If you’re planning a barbecue for Father’s Day, try this recipe for “Simple Spareribs” from the people at www.porkbeinspired.com. We chose this simple recipe because you can make it easily with store-bought rubs or sauces, or make your homemade sauce … Continue reading
Total Recipe Time: 1-1/4 to 1-1/2 hours Makes 8-10 servings 1 center-cut beef tenderloin roast (2 to 3 pounds) 1 14 ½-oz. can ready-to-serve beef broth 1 cup dried porcini mushrooms, divided 2 Tbsp. grated Parmesan cheese 1 tsp. pepper … Continue reading
Mother’s Day is a popular time to take Mom out for a meal – after all, Mom shouldn’t have to cook on her special day. If you feel adventurous, however, surprise Mom with this simple but tasty brunch idea. You … Continue reading
By Judy Brotton (Photos by Justin Brotton) Saints Heart & Vascular Institute at Saint Anthony Hospital celebrated its 10th Celebrity Chef event with a “secret ingredient showdown” between Iron Chef Cat Cora and Peppadews. This piquanté type of pepper (actually … Continue reading
By Judy Brotton This recipe (and the gorgeous red Fiesta® Dinnerware) comes to us from Donny Lizenbee of Edmond, who also prepared this gorgeous dessert. Originally, this “Sopaipilla Cheesecake” calls for just cinnamon-sugar sprinkled on top, but never content to … Continue reading
By Judy Brotton Many foods are considered lucky around the world – donuts, pork, rice, cabbage and many more. In the United States, Southerners believe that black-eyed peas will bring them good fortune in the coming year, so what could … Continue reading
By Judy Brotton Whether you call it “Monkey Bread” or “Cinnamon Pull-aparts” there is no denying the effect this warm, cinnamon/bread concoction will have on anyone within smelling distance. While perfect for a Christmas morning brunch, this also makes … Continue reading
By Judy Brotton Chef Beau Stephenson, co-owner of Bin73 Wine Bar, is a classically trained chef who has been cooking since the age of 18. Following graduation from OSU, he earned a degree in culinary arts from the Scottsdale … Continue reading
By Judy Brotton If you are a pork lover, this is indeed your month! Pork accounts for about 38 percent of all meat production worldwide, and, although a taboo food item in Islam and Judaism, is the most widely eaten … Continue reading
By Judy Brotton Oklahoma legislators have seen fit to honor both chicken and rice by congressionally bestowing them with “National Days” this month. We challenged Running Wild Catering (formerly Johnnie’s Catering) to create a chicken and rice dish that was … Continue reading
