If there's any task I hate more than hauling out a week's worth of garbage to the curb on the eve of trash day, it's having to clean out the fridge beforehand to get rid of all the uneaten leftovers.
This week, I stumbled upon a forgotten head of cauliflower that I'd planned on roasting. It had a few brown spots but not so many that it wasn't ...Read more
Faux meat, often cast away to the grocery store's refrigerated aisles, sells much better when moved into the high-traffic meat department.
Consumers purchased 23% more plant-based meat on average when the products were moved into the traditional meat aisle, according to a study conducted by Kroger Co. and supported by the Plant Based Foods ...Read more
Ice cream without toppings is like a salad without dressing, burger without fries, chips without salsa. It just should not be.
Toppings add pizazz to an ice cream -- whether it is in a cup or cone -- and oomph to any water- or dairy-based ice pop. Even ice cream desserts like banana splits, sundaes and rose-flavored faloodas get better with an ...Read more
When I think of foods to eat during the summer, one flavor rises to the top of my list: pineapple. The aroma of the tropical yellow fruit reminds me of warm days by the pool, or of having my toes buried in the sand and the feeling of sun rays toasting my shoulders.
The pineapple plant, which is native to Brazil and Paraguay, is thought to have ...Read more
Granted, it doesn't roll off the tongue like "Jimmy 'the Greek' Snyder" or "Vlad 'the Impaler' Tepes," but, over the years I've acquired the sobriquet, "Jim 'Won't-Shut-Up-About-the Visigoths' DeWan." But, come on, who doesn't love a bit of the old barbarian?
Like that time Alaric and his gang sacked Rome. You remember: The Visigoths had ...Read more
Using the right kind of fat for different types of frying will make whatever you cook more delicious.
Generally, the higher a fat's smoke point -- the temperature at which the fat goes from hot and shimmery to smoky and acrid -- the more versatile and durable it is as a frying medium. A wisp of smoke is fine before tossing ingredients into a ...Read more
Many years ago, before we ever started dating, the woman who became my wife told me the tragic story of a horrible weekend conference.
She was a reporter at the time, and she was sent to a journalism conference a couple of hundred miles away. She went with another reporter from the same paper, and that was the problem.
This man was odd. He was...Read more
The deep red of ground sumac brings to mind the ripest strawberry, though the spice's flavor veers lemony and tart -- like a floral vinegar distilled into powder.
Its brightness defines sumaqqiyeh, a Palestinian stew with origins in Gaza City, where it's often served at Eid al-Fitr celebrations. Beef or lamb simmers with chickpeas and chard. In...Read more
Whenever I have Chex mix, I eat the components in descending flavor order, beginning with the crispy rye chips and finishing with the lackluster pretzels. But if the snack mix includes Dot's Homestyle Pretzels, there is a 100% chance I'm reaching for them first. The twisted pretzel rods are coated with a light secret seasoning that is just ...Read more
FORT WORTH, Texas -- Rosako Bailey has a chance at a break, and he deserves one.
In the pandemic, the persevering owner of Rosako's Soul Food & BBQ has gone from the Food Network and the Travel Channel's "Food Paradise" to barely paying the rent on his Bedford home-cooking restaurant.
"At one point I cried a couple of tears," Bailey said on a ...Read more
Blending frozen melon with just enough liquid yields an almost ice cream-like texture. Make this a traditional, pourable smoothie by adding a touch more liquid before whizzing everything together. It’s a cool way to start off a hot and humid day.
Honeydew Smoothie Bowl
Active Time: 5 minutes
Total Time: 5 minutes
4 cups frozen ...Read more
Dates are often used as alternative sweeteners because of their natural sweetness, but are dates healthy or are they just another form of sugar?
This sweet food contains more than just carbohydrates and sugars: dates are packed full of vitamins, minerals, antioxidants, and other health-promoting nutrients that can help you stay healthy. Dates ...Read more
Soft-shell crabs, a celebrated specialty of Maryland, are prized for their delicate flavor. The name refers to a growth stage of the crab (most commonly the blue crab found along the Atlantic and Gulf states), during which time it casts off its shell to grow a larger one. The crabs have an entirely different taste when they are in this state, ...Read more
I had some yummy early summer asparagus in my fridge that I wanted to use up, but I wasn’t in the mood to grill it. Currently we’re in the middle of a heat wave, so I was looking for something cool and filling to have for dinner.
I cooked the asparagus for a very short time in salted boiling water (only 1-2 minutes max) and then left it to ...Read more
Few weeks go by during the summertime months that I don’t have a big bowl of pasta salad in my fridge. This saucy pesto number (my family’s current favorite) is as verdant and vibrant as they come — corkscrew noodles are dressed with a vibrant basil pesto sauce, then tossed with sweet, juicy cherry tomatoes, crunchy cucumbers, and pearls ...Read more
Shrimp on the grill is the very best shrimp there is — it cooks quickly and picks up smokiness and char. But you don’t have to limit yourself to simple shrimp skewers. Here, we’re taking inspiration from pasta and lemon garlic butter shrimp for a no-mess packet dinner you’ll crave all summer long.
The secret to cooking pasta in a foil ...Read more
Wine has always been one of our planet's great social connectors, as well as a symbol of generosity, pleasure, and celebration.
This spring, however, while the COVID-19 pandemic has reminded us how important human connection is, and the global Black Lives Matter protests have shown how far we have to go in creating a more equitable society, ...Read more
Chicken is a family favorite during summer, especially when it's cooked on the grill. But it can be kind of a pain to prepare because the white and dark parts cook at different temperatures.
There's an easy solution to this -- remove the bird's backbone so that it lays flat on a roasting sheet or grill grate.
The technique is called ...Read more
Many an article about sandwiches begins with ye tired olde origin story: The Earl of Sandwich, desirous of a snack easily and ungreasily handled whilst he continued to play cards, demanded his joint of meat or giant drumstick or what have you be ensconced between two slices of bread, and so forth. The Earl's idea, born though it was of laziness ...Read more
Technically, we aren't supposed to call them "popsicles." That's a registered trademark. But ice pops, creamy pops made with milk or yogurt, and other fruity desserts-on-a-stick are having a moment. You might be seeing them pop up on your Instagram feed, in bright colors, made with orange and mango and filled with pieces of fruit.
Because pops ...Read more