QUESTION: Dear Chef Coleman: May I call you Jim? I’ve scanned your Web site and can’t find the recipe for roux that you mentioned in your show. This was the preparation ...
Food can be healthy, tasty
It's 3 p.m. on a Saturday and your stomach is growling. You ate lunch at noon and dinner is at least three hours away. "I'll just have a snack,...
August is the prime month for all sorts of fresh, Pennsylvania vegetables, including prolific zucchini.
Roadside farm markets, downtown farmers' markets and supermarkets...
Many parents often rack their brains for new packed lunch ideas. According to a recent survey conducted by Harris Interactive on behalf of Hormel Foods, 39 percent of pa...
QUESTION: I'm having a barbecue party with all kinds of different meats, and I would like to serve some regional barbecue sauces. I know you are from Texas, so maybe...
1 teaspoon coarse salt
1 teaspoon cracked black pepper
2 teaspoons olive oil
2 cloves garlic, peeled and chopped
1 pound large shrimp, peeled (tails left on) and dev...
Savvy cooks today know a culinary secret that's been around for centuries. This solution to balancing flavors and adding a creative flair awaits in your pantry.
Vinegar...
White wine vinegar may be substituted for red wine vinegar. Replace oregano with 3 to 4 leaves of fresh basil, slivered. This recipe can also be served cold.
3 larg...
QUESTION:
I enjoy watching your show and have always wondered why you throw so much salt over your shoulder. Also, why do you use kosher salt for almost all you...
