Honey-do (recipe) list

BY KELLY BRANT

Honey — a bee’s gift to the world. In dazzling hues from pale yellow to rich amber to deep bronze, honey is sweetness in its purest form — no artificial flavors, no bleaching or refining, just pure sweet nectar produced through the hard work of honeybees. - Wednesday, October 1, 2008

DINNER BELL : Nostalgia in a nutshell a treasure worth cherishing

IRENE WASSELL

Irene Wassell is taking the day off. This Dinner Bell column was previously published Oct. 1, 1997. - Wednesday, October 1, 2008

7day menu planner

BY SUSAN NICHOLSON

SUNDAY FAMILY Impress the family with Rosemary Lamb Kebabs With Bell Peppers and Mushrooms (see recipe). Serve the aromatic lamb with couscous, an arugula salad and flatbread. Buy a lemon meringue pie for dessert. Plan ahead: Save 2 lamb kebabs and some pie for Monday. - Wednesday, October 1, 2008

IDEA ALLEY : Ice Cream Bread qualifies as ‘instant’

BY IRENE WASSELL

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette. - Wednesday, October 1, 2008

Fishing for acclaim is easy with grilled trout

BY JILL WENDHOLT SILVA MCCLATCHY NEWSPAPERS

From Long John Silver’s to church fundraisers, frying is the popular way to serve fish. - Wednesday, October 1, 2008

Stilton, pears pair well in creamy potato soup

THE ASSOCIATED PRESS

Pears and Stilton cheese are a classic combination, and they pair nicely in this creamy soup of pureed potatoes and vegetables. The soup can be prepared a day ahead, then reheated and finished with the pears just before serving. - Wednesday, October 1, 2008

Jewish braided bread is simple to prepare

BY PATRICK DECKER THE ASSOCIATED PRESS

Thanks to its gorgeous braids, challah looks more complicated than it really is. The trick to keeping this egg-rich Jewish bread manageable is to use an odd number of strands to braid; even numbers involve more complex weaving. - Wednesday, October 1, 2008

UNCORKED : Mirassou: A nightcap and bedtime story

LORRI HAMBUCHEN

Recently over lunch with David Mirassou of Mirassou Winery in California, I was captivated by stories about his family’s rich, winemaking history. - Wednesday, October 1, 2008

Baked pancake merges pumpkin, apple flavors

THE ASSOCIATED PRESS

Be sure to serve this light, baked pancake as soon as it comes out of the oven. Cast-iron skillets work particularly well with baked pancakes. Sauteed Apple-Pumpkin Oven Pancake 4 large eggs 2 /3 cup canned pumpkin 2 /3 cup whole milk 2 /3 cup all-purpose flour 1 teaspoon vanilla extract 1 /8 teaspoon salt 1 1 /2 teaspoons cinnamon, divided use 4 tablespoons packed light brown sugar, divided use 3 tablespoons butter, divided use 4 large apples, peeled, cored and cut into 3 /8-inch slices Confectioners’ sugar, for dusting Heat oven to 425 degrees. Place a large cast-iron skillet or a 10- or 11-inch round souffle or casserole dish in the oven to heat. - Wednesday, October 1, 2008

Fruity yeast rolls make horns aplenty for brunch, potlucks

BY DONNA PIERCE CHICAGO TRIBUNE

These yeast horns make a delightful addition to any brunch menu. Preparing the dough the day before makes quick work out of baking these tender pastries. It makes enough for bake sales or community suppers. - Wednesday, October 1, 2008

Slim pickings

— Jennifer Christman

WHAT: Chocolate PB2 STATS: Two tablespoons contains 52.2 calories and 1.42 fat grams. Sold for $3.99 per jar (four-jar minimum purchase required) plus shipping costs at www.bellplantation.com. Call (229) 387-7238. - Wednesday, October 1, 2008

Squash, grapes, pumpkins fall into flavor

BETTER HOMES AND GARDENS

That chill in the air means it’s time to let onions, squash, grapes, pears and pumpkins take a seat at your dinner table. - Wednesday, October 1, 2008

Bees’ nectar source gives honey its flavor

— Kelly Brant

To really appreciate the traits and flavors of different honeys, Mani Niall, in his book Covered With Honey, suggests the following method for tasting honey. - Wednesday, October 1, 2008

SUPERMARKET SLEUTH : New microwaveable entrees feed a family; salad gets nutty

ROSEMARY BOGGS

Stouffer’s recently debuted its new line of Easy Express multiserve entrees, which are made to microwave in less than 20 minutes in a special Microbake tray. The meals are available in three flavors: Cheesy Garlic Lasagna With Meat & Sauce, made with seasoned beef, tomato sauce and mozzarella cheese. - Wednesday, October 1, 2008