I'm a fan of stocking my kitchen with healthy, nutrient-dense ingredients that can be used on the fly on those busy days when 5 p.m. sneaks up without notice.
Even if I ...
Sage is a powerful herb for fall dishes. Its pungent flavor is described as bitter when eaten raw. Uncooked sage should be used sparingly to ensure the right balance of ...
Stuffed tomatoes get French twist
The French love their tomatoes, so much so that they once referred to the strange new fruit as pommes d'amour, or “love apples,” for the...
Garnishes make it special
I find it a source of great comfort that pretty much every culture, every cuisine has its own interpretation of chicken soup.
The Mexican versio...
If your family loves baked goods, I've got tips to keep dessert alive while staying reasonable. First: Make your own.
When I do this, I can manage what goes into them an...
The ancestor of this recipe was a beloved burger on the menu of a bar where I was a cook back in my college days.
Working on a flattop grill (the same surface used in di...
Visuals count, especially when appetites need a pick-me-up. The look of this eggplant and tomato casserole is just the thing, the glossy purple of the eggplant offset by...
Enjoy the end-of-summer bounty with sweet plums, zucchini and corn.
Pork tenderloin made into thin scaloppini take only minutes to sauté. The tangy balsamic sauce glazes...
Be it a simple bowlful or carefully balanced scoops piled high in a sugar cone, perhaps a little messy but always fun, ice cream can take us straight back to childhood.
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If you ask a chef what his or her favorite steak is, chances are the answer will be rich, beefy skirt steak.
Skirt steak is often associated with Tex-Mex tacos and fajit...
