald-Mail)
Modern, mass-produced bread has come a long way from the old ideal of thick crusted, hearty bread. Many modern breads are fine-grained, light and without much flavor - used more as a slab on which to place jam or sandwich fixins'.
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