Recipes

Twenty-three loaves, five judges, many jokes and even more cups of tea lead to wins in three categories.

How to add heat to your cooking with a variety of ingredients

by JUDY HEVRDEJS Tribune News Service March 3, 2015March 4, 2015

The trick is to layer the flavors to let each element shine.

by MELISSA D'ARABIAN The Associated Press March 2, 2015March 3, 2015

Customized with nuts, fresh or frozen fruit, applesauce or almond butter, it’s a morning meal that will stick with you.

by CHRISTINE BURNS RUDALEVIGE March 1, 2015May 15, 2026

Plus a recipe for Homemade Cinnamon and Brown Sugar Instant Oatmeal.

by Brooke Dojny February 25, 2015February 27, 2015

Cases in point: a simple but delicious potato and sausage skillet dinner and a sausage-lentil soup.

by JEANMARIE BROWNSON Chicago Tribune/TNS February 23, 2015February 24, 2015

These relatively inexpensive building blocks generate dozens of highly nutritious opportunities full of lean protein and fiber.

by Christine Burns Rudalevige February 22, 2015May 15, 2026

A Brunswick cook discovers she can use the North African import to make almost anything.

Salting the beef for up to 24 hours and adding hard cider make the recipe even more succulent.

by MELISSA D'ARABIAN The Associated Press February 18, 2015February 17, 2015

This creamy concoction is a celebration of the overlooked ‘white veggie’

Our reviewer was skeptical, but it seems more time can mean less hassle when baking bread.