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Grab green tomatoes off the vine early for new or classic dishes

One good philosophy: When life gives you green tomatoes, put them in a frying pan, a pickle jar or a cake or a soup or a casserole. Photos by Kate Lawson / The Detroit News

When life gives you green tomatoes, put them in a frying pan, a pickle jar or a cake or a soup or a casserole. In other words, put those green tomatoes to good use. More

Go plum crazy for pork tenderloin

Wine-poached plums give pork tenderloin a spicy lift. Kate Lawson / The Detroit News

There are so many varieties of plums that range from the slightly bitter prune plum to the very sweet and juicy red Santa Rosa plum that it's hard to describe. Sometimes I get a pint of plums that are too tart to eat out of hand so I turn them into a sauce to dress pork or chicken. More

Breakfast is the most important meal for the co-owners of Due Venti

A Fig & Dark Chocolate Breakfast Tart, top left, Herb and Cheese Frittata, and Summer Breakfast Hash make up a Seals breakfast. Jose Juarez / Special to The Detroit News

Nicole and David Seals are the co-owners of Due Venti restaurant in Clawson. She is also the restaurant's pastry chef; he is the executive chef. And because David works until quite late every evening, breakfast plays a central role in their household. More

Greening of Detroit hosts 25-chef fundraiser

Greening of Detroit Greening of Detroit

The Greening of Detroit is presenting the Live Love Local Celebration on Sunday in Shed No. 3 at Detroit's Eastern Market. More

Metro Detroit food calendar

Learn some Summer Harvest Recipes at Trevarow Inc., try the Dr. Sushi Pop-Up event at Treat Dreams and more. More

Fond of Fondue? Try it tonight

Chocolate Fondue is an easy classic. Ken Burris / EatingWell

Enjoy this chocolate fondue while it's warm with bananas, strawberries, pineapple, pear slices, dried apricots, even marshmallows — or just about anything that will skewer and dip. More

Want new wine choices? Look back to the Old World

Dalila and Cantodoro are among the new wave of wines that are vying for attention in the American marketplace. Matthew Mead / AP

Fancy some furmint? How about a nice glass of grillo? If you've never heard of either, chances are you will. Wine lists are getting a makeover as producers all over the world make a play for U.S. palates. More

Pluots a sought-after treat for the summer

Pluots, relative newcomers to the spectacular lineup of summer fruits, are among the most tantalizing, yet difficult to identify because each of the many plum-apricot hybrids, from pluots and plumcots to apriums and apriplums, include dozens of varieties More

Fundraisers will aid Growing Hope Center

Ypsilanti's Growing Hope center is hosting the first installment of its Chefs in the Garden fundraising dinners for 2014. More

App of the Week: Forks Over Knives

Get access to more than 130 healthy recipes from the critically acclaimed documentary 'Forks Over Knives.' More

Aw, shucks: Enjoy sweet corn in abundance on or off the cob

The husk of the best corn should be moist and green, and the ear should feel heavy and plump. Matthew Mead / AP

Showcased at farmers markets, roadside stands and U-pick farms, the white, bicolor and yellow sweet corn is finally here. Could there be any better way to celebrate the dog days of summer? More

A pasta dish solves a green bean dilemma

I figured I'd better offer up some real noodles for the pasta lover in the house. The beans made it easy as I had pancetta and pine nuts in the freezer and a crisper drawer filled with those baby bell peppers in a rainbow of colors of yellow, red and orange. More

Good Stuff: Miggy's salsa, special shopping cart, wine

 Miggy's Salsa

Miggy's salsa helps Miguel Cabrera Foundation, Caroline's Cart assists shoppers with special needs, and Andegavia introduces wine in recyclable casks. More

Marinated fish snack has spirit of New Orleans

Marinated Fish with Vinegar and Mint is refrigerated for 2 to 3 days and may be served slightly chilled. Kate Previte

My Marinated Fish with Vinegar and Mint draws inspiration from both of my favorite places, Nawlins and Italia. This dish is typical of Roman home cooking, but it may seem a little strange to the American cook because of the order in which the fish is prepared. More

Chilled pea and cucumber soups keep you, kitchen cool

Use fresh peas; older ones can be starchy and even slightly bitter. Yvonne Duivenvoorden

Chilled soups are the perfect food to eat when the weather turns warm. A bonus is that, because they're made ahead, the kitchen is cool in the heat of the day. More

Wines to beat the summer heat

It's August. Refresh yourself. Try the 2013 Helfrich Pinot Blanc, a lively and versatile Alsatian white with traces of citrus and peach, or any one of these wines. More

Metro Detroit food calendar

Try the Piazza Zingermanza Italian street food fest, eat up at a charity chili cook-off. More

Tuna sandwich perfect fresh or for a picnic

Serve with grilled bell peppers in extra-virgin olive oil and vinegar. Bryan McCay / EatingWell

Sturdy 'country-style' bread works best for this healthy tuna sandwich recipe with watercress and chili-mayo. Eat the tuna sandwich warm, straight off the grill, wrap it up for lunch or pack it in a cooler for a picnic dinner. More

Bite into a grilled steak with a sweet, oaky flavor

Grilled Steak with Whiskey BBQ Sauce can also be made in a broiler. Ken Burris / EatingWell

Cooking whiskey removes the boozy taste, but leaves the sweet, oaky flavor behind, which lends itself beautifully to tender grilled skirt steak or to grilled pork or chicken. Serve with baked beans and corn on the cob. More

How to reduce exposure to possible grilled-meat toxins

PAHs (polycyclic aromatic hydrocarbons), found in grilled, charred, pan-fried and smoked meats, are drawing increasing concern over their potentially toxic effects on health. Here's the lowdown, plus tips to reduce potential toxins in your grilling. More

How long does my homemade mayonnaise keep?

Homemade mayonnaise doesn't keep as long for several reasons. For one, you probably used fresh lemon juice, which may be lower or higher in acidity than bottled lemon juice. More

Sofrito sauce always so good

You need to cook the seafood in Shrimp and Mussels with sofrito for only about six minutes. Johnny Miller

Keep a stash of sofrito on hand and you'll always be one step ahead. The only thing easier than making this flavorful Spanish sauce is finding ways to use it. More

Burger King nixes lower-calorie 'Satisfries'

New York — Burger King is getting rid of the lower-calorie French fries it introduced less than a year ago. More



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