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Oklahoma City's Flint is sure to spark higher standards among peers Published: Tue, May 15, 2012 Flint restaurant opens for breakfast, lunch and dinner in the Colcord Hotel. Read More
Mother's Day breakfast
Whip up make-ahead egg dishes that are tasty and make clean-up easy
Updated: Mon, May 7, 2012 One look at the mess in the kitchen and that specia breakfast the children made for you can lose its appeal. We all remember the wonder of being old enough to cook for Mom and Dad. As parents, we want to encourage the same excitement in our little darlings — only without the mess. Read More
Ench by Ench: Cinco de Mayo Nears Updated: Tue, May 1, 2012 The Food Dude shares recipes and techniques for making your own enchiladas. Read More
Take five for dinner Published: Mon, Apr 2, 2012 We are heading into the time of year when push comes to shove for family dinners. As any parent of school-age children knows, the last few months of school are a whirlwind of class trips, recitals, sports playoffs, awards ceremonies, theater productions, team banquets, yearbook meetings, graduation preparations... Read More
Eat like a chef-to-the stars at your Oscar party Updated: Fri, Feb 24, 2012 Having an Oscar party? Trying to decide what should be on the menu? Here's a simple but spectacular appetizer. People often pay homage to Oscar nominated movies with thematic food inspired by the hits. But I prefer to pay homage to Wolfgang Puck, who for years has been the official caterer for the Governor's Ball... Read More
Cast your iron in the fire Published: Mon, Feb 20, 2012 Is there any more evocative piece of American cookware than the cast-iron pan? We can almost see the colonial settler in New England, the cowboy on the range and the early 20th-century immigrant cooking over the hearth, campfire or coal-burning stove and ladling out the food (porridge! chili! goulash!) to a hungry... Read More
A Toast to the Bride
Tips and sips for the perfect bridal celebration
 Updated: Fri, Feb 3, 2012 Whether it's an engagement party, bridal shower, the reception or post-wedding brunch, professional event planner Alison Hotchkiss knows a thing or two about creating memorable bridal celebrations. As the founder-owner of Alison Events, and author of "The Destination Wedding Planner: The Ultimate Guide to Planning a... Read More
New Bellini's menu
C'est magnifique!
 Updated: Wed, Dec 14, 2011 So, the Brothers Buthion have officially branched out by purchasing Bellini’s, which opened more than 25 years ago in the Waterford Office Buildings. The longtime owners of La Baguette Bistro in north Oklahoma City dabbled in downtown with Soleil and a second La Baguette before pulling back in advance of... Read More
Traveler's MVP: The sandwich Published: Fri, Nov 4, 2011 Whenever they get around to making the Travel Hall of Fame, I’m sure passports, rail passes, compasses, roller suitcases and maps will be high on the list of inductees. But there’s one thing, in my mind, that trumps them all: sandwiches. Nothing is a bigger friend to the traveler. A sandwich -- a portable,... Read More
Brunch, with a Mexican flair Published: Tue, Nov 1, 2011 If breakfast, in Spanish, is "desayuno" and lunch is "almuerzo," is brunch "desamuerzo"? "Almayuno"? Or just "el brunch"? No matter. What's important is that America's obvious love of Mexican food (or what actual Mexicans might call Mexican-ish food) can be nurtured at the brunch table. The new book "Just Tacos"... Read More
Add a French twist to your breakfast Published: Mon, Oct 10, 2011 Dear Sara: I'm looking for a French toast casserole recipe. Do you know of one you prepare the night before and bake in the morning? -- S.B., Idaho S.B.: Paula Deen has an excellent French toast casserole recipe. Visit... Read More
Keep supplies handy Published: Tue, Oct 4, 2011 Save time and effort by keeping things close at hand. For example, rather than storing your cleaning products all lined up on a shelf, you can create a cleaning-kit caddy or two. This makes it easy to carry supplies room to room or store the caddy in the room in which you use it. Gathering baking supplies can be... Read More
Enchiladas are tasty any time of day Published: Tue, Sep 27, 2011 Neither breakfast nor dinner will ever be the same after sampling Chili Con Carne Enchilada. Photo by Ralph Lauer for "Big Ranch, Big City" by Louis Lambert (Ten Speed Press, 2011) Is your mealtime routine drifting toward the culinary doldrums? Change it up a bit: Serve breakfast for dinner. Breakfast for... Read More
Alternatives for homemade pizza dough Published: Tue, Aug 16, 2011 Pizza is a family favorite. Making it at home is easy enough, but you might not have time to prepare the dough. Luckily, there are plenty of options to use for a crust. You can use English muffins, bagels, French bread or tortillas to name a few. You can substitute a traditional crust, too. Visit... Read More
Quick and easy pizza dough Published: Tue, Jul 12, 2011 Homemade pizza is frugal and delicious. You can add your leftover tidbits of meat and vegetables for toppings, too. Microwaving leftover pizza can sometimes cause it to get rubbery. One reader, Karen from Iowa, shares: "Instead of microwaving leftover pizza, melt a little butter in a frying pan. Place the pizza in... Read More
New uses for an old magazine rack Published: Wed, Jul 6, 2011 Dear Sara: I have quit buying magazines, so what could a magazine rack be used for? --Piney, Arkansas Dear Piney: You can use one in the bathroom to store rolled towels, loofahs, shampoos or body wash. Or use it in the kitchen to hold your favorite cookbooks, plastic storage container lids, rolls of foil, wax paper... Read More
Bitter greens: the bitterer the betterer Published: Mon, Jun 27, 2011 For some of us, it's an unpleasant phrase, "bitter greens," conjuring memories of childhood struggles with plates of cooked-to-gray kale or spinach. But for others of us, it is music to our ears. We're the folks wearing the "Eat More Kale" t-shirts (eatmorekale.com), ordering braised endive at restaurants,... Read More
More bakers reinterpreting classic king cake Updated: Mon, Feb 21, 2011 NEW ORLEANS -- Pastry chef Jean-Luc Albin certainly can turn out a delicious traditional king cake -- one with a premium brioche dough, rich with butter and eggs. But these days it's his inspired variations on that classic that he's most passionate about. His Bourbon Street king cake, for example, with... Read More
Eat in and Save: Grilled cheese grows up Updated: Fri, Feb 18, 2011 When I was a child, there were two kinds of sandwiches: peanut butter and jelly and grilled cheese. On white bread (of course). Mom served the PB&J with a glass of milk. The grilled cheese arrived at the table with a bowl of Campbell's Tomato Soup. Heaven. A PB&J sandwich -- even one on... Read More
Avoid soggy sandwiches Published: Wed, Dec 8, 2010 Sandwiches often get soggy when packing them for lunch. You can butter the bread, but that adds unnecessary calories. You can add condiments between your meat and cheese instead of it spread onto your bread, or use whole grain bread instead of white sandwich bread. Read More
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