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Kate Lawson on Food
Kate Lawson: During this season of giving it's nice to know that your money can be doubled as you invest in the fight against hunger.
Dec. 21 is … Continued
Wine Blog
Sandra Silfven: If the new Pinot Grigio, $13.99, from Chateau Chantal on Old Mission Peninsula is any indication, then we can breathe a sigh of relief that … Continued
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Foodstyles
Baileys pie a decadent treat for St. Paddy's Day
For celebrating St. Patrick's Day there are plenty of traditional favorites to consider. You could start with Irish smoked salmon offered with slices of buttered Irish soda bread, and for the entree, follow with a steaming pot of corned beef and cabbage accompanied by boiled potatoes. - 03/12/2010
Easy Irish eats
They say March 17 "is a great day for the Irish," but what good is that to the Irish cook who's stuck in the kitchen while the guests are having all the fun? - 03/11/2010
Keen on beans
Cannelini, Great Northern, navy, baby lima. The next time you want to round out a lunchtime salad or whip up a winter soup, give one of these delicious beans a try. - 03/11/2010
Kate Lawson
Easy last-minute lasagna is a lifesaver
I have a love/hate thing going with lasagna: I love to eat it, but I hate to make it. Especially now that I've been off my feet for a while, I get pretty tired just standing. But I got a taste for lasagna the other night and luckily I re-discovered this recipe that I had filed away. - 03/11/2010
Good Stuff: Better Made prizes and Achatz pies
Every other month you could receive a box of 15 different bags of Better Made products as the winner of a recipe contest sponsored by Better Made Snack Foods in Detroit. - 03/11/2010
Lighten up your whole wheat muffins
The problems with most real whole wheat muffins are multiple: They're heavy, dense and even slightly bitter, unless they contain a ton of sugar. Which explains why many "whole wheat" recipes call for wheat and white flour. - 03/11/2010
Lynne Rossetto Kasper: The Splendid Table
Chocolate pudding cake gets added jolt of espresso
Dear Lynne: The chocolate cake we had on our honeymoon was wonderful, but we couldn't get the recipe. So we're hoping maybe you have something close to it. Bittersweet with coffee flavoring, the cake was dense and rich. Thank you for any recipe you could share. - 03/11/2010
Molly Abraham
Buzz-worthy Tallulah Wine Bar & Bistro marches to its own stylish drummer
Elegant in its simplicity, Tallulah Wine Bar & Bistro offers an uncluttered setting that matches its concise menu of fresh, contemporary American fare and an eclectic wine list. The new spot in downtown Birmingham strikes a nice balance between food and wine. - 03/11/2010
Curtrise Garner: Cooking for one
Squash is a nice addition to risotto
The first time I ate risotto, I really liked it and I thought it was a pasta. If you've ever tasted the dish, then you know the texture is that of a tiny noodle. After finding out that tasty dish was called risotto, I went looking for it in the pasta aisle at the grocery store. - 03/11/2010
Cooking with Kids
Shamrock pretzels are a lucky find
MacKenzie and Addy Kelly of Rochester Hills kid-tested these shamrock pretzels. This is a fun and easy recipe for kids to make and get into the fun of St. Patrick's Day. - 03/11/2010
ASK FOOD NETWORK
Stock up with party food for guests
Q. Help! When people drop by, I'm often caught without anything in the house. - 03/11/2010
Upscale tasting comes to MGM Grand's Bourbon Steak
Uptown Meets Downtown is a one-night-only dining event at Michael Mina's Bourbon Steak restaurant inside the MGM Grand Detroit casino. The hot spot has teamed up with Hoopes & Liparita, AHD Vinters and Plum Market to bring in specialty, organic and local wines to pair with Bourbon Steak's fare. The event's menu includes lobster corn dogs, sliders with duck-fat fries, turkey, beef and lamb, as well as dessert. - 03/09/2010
Kate Lawson
Fine-tuning a rare fish steak
I finally learned my lesson in dining out: Unless I order tuna as an appetizer, it's never prepared to my liking. Time after time, a tuna steak would come out of the kitchen overcooked and dry, looking as unappealing as it tastes. - 03/04/2010
Taste Panel: Hoisin Sauce
Taste Panel: Hoisin sauce has world of uses
Hoisin, a thick reddish-brown sauce made from fermented soybeans, water, vinegar, sugar, garlic and various spices, is commonly used as a condiment in Chinese dishes including spring rolls, moo shu pork, barbecued pork and Peking duck. But it is not limited to Asian recipes. - 03/04/2010
Lynne Rossetto Kasper: The Splendid Table
Doctored-up canned broth tastes like homemade
Dear Lynne: Is there a shortcut to chicken soup, good chicken soup? Do you ever use canned chicken broth? If so, which brand you like? Is this sacrilege? - 03/04/2010
Detroit News Restaurant Critic Molly Abraham writes reviews and news about Metro Detroit eateries. Look for her reports in the 
