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Love those lentils These little legumes are protein rich and often used as a meat substitute
5 weeknight dishes to break up monotony — with sauce As we plod through these first few weeks of 2021, I felt the best thing I could do for you was to tell you to make meatballs — lots of meatballs.
One-time air fryer critic now gets excited about pandemic cooking If I applied Marie Kondo's simple yet polarizing question to my kitchen appliances, only my air fryer would make the cut. It has undeniably sparked a particular kind of pandemic joy: the pleasures of safe experimentation, mental activity and the illusion of control.
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A taste of 2020 — These recipes helped get us through a very tough year I almost didn't write this story. I didn't want to spend one more minute thinking about 2020. I was eager to move on and look ahead to all the tasty things we will eat in 2021.
These offerings are perfect for stay-at-home New Year’s celebration There's a lot I miss about my usual holiday shindigs this December. No sipping eggnog in red lipstick and spangles, no parking myself in front of platters of camembert and Stilton, not even any sleeves of Ritz crackers with that unidentifiable orange cheese spread I look forward to year after year.
Cranberries are a great holiday ingredient that transcend their spot at Thanksgiving We love jellied canned cranberry sauce as much as the next gal — in fact, it is our preferred cranberry sauce for pairing with roast turkey — but we love the versatility of fresh cranberries even more.
Thinking inside the box Eleven months out of the year, I make what would be considered an above average, but not excessive, number of cookies.
Lotsa flavor: Latkes are more than a traditional Jewish dish So, latkes are something I've obsessed over since I was a kid, begging my mom to make them for me year-round. As an adult, I've made all kinds: with potatoes and with other vegetables, coarsely shredded and finely grated, fried and baked, with all manner of seasonings, spins and techniques.
Priceless polenta As someone who writes about Italian food, I pride myself in knowing, and understanding, Italian ingredients. But when it comes to polenta, I've been remiss.
Baking pies can be meditative, and eating them can be transcendent This year, at Thanksgiving tables all over the country, we'll see smaller casseroles and fewer diners. But the sweetest part doesn't have to change.
Small Thanksgiving, big flavor The whole point of Thanksgiving is to go big: a huge turkey surrounded by a bevy of sides and what's never too many pies, all devoured by relatives who may or may not be under the influence of free-flowing wine. That's the way the holiday usually goes.
Falling for pumpkin It's hard to beat the convenience of canned pumpkin. Sure, fresh pumpkins are aplenty this time of year, but after sitting on your front porch or mantel since before Halloween, they're not exactly at the peak of freshness.
Greater babka: Even Elaine Benes would have to admit, a savory babka is no ‘lesser babka’ If you feel the desire for a multiday bread-baking project, but chocolate babkas are too sweet, and crusty sourdoughs, too needy, I've got a loaf for you. It's a savory, ricotta-filled babka that's absorbing and meditative, but not at all fussy. Simply tearing the warm, garlic-scented bread with your hands will make procuring the yeast and flour well worth the search. And slices make for the best grilled cheese sandwiches, ever.
Spooky foods that could put you in the Halloween spirit Halloween is not just about the sweet stuff. If you want to creep out your family with scary-looking treats, you need some real food, too, to counteract the inevitable sugar rush that comes with candy consumption.
Versatility of the cast-iron skillet is its calling card, but it’s also remarkably good at many of its uses Anne Byrn's black Griswold has been a workhorse in her kitchen. She has fried bacon, cooked pancakes, seared salmon and baked cornbread in the 12-inch cast-iron skillet umpteen times.
'Big Book of Cidermaking' makes fermenting easy Several years ago I tried a kit called "Spike Your Juice" that included champagne yeast and an airlock. The process was quite simple — add the yeast to any jug of commercial fruit juice with a high sugar content, pop on the airlock and wait 48 hours — and voila! Low-alcohol booze. The longer you let the yeast do its thing, the higher the alcohol content.
Apples abound in many tastes and colors for all sorts of dishes Apples are everywhere this time of year, and so are apple recipes. Although all apples are desirable, they aren't interchangeable. For optimal enjoyment, it's important to pick the right apple for the recipe.
This Spinach and Chermoula Pie serves as a warm hug, until we can all embrace again Recently, when I posted a picture of a homely, frozen-spinach-filled pie on my Instagram, it got a lot of love. Usually, it's red tomatoes that get the red hearts. It was interesting, then, to think about why this simple pie struck such a "Yes, please!" chord.
Korean chile flakes spice up chicken and vegetables Like everyone else I know, I've been cooking at home much more than usual these past several months. I have enjoyed it and have been eating well, but after a while I found myself getting bored with my own culinary repertoire.
Culinary sumac and a really tasty chicken recipe For years I avoided recipes that called for sumac, or relied on poor facsimiles using lemon juice.
Versatile ground turkey takes on flavors of whatever you cook with it In a moment of clarity and understanding usually attainable only by solitary meditation on a remote mountaintop, photographer Hillary Levin said, "Ground turkey is the tofu of meat."
Tomato soup is tops for fall's arrival Tomato soup — with or without a grilled-cheese sandwich — is one of my favorite rainy or cool weather meals. And with fall officially here, hot soup season can begin in earnest.
German-style pretzels and pretzel rolls If you think it's the salt or the shape that makes a pretzel a pretzel, you're wrong.
Corn, okra and peppers make summer's best stir-fry Okra is my favorite vegetable, summertime or not, and it's teeming in farmers markets now. Fresh corn is a close second, its sweetness there to balance the okra's verdancy. In California, mild, floral Jimmy Nardello peppers are a rare treat at this time of year; when I see them in the market, I buy a giant handful of the spindly, twisted chiles. And then, of course, there are the heirloom tomatoes, as soft as water balloons and begging to be eaten like apples while their juice bleeds down your arm.
Pick pecans for these vegan picadillo empanadas The best toddler-birthday-party food I've ever had were picadillo empanadas. Fede, a boy from my daughters' daycare, turned 3, and his mom baked a huge batch of them. She had made the dough by hand and pulled out tray after tray while the kids played.
Oyster-sauce scallops to make you 'Stir Crazy' Ching He Huang is the face of Chinese cooking for many TV viewers. In the U.K., she's known for shows such as "Exploring China," while her programs in the U.S. include "Easy Chinese: New York & L.A.," for which she received a Daytime Emmy Award nomination.
Polenta Nachos are a tasty twist on traditional In the winter, I love serving pot roast or chili over fried polenta. But in summer, my cravings turn to cooler fare.
Pickling isn’t just reserved for cucumbers Everyone sort of assumes it is the chicken. Everyone thinks that the process of pickling was invented as a way of preserving food in a time long before refrigeration and that people who tried it decided that it tasted great, too.
Banana Pretzel Pops are easy to make and cool to eat Beat the summer heat with a chilly treat. These Banana Pretzel Pops can be put together in a few minutes with just a handful of ingredients. The best part? The stick is edible, too!
BBQ 2020: Reduced risks required Here's a maxim for entertaining in the age of covid-19: The only way to bring people together is to figure out how to keep them apart.
Pickled red onions are easy, fast, delicious Now that onions are safe to eat again (knock on wood), today seems like a good time to share this quick pickle recipe. They’re good on everything from burgers to salads and nachos, and even straight from the jar.
Yeasted Breakfast Cake provides the perfect canvas for delicious fruit While summer in the "before times" may have meant swimsuits and beach days to most people, to me it only ever meant it was time to eat all the stone fruit now! As anyone who counts fruit as their true love can attest, now is the season of lustful infatuation. Berries are great, but have you ever bitten into a peak-season peach and had its juice run down your arm?
These fruit-based ice pops are a delicious way to cool off Technically, we aren't supposed to call them "popsicles." That's a registered trademark. But ice pops, creamy pops made with milk or yogurt, and other fruity desserts-on-a-stick are having a moment. You might be seeing them pop up on your Instagram feed, in bright colors, made with orange and mango and filled with pieces of fruit.
Lemon Mascarpone Pasta Mascarpone, lemon, hazelnuts and fresh herbs come together in this easy pasta dish that can be dressed up with add-ins like sauteed mushrooms, cherry tomatoes, green peas or cooked and diced pancetta or bacon.
Butter-Basted Fish A fish recipe even picky-eaters will love. Filets of cod (or black sea bass, haddock, pollock or hake) are pan-seared then basted with melted butter that's been infused with garlic and thyme. A squeeze of lemon finishes the dish.
Peach Tiramisu This seasonal twist on tiramisu, replaces the coffee, rum and cocoa of traditional tiramisu with peaches, bourbon and just a touch of cinnamon.
Cheese Stuffed Peppers Mild, sweet and hot peppers are stuffed with two kinds of cheese, corn, spices and seasoned meat in this version of pepper poppers.
Nice Cream Nice cream (aka banana ice cream) does not taste exactly like real ice cream. But it is delicious. And on a hot day it’s a much cooler way to deal with a glut of overripe bananas than firing up the oven to bake banana bread.
Gadgets & Gizmos: Bodum Bistro Electric Milk Frother When one gets used to having frothed milk in her morning coffee, it's hard to give up.
Fried tomatoes — green or ripe — are a summer favorite Whether they're green or ripe, one of my favorite ways to eat tomatoes is dipped in buttermilk, dredged in cornmeal and pan-fried.
Jam session Many cooks have a bit of trepidation about canning.
Leak leads to Cherry Hand Pie delight If your dad is a cherry pie fan, these little pies would make a great dessert to serve Sunday for Father's Day.
Sheet Pan Fajitas still sell the sizzle Toss the seasoned meat and vegetables on a rimmed sheet pan, pop it under the broiler while you heat your tortillas and voila!
Potato Pancakes never go uneaten I love potato pancakes. Especially the kind made with leftover mashed potatoes.
Roasted strawberries, syrup seasonal treats If the old adage "we are what we eat" is true, I will soon turn into a strawberry.
Easter cakes in the time of corona This Easter may not be like all the others but the foods we eat hold the same, if not more, importance than ever.
Pineapple pancakes make up for postponed vacation If all had gone according to plan, I'd be sitting a on beach sipping a rum drink right about now. But just because I'm not at the beach, that doesn't mean I can't eat like I am.
Salvadoran-style Cheese Pupusas "What's for supper," my husband asks as he walks into the kitchen to find me covered with cornflour dust. "Pupusas."
Everything you need to know to make Asian-style dumplings at home Pierogi, ravioli, momo, wontons, baozi, jiaozi — these are just a few of our favorite filled dumplings.
Let the cake's molten chocolate flow This dessert goes by many names: moelleux au chocolat, chocolate surprise cake, molten chocolate cake, chocolate lava cake, chocolate molten lava cake, chocolate souffle cake ...
Malasadas, Hawaii's famous doughnut, are a Mardi Gras treat My first bite of a malasada was on a lanai with a mountain view on the island of Kauai. The little doughnuts were part of a spread of local foods served during "orientation" at the resort where I was vacationing.
Taking stock of pantry nets Pasta e Fagioli We all know we should keep a variety of nonperishable foods and plenty of water on hand in the event of an emergency.
World of dumplings The world of dumplings is a vast, carb-rich, wonderland.
Taco Queso Dip makes a great Super Bowl meal Like millions of Americans, I will be watching Super Bowl LIV this Sunday. And like millions of Americans, I will indulge in a variety of snack foods.
Quick Butter Tomato Sauce This buttery tomato sauce was delicious on everything I put it on — pasta, hunks of crusty bread, a spoon.
Snowmen Cookies This sugar cookie recipe stands out because it doesn't require a cookie cutter to create these cute little snow people. The trick is all in the baking process.
Cranberry Shrub I was first introduced to shrubs — the syrup and the drink made from sweetened fruit juice and vinegar — a few years ago.
Sugared Cranberries Garnish your drink with sugared cranberries.
Quick Cinnamon Rolls These sweet biscuits come together in about 30 minutes and are superb served warm from the oven.
Here's how to make brown sugar apple pie reminiscent of Granny's I've been eating a lot of apples this fall. I just can't seem to get my fill of them. I've been eating them fresh and baked into all sorts of things.
DIY fondant is easy, inexpensive and perfect for Halloween cupcakes Fondant — the smooth, pliable icing used on intricate wedding cakes and other confections — is an icing I love to work with but often forget about.
Cauliflower love affair gets fried and cheesy Cauliflower has been having a moment for a few years now.
Sunken Apple Cake Sunken Apple Cake is a German-style apple cake featuring hasselback-cut apples baked in a vanilla- and lemon-flavored batter.