The March issue of 'Fine Cooking' magazine features tips on making the best beef stew, simple chicken sautes and "10 Ways to Use Marinara Sauce." $6.95.
Start your ovens, brownie bakers. Duncan Hines has revved up the "Boogity, Boogity, Boogity" Brownie Recipe Contest. Finalists get to compete in a brownie bake-off judged by NASCAR's Darrell Waltrip at the '04 Coca-Cola 600 in May. Deadline for entry: April 9. Information: www.fasttrack2win.com.
What Is This?
One of the early herbs of spring, chives have slender, bright green hollow stems. Related to onions and leeks, they have a subtle flavor, and are best added during the last few minutes of cooking or as a raw garnish to soups and salads. Freeze-dried chives are a reasonable substitution in cooked dishes, but they still don't compare to fresh.
Rachael Ray takes the buns off the burgers as she makes Low Carb Big Beef Bacon Cheeseburgers, Vine Ripened Tomatoes Stuffed with Herb and Almond Gremolata and more at 6 p.m. today on 30 Minute Meals on the Food Network.
Sample 10- to 19-year-old Scotch from independents Blackadder and McGibbons, noon-4 p.m. Saturday at the Party Source in Bellevue. Tasting is free. Information: (859) 291-4007.
Cool Things on the George Foreman Grill
To make grilled garlic bread, cut crusty Italian loaf about half-inch thick. Spread margarine or butter on both sides, then sprinkle on garlic powder to taste. Grill about 1 minute. Cut leftovers into cubes to make croutons.
E-mail favorite George Foreman recipes and tips: email@example.com. If we use yours, we'll send you a cook book.
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