Southwest Daily News - Sulphur, LA
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Updated May 27, 2016 at 11:26 AM

Before starting work at the Peter Kump’s New York Cooking School in New York, I would never have thought about making a genoise. To be truthful, I had never heard of this French dessert.Later, I learned it was an elegant version of what we Southerners would call a sponge cake — similar, but a little more involved to make, although not difficult.

Updated May 25, 2016 at 10:35 AM

Chefs know how to throw a party on their night off. Last week, food professionals from several organizations gathered at Wegmans Market in Burlington. Restaurant chefs, farm chefs, TV chefs, private chefs, a slew of line cooks and purveyors of food...

Updated May 25, 2016 at 9:40 AM

Q: What’s the difference between jelly, jam and preserves?— J. Timothy Laffin, Hillard, OhioA: Jelly is made with fruit juice, sugar and pectin, resulting in a clear spread.

Updated May 25, 2016 at 9:30 AM

Memorial Day will soon be here, marking the unofficial start to summer.

Updated May 18, 2016 at 11:38 AM

I think I am becoming the Cliff Clavin of food trivia.

Updated May 18, 2016 at 10:44 AM

On a whim, I bought fresh peaches from the upscale produce store this week. They were not local in May, and I didn’t expect much, but the sight of them in the nearly continual rain made me long for summer. They smelled of roses. I took the risk and...

Updated May 18, 2016 at 10:02 AM

Q: My question is on leftover ham. We cooked a ham for Easter (March 27) and put leftovers in the freezer. How long will the leftover ham keep frozen?— Erin Hennessey, Columbus, Ohio

Posted May 16, 2016 at 11:01 PM

Use frozen bananas to make this creamy, guilt-free ice cream: with three different flavor variations!

Updated May 16, 2016 at 12:51 PM

How many cookbooks do you have that you never use? I must admit I have many, but I was thrilled when I received Melissa Sperka’s “Melissa’s Southern Cookbook,” which definitely will fall into the “use” category.

Updated May 11, 2016 at 12:20 PM

From a young age, I developed a strained relationship with Swiss chard.I happily ate spinach as a child and all sorts of salad greens, too. Swiss chard, though, was always a disappointment.

Updated May 11, 2016 at 10:16 AM

Q: How do I avoid botulism poisoning in my potato salad and deviled eggs during the summer picnic season? I am very concerned about this.— Chris Snashall, Grove City, Ohio

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