Hot Jamaican jerk spices coat tender pork tenderloin slices for this easy dinner. Coconut-flavored rice and beans complete the meal.
Jerking is an old Jamaican method for preserving and cooking meat. It is thought to have been invented by the Arawak indigenous peoples of South America and the Caribbean. Today, the men who prepare the meat are ...Read more
Espinacas con garbanzos is a hyper-regional dish native to Seville with strong Moorish influence that’s substantive and full of flavor.
Briefly simmering canned chickpeas (uniformly tender, well seasoned and convenient) in a combination of chicken broth and chickpea canning liquid tenderized them and infused them with savory flavor.
A picada...Read more
This chicken Parmesan pasta uses the one-pot pasta method to cook your noodles, chicken and sauce all in one skillet for a fast and easy dinner with minimal cleanup. Finish the dish under the broiler to achieve a delicious melted cheese crust.
One-Pan Chicken Parmesan Pasta
Active Time: 45 minutes
Total Time: 45 minutes
2 ...Read more
The dietary supplement industry brings in billions of dollars each year, with an estimated 90,000 products on the market, including vitamins, minerals, herbs or other botanicals, amino acids, probiotics, or other substances in pill, capsule, tablet, or liquid form. About half of American adults take at least one dietary supplement for health or ...Read more
Do you know the meaning of Cinco de Mayo? It’s a holiday that commemorates when the Mexican army defeated the French in the Battle of Puebla against overwhelming odds in 1862. Puebla and many U.S. cities have huge celebrations with parades, festivals and dancing. And, of course, food!
Each year I observe this holiday with an array of fabulous...Read more
Anytime I’m staring down a pack of boneless chicken breasts and need a quick dinner that requires next to no effort, I turn to salsa chicken. It’s the easiest, most foolproof chicken dinner I know, and the reason I always keep a couple of jars of salsa on hand.
After just 15 minutes in the Instant Pot, you’re greeted with a big batch of ...Read more
Hold onto your seat folks! You are in for a dose of some bumpy data!
A year to the day that the World Health Organization (WHO) declared the pandemic a study came out. Three thousand people were surveyed. The questions were about weight gain. Before the pandemic, 93 million adults in the US were already obese according to the CDC.
Forty-two ...Read more
My house smells amazing.
I just cooked six types of curry, and my house smells like a food stall in Calcutta, or a kitchen in Guangzhou, or a home in Thailand, or a crowded street in Tibet, or a cafeteria in Kashmir, or a pub in England.
Actually, it smells like all of them, all at the same time.
It’s heaven. Absolute culinary heaven.
Money alone can’t buy you everything in the wine world. Not, for example, access to Napa winery Ovid’s latest rich-textured white, Experiment No. W.6.9, or to savory Variazioni di Rosso from great Italian estate Ornellaia, or to SGC Medoc, a plush red from a secret plot of vines in Bordeaux.
To get your hands on those and some other unusual...Read more
Here’s a quick and light version of a classic French stew, chicken fricassee. Here I’ve shortened the usual slow cooking time for the stew, but it captures the essence of the dish’s traditional flavor. Microwaveable brown rice, which takes only a minute to microwave, helps make this an easy, one-pot meal.
Shiitake mushrooms and a hint of ...Read more
Figs (Ficus carica) are part of the mulberry family, along with jackfruit and breadfruit.
This ancient fruit, which dates as far back as 2500 B.C. to western Asia, is an important symbol in many world histories, like the ancient Greeks and Romans, and religions, including Christianity, Buddhism and Islam, representing fertility, ...Read more
For our own take on Zuni Cafe’s roast chicken with bread salad, we started by butterflying a whole chicken and salting it overnight so it would cook quickly and evenly and be juicy and well-seasoned.
Before roasting the chicken in a 475-degree oven, we covered the bottom of a skillet with bread cubes that we had moistened with oil and broth ...Read more
There’s definitely a sushi vibe to these kid-friendly wraps, which are stuffed with vegetables, cheese and hummus, then rolled and sliced. Serve them with store-bought green goddess dressing, a creamy herb-filled dressing, to take it up a notch with ease. They look impressive, but they’re easy enough for kids to assemble themselves for a ...Read more
If you love your coffee, you’re far from alone. Most Americans enjoy their daily cuppa joe at an average of three cups a day. Sure, we brew our java at home, but we clearly give in to the pull of a grab-and-go coffee drink from the corner coffeehouse. And why not? Coffee is a great pick-me-up that studies show may have health benefits. Add a ...Read more
Tara Bench has authored her first cookbook — “Live Life Deliciously” — with dazzling recipes that are simple to prepare and please to the eye. She was food editor at Martha Stewart Living and food director at Ladies’ Home Journal, so she knows a thing or two about food, cooking history and techniques that go with her colorful and ...Read more
I’ve been on a breadmaking kick lately and needed something delicious to put between two slices. So, the other day I took my favorite egg salad recipe and turned it vegan!
The most important step in the following recipe is to drain the tofu of any residual water to get the best texture and flavor. You can use items in your kitchen to drain ...Read more
There are recipes where taking a few shortcuts or starting with store-bought components is just fine. And then there are recipes where the very best version takes some extra time and effort, but the payoff makes it worth it. Friends, this classic lemon tart is definitely the latter type of recipe. It calls for a whopping amount of egg yolks, a ...Read more
With the rare exception of pizza (I prefer plain cheese), I’m all about the toppings. Give me all the candy at the frozen yogurt shop, load up my bagel with every veggie in the store, and top my pancakes with every berry in sight, please.
Of course, my favorite way to eat all the toppings is in a big chopped salad or a hearty grain bowl (this...Read more