Recipes

Recipes

Slap pineapple onto a hot grill

Grilling the fruit caramelizes its natural sugars, brings forth its juices and gives it attractive grill marks. A sprinkling of ground allspice adds another dimension with its warm, aromatic Caribbean flair.

Recipes

Pesto gets flavor boost with mint

Cool, green mint is the star of this garden-fresh pesto, balanced with a little chili heat. A dollop brightens fresh or roasted vegetables and adds a springtime note when tossed with pasta. It keeps refrigerated in an airtight jar for up to five days.

Recipes

A sticky secret to granola

Ever since I started making it several years ago, I’ve been loyal to one granola recipe that I picked up from a Brooklyn company called Early Bird.

Recipes

Experience Bosnian culture through food and Meridian festival

Maya Duratovic and her mother, Mirsada Duratovic, are helping spread Bosnian culture through more than dance — through food as well. Recently, they taught a Community Education class in how to make phyllo dough from scratch and burek, which means "stuffed." But here’s an easier way to eat Bosnian food: Go to the Bosnian and Herzegovinian Heritage Day on May 14.

Recipes

This chicken dinner whips up in minutes

Chicken tenders are a secret favorite of professional chefs, who fry them in great batches for their restaurant family meals. And in this recipe, French chef Jacques Pépin allows the strips of white meat to star, with a bit of char and a crisp-crunchy condiment.

Recipes

A syrup-drenched slice of deliciousness

When you combine semolina flour, regular flour, almonds, orange juice, orange zest and Cointreau to bake a cake in addition to the usual suspects, and then drench it with a spiced sugar syrup, you get a pan of deliciousness called revani, aka ravani.

Recipes

Father’s Day: Forget the card, give dad a sandwich

The only handheld device dad needs this year for Father’s Day: a hulking sandwich filled with grilled pork chops, chicken thighs, soft-shell crab or garlic-slathered zucchini. These breadwinners, dreamed up by our food writers, let you bust out the backyard tongs without defaulting to steak and potatoes. Pair them with beer suggestions from Tribune beer writer Josh Noel, and pops is going to wonder how he raised such an amazing kid.

Recipes

Asparagus emerges in stores, farmers markets

It is a time of the year when vegetables awaken from their deep winter slumber fresh and tender, and burst with flavor and color. When they are morphed into savory tarts, salads, dressings and purees, they are simply irresistible.

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A taste of Bosnian culture: Make phyllo dough from scratch (really, you can)

Maya Duratovic and her mother, Mirsada Duratovic, demonstrate how to make phyllo dough — that paper-thin dough most of us buy in the store — from scratch. It's an art. Stuff it and it's called pita. They demonstrate how to make burek — in Bosnia, that's pita stuffed with meat.
Katherine Jones kjones@idahostatesman.com
A taste of Bosnian culture: Make phyllo dough from scratch (really, you can) 02:20

A taste of Bosnian culture: Make phyllo dough from scratch (really, you can)

Protesters shout 'Dump Donald Trump' outside Fresno's Selland Arena 00:55

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School culture key to keeping kids safe 01:21

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