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FOODIES

Well the heat is on! And not just in Phoenix. It's hot all over, so, lots of ice is in order, of any kind. Ice cube trays, even if you have an ice maker, are a great thing to have, to freeze any kind...

 

FOODIES

Aztec Farmers market opens Wednesday, July 5th, and the promise of chilies, red or green, is good! Darwin Gunnink, "Dar," has planted 2300 chili and jalapeño plants! Dar and Peggy Gunnink have a...

 

FOODIES

Gardens, Grills and Garage Sales It’s here. Well, I’m pretty sure it’s here. School is out so that means summer. I’m not sure what happened to spring, but regardless, officially, there’s...

 

FOODIES

Salsa! The people of Farmington have spoken. The winner of the People's Choice Salsa Award from last year's "Chile in October" contest, will be selling fresh salsa at the Farmington Growers Market. Th...

 

FOODIES

Brrrrr. Oh wait, it’s Beurre. Mantequilla, butter, however you say it it’s wonderful. Right up there with water as far as the essence of life, at least as far as I’m concerned. When I think...

 

POTATOES AND POOR PETER COTTONTAIL

Sunday is Easter. Another holiday dinner. Ham, lamb, turkey or beef, whatever you choose, there will be lots of it and usually as many accompaniments as there are friends and family members at the...

 

FOODIES

The Art of Sacrifice A Time for Renewal As the end of Lent approaches this weekend with Palm Sunday, a sense of renewal springs forth in our hearts and minds. After six weeks of discipline, any six...

 

FOODIES

Nothing says Spring like sunshine and we've had some beautiful days lately. It's not quite warm enough for shorts and flip flops, skirts and sandals, but we try anyway. The promise of tilled earth...

 

FOODIES

In the beginning there was an egg. I know, there were seeds too, and maybe even a chicken or an ostrich or something, but for sure, there was an egg. With Easter approaching, meatless Mondays, and...

 

THE ART OF SACRIFICE

The Art of Sacrifice A journey through Lent At twenty-one years old, I gave up guilt for Lent, and never looked back. As a young chef and restaurant manager, giving up any type of food or drink was a...

 

FOODIES

Paczki, by the way, is my new favorite word. Whatever the pre-Lenten celebration is for you, it means "food glorious food" and some of it's gonna be fried. After a week of cabbage, I'm ready to...

 

BACK ON TRACK

Cabbage is a commitment! It doesn't seem to matter how many people you're feeding, one cabbage will do it. This time of year, we seem to be at the end of our seasonal rope with fresh vegetables and th...

 

Dinner for Two

Valentine's Day. A Day of love, chocolate, mushy cards, champagne and all that is red, black and lacy. Or is it? I mean what about the heart? The health of your heart is about so many things. Taking...

 

Something for Everyone

Super Bowl Sunday has become as much of a national holiday as any other. Even those who only watch this one game a year, look forward to the evening of beer and cheering, nachos and wings and all the...

 

This stew is perfect for cold winter days

Few dishes match a season better than stew matches winter. Stew is an ideal meal for cold days. Though traditionally served on New Year’s Eve, this recipe for “Oyster Stew” from “The Culinary Institute of America Book of Soups”...

 

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