With the holidays come holiday guests, and the challenge of making breakfast for a crowd. We make this easy by drawing on Mediterranean traditions for baked eggs. Even af...
The sweet and tangy flavors of orange, honey and ginger coat the chicken for a quick, savory dinner. I like to use boneless chicken thighs instead of boneless chicken bre...
Boneless, skinless chicken breast is the most-purchased cut of poultry in the U.S., but it’s easy to overcook and generally bland. Thankfully, the solution to both proble...
I just tasted a seafood dish with aji amarillo sauce at a local restaurant. It’s a yellow hot pepper sauce that gives a sweet and hot pepper flavor to the dish. I wanted ...
Making kebabs from ground beef presents an opportunity and a problem. They can be boldly flavored from within by mixing spices and herbs into the meat. But getting them t...
When I saw the name of this pasta recipe, Cheapskate Pasta, I wondered what it was. It’s in Francine Segan’s new book, “Pasta Modern: New & Inspired Recipes from Italy.” ...
Sweet and sour in Italian cooking, or agrodolce, has roots that predate the Romans, but credit Sicily— and the North African influence on their cuisine — with keeping it ...
Here’s a short-cut version of a Southern favorite: Gumbo Soup. It’s comfort food that can take hours to make. This gumbo captures the flavor without the hours. It’s a on...
Crispy coconut flavors these shrimp for a tasty quick dinner. My husband wanted to have some coconut-crusted shrimp and I wanted to bake them rather than fry them. Mixing...
I added cinnamon and cumin to meatballs for a Moroccan take on my family favorite of meatballs and pasta. To speed up the preparation, I used frozen diced onion and minc...
