Among all the Thanksgiving cooking questions each year, cooking the turkey poses the most. Wrestling a 20-pound bird from grocery freezer case to oven to table without wrecking it proves daunting for many cooks. That’s why these thawing and roasting times from the USDA come in so very handy.
Roast chicken just might be the quintessential dinner at home. The aroma, the luxurious flavor and the warmth of the oven draw family and friends to the table like magic. Perhaps that's the reason so many food writers and cookbook authors go on and on about the topic. My take: Roast chickens often enough that you no longer rely on recipes.
The smell wafting through Bernadette Gutierrez’s Land Park home signifies a change in seasons. It’s the comforting aroma of hominy slowly simmering in a pot with savory pork and a deep red broth that’s ready to be sopped up with a tortilla.
In a small apartment in East Hollywood, the sound of rush-hour traffic filters through the warm evening air. A group of tired, hungry friends voices a serious craving — not for some seasonal restaurant cuisine or even tacos, but for fast food. Crunchy, melty, salty, addictive fast food.
It isn’t often that a master’s thesis has the makings of a bestseller but after Leanne Brown’s student project appeared on the social networking site Reddit, traffic to her own website jumped from 80 to 50,000 people per day.