One of the most popular kitchen countertop appliances in recent years has been the electric hinged grill, also known as a contact grill. (Many people still fondly refer to it using the name of a widely known boxing champion who helped make these devices famous.) I have my own special version of the appliance, which always excites viewers ...Read more
Ellen Rogers of Granger, Ind., was in search of the recipe for a dish that her mother used to make with orange Jell-O, shredded carrots and small pineapple bits. She cannot locate the recipe and she has been unable to re-create the same taste.
Patricia Walter of Kingsville, Md., saw Rogers' request and thought she knew exactly the recipe Rogers...Read more
Tacos are becoming one of our favorite hand-held foods; the pace of new taco shops opening in South Florida rivals that of hamburger joints.
I recently tasted one I liked with a bold cumin flavor at an event to benefit Common Threads, a nationwide organization geared to teaching kids to eat well. The taco was made by chef Todd Erickson of ...Read more
To most Americans, Italy's best-known white wine probably is pinot grigio, the light, crisp, mineral-scented wine we find reasonably priced on restaurant wine lists.
To Italians, a better-known local white wine is soave, also light and crisp, maybe a little fruitier than pinot grigio.
Americans should get more familiar with it.
Soave wines ...Read more
I'm a road-tripper.
I love meandering, traveling byways instead of highways and always braking for food finds.
I love diners -- the more shine and neon, the better -- and country cafes and roadside smokers.
Some of my best travel memories revolve around picking wild blueberries in Maine, or taking the perfect bite of melting peach ice cream ...Read more
PUCKERY SUMMER SIPPER
Here's an antidote to dull margarita mixes: a new Tart & Spicy Jalapeno Lemonade & Margarita Mix by Urban Accents. Blend the powdered mix with water, then serve over ice on its own or tequila-spiked. We found the delayed fire of both options deliciously refreshing. Adjust mix-tequila proportions as you like; the package ...Read more
Stouffer's has added a line of frozen dinners called Fit Kitchen: six choices including Cilantro Lime Chicken and Bourbon Steak.
Each package prominently displays within a wide black stripe the item's rather high protein content, as well as the "Fit Kitchen" lettering in white and a gray that resembles stainless steel. Mr. ...Read more
Pasta salads have traveled a long way from mayonnaise-dressed macaroni salad. In the last few decades, pasta salads have become colorful and fresh, featuring vinaigrettes and an array of seasonal vegetables, cheeses, meats, poultry and seafood to help them sparkle. You'll find pasta varieties now include whole wheat, egg, cellophane, soba, ...Read more
With this spaghetti squash and meatballs recipe, you can reduce the carbohydrates and increase the vegetable servings by skipping pasta and serving the Italian-seasoned turkey meatballs and quick, homemade marinara sauce over thin strands of cooked spaghetti squash instead. Cooking the squash first in the microwave and then in a skillet, to cook...Read more
Rosemary and garlic are traditionally used in Greek and Italian cooking, and I can't imagine not using them both when marinating meats, particularly lamb. The woody perfume of the rosemary permeates the meat, creating earthy flavor. Greek cuisine also utilizes lemons to add ...Read more
While many people make pie, there are many other things you can create with rhubarb: relishes, chutneys, compotes, sauces - both sweet and savory - ice cream and sorbets. The list is endless, but one of my favorite things to make when rhubarb is plentiful is this lovely, pink-hued syrup.
These baked veggie wontons are so quick and versatile that you'll never have to scramble for a vegetarian party appetizer again. I even added cream cheese for a veggie-spin on crab Rangoon, because we all need a little rich and creamy in our lives every now and then, right?
Up until a ...Read more
I’ve never been that fond of the grill. I think I can trace it back to when I was about 20 years old. I bought a charcoal grill that came in a box. I had to put it together. Even with perfectly clear directions, it still took me five hours to get that thing ready to cook a hotdog. It wasn’t the most expensive grill so ...Read more
During warm-weather months, many families are more on-the-go than ever, with jam-packed, activity-filled days. Quick, thrown-together, indistinguishable meals are often the solution. Sometimes, nutrition suffers, too.
If you think the nutrient-filled, hearty dishes whose flavors meld for hours in quick-prep, low time-commitment slow cookers ...Read more
The long, cold winter so many people experienced is beginning to recede into memory. And it's likely to be almost forgotten when the Memorial Day weekend marks the unofficial beginning of grilling season and the start of summer vacation -- even though actual summer is still almost a month away.
One of the things many enthusiastic...Read more
With experts cautioning that sugar is a cause of obesity and chronic disease, combined with the trend towards all things "natural," it's no surprise that consumers are turning to plant waters, such as coconut, maple and birch water. These waters appeal to our desire ...Read more
Years ago I was invited to Hong Kong to attend a food festival, and we visited many historical spots and restaurants. One memorable meal began with lettuce cups filled with minced pigeon. I loved it. Since pigeon (squab) isn't easy to find and is very expensive, I decided to reinvent that taste memory with minced chicken. It has also become a ...Read more
In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.
Skillet Gnocchi with Chard and White Beans
Makes 6 servings
Active Time: 30 minutes
Total Time: 30 minutes
1 tablespoon plus 1 teaspoon extra-virgin olive ...Read more
These curlicue-shaped fiddlehead greens are a specialty of the forest. They are actually fern fronds. Fiddleheads have such a short season since they're picked before the ferns have a chance to unfurl their fronds. They're definitely a specialty that you'll only see sold in farmers...Read more