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Tacos to a T

Take your game to the next level with these tried and true tips

Subscriber onlyAround age 25, I realized I loved tacos more than any other food. I'd like to believe that the innate glory of the taco revealed itself to me, like some kind of divine tortilla-wrapped vision, and that a couple of trips to Mexico broadened my horizons. But who really knows? Continue reading...

GADGETS & GIZMOS

Subscriber onlyRubbermaid Freshworks Produce Saver makes the claim that it keeps produce fresher up to 80 percent longer than store packaging. Continue reading...

Monster's recipe scares up quiche

Subscriber onlyIf people exchanged gifts for Halloween as is the custom for Christmas, Valentine's Day and birthdays, The Monster's Cookbook: Everyday Recipes for the Living, Dead and Undead -- revised edition featuring recipes suitable for humans -- (Mitchell Beazley, $15) from Hoxton Street Monster Supplies, would be at the top of my wish list. Continue reading...

'Nonrecipe' bowl of goodness is versatile, total dish

Subscriber onlyBowls used to evoke visions of Oliver Twist holding one while posing that fateful request: "Please sir, I want some more." But Dickens' famous waif has been pushed aside in my mind by another Brit, celebrity chef Nigella Lawson, who poses on the cover of her 2015 cookbook holding a stack of pristine white bowls in her hands. Continue reading...

7day menu planner

Subscriber onlySUNDAY: Add a little spice to family day with Pork Tenderloin With Asian Dry Rub. Heat oven to 425 degrees. Mix together 1 tablespoon packed light brown sugar, 1 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/4 teaspoon coarse salt, 1/4 teaspoon ground black pepper, 1/8 teaspoon ground cloves and 1/8 teaspoon ground red pepper (cayenne). Rub 2 (1-pound) pork tenderloins with mixture. Sear tenderloin over medium-high heat until it is brown on all sides. Place pork in roasting pan; roast 15 to 18 minutes or until internal temperature is 145 degrees. Remove from oven; tent with foil and let stand 3 minutes. Cut into slices. Serve with brown rice tossed with thinly sliced green onions and chopped cilantro. Add snow peas and chopped red bell pepper drizzled with sesame oil. Add a romaine salad and whole-grain bread. Make or buy apple turnovers for dessert. Continue reading...

California family's zinfandel is stellar

Subscriber onlyCall me a romantic but I have a weakness for old-vine zinfandels. I am not sure if it is the humble respect for the twisted, awkward growing vines or the diligent mission in proving this grape's finest incarnations are not sweet and pink. Continue reading...

Egg jelly research nets some results

Subscriber onlyRecipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette. Continue reading...

Eclectic flavor mix gives chicken zing

Subscriber onlyThis dish, from Claudia Roden, is a fine example of how a classic cookbook keeps on giving. Her 1996 Book of Jewish Food doesn't label its recipes "fast" or "easy" or "seasonal," so revisiting a chapter every now and then yields unexpectedly apt treasures. Here, the last-minute stirring-in of fresh mint takes a combination of ordinary ingredients to someplace special. The dish is loaded with more savory turmeric- and ginger-tinged vegetables than with meat. Continue reading...

Super Quiz: The "end"

Subscriber only1. You can ________ on a good friend. Continue reading...

Helpful Hints

DEAR HELOISE: After installing a new kitchen faucet, with the sprayer in the actual faucet and a soap dispenser in the place where the sprayer was, my handyman showed me a hint for refilling soap from the top (instead of having to crawl under the sink to refill the dispenser from the bottom). When refilling from the top, lift the soap pump out, put a plastic straw down into the soap reservoir, push it to the side and begin to pour the soap into the reservoir. This allows for the air bubble to come up through the straw, and allows for easy refill of the soap. Continue reading...

Horoscopes by Holiday

Subscriber onlyHappy birthday. You'll get to choose your level. You'll play strong at whatever level you choose. Bigger is not necessarily better. Next month brings new loving influences into your world. November is your chance to fix or replace what broke. March will bring a gearshift. You may get a new job or move. Continue reading...

On Christianity

DEAR REV. GRAHAM: I'd like to get rid of some bad habits, but I don't know how. I've asked God to take them away, but it doesn't seem to do any good. Do you have any suggestions? Continue reading...

OCTOBER CALENDAR: Autumn's Allure

It’s officially fall and October is filled with festivals, fairs and other fancies to usher in the season of change

Subscriber onlyOctober is the month of jeepers creepers, when every monster and his hairy brother take to the streets to howl for candy, or else. What else? Pizza, biscuits, mules and moldy cheese are in the bag this month -- no tricks, for real. Continue reading...

Real-life couple Heche, Tupper in new Syfy show

Subscriber onlyLet's see now. Just how long has it been since we've had a new post-apocalyptic science fiction thriller debut on TV? Has it been 15 minutes? Well, here's the latest. Continue reading...

Dear SNL: We've picked hosts for this season. You're welcome

Subscriber onlySaturday Night Live returns on Saturday with host Margot Robbie, star of Suicide Squad. And we got to brainstorming potential hosts for the sketch comedy series and came up with enough suggestions to fill out the calendar for its 42nd season (based on last season's 21 episodes). Continue reading...

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