While a relatively new food on this side of the Pacific, tofu has been a dietary staple in Asia for centuries. Made from boiled, curdled, and pressed soybean milk, "the cheese of Asia" first originated in China and then spread to places like Korea and Japan courtesy of...Read more
The other day my daughter asked me if I would teach her how to make scrambled eggs. She couldn't understand why hers always turned out a bit rubbery and slightly overcooked. She had watched me for many years at the stove, making her favorite dish, but hadn't been able to master it. In showing her the tricks, I was able to write down the most ...Read more
In this satisfying, on-the-go oatmeal recipe, protein-rich Greek yogurt, crunchy pecans and sweet berries make this the perfect healthy breakfast. Short on time in the morning? Try our overnight oatmeal variation.
Creamy Blueberry-Pecan Oatmeal
Serving Size: 1 1/2 cups
Active Time: 10 minutes
Total Time: 10 minutes
1 cup water
There is something eternally satisfying and soothing about buttered pasta. Toss warm strands of spaghetti with a pat of rich butter and a sprinkle of grated Parm, and you've got an ultra-comforting meal that comes together in minutes. Use that as inspiration, then up the ante with nutty ...Read more
SAN FRANCISCO -- A federal appeals court Friday upheld a California law that bans the sale of foie gras made by the force-feeding of ducks and geese.
A three-judge panel of the 9th U.S. Circuit Court of Appeals, overturning a district judge's injunction against the law, said California is free to enforce it.
The Legislature passed the law in ...Read more
While tomato season is almost over, there is still plenty of time to enjoy them.
Today's recipe for a sliced tomato salad that is paired with a Caesar-like vinaigrette is just the ticket. You can use any variety of tomato in this salad, but if you can get your hands on some heirlooms, albeit sometimes pricey, they have great flavor.
The salad ...Read more
I, for one, will resist our Instant Pot overlords.
This stance will alienate me from many dear and knowledgeable friends, some of whom were quoted in a recent article in The News & Observer, who proclaim that the Instant Pot changed their lives. They proselytize about perfect oatmeal, hail rice fluffy as angel wings and extol ribs so tender ...Read more
Let's face it, eggplant is weird.
It has a funny shape. It has a funny name. It has a funny taste.
It is an all-or-nothing vegetable (technically, it's a fruit, but let's not go there). You either love it or you hate it.
I happen to love it. I love its mushy texture and the disconcerting way it has of absorbing all the oil you cook it in. I ...Read more
How I Beat Macular DegenerationAlan N McClain
A NEW TOTAL HEALTH PROGRAM FOR AGES 18 AND UP Builds energy & career success – improves vision – many proven health tips Developed for career success in the exciting computer & aviation industries Further improved to enable those over 50 to avoid a worldwide eye epidemic currently...
Robin Coupar, senior brand manager for the fine whiskies portfolio at Campari America, knows how the distilleries that produced pre-Prohibition bourbons like Old Ripy and Bond & Lillard described their whiskeys. But he isn't sure how they actually tasted.
Neither is Norm Matella, Campari America's North American technical center manager. Nor is...Read more
Rice pilaf sings of hope, of heartbreak, of heedlessness. Non, it glistens, je ne regrette rien ("No, I regret nothing").
Pilaf shares much with its near namesake, Edith Piaf, the French chanteuse famous for her lack of regret. Each has a past. The innocent girl, once abandoned, grew to sing with abandon. Likewise the innocent grains -- browned...Read more
What if you had to name the best thing you've ever eaten? One favorite dish among all of the dishes you have enjoyed in your life. Think about it for a second, and pay attention to where your mind goes. Where did you even begin? A rapid-fire inventory of all the fancy restaurants you've been to? Vacation dinners? Childhood lunches? Romantic ...Read more
Achieving a good balance of sweet and savory in any dish is challenging. This recipe meets the challenge, and here are three wines -- from Greece, Italy and Spain -- that will either bridge the sweet-savory gap or call out the dish's most intriguing qualities.
FIG- AND CHEESE-STUFFED CHICKEN BREASTS
Mix together 8 fresh figs, finely...Read more
Sept. 16 was National Guacamole Day, so we understand if you instinctively grabbed the bag of tortilla chips and started to dip.
But surely you know by now that slathering good-fat guacamole on a slice of whole-grain toast is far more fashionable?
Credit Gwyneth Paltrow's devotion to avocado toast, a recipe for which she featured in her ...Read more
Pork tenderloin, the long cylindrical boneless cut from the loin, lends itself to different flavors and cooking techniques. You can either roast the pork in the oven or grill it on the barbecue. I am partial to cooking this for weeknight dinners when I want lots of flavor and have little time. This is a favorite Seriously Simple cut since it ...Read more
This classic Italian pasta recipe for bucatini (spaghetti with a hole in the center) with a flavorful tomato sauce, seasoned with olives, anchovy, oregano and capers, comes together in just 30 minutes.
Bucatini alla Puttanesca
Serving Size: 1 1/4 cups
Active Time: 30 minutes
Total Time: 30 minutes
4 anchovy fillets, chopped
3 ...Read more
This is the frittata to keep on call when you need a breakfast recipe that's dressed to impress. It's a mash-up of frittata and French onion soup that is pure comfort food. The eggs are loaded with all the best parts of a really good bowl of French onion soup, from the rich, velvety ...Read more
Q: I have a recipe that calls for a brisket. Are brisket and corned beef one and the same? Are they specifically marked brisket or another name?
-- Pat Miller, Southgate, Mich.
A: They are both beef, but not the same thing. Fresh beef brisket is like a big roast. Corned beef starts out as beef brisket and is brine-cured first. The brine-cure ...Read more
I'm a big fan of tuna and that's as true on the grill in summer as under the broiler in midwinter. Usually I turn to tapenade (an olive/caper medley processed into a paste) as a topping, but I was ready for something different.
I found that in "Gastro Grilling," by Ted Reader. He prepares the tuna with some heat -- four kinds of peppercorns, ...Read more