By TULSA TO DO on Jan 28, 2010, at 2:22 PM Updated on 1/28 at 2:22 PM
TASTE
When I started as the Tulsa World's food writer six years ago, I hoped I would have the title for 30 years.
I loved ...
Salsa is the kind of thing for which you don't need a precise recipe.
Chop some tomatoes and jalapenos and throw in ...
Homemade pizza is easier to make than you might think. In Wednesday's Scene section, you can read our tips on making the ...
Some foodie insiders have predicted the next big thing: fancy doughnuts.
Just as the lowly cupcake, once relegated to kids' birthday parties, is now one of the hottest desserts in America, it seems the doughnut could be next.
Kirsten Anderson, a doughnut maker and baker in Chicago, makes doughnuts in iced mint mojito, white chocolate blueberry and butternut squash.
Her peanut butter and jelly doughnut has surpassed the popularity of the plain old jelly doughnut.
What do you think? Would you prefer a rosemary or pomegranate-infused doughnut over a chocolate glazed?
Only active print or digital subscribers of the Tulsa World are allowed to post comments on stories posted to Tulsaworld.com. After you fill out the form below and click submit, your comment will be published instantly online along with your screen name.
By clicking "Submit" you are agreeing to our terms and conditions.
