People say beauty is skin-deep like it’s a bad thing.
BLUFFTON — April Dorman isn’t afraid to crack a joke.
Time for a confession. As a child, I never once celebrated Mother’s Day. My parents thought the holiday was nothing more than a cheesy excuse to sell greeting cards, and who was I to argue?
Once there were pork chops.
LIMA — Alicia Thornton, dietary director at Baton Rouge Health Services, sometimes has the cards stacked against her.
Starchy, crunchy and flavorful, fried rice is a deeply satisfying dish no matter what you add to it. And you can add just about any vegetable or protein you care to name, fresh or left over.
LIMA — Khadijah White grew up watching her grandmother and aunts get together and make big family meals, and she was always in awe.
You can fry them, shir them, scramble or roll them up. Is there a more versatile food at your fingertips? It’s that incredible egg, long on the upswing after its battering on the health front.
LIMA — Alex Moore’s mother may soon be crying the blues.
Things are looking bright and sunny in local grocery stores.
Making granola bars is easier than making cookies. There’s no butter and sugar to cream, so there’s no need for a mixer or bringing butter and eggs to room temperature.
Here are a few recipes to whip up for Easter, whether you're looking for something gourmet to impress or something so simple the kids could prepare it.
LIMA — Misty Lee literally was not still, even after she took a seat at the end of her day. Up she sprang to check a fact or look at a spice bottle or confirm a measurement.
LIMA — Not Italian?
LIMA — Shaquayla Flowers has found her niche.
On a normal day, thirsty revelers easily drain two kegs of Guinness at Boston’s Black Rose tavern. Come St. Patrick’s Day — an official holiday in Bean Town — and they’ll plow thorough 55 kegs.
LIMA — Mary Stepleton likes making candy so much, she has worn out a pot.
PARIS — The funny thing about being a food writer and cookbook author is that people think since I’m in the kitchen all day long, dinner must be a snap.
ELIDA — Dee Lee arrived early, making sure everything was in its place.
Maybe it’s the sense of danger that reels you in at first. The crazy name, the wild picture slapped on the bottle. Before you know it, you’re on for the ride, and the best ones leave you reduced to a sweaty and speechless mess. When it’s finally over, you can’t help but want more.
LIMA — Joyce Roby burst into the church fellowship hall, in a hurry to get things going for the soup supper that night.
In winter, there’s nothing more comforting than a warm, meltingly tender bowl of beans — whether as soup, side dish or cassoulet.
LIMA — She learned from her grandmother, and it's paid off.
Valentine’s Day is Thursday. Are you ready?
KENTON — Linda Wuethrich urged the photo for this story to be taken quickly, as her co-workers started to hover.
CHICAGO — Born and bred in southern China, Fanny Go did not grow up eating egg rolls.
LIMA — It all started when he blew out his shoulder.
Having a Super Bowl party is a license to eat crazy amounts of junk food, simply put. Here are some ideas on what to serve, and some recipes — surprise! — are actually in the "healthy" category.
VAN WERT — Tiffany Spray has been selling cakes out of her home for about four years now. Stacia Grose is a nurse who also has a baking habit.
LOS ANGELES — Meghan and Carter are getting married. Like so many friends of my daughter, they are bright, funny and, sometimes, almost preternaturally serious. A couple of weeks ago, they asked my wife if we would talk to them about how to stay married — and about how to cook.
BLUFFTON — Michael Kingsley was busy wrangling baked chicken breasts last week for a catering event, lemon and garlic scenting the air of the restaurant.
In the fall of 2011, local cookbook author Judith Fertig took on an ambitious assignment: Write a book of cinnamon roll recipes in 60 days.
LIMA — By day, Sara Anderson is a high school math teacher at Lima Senior. But when she’s done with school, she retreats to her kitchen, where even the hand soap at her sink — iced gingerbread — reflects her interests.
I’ll cook, you clean. That’s something single folks don’t get to say unless they’re hanging out with friends. When the sole beneficiary of your kitchen time is looking back at you in the mirror, you become cook and dishwasher in one.
LIMA — Todd States has been cooking all his life, taught by his father.
The best way to keep warm this holiday season is with a festive twist on the nog and toddy. Rich, frothy homemade eggnog can be so decadent, you’ll likely forget about dessert. And hot toddies are so easy — they’re nothing more than booze + hot water + sweetener — it’s no wonder they’re just what the mixologist ordered to keep your insides toasty.
ELIDA — The memories of this recipe go back.
Put Nancy Baggett’s “au naturel” holiday cookies next to more-traditional ones, and the difference is hard to miss. Her cookies whisper with soft pastels; the others shout.
LIMA — It’s nothing for Mary Lou Hullinger to whip up 8 dozen cookies or so to take to church.
No holiday food is more ridiculed than the fruitcake.
LIMA — Vickie Shurelds is proud to help the Cheryl Allen Southside Community Center celebrate its 100th anniversary.
We’re officially in holiday party season.
LIMA — Linda Balson’s husband, Tom, shouted last week when he looked at The Lima News.
Does this ever happen to you? A food-porn image leaps off the pages of a magazine and imbeds itself into your cortex. Before you know it, you’re scrupulously following the recipe’s every word. Yet despite your best efforts, the finished product isn’t a twin of the one that appeared in the magazine. It’s more like a second cousin, from the ugly side of the family.
LIMA — She chuckled under her breath when asked what recipe she wanted to share.
One of the most commonly repeated assertions made by American home cooks might often be the most untrue: “I make a mean chili.”
Year after year, the glossy food magazines scream that you have to tart up your turkey and pimp out your pumpkin pie. But the truth is, when it comes to Thanksgiving, most of us don’t want exciting, new-fangled dishes. We want classic, comforting food, the stuff of Norman Rockwell.
LIMA — When Tammy Point was in the Navy and stationed in Hawaii — try to choke down your envy — she bought a boxed carrot cake mix on a whim one day. On the back of that box was a recipe that she has made her own over the years.
Last Thanksgiving, Scott Heimendinger strapped on a pair safety goggles, told his family to stand back, and plunged his deconstructed turkey into a roasting pan of smoking hot oil.
LIMA — Steve Maki has long enjoyed grilling, but a chance happening opened his eyes to gourmet possibilities.
After voting, take advantage of some of the great meals being served around this area.