For a lot of folks, the mention of tomato aspic brings one word to mind: Ewww. This is not lost on executive chef Carvel Grant Gould, who wouldn’t dream of putting a congealed salad on the menu at ...

Juice: In a nonreactive saucepan, combine tomatoes, onion, celery, garlic, peppercorns, cloves, 1 tablespoon sea salt and water. Bring to a simmer, uncovered, over moderate heat. Simmer for about 20 ...

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette. We can't say whether these tomato aspic recipes are anything like the one served at the much-missed Bryce's ...

Aspic seems like an old food fad that no one wants to deal with anymore, but that's not true. This meaty gelatin has a long history and has been used for everything from food preservation and waste ...

The first time I tasted aspic was as a child when my mother served one for her card club. It jiggled like Jell-O, but to my inexperienced taste buds, it tasted yucky. Dabbing it with her delicious ...

Tomato gelatin in a square shape, served with slices of tomato and a white spoon - jreika/Shutterstock There are some vintage summer dishes you just don't see anymore, and for good reasons. Long ago, ...

Here’s one way to find out if a self-professed uninhibited eater really is free from food hang-ups: Put aspic on the table. Now enjoying the mildest of resurgences, aspic was once considered the apex ...

Jewish cuisine has always gotten a bad rap, and very often I hear the expression that “heavy Jewish food” is not healthy, but we have been cooking nutritious Jewish food for our family for as long as ...

Mary Martha Greene, known as the "Cheese Biscuit Queen," has released her second cookbook, "The Cheese Biscuit Queen, Kiss My Aspic!" The cookbook features Southern recipes passed down through ...