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Cooking Corner
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CREATIVE CAKE

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Camille 'Cheech' Santoro of Alliance, Ohio, displays one of her family's favorite hot-weather desserts, a layered cake made with store-bought ice cream sandwiches. CNS Photo by Michael S. Balash. Read the story

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INNOVATIVE DISH

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Among watermelon dishes dreamed up by José Andrés, a follower of the alchemic gastronomy of Spain's Ferran Adriá, is watermelon gel with a dozen toppings, including (from left) salt, basil, cinnamon and balsamic vinegar. CNS Photo by Earnie Grafton/Maria C. Hunt/Food Styling.Read the story

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CELEBRATION BASICS

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Whether your tea is formal or fanciful, the essential ingredients are hot or cold tea, satisfying savories, irresistible sweets, and pretty touches such as flowers, linens and special serving pieces. Scones with marmalade or jelly are a staple at a traditional tea. CNS Photo by Bob Rossiter.Read the story

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STEEPED IN TRADITION

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Linda Reid, owner of the First Ladies Tea Room in Canton, Ohio, poses with a cup of tea and a plate of dainties in front of a portrait of first lady Ida McKinley. CNS Photo by Bob Rossiter.Read the story

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BLUE IS BEST

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Blueberries are known to be high in health-protecting antioxidants. CNS Photo. [story:20070525235103680 Read the story]

Blueberries are known to be high in health-protecting antioxidants. CNS Photo. Read the story

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IS THIS RIGHT?

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Former asparagus-hater Wendy Menegay prepares a platter of spears under the tutelage of Joe Pileggi. The cooking lesson took place at Pileggi¹s Imported Food in Perry Township, Ohio. CNS Photo by Scott Heckel.
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FOOD DURING WARTIME

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This Memorial Day, we could take a moment to appreciate our steaks, fresh vegetables, coffee and frosted cakes -- all foods that are in short supply during wartime. CNS Illustration by Eri Hashimoto.
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TALKING TUNA

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Spanish bluefin tuna (left) and Mexican bluefin tuna are among the varieties offered at The Oceanaire Seafood Room in San Diego. CNS Photo by Earnie Grafton. Read the story

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HOT TUNA

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At The Oceanaire Seafood Room in San Diego, sous chef Sean Langlais prepares a sashimi plate featuring maguro (lean) and otoro (fatty) versions of Spanish tuna and Mexican bluefin tuna, served with wasabi and tamari soy sauce. CNS Photo by Earnie Grafton. Read the story

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MASCARPONE IN THE MORNING

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Mascarpone usually appears in desserts, but it is also irresistible in breakfast dishes such as the Abbrustolito di Fritta (French toast with a filling of mascarpone and berries) at Trattoria Acqua in San Diego. CNS Photo courtesy of Earnie Grafton.
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DREAM CHEESE

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Arrivederci in San Diego uses only mascarpone in its tiramisu. Some restaurants mix cream cheese in with the mascarpone. CNS Photo courtesy of Nancee E. Lewis.
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OUT OF THE FRYING PAN

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$Jeffrey Henderson, now executive chef at Cafe Bellagio in Las Vegas, has made the rounds of TV talk shows and signed a movie deal since publishing \'Cooked,\' an account of his journey from drug dealer to prison inmate to top chef. CNS Photo courtesy of Bellagio/MGM Mirage. [story:20070420114756844 Read the story]$

Jeffrey Henderson, now executive chef at Cafe Bellagio in Las Vegas, has made the rounds of TV talk shows and signed a movie deal since publishing \'Cooked,\' an account of his journey from drug dealer to prison inmate to top chef. CNS Photo courtesy of Bellagio/MGM Mirage.
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