As the heat descends upon us in the summer, I am reminded that salads are the way to go. And no-cook salads are even better. I love lobster, but I find it costly. So I like to reserve it for special meals.
In this elegant salad, sweet lobster meat is dressed with a lemony mayonnaise, studded with bright orange salmon roe, and decorated with ...Read more
The coolest way to make classic eggplant parm -- and easier too! Use the Hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.
Hasselback Eggplant Parmesan
Serving Size: 1 eggplant & 1/4 cup sauce
Active Time: 25 minutes
Total ...Read more
I live in New York City, the home of amazing bagels, so it should come as no surprise that I eat plenty of them. And no matter the filling, my bagel choice is always the same: an everything bagel. You can even buy the everything bagel spice blend that gives them their signature flavor, but ...Read more
Do you remember the first lunch you made for your child? Maybe it was bittersweet. You pictured them eating the sandwich you lovingly prepared and reading the sweet note you wrote, and you smiled. But you knew that eating away from home meant they were growing up, and the opportunities to do...Read more
All My Dead Appliances
If there were such a thing as an Appliance Graveyard, mine would have plenty of headstones. I have gotten rid of quite a few appliances that used to take up lots of space in my cupboards.
Good news is I didn’t bury those appliances in my backyard like some kind of pet cemetery. I gave them away or donated them. ...Read more
Summer sipping during a hot-weather homemade happy hour is a no-brainer. Ice -- whole cubes or crushed -- is the name of the game, whether you are enjoying a tipsy cocktail with pals or a non-alcoholic concoction with your kids. Tasty tidbits, though, are another story.
Chips 'n' dip are de rigueur at patio parties, but traditional happy hour...Read more
Q: A recent recipe mentioned how to substitute all-purpose flour for cake flour. But it was a bit confusing. How do you substitute flours?
A: Not all flours are created equal.
All-purpose flour is just that. It means it can be used in myriad baked goods. Cake flour is used for cakes and cookies when you're looking for a tender crumb. Pastry ...Read more
Popular Asian eatery P.F. Chang's has been celebrating its 25th birthday.
The lettuce wraps are arguably one of the most popular and best-loved dishes at P.F. Chang's. They consist of seasoned ground chicken that's scooped into crunchy iceberg lettuce and topped with crispy bean thread noodles. Wrap and eat.
The chain won't give out the recipe...Read more
Neapolitan and American pizzas are so different, it's like comparing filet mignon to hamburger: Same animal, different planets. Great Neapolitan isn't about the toppings, it's about the crust.
That gets push-back from some customers, says Grant Arons of Inizio Pizza Napoletano in Charlotte, N.C.
"People come in with a predefined notion -- 'I ...Read more
When I was a child, my favorite flavor was red. If pressed to be specific, I always said my favorite was cherry.
When I became a man I put away childish things, but I still love cherries. At this time of year, when they are so abundant, I can never quite get the stains of cherry juice off my fingers.
Cherries are sweet, of course, and they ...Read more
It was the Greek playwright Aristophanes, I believe, who said, "Under every rock lurks some ice cream."
Actually, that may have been my dentist, Dr. Aristophanes L. Throckmorton, D.D.S. The "L" stood for Lloyd.
Whatever, whether it's ice cream, gelato, sorbet or any of their chilly mates, who doesn't love lurking about with a headache-inducing...Read more
The apricot -- all heady scent, velvet touch, supple bite -- harbors a secret. Cut along its cleft line and twist to reveal brilliant flesh and heart of darkness. The rugged pit hides an almond-shaped kernel tinged with cyanide.
Boring the fan of murder mystery. The villainous chef would have to grind a lot of stones to prep any dastardly dish....Read more
Are we a country that no longer cooks?
A story in the Harvard Business Review -- published last year, but only getting notice now -- revealed that only 10 percent of Americans love to cook. Forty-five percent absolutely hate it, while another 45 percent are indifferent.
The story's author, Eddie Yoon, conducted a similar survey just 15 years ...Read more
My weekly writing deadline happens to be the 15th anniversary of the day I became a freelance writer -- the day after I quit my perfectly good magazine job and went to work for myself. I told myself I would try freelancing for two years, and if it didn't work out, I'd find another full-time job somewhere.
My last day was a Friday in 2003, and ...Read more
Just about everybody is familiar with some variation on that old expression, "If you can't take the heat, get out of the kitchen." It has been attributed to plain-speaking President Harry Truman, who used it to explain his attitude about the need to handle the pressure of important government work. Nowadays, I often hear people using the saying ...Read more
Writing about wine is like pulling up to a stop sign on an Italian street corner. It's only a suggestion. There are many, many options on the shelves for Italian pinot grigio. Rohco Blanchis Pinot Grigio from Collio, Italy, made me stop dead in my tracks and smile. Nice tropical flavors and a hint of orange peel on the nose. This pinot grigio ...Read more
It is often said, though usually with tongue in cheek, that a wine's first obligation is to be red. Even when uttered in jest, this mantra is problematic during the dog days of summer. There are days when it's just too hot for red wine.
Or maybe not.
Though excessive heat certainly accentuates the tannins and higher alcohol level typically ...Read more
Several blogs and websites claim that with the right diet, you can eat your stress away. So, is that true? Well, not exactly, although good nutrition and a healthy lifestyle can reduce levels of cortisol, a steroid hormone that the body produces in response to stress. ...Read more
I recently threw a California Korean barbecue party, aka my version of what I have enjoyed at many Korean barbecue restaurants in Los Angeles. I think it is the perfect summer soiree, because it is a way for people to share a meal in a casual and relaxed environment.
The barbecue must be super-hot so that when the meat hits the heat it begins ...Read more
Do Artificial Sweeteners Make You Fat?
I pulled the following from USA Today.
Maybe switching from regular soda to diet doesn’t help as much as we thought.
A new study from the Medical College of Wisconsin and Marquette University links artificial sweeteners to obesity and diabetes, claiming sweeteners change how the body processes ...Read more