Forget mayonnaise-laden coleslaw. The bright, clean flavors in this version go well with everything from tacos to barbecue.
Active Time: 10 minutes
Total Time: 10 minutes
2 tablespoons white-wine vinegar
1 tablespoon canola oil
1 teaspoon sugar
1 teaspoon Dijon mustard
Pinch of celery seed
Pinch of salt
1 1/...Read more
Studies show that most Americans don’t get enough of several important nutrients from their diets. A multivitamin/mineral supplement can help fill in those nutrient gaps. But does it make scientific sense to choose a supplement specifically tailored to men or women? There is some rationale behind creating gender-specific supplements, but the ...Read more
Sometimes it’s hard to come up with a novel dish to celebrate Dad on his day. My dad loved lamb, and this recipe was always a standout for him and our family. Cooling minted yogurt sauce, an Indian staple condiment, functions as both a marinade that tenderizes the meat and a crunchy, refreshing sauce to serve on the side.
Something wonderful ...Read more
Salmon saves dinner. Seriously. This delicious fish cooks in no time and always feels like a treat. Salmon welcomes a world of flavors, such as soy and lemongrass, tomato basil sauce and spicy salsa. The meaty, rich fish is perfect for the grill, oven or microwave.
I’ve enjoyed my subscription to Alaskan salmon shipped frozen directly to my ...Read more
When cooked properly, fried calamari is the perfect appetizer: crisp and tender, perfect for popping into your mouth all on its own, with a spritz of lemon, or dipped into marinara sauce. On the other hand, fried calamari can easily become sad and soggy, chewy to the point of being rubbery, or — worst-case scenario — both of the above.
Sugo all’Amatriciana (sauce Amatriciana) is a classic Roman tomato-based sauce that includes guanciale (cured pork jowl) and Pecorino Romano cheese. The guanciale is cooked until crisp and the rendered fat helps create the delicious porky flavor base of the sauce. The salty Pecorino Romano cheese adds flavor and creaminess. What sets this ...Read more
No matter where they hail from, part of the appeal of skillet dishes is the fact they get dinner on the table in no time, usually with just a handful of ingredients.
This spicy shrimp dish has roots that reach all the way to the island nation of Mauritius, east of Madagascar. A tasty blend of European, African, Chinese and Indian influences, ...Read more
SEATTLE — In many bars and restaurants, alcohol plays a central role in the event of dining out. It's there for celebrations or commiseration, considered an easy way to elevate any meal. Carefully crafted cocktails and meticulously curated wine lists can win awards, bring prestige. Servers and bartenders making and serving these drinks have an...Read more
He had traveled in Mexico before, but this time, Rick Martínez was on a mission. The New York Times contributor and former Bon Appétit senior food editor, took a trip back in 2019 with a serious purpose: to research his new cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico.”
He found himself there when the pandemic broke ...Read more
Starbucks believes that chocolate is what’s been missing from your iced coffee.
The java chain debuted Chocolate Cream Cold Brew last week as part of its new summer lineup, which also includes the launch of a Lime-Frosted Coconut Bar.
The new cold brew combination is topped with “a light, sweet and silky chocolate cream cold-foam, and is ...Read more
For dinner last night, I whipped up a simple little shrimp dish. And then I made it a simple little exceptional shrimp dish.
The basics were shrimp, white wine, onion, garlic, mushrooms and lemon juice, all cooked in a mixture of olive oil and butter.
The exception was preserved lemon.
Suddenly, an ordinary weeknight meal (OK, maybe not an ...Read more
Fried chicken outstrips all other fast-food sales combined. I decided to bake this chicken in the oven and give it a crunchy crust without frying it. Placing the baking tray in the oven to preheat will cook the bottom side of the chicken without having to turn it.
— You can substitute breadcrumbs for cracker crumbs.
— You ...Read more
Mohammad Ashraf, owner of an IHOP franchise in Fullerton, California, watched with amazement what happened during Ramadan this year.
Cars often double-parked in front of the chain restaurant before dawn, as members of the Muslim community assembled, hoping to have halal chicken tenders or turkey-bacon omelets as their suhoor meal before fasting...Read more
Here, we coat chicken with spices common to Cajun cooking, like dried thyme and cayenne pepper. Then, instead of using the traditional method of searing in a cast-iron pan, we char it on the grill.
Blackened Chicken with Chopped Salad
Active Time: 25 minutes
Total Time: 25 minutes
1 1/2 tablespoons paprika
1 1/2 teaspoons garlic ...Read more
The idiom, “you are what you eat,” is well accepted when it comes to increasing or decreasing your risk for heart disease, Type 2 diabetes, obesity, and some types of cancer. But it may come as a surprise that research increasingly suggests that what you put on your plate can either increase or decrease pain that stems from osteoarthritis, ...Read more
These steak tacos are my choice for a small Memorial Day gathering. Chef Hugo Molina shared this recipe with me years ago, and I like to have it in my fridge for last-minute Mexican dishes.
Chipotle chiles canned in adobo sauce, which can be found in Mexican markets, are used here. The smoky, slightly hot salsa is just the right ...Read more
Fire up the grills; Memorial Day weekend fast approaches. We’re gathering outside to sear some steaks and toast summer’s arrival.
When it comes to grilling steak, there are plenty of choices to suit tastes and budgets.
Less expensive steaks, such as sirloin, flank and skirt, are admittedly less tender than their pricey ...Read more
Broccoli florets seem to get all the love, but they stand on the shoulders of strong, sturdy stems that are just as nutritious and delicious as the crown. Broccoli stems also have a subtler flavor and tender heart that are great to eat raw.
As a salad base, julienned broccoli stems and other crunchy vegetables stand up to creamy dressings like ...Read more
It’s been over a month since I first made these plant-based burgers, and since then I’ve lost count of just how many times I’ve made them (it’s been a lot!). They’re juicy and easy and super satisfying, which is how they’ve won a spot in my dinner rotation.
Thick portobello mushroom caps (be sure to buy large ones!) are marinated ...Read more
CHICAGO — Ready-to-drink cocktails have proliferated in recent years, but Tip Top Proper Cocktails stand out.
Most striking about Tip Top, which arrived in Chicago earlier this year, is its charming package: a wee 3.4 ounces, just about right for cocktails as boozy and full-flavored as these.
The presentation is also attractively retro, ...Read more