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 Food

    • WDH /
    • WDH-Food
    Baking Scotch eggs cuts the fat of frying and is easier to make. AP/Matthew Mead

    Use leftover eggs

    Frankly, it's hard to produce a healthy rendering of a Scotch egg. But we decided to give it a go, because these delicious little calorie bombs are just too tempting.

    • Apr. 18, 2014
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    • WDH-Food
    A Greek style souffled omelet is more than enough for a satisfying meal. AP

    Egg whites work magic for 2-person omelet

    Leaving aside anything made with powdered eggs (which don't really count as eggs at all in my book), I've never met an egg dish I didn't like. But at the tippy top of my list of favorites is the edible magic trick known as the souffled omelet.

    • Apr. 18, 2014
    • WDH /
    • WDH-Food
    Eggs in puttanesca with angel hair pasta. AP

    Eggs break out, crack the haute cuisine scene

    Don't tell James Beard Award-winning food writer Michael Ruhlman that eggs are trending.

    • Apr. 18, 2014
    • WDH /
    • WDH-Food

    Wine & Dine

    This week's recipe: Baked Scotch eggs

    • Apr. 22, 2014
    • WDH /
    • WDH-Food
    Roasting caramelizes the natural sugars of squash, making the vegetable deliciously sweet. To give this staple of hearty winter meals a lighter touch, top it with a soft-cooked egg. Matthew Mead/AP

    Egg-topped roasted squash bridges winter to summer

    Just one more squash dish. Before spring truly arrives, I wanted to squeeze in just one more recipe for roasted butternut squash.

    • Apr. 18, 2014
    • WDH /
    • WDH-Food

    Beer Man: Weihenstephaner offers true blend of hops, malts

    Weihenstephaner has existed in one form or another since 1040 (almost a thousand years!) and is best known for its excellent weissbiers.

    • Apr. 18, 2014
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    • WDH-Food
    This spiral-sliced ham is stuffed with thin slices of sweet potatoe. AP

    Easter dinner

    At Thanksgiving, we stuff turkeys. At Easter we stuff…? Hams!

    • Apr. 10, 2014
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    • WDH-Food
    Carrots go long in lemony carrot 'fettuccine' with toasted walnuts. AP

    Turn carrots into 'pasta' with quick peeling

    Though carrots often make it into the Easter feast lineup, I've never understood why. Maybe it's a nod to the Easter bunny.

    • Apr. 10, 2014
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    • WDH-Food
    Lemon olive oil mini cakes with pecans and strawberries deliver a punch of citrus. AP

    Versatile, fresh mini cakes fit for festive dessert

    Chocolate seems to reign supreme when it comes to Easter. And while it's hard to deny the appeal of cocoa, this spring holiday also begs for something fresh and citrusy.

    • Apr. 10, 2014
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    • WDH-Food

    On the Placemat: What didn't spill last week?

    I'm sure you've heard the adage, 'Don't cry over spilled milk.' That wisdom saved me many a tear this week.

    • Apr. 10, 2014
    • WDH /
    • WDH-Food
    Jelly Roll Cake is a light dessert for spring festivities. Photo courtesy Sarah Logan

    Cake a Month: Roll out spring with Jelly Roll Cake

    Daylight saving time, melting snow, and temps over 30. It gives one hope that spring is around the corner.

    • Apr. 4, 2014
    • WDH /
    • WDH-Food
    Ratatouille cakes AP

    Giving Easter side dishes the respect they deserve

    If Thanksgiving is all about the sides, Easter is all about the main.

    • Apr. 11, 2014
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    • WDH-Food

    Beer Man: Firestone gets creative with hoppy Easy Jack IPA

    Here's a new beer that shows hoppy beers can be a pleasant experience without pummeling your taste buds into submission.

    • Apr. 11, 2014
    • WDH /
    • WDH-Food
    Orange cinnamon coconut pudding (Tembleque) is a perfect way to cap off your Easter dinner. AP

    Quick, easy coconut pudding perfect for Easter

    A few weeks ago I stumbled upon a Hispanic bakery that changed my understanding of what a delicious pudding could be.

    • Apr. 11, 2014

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