This is one of those super-fast pastas that you will be happy to add to your repertoire, especially now when many of us are swallowed up in school schedules.
You'll even...
My family cannot get enough of Asian food, and any time I crank out a dish that announces itself with aromas of garlic, ginger and soy sauce, I pretty much know dinner w...
Crispy Cauliflower Bites easy on waistline
The dilemma that makes fried spud lovers break out in a cold, clammy sweat?
“Would you like tater tots or fries with that?”
It'...
DALLAS — Christina Moros, 41, of Dallas has been eating her grandmother's Greek chicken and potatoes almost her entire life. She makes it for her children as well, but, ...
When cooking with wine a quote from the late cooking master Julia Child comes to mind. “I enjoy cooking with wine, sometimes I even add it to the food.”
When recipes cal...
Give a man a zucchini and he will eat for a day. Give a man a zucchini plant, and he will wind up with so much zucchini he won't know what to do with it, and he'll proba...
Don't end summer without corn on, or off, the cob
You love corn, right? Everybody loves corn. But removing the husk, and especially the silk, can kind of be a hassle.
I h...
My favorite recipe of the summer? A Food Network magazine salad recipe that I tore out of the magazine months, maybe even a year, ago.
I was digging around recently, loo...
Any flaky white fish would be perfect in this recipe. You just want a mild, moist fish, which then will be encased in a crunchy coating, and a base for the flavorful, cr...
Traditional recipes seem to be part of a collective conscience of sorts, and eggplant caponata is no exception. All around Italy (and the world), chefs and grandmothers ...
