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3:19

Culinary Clues: Beurre blanc

Learn how to make Beurre blanc, a simple white wine and butter-based emulsified sauce, with techniques from Chef Tom Parfitt of UR's Center for Culinary Arts. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Video by Brigitte Fanelli

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2:21

Culinary Clues: Panna Cotta

Learn how to make this classic Italian dessert at home with Chef Martin Gravely of UR's Center for Culinary Arts. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Video by Brigitte Fanelli

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3:39

Culinary Clues: Homemade Caramel Sauce

Chef Tom Parfitt of UR's Center for Culinary Arts shares his tips and techniques for making caramel sauce at home. Caramel Sauce Recipe 1 cup sugar¼ cup water1 tablespoon corn syrup1 cup cream4 tablespoons butter1 teaspoon vanillaPinch of salt Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here.

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¡Muy delicioso!

My recent south-of-the-border noshing was inspired by this weekend's holiday, Cinco de Mayo.

05/02/2012 12:00 AM
2:21

Culinary Clues: Pickled Onions

Learn how to make pickled onions at home with tips from Chef Tom Parfitt of UR's Center for Culinary Arts. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Video by Brigitte Fanelli

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8:59

Blueberry Scones

Learn the trick to baking Blueberry Scones.

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Clare's Kitchen: Herbs enliven garden, add zip to meals

I've found that as my herb garden has grown over the years, while many have wide application, others are merely for their starring roles in a dish or two.

04/18/2012 12:00 AM
2:22

Culinary Clues: Simple Guacamole

Chef Martin Gravely of UR's Center for Culinary Arts shares his technique for making homemade guacamole. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more.

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3:06

Culinary Clues: Making an Omelet

Learn how to make your own omelet at home with tips from Chef Martin Gravely of UR's Center for Culinary Arts. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

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2:10

Culinary Clues: Torching Crème Brûlée

Learn how to torch a crème brûlée at home with this demonstration by Chef Tom Parfitt of UR's Center for Culinary Arts. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

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3:27

Culinary Clues: Aioli

Chef Martin Gravely of UR's Center for Culinary Arts shares his tips and techniques for making aioli or homemade mayonnaise. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

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1:38

Culinary Clues: Homemade Whipped Cream

Chef Tom Parfitt of UR's Center for Culinary Arts shares his tips and techniques for making whipped cream at home. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

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2:47

Culinary Clues: Spicy Tuna

Learn how to make your own spicy tuna at home with tips from Chef Martin Gravely of UR's Center for Culinary Arts. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

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3:00

Culinary Clues: Homemade Tomato Sauce

Chef Martin Gravely of UR's Center for Culinary Arts shares his technique for making a basic tomato sauce. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

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2:54

Culinary Clues: Build a better burger

Learn how to build a better burger with techniques from Chef Martin Gravely of UR's Center for Culinary Arts. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

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2:35

Culinary Clues: Searing Scallops

Chef Martin Gravely of UR's Center for Culinary Arts demonstrates how to properly sear scallops. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

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Recipes Remembered: Spicy Beef and Zuke Soup

Here's a favorite from The Times-Dispatch archives: In a large saucepan, bring zucchini, broth, salsa and water to a boil. Reduce heat and simmer until zucchini is tender-crisp, 3 to 5 minutes. Stir in thawed, cooked meatballs and, if desired, cilantro. Heat through.

02/22/2012 12:00 AM
22 tips to boost nutrition and slim down

We all eat. Some of us even cook. But necessity doesn't have to mean drudgery, and quick and easy don't have to mean fattening and bad.

02/22/2012 12:00 AM
Smith Mountain Lake restaurant brings gourmet menu to Roanoke on truck

Bruno's Gastrotruck, a mobile restaurant, serves lunch in downtown Roanoke throughout the week.

02/17/2012 4:38 PM
3:12

Culinary Clues: Palmiers

Palmiers, also known as elephant ear cookies, are made with puff pastry and sugar. Learn how to make these elegant, crisp cookies with tips from Chef Martin Gravely of UR's Center for Culinary Arts. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

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2:54

Culinary Clues: Chocolate covered strawberries

Chef Tom Parfitt shares his technique for making the perfect treat for Valentine's Day, chocolate covered strawberries. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

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2:23

Culinary Clues: Baking Powder vs. Baking Soda

Chef Tom Parfitt of UR's Center for Culinary Arts explains the difference between baking soda and baking powder, common chemical leaveners used in baking. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

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3:18

Culinary Clues: Spices

Chef Martin Gravely of UR's Center for Culinary Arts offers advice on purchasing, toasting and grinding whole spices. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

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3:43

Clare's Kitchen

Clare Schapiro makes mashed root vegetable side to accompany pot roast.

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2:11

Culinary Clues: Oven-Baked Bacon

Chef Martin Gravely of UR's Center for Culinary Arts offers an alternative to messy stove-top bacon cooking, demonstrating a way to evenly cook bacon in the oven on a sheet pan. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

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