Admit it. You love ranch salad dressing.
The real question now is, how much?
If your answer is that you love it enough to buy a keg of it, you are in luck.
Hidden Valley has announced a line of holiday gifts. Featured: A keg that holds five liters, or a bit over a gallon, of ranch dressing -- and a year's supply of Hidden Valley Ranch.
The ...Read more
After I moved to the United States in 1973, one of the many interesting American phrases I learned about was "to talk turkey." I discovered it traced all the way back to colonial times, and most explanations suggest it was first spoken by a Native American after a settler he had gone hunting with tried, with some deceitful talking, to cheat him ...Read more
Quick, how fast can you make lo mein?
Some recipes say 15 minutes. Others stretch it out to 20. But The Kansas City Star's Speedy Chicken Lo Mein is faster than it would take you to order it at a Chinese restaurant.
Speed things up by using frozen stir-fry blend and broccoli slaw available in the produce aisle.
Bonus points: The recipe is ...Read more
BOSTON TOWNSHIP, Ohio -- You don't have to suffer pie anxiety.
That's the word from Chef Larkin Rogers of Hudson, Ohio, who earlier this month taught a cooking class simply titled "Homemade Crust."
"We know everybody starts to get a little nervous about the pie thing" in the weeks leading to Thanksgiving, she said in a soothing tone to the ...Read more
It's no secret many wine enthusiasts consider the traditional Thanksgiving feast a daunting challenge for wine. The combination of savory and sweet aromas would seem to contradict normal assumptions about food and wine pairings.
Truth be told, though it's tricky, the Thanksgiving feast is a rare opportunity to focus on the most important ...Read more
For many, it's the season of sneezes and sniffles, which can greatly dim taste buds and appetite. As colds and flus tighten their grips and days slowly pass, even orange juice loses its zing due to the pesky clogs that are palate transformers.
I've found what brightens the mood and even motivates sticking to healing techniques -- like getting...Read more
I have roasted turkeys whole, butterflied and in pieces. However, sometimes I am pressed for time. But I still want traditional turkey for our holiday table. This year, why not try a cut up-turkey for faster cooking time? This recipe has been in my friend Janice Wald Henderson's family for year, and she describes this as her no-fail turkey ...Read more
In this easy green bean recipe, browning the butter before tossing it with the breadcrumbs produces a nice nutty flavor. Serve this green bean dish as an alternative to green bean casserole or as an easy side with steak, chicken or fish.
Green Beans with Parmesan-Garlic Breadcrumbs
Serving Size: 2/3 cup
Active Time: 20 minutes
We're calling this Bundt cake our triple threat. With a moist pumpkin base, a sweet brown sugar streusel, and a generous pour of salted caramel sauce, it's the cake you'll want to make this fall no matter the occasion.
The streusel ripple
Bundts aren't exactly the kind of cakes that need a...Read more
I'm expecting to welcome a half dozen of my son's college friends with big appetites to the Batali household this Thanksgiving; so naturally, this means being ready with a variety of antipasti and snacks for the week. As always, I'll work my way backwards with menu planning and ingredient prep so come Thursday, I've maximized ...Read more
It seems logical to think that stopping somewhere on the way home and buying a pre-prepared dinner would be more expensive than making it at home. But by how much? And does it save you time?
I got a bug in my ear on this subject and decided to do a little research.
I went to the Boston Market website to make my comparison. Now, I’m not ...Read more
Make this meal -- start to finish, including the preparation time -- in 10 minutes. Thin veal cutlets topped with a garlicky tomato sauce take only 6 minutes to cook. Low-sodium canned diced tomatoes and minced garlic in a jar cuts the preparation time to just a few minutes, too.
Boneless, skinless chicken breast can be used instead of veal. ...Read more
MIAMI -- Jose Andres has long been a legend in the culinary world.
These days, the Michelin-starred chef is a bona fide rock star in Puerto Rico. The Spaniard's tremendous humanitarian efforts to feed residents on the hurricane-ravaged island have been nothing short of epic.
The Restaurateur -- who owns Bazaar Mar by Jose Andres at SLS ...Read more
I cook for others all week long -- on the job and then at home. On Sundays, I cook what I want to eat. I crave simple food, so my day doesn't center on the kitchen. I choose (mostly) ordinary ingredients that don't break the bank or require multiple store visits, but still deliver value and comfort. Ever the planner, I prepare enough food at ...Read more
The duck, noting chill air and dusky sky, takes off. In arrow-sharp formation, his squadron flaps out many a message: Winter's coming. Who needs Waze? Take that, chickens!
Surely the fellowship of poultry must be strained by the skill-set divide. Ducks and geese and pheasants and pigeons fly. Chickens don't.
The chef remains unmoved by such ...Read more
The aspiring looters among you no doubt keep some extra bricks lying around the house, just in case. Well, blow the dust off those dusky red window smashers, for today we give them new life as poultry flatteners while we explore chicken under a brick.
WHY YOU NEED TO LEARN THIS
Precious few dishes contain prepositions. Sure, there's pheasant ...Read more
On a two-week vacation in Florence, Rome and the Ligurian coast region of small villages called the Cinque Terre (home of pesto, focaccia and fresh sardines), I managed to learn a thing or two. Even better: I learned new tips for cooking tips I already knew.
1. Better pasta water. If you read much about cooking pasta, you already ...Read more
What's a quintessential Native American dish?
Sean Sherman offers a gentle laugh when he hears that question.
"That's like asking someone for a typical European meal," he said. "The assumption is that all those people are the same."
Sherman recites the numbers to prove his point: 567 tribes in the United States and another 634 in Canada. ...Read more
A whole turkey is probably the biggest thing most of us will ever cook.
Here are answers to the questions that pop up every year when tackling that Thanksgiving feast:
Q: What size turkey should I buy?
A: Tally the number of guests and figure about 1 pound of turkey per person or 11/2 pounds if you want leftovers. A 15-pound turkey should be ...Read more