The Joplin Globe, Joplin, MO

Tracy Burnett: what's for dinner... fennel and onion chicken
I am just happy today wasn’t another snow day. Tonight’s whats for dinner……Fennel and Onion Chicken.
Cheryle Finley: New refrigerators allow food to cool inside
Today we address the age-old question: How much do I cool cooked food before putting it in the refrigerator? I know cooks on both sides of the fence and they are all equally passionate about their views. All the research I’ve done points to putting leftovers away ASAP. This means putting food away while warm and letting the fridge do the cooldown.
AP: Super Bowl cities offer culinary showdown
Though New Orleans more known for food, Indianapolis knows pork.
Published present: Neosho woman combines Cherokee, Depression-era recipes in cookbook
A present for her parents, Arretta Curtis never intended to publish “Arretta’s Treasured Recipes: Now and Then.” “I originally fixed it for my mom and dad as a birthday present,” Curtis said. “But they passed away before I could finish.” Instead of throwing away the project, Curtis decided to self-publish the book and share some of her treasured memories.
Dave Woods, The Booze Beat: Magic Hat "No. 9" gets a second chance
I stopped in last week at Buffalo Wild Wings in Joplin for a quick brew before Avatar. Usually I would have settled for my regular Bud, but spotted a new tap handle on the rail.
Tracy Burnett: Barbecued Chili
Cheryle Finley: Book offers many great baking tips
I like to cook but I love to bake. Maybe it’s because once it goes into the oven, I walk away until the timer goes off. There’s no stirring; just a check part way through to make sure all is well. Maybe it’s because I fix more things with chocolate in the oven than I do on the stovetop. Who knows why.
Express emotion with duck dish
Entree surprisingly healthy despite its greasy reputation.
AP: Get in culinary shape for Winter Olympics
Let’s face it, Canada may be a close neighbor, but most of us still are pretty clueless about what’s going on up there. So with the Olympics about to begin in Vancouver, we reached out to a host of people who could give us a quick primer on the Canadian culinary scene.
Cheryle Finley: Liver’s wonderful taste is definitely acquired
The column this week is coming to you from Odessa, Texas. My friend Margaret Mullikin and I hit the road for a weekend trip to visit my daughter Sarah and her family.
Trial run
Deli du Jour launches ‘Share-a-Kitchen’ program for aspiring restaurateurs.
Cheryle Finley: Freezing food stretches favorites, budget
Is your freezer or deep freeze used to its fullest advantage? Or maybe it is like mine: full of old ice cream and a package of chicken from 2008. The freezer got cleaned out a couple of weeks ago and unfortunately, most of the stuff had to go because of freezer burn, age or just not being recognizable.
AP: Designer doughnuts on the rise
Pomegranate thyme and bing cherry balsamic may sound like salad dressings, and lemon chamomile creme custard may evoke thoughts of fancy teas, but they’re actually cutting edge flavors in the latest fad to hit the baking scene — doughnuts. So much for glazed and jelly.
Raw ambition: Carthage dairy avoids pasteurization process
Raw milk — that is, milk that does not go through the pasteurization process — treated properly is just as safe, if not safer, to drink than pasteurized milk. So says Mark Robinson, who along with his wife, Leesa, owns and operates Marlee’s Creamery located at 10240 Kafir Road, off Highway 96 just east of Carthage. The Robinsons specialize in producing raw milk.
Tracy Burnett: Coconut chicken cutlets on a crazy day
Finally today was not a snow day! The kids are back to school and this is going to be a very hectic week of catch up and activities. How will I pull off making Rachael Ray meals all week?
Dave Woods: Branson New Year’s bargain
New Year’s Eve in Branson was a great time. The Branson Convention Center Hilton offered up a great one-night package for $299.
Tracy Burnett: Michigan dogs with cheese sauce and feel good potato skins
It’s just another snow day here in the Midwest. Technically we are snowed in. I am really going to appreciate Spring this year! Tonight’s dinner is perfect for single digit temps. I feel like I’m in Michigan so Michigan Dogs with cheese sauce is the perfect meal.
Tracy Burnett: My most memorible meal ever... Pesto-Presto Italian Flag Chicken
10:41 a.m. on Jan, 5, 2010: That time will go down in my history as a moment never to forget. My kids were back at school after a long winters break.
Cheryle Finley: Soup always a favorite winter food
With all this cold weather, I turn to my favorite winter food: soup. With so many varieties, I could honestly eat soup every day and never tire.

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