Oldies but goodies

BY BRETE HARRISON UNIVERSAL PRESS SYNDICATE

Regular grocery store apples, like the common white egg, have become such uniform kitchen staples that individuality has all but disappeared. But look around as autumn brings abundance to specialty apple bins this year. - Wednesday, October 8, 2008

DINNER BELL : Heart skips a beat for sweet, tender hearts of palm

IRENE WASSELL

I fell in love with tender hearts of palm at first bite. - Wednesday, October 8, 2008

7day menu planner

BY SUSAN NICHOLSON

SUNDAY FAMILY Enjoy family day with Pan-Seared Flat-Iron Steaks (see recipe) for dinner. On the side, your Scalloped Potatoes are good along with fresh broccoli, mixed greens and multigrain bread. Buy a carrot cake for dessert. Plan ahead: Prepare two extra steaks and save some potatoes and cake for Monday. - Wednesday, October 8, 2008

IDEA ALLEY : Cabbage soup sates Teutonic appetites

BY IRENE WASSELL

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette. - Wednesday, October 8, 2008

Zesty taco pasta will bowl over picky teens

BY JILL WENDHOLT SILVA MCCLATCHY NEWSPAPERS

Throughout the fast-food industry, “bowl-based meals” are all the rage. - Wednesday, October 8, 2008

Parmesan, pepper crust gives snap to thin cutlets

BY EMILY NUNN CHICAGO TRIBUNE

When you want chicken, and you want it snappy, pounded cutlets are just the thing. They’re quite thin, so “snappy” refers to how quickly they cook. Lots of black pepper also gives the dish more snap. Turning up the heat at the end will give them a crisp brown parmesan crust, which is almost as lovely as eating the golden crunchy skin on a whole roasted bird, the one that would have taken much longer to prepare. - Wednesday, October 8, 2008

UNCORKED : Riesling is one of world’s storied grapes

LORRI HAMBUCHEN

Uncorked is taking the week off. This column was published June 1, 2005. - Wednesday, October 8, 2008

Grilling kicks up flavor of chipotle bratwursts

BY BILL DALEY CHICAGO TRIBUNE

Chipotle-flavored bratwurst from the butcher shop takes center stage in this grilled dinner. The spicy smokiness of the brats takes on an extra dimension when the links are grilled, especially if they are cooked over hardwood lump charcoal. - Wednesday, October 8, 2008

Fennel is a favorite flavor for fall recipes

BY CAROLE KOTKIN MCCLATCHY NEWSPAPERS

One of the least familiar and most intriguing vegetables of fall is fennel (sometimes labeled sweet anise), a Mediterranean favorite. It looks like a bulbous head of celery and has a licorice-like taste. - Wednesday, October 8, 2008

Slim pickings

— Jennifer Christman

WHAT: V8 Soup STATS: Varies widely by flavor. One cup contains between 80 and 150 calories and between 1 1 /2 and 3 fat grams. Two servings per container. - Wednesday, October 8, 2008

Dishes shell out savory taste, flexibility of pasta, vegetables

BY BRETE HARRISON UNIVERSAL PRESS SYNDICATE

Some form of pasta is a component of virtually every cuisine, not just Italian. But Italian pasta is particularly varied with its many shapes and sizes. - Wednesday, October 8, 2008

Apricots in chocolate take the cake to the top

BY SHARON K. GHAG MCCLATCHY NEWSPAPERS

Combining dried apricots with bittersweet chocolate against a pleasantly moist yet crunchy butter cake is sinfully satisfying for anyone close enough to catch a whiff of this cake fresh out of the oven. Not too sweet, this batter is quick to mix and a perfect treat for starting or ending any day. - Wednesday, October 8, 2008

SUPERMARKET SLEUTH : Banquet meals get Select-ive ; Chex Mix is raising the Bars

ROSEMARY BOGGS

Banquet has a new line of frozen entrees named Select Recipes. - Wednesday, October 8, 2008

Shrimp Fried Rice done in a flash

BY LINDA GASSENHEIMER MCCLATCHY NEWSPAPERS

I love fried rice, but I don’t always have time to cook some rice first and then stir-fry it. This recipe for Skillet Shrimp Fried Rice uses a one-step method that produces a delicious dish with very little effort. - Wednesday, October 8, 2008

Hot broccoli popovers burst with taste, cheese

BY PATRICK DECKER THE ASSOCIATED PRESS

Popovers complement nearly any meal and are a great alternative to dinner rolls. They can be filled with vegetables, such as chopped spinach or corn, and any variety of cheese. Serve warm from the oven with butter. - Wednesday, October 8, 2008