http://www.jacksonvilleprogress.com en-us Copyright CNHI All Rights Reserved. 5 Thu, 14 May 2009 22:23:00 +0000 http://www.jacksonvilleprogress.com/food/local_story_134222353.html http://www.jacksonvilleprogress.com/food/local_story_134222353.html Tue, 21 Apr 2009 17:08:00 +0000 http://www.jacksonvilleprogress.com/food/local_story_111170912.html http://www.jacksonvilleprogress.com/food/local_story_111170912.html Wed, 25 Mar 2009 17:04:00 +0000 http://www.jacksonvilleprogress.com/food/local_story_084170811.html http://www.jacksonvilleprogress.com/food/local_story_084170811.html Wed, 18 Mar 2009 11:19:00 +0000 http://www.jacksonvilleprogress.com/food/local_story_077111922.html http://www.jacksonvilleprogress.com/food/local_story_077111922.html Fri, 06 Mar 2009 09:42:00 +0000 http://www.jacksonvilleprogress.com/food/local_story_065094236.html http://www.jacksonvilleprogress.com/food/local_story_065094236.html Mon, 30 Oct 2006 16:39:00 +0000 http://www.jacksonvilleprogress.com/food/local_story_303164104.html http://www.jacksonvilleprogress.com/food/local_story_303164104.html Mon, 02 Oct 2006 17:07:00 +0000 http://www.jacksonvilleprogress.com/food/local_story_275170857.html http://www.jacksonvilleprogress.com/food/local_story_275170857.html A chickpea by any other name... Sun, 03 Sep 2006 16:22:00 +0000 http://www.jacksonvilleprogress.com/food/local_story_246162351.html http://www.jacksonvilleprogress.com/food/local_story_246162351.html There are those who buy cookbooks as much to read them as cook from them. Even noncooks may spend hours watching food shows on television, or devouring chef’s memoirs and “foodie” mysteries as if they were, well ... popcorn. Mon, 14 Aug 2006 14:29:00 +0000 http://www.jacksonvilleprogress.com/food/local_story_226143026.html http://www.jacksonvilleprogress.com/food/local_story_226143026.html Many cookbooks, except for southern ones, don’t spend much time on okra except to note -- as food maven Mark Bittman did in “How to Cook Everything” (Wiley, 1998) -- “many northerners have never come to appreciate” it. Yet John Martin Taylor, author of “The New Southern Cook” (Bantam, 1995) claims that okra’s flavor “is one of the best in the vegetable kingdom.” And a British writer, the late Jane Grigson, waxed poetic about the vegetable. Mon, 07 Aug 2006 12:09:00 +0000 http://www.jacksonvilleprogress.com/food/local_story_219122251.html http://www.jacksonvilleprogress.com/food/local_story_219122251.html Making the “composed salad” — or “salade composee,” if you want to get French about it — is an art in danger of being lost. A composed salad is simply a salad in which the individual ingredients have been arranged on a plate rather than being tossed together in compost-heap fashion. Mon, 31 Jul 2006 10:20:00 +0000 http://www.jacksonvilleprogress.com/food/local_story_212102442.html http://www.jacksonvilleprogress.com/food/local_story_212102442.html You know that a particular food has truly "arrived" when it gets its own promotional board. There already exists, for example, the Popcorn Institute, the American Egg Board, the Tea Council of the USA, the National Meat Association, the American Cheese Society -- the list seems endless. So put your hands together and give it up for the newest food to get its own association: the mango. Mon, 17 Jul 2006 12:18:00 +0000 http://www.jacksonvilleprogress.com/food/local_story_198122016.html http://www.jacksonvilleprogress.com/food/local_story_198122016.html Salmon is everybody’s go-to fish. According to the National Fisheries Institute, it is the third most-consumed fish in the United States, following shrimp and canned tuna in popularity. Well, I say: Get over it, America. There’s way more to fish than salmon. Mon, 10 Jul 2006 09:26:00 +0000 http://www.jacksonvilleprogress.com/food/local_story_191092832.html http://www.jacksonvilleprogress.com/food/local_story_191092832.html There are occasions — like birthdays — for which nothing but a cake will do. And there are times of the year — like summer — when the last thing you want to do is bake a cake. The answer to your problem: no-bake cakes. Mon, 19 Jun 2006 10:05:00 +0000 http://www.jacksonvilleprogress.com/food/local_story_170100846.html http://www.jacksonvilleprogress.com/food/local_story_170100846.html Nobody knows exactly where it comes from, but any bartender will tell you the margarita is here to stay. It’s cool, tasty and — maybe it’s something about that salt-rimmed glass — it’s fun to sip. Fri, 09 Jun 2006 15:51:00 +0000 http://www.jacksonvilleprogress.com/food/local_story_160155317.html http://www.jacksonvilleprogress.com/food/local_story_160155317.html