FOOD- THE DISH- Caliente! A Mexican marathoner finds Carlton Road The Hook
Published December 7, 2006 in issue 0549 of the HooK. Eight months ago, El Tepeyac , the three-year-old Mexican restaurant on Carlton Road , quietly changed its name to Aqui es Mexico , aka "Here is Mexico."
TV: Food Safari Hastings Gazette
From Morocco to Malaysia, Thailand to Turkey, India to Italy, countries around the world have distinctive and marvellous cuisines.
These cookies are official The Christian Science Monitor
Only two states have official state cookies. Do you know what they are?
Spain Spreads New, Modern Techniques RedNova
Into the stainless steel mixing bowl goes liquid nitrogen, so cold it's below minus-320 degrees. A witch's cauldron of wispy vapors spew as a mixture of ordinary olive oil and clear tomato juice is sprayed in. Then the extraordinary begins.
Fast and Fabulous Updated Kosher Classics Today's News-Herald
(Family Features) - Susie Fishbein, best-selling author of the Kosher by Design cookbook series, is a household presence in thousands of kitchens across America. This time the kosher diva is serving up an ingredient we can all use more of - time.
Cook's Corner: Holidays call for sweets Brewton Standard
The party season has begun for the holidays and the race is on. If you're like me, you probably have a few parties on your calendar. Even though some hostesses like to plan the entire array of party foods, some like it when guests bring along a dish (or two).
Sample the December Dozen with 12 days of cookies Lansing State Journal
Whether you plan to have a neighborhood cookie-baking day or you are baking on your own for holiday gift-giving or entertaining, this kitchen-tested dozen of cookies will get you rollin' in the holiday dough.
Chow Here Santa Barbara Independent
Piloncillo is an unrefined cane sugar that is popularly used in Mexican cooking (for example, the pumpkin and cinnamon soup recipe from our Holiday Food issue). The hard sugar, which can be used in place of brown sugar in most recipes, predates the arrival of the Spanish.
Don’t hold the Mayo Metromix.com
This year, one measly margarita's not gonna cut it. You want to delve deep into the culture, to savor the flavors, to really sink your teeth into Cinco de Mayo. You want to keep the party going as long as possible-or at least until breakfast. (Hey, you'll need something to soak up all those 'ritas.)
Mexico meets Italy - and Chico - on TV cooking show Chico Enterprise-Record
Can sun dried tomatoes, which have traditionally been part of Italian cooking, find a market in Mexico? You bet they can, especially when a famous Mexican chef tells her TV show audience of 3 million viewers that they should use them in their cooking.

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