Have you ever been to an outdoor party or potluck that didn’t have salads? Me neither. They’re generally easy to make, inexpensive and go a long way when feeding a crowd. More

Cupcakes are fun. Familiar, colorful and oh-so-cute, these whimsical little cakes are famous for full-on flavor and mile-high frosting. And don’t forget the decorations. More

Home bakers looking to top off their muffins can still find them if they know whom to ask, but a rumored run on poppy seeds has led most area grocers to take them off the shelves. More

Pizza is one of those chameleon foods: It can be whatever you want it to be.
But most people — even chefs — never reach beyond the cheese, pepperoni, vegetables and red sauce. More

Sure, you’re cooking more at home now. That’s what a furloughed paycheck or a pink slip or a benefits cut will do: make restaurant meals seem indulgent. More

CEDAR RAPIDS — Foodies and fans of Bravo’s “Top Chef” television show were out in force to see two “Chef’testants” prepare a dish at Greene Square Park on... More

A couple of weeks into the summer, almost everyone has fired up the grill for a big, juicy burger. Most grill masters have a special recipe they don’t mess with, but if your family or guests... More

We, the people of the United States, love our desserts, especially on the holiday that celebrates our freedom to eat as much of them as we want. More

Iced tea is the house wine of the South. Or so I was told growing up in Virginia. More

Father’s Day is this weekend, and when it comes to food for celebrating Dad, I always think of omelets or other egg dishes. More

Memorial Day weekend fell smack dab in the middle of my vegetarian experiment. I have to admit, I didn’t think that through when I decided to go veggie for two weeks. More

There is some food that you know is bad for you, but you just don’t care because it tastes so heavenly. The food is so good that when you lock eyes with someone else eating it, you nod in... More

I’m about a week into my vegetarian experiment, and the amount of recipes I’ve received has topped any topic in my short time here. More

My idea of foodie heaven is being surrounded by thousands of cookbooks from all cuisines. More

People are trying to live frugally in this economic downturn. (Downturn, that’s a nice way of putting it. It’s like your teenager saying he or she had a fender-bender but the trunk is now... More

Today is Cinco de Mayo, and I'm sure a good number of you are headed out to enjoy a margarita after work. More

To me, pretzels are the perfect lunch side, even better than chips. More

Every now and then, a food company will send The Gazette some products to review. Recently, Zatarain’s sent a few boxes of rice mixtures. More

A gooey, yummy grilled cheese sandwich is wonderfully easy comfort food. My favorite is a turkey, green apple and Brie concoction I’ve had in various restaurants but have yet to replicate... More

Passover has the reputation among non-Jews as a difficult culinary week. Mitchell Levin of Cedar Rapids disagrees. More

Ido enjoy a harmless prank. Not the Ex-Lax baked into brownies-type of prank. No, I’m talking the pranks where everyone laughs and no one gets hurt. More

I should get 50 lashes with a wet noodle for not mentioning it earlier, but March is National Noodle Month. More

Every office has one. You hear it calling, softly, enticing you with its sweet wares. You try to avoid it as much as possible, even walking out of your way to steer clear of it. More

Villains usually don't get a cookie named after them. But this is an Old Testament story. More

Turn to the people next to you and say, "I'm going to make pancakes."
If they aren't excited, take them to the doctor. Something is fundamentally wrong with them. More

Before you give up chocolate, soda and late-night snacking and dive into Lent, you have tonight to go a little crazy one last time. In a culinary manner, of course. More

Nothing gets discussed more around the coffeepot than television shows and sports. Disagreements over who was the game's MVP or what's the latest plot twist on "Lost" pepper discussions throughout... More

I love chocolate. I eat it every day. I cannot imagine some form of the cocoa bean not having a part in my life. More

The latest e-mail message frequently landing in my inbox touts making chocolate cake in a coffee cup and baking it in a microwave. Yup, that's right. Cake in a mug. More

A friend of mine jumped on the vegetarian wagon many years ago, restricting her carnivorous diet to what she called "fin and feathers." More

By Cecelia Hanley
The Gazette More

How's everyone doing on the New Year's resolutions to eat more healthfully? Yeah, I thought so. So I don't feel too guilty telling you that the Girl Scouts cookie sale begins Friday. More

At my cousin's wedding recently, the soup served with dinner was butternut squash with toasted walnuts or pecans. I'm not sure. We'd already had the champagne toast. More

I've never been to a New Year's Eve party where any Champagne is left over, but if you've got some left -- and you're going to watch the Hawkeyes or need some hair of the dog -- give that Champagne... More

By Cecelia Hanley
The Gazette More

Everyone has a favorite cookie. There are the usual suspects: chocolate chip, oatmeal raisin, shortbread and sugar cookies. More

I once burned easy-bake brownies. A box mix, the simplest kind of baking there is. The brownies were charred and I had to chip them out of the baking pan with a butter knife. More

The holiday baking rush is on. More

It took a cooking class to get me to pay attention to a recipe that the food blog world had been buzzing about for months: No Knead Bread. More

I took the reins as food editor at The Gazette almost exactly four years ago.
Since then, I've learned more about Eastern Iowa food than I ever expected. More

Need a great recipe for a football gathering? Try dip. More

Given my current profession, this probably doesn't come as a surprise: Campfire cooking was one of my favorite things about Girl Scout camp. More

My community supported agriculture membership has left me with an abundance of two things: vegetables and eggs.
That's why I have come to love the frittata. More

If you're a regular reader of the sports department's Game Day sections, you may have noticed that something was missing last Saturday.
Recipes. More

Where can you find Dutch cocoa in Cedar Rapids? Is there a source for locally-grown eggs in Iowa City? Who's got the best wings for my tailgate party? Does anyone have a recipe for gluten-free... More

CEDAR RAPIDS — If all goes well, Zins will reopen in time to celebrate its first anniversary. More

They might not get as much attention as the corn dogs and cheese curds, but there are healthy — or at least healthier — options available at the Iowa State Fair. More

CEDAR RAPIDS — When Mark Dukes started a blog about Chrome Horse Saloon back in February, he thought it would be a good way to let customers know about upcoming bands, new menu items, specials... More

New Pioneer Co-op has a dining challenge for you. More

Shawn Price, head chef at the C.R. Chophouse, can't say yet when he'll be back to grilling steaks and seafood at the upscale Cedar Rapids restaurant. More

I'm gonna say it. Kohlrabi is an odd vegetable.
It has a funny name, a funny shape and a taste that no one seems to be able to describe. More

I learned last week that there is a difference between comfort food and sick food. More

On the menu: The Iowa City Pagliai’s serves only pizza pies. However, Pagliai’s mixes all its spices and make its sausage, sauce and even has a secret recipe for the crust — but... More

"I was thinking about your family picnics, your family get-togethers and how this aunt made potato salad and Grandma made coleslaw," Dry Heat BBQ, Inc., owner Mike Snyder says. "These are family... More

Tatyana's Kitchen does not have a set menu. The lunch special is whatever Kieler is in the mood for cooking that morning. However, diners can expect a few staples, such as breads, soups, salads and... More

Vesta is the ancient Roman goddess of the hearth. “Before each meal, the Romans would say a toast to Vesta,” co-owner Nick Craig says. With that in mind, the restaurant has made a big brick oven the... More

La Ziz, owned by Bushra Igram and her son Ali, is flush with natural light due to its location in the corner of a strip mall. All the exterior walls are filled with windows. More

Owner Steve Harding suggests if you're new to gourmet pizza, start off simply and don't get overwhelmed. "Once you've tried that, look at the menu and go crazy." More

Hamburger Mary's is a burger joint, plain and simple. "Our burgers are fresh, never frozen," says Rhonda Klima, one of the owners of the restaurant. "It's a half a pound, it's filling, it's good." More

"We really wanted to just focus on local foods," says Harriet Woodford, who opened Leaf Kitchen in January 2007 with longtime friend Masae Judge. At the peak of Iowa's growing season, as much as 75... More

Augusta serves "Iowa comfort food with a Cajun twist." Think crab-encrusted grouper, sweet potato hash with onions and bell peppers or braised Iowa pork loin with cheesy grits and brown gravy. More

The 125-year-old building that houses Tuscan Moon gives the restaurant an Old-World charm. Owners Paula and Warren Miller restored the building's hardwood floors, refinished the woodwork and removed... More

Owner Keith Hazen describes Cranky Hank's as a family place. You'll see that reflected both in the theme of the restaurant and in its atmosphere. Cranky Hank's is named for Hazen's dad, a former... More

Owner Jose Vega, who grew up in Michoacan, Mexico, remodeled his 10-year-old restaurant several years ago to make it look "more authentic." You'll find tiled floors, faux adobe arches, colorful... More

When Christine Peterson opened Fair Grounds Coffeehouse (formerly Grounds for Dessert) in October 2006, she wanted to run a "coffee shop with good food." A year and a half later, though, Fair Grounds... More

Situated in a new strip mall in the Old Towne Village, Blackstone's warm, contemporary vibe comes from its high dark ceilings, hardwood floors, rich brown walls, soft lighting, a sprinkling of modern... More

Colorful handcrafted Indian wallhangings hang on curry yellow walls in this restaurant inside the Guaranty Bank building. More

Beckett's design was inspired by classic Victorian-style Irish pubs. "The deep red behind the bar was kind of the starting point," says co-owner Chris Robinson, 37. More

With its warm wood floors, soft lighting and walls decorated with art from Iowa artists, Edgewater Grille is "comfortable, yet sophisticated," says Gregg Mirabito, assistant general manager of the... More

Owner Tony Kassouf calls Cibo "upscale-casual." He wanted to create a restaurant that catered to everyone from families to singles to businesspeople looking for a place to network. The environment,... More

With six 50-inch televisions that are always tuned to the big game, and plenty of beer on tap, "it's definitely a sports bar," general manager Brian Jones says. More

Graze is a place to go with friends. That's because the restaurant doesn't serve entrees, really, but instead offers a selection of "entree-size portions of appetizers." The idea is to order several,... More