Fast Easy Recipes

Cicero: Readers to the rescue with two 'lost' recipes
Put another check mark in the "quest fulfilled" column for Cook's Corner sleuths, who did the near impossible again and supplied not one but two recipes from gone-but-not-forgotten restaurants.

New raw food restaurant to open in Broken Arrow
Denise Madeja's new restaurant serves up a handful of favorites, from lasagna and jalapeno "poppers" to nachos and even chocolate cheesecake.

Cook’s Corner: Take a dip into Indonesia with this savory peanut sauce
QUESTION: We tried the sauce you gave for homemade egg rolls and it was really good. Now I’m wondering if you know how to make the peanut sauce for dipping you get at Asian restaurants. I would love to try it on a big plate of noodles and vegetables.

Kitchen Call: Make a sandwich with international flair
Tired of plain old ham and cheese on wheat bread? How about a Cuban or a bahn mi?

Cicero: Take a dip into Indonesia with savory peanut sauce
We tried the sauce you gave for homemade egg rolls and it was really good. Now I'm wondering if you know how to make the peanut sauce for dipping you get at Asian restaurants. I would love to try it on a big plate of noodles and vegetables.

Celebrate Cinco de Mayo with Mexican cuisine
Photo courtesy FoodontheTable.com Keep it simple on Cinco de Mayo with Chef Heather Hunsaker's slow-cooker posole recipe.

Cinco de Mayo: Let’s eat!
Cinco de Mayo allows many to celebrate the history of Mexico, honor Mexican culture and of course indulge in Mexican cuisine! Mexico has a rich and flavorful food history, which uses native ingredients mixed with worldwide culinary inspiration to form the popular dishes we all know and love.

Celebrate Cinco de Mayo: Create a festive menu inspired by our friends south of the border
What is Cinco de Mayo? Cinco de Mayo — or the fifth of May — commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867).

Cook du Jour Sandra Benintende keeps it simple
Here's to the times when Sandra Benintende opts to "just do it," throwing caution to the wind and finding new ways to combine ingredients from her refrigerator to create delicious meals. That explains why her macaroni and cheese generally includes whatever cheese she has in the refrigerator.

Class offers simple, easy ideas for cooking wild game meat
Think of it as Food Channel meets the Outdoors Channel.