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Longview store brings meaning to the word ‘healthy’

When you first pass through the door of Jack’s Natural Food Store you immediately sense that something must be wrong.

  • icon Updated: Yesterday
McClellan: Meatless recipes for the Lenten season

We are in the middle of the Lenten season. This is a 40-day time of fasting, praying and repenting for many Christian churches. Formerly it was observed only by the Church of England (Episcopal), Catholic, Methodist, Lutheran, and Presbyterian churches. Other non-liturgical churches, oftentimes, also observe this period before Easter by giving up something that is meaningful to them.

Posted: February 25, 2015
Coming soon: Food crafted from 3-D printers

Printed pastries with individually tailored nutrient levels. Ravioli that assemble themselves. Wedding cake toppers that are exact, tiny, renditions of the happy couple. It’s all possible thanks to a fresh meeting of taste and technology that has chefs exploring what 3-D printing might mean for the future of food.

Posted: February 25, 2015
Flavor of polenta worth the pain of making it

Years ago, I abandoned the traditional stir-until-you-get-a-blister-on-the-inside-of-your-thumb method for making polenta and became a convert to the easy oven-baked version. But then I began working with polenta freshly milled from heirloom varieties of corn, and went back to the top-of-the-stove method because the results were exceptionally creamy and fragrant.

Posted: February 25, 2015
Mastering deglazing a pan with steak au poivre worth the effort

One of the main reasons carnivores love meat is because of its depth of flavor. And the easiest way to magnify that flavor is to brown the meat.

Posted: February 24, 2015
10 fresh ideas for using slow cooker pulled chicken, pork

Lots of people love their slow cookers. Just as many folks don’t. We tend to be in the latter group. Not because we don’t appreciate the dump-and-go convenience. And we certainly enjoy being greeted at the end of the day by delicious smells before we’ve even taken off our coats.

Posted: February 24, 2015
Want a dinner with easy flavor? Grab a pint of heavy cream

Sure, we’re all trying to lose those pesky 10 or 15 or whatever pounds, but that’s no reason to not keep a pint of heavy cream in the refrigerator.

Posted: February 24, 2015
Mix and match mac and cheese

Do you love macaroni and cheese? Stupid question, right? OK, so let’s try this one: How could you love macaroni and cheese even more?

Posted: February 24, 2015
Guide to wine: Research can help before taking trip to the store

The host asks you to bring wine to the party. “Perhaps a nice Merlot,” you are told. You fret about it all week long and, 20 minutes before the event, you walk into a store and are faced with long rows of bottles.

Updated: February 18, 2015 - 6:42 pm
McClellan: Biscuits to warm you up in winter

Time just keeps on flying by, doesn’t it? Here we are in mid-February, and winter is duking it out with spring.

Posted: February 18, 2015
Longview man wins awards for bottled vintage

When Gaylon Butler became interested in making his own wine a few years ago, he had no idea he’d be winning awards in competitions against winemakers from across the country.

Posted: February 18, 2015
Simple tricks transform basic deviled eggs into delicacy that could win taste awards

Deviled eggs for Oscars night? Sure they’re a staple at picnics and backyard barbecues, but when it comes to a special occasion, they are so Cinderella before the ball.

Posted: February 18, 2015
Dunk into this golden dip while movie stars collect their statues

Ask any Indian person why we love turmeric so much, and you just might want to cancel your appointments for the rest of the day.

Posted: February 18, 2015
10 Oscar-worthy dishes to serve up on the big night

The problem with hosting an Oscars viewing party is that the bar is set impossibly high. How does a mere mortal offer food and drink on par with all that conspicuous glamour and celebrity?

Posted: February 18, 2015
Eating your rainbow? Get ready to add some white to your plate

I talk to my kids every day about eating a rainbow of produce in order to get all the nutrients they need. But you know what color is left out of the rainbow? White.

Updated: February 18, 2015 - 7:59 am
For big flavor, little fat, consider powdered peanut butter

Powdered peanut butter sounds, pardon the pun, a bit nuts.

Posted: February 17, 2015
A reason to love your grill’s warming rack

If you’re like most Americans, the first thing you did when you brought home your new grill was remove the warming rack that sits above the grates. Today, I want to make a case for putting it back.

Posted: February 17, 2015
Parm dishes help warm weary souls

It’s been nearly a half-century since veal parmigiana anchored menus of the fanciest Italian restaurants in America, the kinds of places where tuxedoed waiters were as likely to burst into a Verdi aria as they were to light your cigarette.

Posted: February 17, 2015
In the kitchen, there is an app for that

A few years ago, former video game executive Kevin Yu was cooking for a girlfriend on Valentine’s Day when he discovered he’d forgotten the mushrooms for the mushroom soup. But that was just the start. He’d also lost track of timing on the various dishes, and he was just generally making a mess of things.

Updated: February 17, 2015 - 4:54 pm
East Texas baker ‘shows love’ through desserts at Valentine’s Day

Kathy Johnson bakes because it’s a way of showing love, and selling her desserts to East Texans allows her to play a role in others’ special occasions.

Updated: February 11, 2015 - 6:31 pm
McClellan: Brussels sprouts healthy, tasty treat when prepared appropriately

This is a special week. Yes, I know this is the week of Valentine’s Day. I rarely share recipes intended for that special day because I think everyone should be treated to a special meal that he or she does not have to cook. How this can be achieved, I have not figured out.

Posted: February 11, 2015