While I was visiting my daughter, a longtime vegetarian who recently went vegan, she served the best pesto pasta I've ever eaten. It was amazingly rich, and I could not believe it contained no cheese or heavy cream. The secret ingredient, it ...
GETTING A GOOD GRIP ON GRILLING
Get a grip on hot stuff (up to 482 degrees F) with these Kitchen Gloves from Trudeau. They're heat- and flame-resistant, so are good for prolonged handling of hot items. Silicone patterning improves the grip, ...
Dear SOS: On vacation, my husband and I ate at an amazing restaurant in Coronado, Calif., called Costa Azul. They have the best smoked salsa we've ever had. Unfortunately, we live 2 1/2 hours away. I asked the waiter for the recipe, but he said ...
HOW SWEET IT IS
Mr. Tidbit must admit that, although he moves pretty rapidly to discuss the latest silly version of Oreo cookies or the most recent reduction in the size of a can of tuna, there are some categories of food products that are so far...
Nobody will miss the meat in this colorful, zesty vegetarian taco salad.
Vegetarian Taco Salad. Yield: 6 servings, about 1 1/2 cups each. Active
Time: 40 minutes. Total Time: 40 minutes. 2 tablespoons extra-virgin
olive oil. 1 large onion, chopped.
Dear SOS: I'm not a big drinker, but there's a cocktail that Akasha Restaurant in Culver City makes that could make me a convert. It's called a Ruby Red Mojito, made with pink grapefruit juice. I've tried versions at other restaurants, but they're...