Some of my happiest childhood memories of autumn involve weekend daytrips to pick apples with my mother and grandmother. We'd pack a picnic and come home with bags and bags of beautiful red, gold and green fruit -- not to mention all the apples we'd munch on right under the trees.
I'm so happy to see that it's still possible in many places ...Read more
A friend came to me recently seeking wine recommendations, which is not unusual. She specifically targeted red wines that would be smooth or easy to sip.
"I'm not a cabernet kind of girl," she said. "I've heard that red wine is healthier for you than white wine so I'm looking for some red wines that would be easier to sip than cabernet. Would...Read more
Plenty of diets are designed to help you lose weight, or reduce the risk of developing cardiovascular disease, diabetes or high blood pressure. But there is also research that clearly indicates a connection between what you put on your plate and the health of your ...Read more
I recently visited the Terranea Resort in Palos Verdes, Calif. I had heard it was more than a beautiful seaside spot, filled with culinary delights. Executive Chef Bernard Ibarra has made a big impact on the property with his culinary additions, and I wanted to see firsthand what this food focus was all about.
Behind the property, on the other ...Read more
One sheet pan is all you'll need to whip up these zesty chicken fajitas. They're quick and easy to make, and cleanup is even faster!
Sheet-Pan Chicken Fajitas
Serving size: 2 fajitas
Active Time: 20 minutes
Total Time: 40 minutes
1 pound boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
1 tablespoon ...Read more
Calling all eggplant Parm-lovers! This is vegetarian comfort food at its finest. It's everything you love about classic eggplant Parmesan, stuffed into hollowed-out eggplant shells and topped with plenty of melty mozzarella and crispy breadcrumbs. It's a seriously cheesy, flavor-packed ...Read more
Once you try this tangy three-ingredient dressing, I guarantee you'll never serve just plain old fruit salad again. It's a vibrant mix of orange juice and lime juice, with just enough honey to balance the tartness without adding too much sweetness. Because, hey, that's what the fruit's for, ...Read more
This light vegetable dish features toasted walnuts and fennel. Fennel gives this dish an anise or licorice flavor. It's a large white bulb with celerylike stems and green, feathery leaves. The leaves and fennel seeds add another layer of flavor to the dish. Toasting the walnuts intensifies the walnuts flavor.
-- Any type of ...Read more
For a different take on a classic snack, try these coated peanuts from Planters. Crispy, spicy shells make a satisfying, flavorful crunch. With a variety of sweet and savory options, these peanuts make an excellent, health-conscious snack for any flavor palate.
Size: 7 ounces
Availability: Target and most grocery chains
(c)2018 ...Read more
CHICAGO -- To Cook a Ham is a short, paragraph-long recipe that was published in the Chicago Tribune on April 23, 1849. It may or may not be the first recipe printed in the newspaper -- the online historical database goes back only to 1849 and the Tribune was launched in 1847 -- but it is surely one of the earliest:
"To Cook A Ham: Boil a ...Read more
Can you run the grocery store gauntlet? Zola and I do it several times a week.
First a little background: British fighting men had a form of corporal punishment in which the accused had to run between two rows of soldiers who whipped and beat him as he passed by. The beatings were severe, and the victims often died as a result. That was called ...Read more
It's that time of year again, September, and the oyster's favorite letter is "R." Or at least it used to be. There was a time when the prevailing wisdom in the Northern Hemisphere was that it was safe to eat raw oysters only in months with an "R" in them. May, June, July and August were out, and September through April was prime oyster-slurping ...Read more
I never want summer to end, so I look on the bright side: Autumn weather practically begs for slow-simmered foods. Yum.
Beans, for example. Beans prove an excellent source of lean, inexpensive protein. Their versatility and adaptability means they can play prominently in main-dish salads, creamy soups and hearty stews. They pair terrifically as...Read more
I still remember the first time I ever had Ethiopian food. It was at Mama Desta's Red Sea restaurant in Chicago, where I took an ex-flame that I was desperately trying to rekindle.
I don't remember what we ate, but I was blown away by the expert melding of flavors and textures in the stewed meats, the rugged earthiness of the cooked vegetables ...Read more
In an age when international flights don't come cheap and vacations are few and far between, cooking has proved the ultimate passport for a grounded would-be globe-hopper. At least, that's true for me.
At a recent cooking class I attended, I zoomed over to West Africa, specifically Cape Verde, a former Portuguese island colony founded in 1456. ...Read more
SAN FRANCISCO -- No one was surprised that the cows were a major culprit. But quail eggs? That was unexpected.
When the fashionable San Francisco eatery In Situ did a top-to-bottom review of its carbon footprint, they found a lot of issues. That was the point.
Now it is among 60 restaurants promising a carbon-free dining experience this week. ...Read more
You can tell when a recipe has stood the test of time when it makes regular, repeated comebacks. For a perfect example, consider deviled eggs. In my more than five decades cooking professionally, I've seen them go repeatedly from appetizer favorite to jokey has-been to hip retro rediscovery -- as they seem to be right now.
Deviled eggs trace ...Read more
What's a chicken cutlet? You see the term often in recipes not only for chicken but also veal and pork.
A cutlet is simply a thin piece of chicken breast. It's also a solution for easy weeknight cooking.
When I asked the Food Network's Scott Conant about his favorite foods, he told me he could eat chicken cutlets "pretty much any day."
I wasn...Read more
No doubt some would be surprised to learn the Duckhorn Three Palms Merlot retails for around $100 a bottle. They had it on good authority, having watched the hit movie "Sideways" a time or two, that merlot was swill and a waste of time.
For all the good that "Sideways" did for pinot noir sales, propelling the noble Burgundian grape to ...Read more
From almond to quinoa, there is no shortage of so-called "alternative flours" that you can use when making a batch of muffins or pancakes -- many of which offer exciting flavor nuances and nutritional perks. But now, some food companies are pushing the envelope even ...Read more