Keynoter Contributor

A gluten-free meal, including spicy chicken kebabs, is displayed on a county. (Contributed photo)

GREEN SOLUTIONS

Last month while my husband was visiting friends in Colorado, I had a summer dinner party with some girlfriends. We like to eat freshly-prepared foods and we have differing food allergies, so the challenge was to prepare items that were gluten-free, soy-free and low in sodium.

Posted - Friday, August 10, 2012 03:18 PM EDT

You say potato, I say pot-ah-toe ... chip. And that's just the start of it.

Though thin and flat may be the national standard -- and bestselling variety -- of this ubiquitous snack, regional and sometimes hyper-local preferences for different calibers of crunch, thickness, seasonings and endless other elements have created a surprisingly diverse culinary patchwork of chip styles around the country.

Posted - Saturday, August 11, 2012 11:00 AM EDT

Courtesy ASSOCIATED PRESS

Great taste often comes down to contrast. It's why we pair tender and crunchy textures, sweet and sour flavors, and hot and cold temperatures (think hot fudge sauce over vanilla ice cream).

In a way, these contrasts amplify the flavors of the dish, making the food much more than a simple sum of the parts. It's a technique well suited to healthy eating. Because by playing with contrasts, you are able to coax so much more from otherwise simple ingredients.

Posted - Wednesday, August 01, 2012 11:00 AM EDT

ASSOCIATED PRESS

On a lazy Sunday morning, the fragrant flapjack makes a perfect vehicle for maple syrup, fruit compotes, yogurt, sliced berries or a simple dusting of powdered sugar.

There's a reason for that phrase "selling like hot cakes."

Posted - Saturday, June 30, 2012 11:00 AM EDT

The burgers are 5.3 ounces and made from 5 percent brisket, 5 percent short rib and 90 percent Black Angus beef chuck.

Former Miami Dolphins coach Don Shula has conquered the steak business. Now he is tackling burgers, albeit gourmet versions of the American classic with toppings that include fresh goat cheese, sliced avocados and crushed garlic croutons.

Posted - Saturday, February 04, 2012 11:00 AM EST

rmccarthy@keynoter.com

Rich Wells removes a fresh-baked pizza from the oven at Baricci Cafe, which recently opened in Marathon.

IN THE SPOTLIGHT

Any Philadelphian would feel right at home ordering off the menu at Marathon's newest eatery.

Posted - Wednesday, September 28, 2011 04:17 PM EDT

A whole lionfish prepared at Key Largo's Fish House Encore restaurant.

When commercial lobster fishermen start pulling their traps this weekend, odds are good many will find some of the island chain’s most unwelcome new residents, the Indio-Pacific lionfish, hitching a ride inside.

Posted - Friday, August 05, 2011 11:58 AM EDT

Tears welled up in her eyes as Cheryl Martin deftly wielded a stainless steel chef’s knife through plump, white onions to make thin, half-moon slices.

Posted - Thursday, April 21, 2011 12:53 PM EDT

IN THE SPOTLIGHT

Three Key West entrepreneurs have joined forces to open a laid-back beer and wine joint geared toward locals and it’s all in a historic — and reportedly haunted — Old Town home.

Posted - Saturday, August 14, 2010 11:00 AM EDT

IN THE SPOTLIGHT

Pennsylvania-based businessman Pat Croce recently expanded his Key West ventures to include Island Dogs bar at 505 Front St.

Posted - Monday, August 09, 2010 12:30 PM EDT