Dear Kitchen Parade Readers & Visitors, UPDATES UPDATE 11:00am Wednesday 4/21 I just now realized that some links are not working properly. For example, if you start on the Recipe Box page and click Mother's Day, you will reach not the Mother's Day recipes but instead the main holiday page, necessitating an extra click to get to Mother's Day. I'm checking to see if there is an automated way to re-instate these links but it's likely to require manual updates, page by page, link by link. FINAL UPDATE 6:00am Monday 4/19 So, yes, "we got it!" I've been testing multiple browsers all weekend long, all things look normal. The one exception is that I'm getting 'some' (but not all) reports that the Internet Explorer 6 browser is displaying pages without the proper formatting. I've checked stats, a small percentage of Kitchen Parade readers use this version of Internet Explorer which was released back in 2001. My site has always been

Recipe for jellied cranberry sauce made with fresh cranberries and softly gelled with the natural pectin in apples. A perfect recipe substitute for cylinders of canned cranberry sauce all jiggly-wobbly with high-fructose corn syrup. Quick and easy and nothing – nothing – like canned cranberry sauce. No gelatin so naturally vegan. The sad news that the pages of Gourmet shall go blank this month hit hard, like the loss of a family elder who seemed ready to live forever. Looking back, it was Gourmet’s 1986 or 1987 Thanksgiving issue that first revealed to me the concept of simple food cooked well, and in season, that expresses the food sensibility I call my own today. Who needs a can of mushroom soup when it’s so easy to slice mushrooms for Homemade Mushroom Soup ? Who wants a fridgeful of salad dressing when it’s so fast to mix a quick vinaigrette right in the salad bowl? Twelve boxes (one for each month) of back issues are testament to a long affair with food magazines, Go

Just a few more days left in the special giveaway offer for the readers of Kitchen Parade and A Veggie Venture. This isn't one of those contests where the odds of winning something worth $10 is 1:million. Entering is easy! Win an HP Photosmart All-in-One Printer A Special Offer Just for Readers of Kitchen Parade & A Veggie Venture Between now and April 27, 2009, BlogHer and HP are sponsoring a contest where an HP printer will be given away, ONLY to the readers of Kitchen Parade and A Veggie Venture. Okay, well, anyone can enter the contest but I'm only telling my own readers about it. But what this means is, the odds of winning are very very high! All it takes is leaving a comment that finishes this sentence, "A wireless color all-in-one photo printer will make my life better by ... ". I've been so touched by the many poignant reasons people say that a wireless printer would improve their lives. What's yours? ~ Leave your own c

Last night I had supper atop a glade in the middle of the Missouri Ozarks. The October evening was unseasonably warm, the sun hanging low above the surrounding oaks and cedars, the dog splashing in the creek at the bottom of the hollow. (That’d be the ‘holler’ if I lived in Mizz-ur-ra, not Mizz-ur-ee.) Over a small Indian fire, we cooked buffalo steaks, toasted whole-grain rolls, and roasted apples, all speared onto V-necked dogwood shoots and balanced over the embers by a heat-reflecting stone. Twas some feast. Twas some feast, yes, but one of considerable incongruity too, given that the buffalo and the rolls came from Whole Foods – but then were cooked entirely without benefit of modern convenience save a sharp knife and stick matches. It just goes to show, technology isn’t a necessity, it’s a convenience – which isn’t to say that we all don’t rely on these conveniences, that they don’t make our lives easier, even better. Here are ten conveniences that make my life

Please visit: Lazy Man's Ciopinno

So here we are, on the cusp of summer and fall, one foot still entrenched in heat and humidity, the other lifted to step onto the Labor Day weekend bridge. (Is it three o'clock yet?) Here's a few recipe ideas from the Kitchen Parade archives, ones that to me, seem perfect for the cusp, the bridge. See you on the other side. Late Summer Recipes (click a photo for a recipe) Explore all the best recipes for summer but these three are so good, you'll make them again and again, all year round. This column features easy Italian appetizers , pictured is a simple olive paste that looks so impressive spread on rounds of bread with a bit of cheese and pimento. Maple Glazed Salmon has been Kitchen Parade's #1 recipe all summer long. Have you tried it yet? Vichyssoise may be hard to spell and pronounce but the simple potato and leek soup is dead-easy to make. Early Fall Recipes (click a photo for a recipe) Ratatouille ma

We all collect great brunch recipes, especially ones that can be completely or partially prepared the night before. This tomato basil quiche, from a 2003 Kitchen Parade column that's published online for the first time, is a real favorite, one I've served summer and winter for many years. Here's the recipe for tomato basil quiche . And if you're looking for still more ideas, here's my collection of great brunch recipes .

Some cooks long for granite counters, Viking stoves and copper pots. Here at Kitchen Parade's brand-new home online, there's nothing half so fancy. But for the first time, Kitchen Parade is presented in the two-column layout for which it's expressly written -- finally! For more than two years now, I've been longing for an online version of a two-column 'kitchen' -- my writing and the recipes just make better sense when presented side by side. One web designer after another objected. I heard, "It's just not the way it's done," and "That would be really hard." Enter the magicians at Matchbox Creative, a wife & husband duo from Vancouver, Jeannette with a flair for design, Cornelius with a brilliance for code. I'm grateful, truly, for their work. So look around around. Every single recipe, even ones you've spied before, will look 'brand-new'. For example, here's the most recent column on the old site an

What to eat when your fridge is filled with nothing but bits of leftovers? Saturday Soup! It's my family's proven forumula for using up lots of bits of leftovers. It's rarely pretty but it's usually surprisingly tasty – and best of all, food waste drops to nil. Thanksgiving leftovers are the best! But if a week’s gone by and your fridge still holds turkey bounty, chances are, everyone’s ready to move on. SATURDAY SOUP is a terrific way to use up leftovers all year round. Make it regularly and you’ll find yourself saving tiny bites of leftovers (sometimes in a designated container in the fridge or freezer) that might otherwise go to waste. As a kid, we threw a batch together for Saturday lunch, cleaning out the fridge before Mom headed to the store to pick up the next week’s groceries. Because the leftovers changed every week, two pots rarely tasted the same, except for being both reliably delicious and completely unrepeatable! ALANNA's TIPS Bacon