"Bowls!" is the title that shouted at me one morning when I got to work, where cookbooks seem to magically appear at my desk overnight.
The new book by Molly Watson perfectly explains why one-pot dishes and meals have become all the rage. They've got everything in a meal in one place. Somehow, throwing together a mish-mash of flavorful ...Read more
There's no better place to drink wine than at a winery, the place that brought it to life. Cellars are better than the tasting rooms, if you ask me, and vineyards are best of all, when the weather is good.
Part of why wine is best at a winery is because it hasn't traveled, hasn't been exposed to heat or cold, hasn't been jostled or hit by light...Read more
With the weather warming and spring in full bloom, citrus season is coming to a close. Still, you might find some of the best fruit in the market stands now.
"As the season evolves and begins to end, the citrus is just sweeter and juicier," says Mercedes Rojas, chef de cuisine at Lucques restaurant in Los Angeles. Every year, the restaurant ...Read more
Deconstruction once ruled academia. The literary theory insisted that the text (pre-texting) be taken apart, like some Lego castle, and left in pieces on the classroom floor. The game kept professor and student busy for years. Now new fads roam campus, and deconstruction has moved on to the menu.
The enchilada, for instance, no longer dresses ...Read more
Lamb isn't exactly the type of meat to hang back in the shadows. You're eating it because you like its assertive, gamey flavor -- but what wine to pair? A tannic red with some acidity will hold up, says sommelier Nate Redner. Try any of his three recommendations below with one of our favorite recipes for lamb chops.
MINT PESTO LAMB ...Read more
There is the Mediterranean Diet. And then there is the Mediterranean Diet.
The Mediterranean Diet is said to be one of the most healthful in the world. It emphasizes fruit and vegetables while minimizing red meat. It features plenty of fish, along with poultry. It uses oil instead of butter, and herbs and spices instead of salt. It encourages ...Read more
Most times after dinner, my kids ask about dessert. Some times, I let them have one. But I'm certainly not always in the mood to whip something up, so Duncan Hines' new Perfect Size For 1 mug cakes are just right for them to make their own, and fast. All you do is empty the packet into a coffee mug, add 3 tablespoons of water (or milk), stir and...Read more
Tapioca pearls taste like nothing by themselves, but when combined with cumin seeds, green chilies, grated coconut, roasted peanuts and lime juice in sabudana khichdi, they take on a new life for breakfast and beyond.
The small white beads are hard in their dry form but become soft and translucent when cooked.
Extracted from the tapioca or ...Read more
Resisting Elegy: On Grief and RecoveryJoel Peckham
In this thoughtful collection of narratives, author Joel Peckham explores the transformative power of emotional and physical pain from the vantage point of a husband and parent who lost his wife and a child in an accident that left him in chronic distress. Along the way, he fills a need for a...
Q: When you freeze bananas, should you peel them? What is the best way to defrost them and should them be drained?
-- Sue Ritter
A: If there is one cool thing about bananas, it's that they freeze wonderfully. And they keep just fine in the freezer for about three months. Freezing is a way to preserve bananas that have reached their ripeness ...Read more
These peppery French butter cookies are a grown-up's version of a milk chocolate bunny. Sandy in texture, with the flavor of chocolate shortbread, they melt in your mouth, with a salty finish that's a terrific contrast to the sable's sweetness.
You definitely won't want to share. I suggest doubling or even tripling the recipe to keep the peace....Read more
We've come a long way from simple packaged breads that you can pick up at the supermarket. Here in Los Angeles, bread bakeries are springing up across the city. My favorites are The Bread Lounge and Clark Street Bakery at the moment, each with their own spin on crusty, chewy baguettes as well as many other varieties. But these toothsome loaves ...Read more
This chipotle-flavored burrito bowl recipe is even better than takeout and just as fast. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthy dinner.
Chipotle Chicken Quinoa Burrito Bowl
Serving Size: 1 burrito bowl, about 2 1/2 cups
Active Time: 30 minutes
Total Time: 30 minutes
1 tablespoon ...Read more
Made in a big batch, these freezer-friendly breakfast sandwiches are your solution to an easy and satisfying hot breakfast on even the most hectic weekday mornings.
This is your classic ham, egg and cheese breakfast sandwich reimagined into a freezer-friendly quesadilla. Creamy scrambled ...Read more
Weekends are beloved because of the hearty meal at the table's centerpiece. After a robust spring supper, I like to plan on a light, meatless meal for the following night (or two) such as shiitake salad with arugula.
The following recipe is a riff on the most luxurious salad, Insalata di Porcini, found in my cookbook "Molto Italiano" (...Read more
Don't let the fancy name fool you, roesti (ROOSH-tee or RAW-stee) potatoes are simply hash browns or latkes by another name. The Swiss consider it their national dish, but it is no surprise that it has become popular all over the world.
This simple combination of potatoes, butter and salt can be absolutely extraordinary -- crisp on the outside ...Read more
ST. LOUIS -- After big changes at "America's Test Kitchen," another big change is afoot.
"Did you know we're moving?" Jack Bishop, known to viewers as the maestro of the Tasting Lab, asked recently when he and "ATK" co-host Julia Collin Davison visited St. Louis.
The move won't take the "Test Kitchen" team far, only into downtown Boston for ...Read more
Amari, those bitter, Italian-style digestivi, are quite the rage behind the bar, and all the fruits and vegetables with a bitter side are getting to show their stuff. We've seen rhubarb, arugula, sour orange and cardoons in the mix along with the typical herbs, barks and roots that add their depth and richness to these macerated spirits.
Now ...Read more
Any Idaho agricultural story, even a story about wine, has to begin with potatoes. The state turns out 13 billion pounds of spuds a year. Go ahead, read it again if you have to: 13 billion pounds.
Idaho aggies are big on barley, plums, onions, beets and mint too. They don't call it the Gem State for nothing; the place has good growing soil, and...Read more
The cloud, in iconic form, drifts white and puffy. Annoying the professional. The International Cloud Atlas recognizes 10 genera, 15 species and nine varieties. Way more precise than "that one looks like a duck."
Now we've got a new cloud (OK, supplementary feature): asperitas. Perhaps it's long been lurking overhead. But it wasn't until the ...Read more