The Taste of Shape
Which do you prefer—gummy bears or gummy worms? Spaghetti or mostaccioli? Sliced bread or a roll? Food is one of the pleasures of life....
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Mary Doyle
- Jun 12, 2018
Hot and Smokey
Cinnamon, cumin, sumac, and cardamom. One of my attractions to different cultures is their cuisine. Tai, Hispanic, Indian, Chinese, or...
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Mary Doyle
- Jun 26, 2017
Taste That Shape
Food is one of the pleasures of life. Most of us look forward to times of day and seasons that present our favorite dishes. But why we...
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Mary Doyle
- Jul 18, 2016
Know GMO
The more options science offers us, the more concerns we have in regard to ethics, health, and safety. Those concerns often create...
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Mary Doyle
- Mar 30, 2016
Spiralized
Stand too close to me, and you may get Spiralized. My new toy is a Mueller Spiral-Ultra 4-Blade Spiralizer. It was a bargain on Amazon at...
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Mary Doyle
- Aug 18, 2015
Good Enough to Eat?
For decades I cooked for a full table of family and friends every day. At that time I always had a packed refrigerator and pantry from...
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Mary Doyle
- Jun 21, 2015
Nutritious Whole Grains
Did you know that corn is a whole grain? Have you ever tried amaranth? Whole grains are often recommended for a healthy diet, including...
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Mary Doyle
- Mar 29, 2015
Hard Baked
One of the pressing questions of the week is how to make a perfect hard-boiled egg for the family Easter egg coloring marathon. A...
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Mary Doyle
- Oct 14, 2014
Pumpkin Everything
Pumpkin biscotti, latte, bread, soup, and even ravioli. This is the season for pumpkin everything. The fruit—yes, botanists consider...
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Mary Doyle
- Mar 7, 2014
Friday Foods
Fish is not one of my husband’s favorite dishes, but I’ve found a sauce that changes everything. I spoon Trader Joe’s Red Pepper Spread...
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Mary Doyle
- Jan 9, 2014
Say No to Food on Drugs
Eat well and lose weight. Who doesn’t begin the New Year with this goal? My favorite breakfast is a half of a Daniel 1:8 veggie burger...
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Mary Doyle
- Dec 2, 2013
Leftover Turkey
Gobble, gobble up any of that leftover turkey today. According to the University of Illinois extension, cooked turkey is only good three...
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Mary Doyle
- Aug 29, 2013
It’s in the Sauce
Barbecued chicken and pork taste oh-so-much-better basted in sauce. But the biggest dilemma is in choosing which one to buy. Stores give...
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Mary Doyle
- Aug 26, 2013
When In Doubt, Throw It Out
The CDC estimates that each year roughly 1 in 6 Americans (48 million) get sick from food borne diseases. Of those people, 128,000 are...
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Mary Doyle
- Aug 1, 2013
Little Chefs
When I was 12 years-old, I won 1st place in a cherry pie baking contest at my school that was sponsored by Northern Illinois Gas...
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Mary Doyle
- Jan 28, 2013
Making a Roux
Want to make creamy sauces, soups, and gravies? Start with a roux. The thickening agent, pronounced rῡ, is made from equal parts of...
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Mary Doyle
- Jan 7, 2013
Leftover to Luscious
With a little thought and creativity, leftovers are often more flavorful than the original meal. Purchasing a slightly larger ham,...
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Mary Doyle
- Nov 19, 2012
Happy Thanksgiving!
My French Canadian daughter-in-law, Ellie, once told me that she thought it was amazing that Americans across the country take one day...
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Mary Doyle
- Nov 5, 2012
Fig Balsamic
My salads are a big hit and it is all because of my secret ingredient. Instead of regular vinegar I use the most fabulous tasting fig...
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Mary Doyle
- Oct 4, 2012
Family Recipes
Grandma Rose’s “S” cookies. Grandma McCarthy’s raisin cake. Aunt Evelyn’s cream frosting. Looking through my recipe boxes prompts...
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