Corned beef doesn’t require a lot of skill, but it requires a lot of time. You will need to get started soon if you’re planning on enjoying this classic St. Patrick’s Day dish next week. You can trust that all the preparations and time is well worth the effort.
Have you been feeling a little cooped lately? Me, as well, and I’m guessing that’s why I’ve been obsessed with adding fresh, leafy greens to every meal for the past couple of weeks. Greens speak of spring, and spring means warmer weather.
Marooned at home all winter and with no spring break travel in the cards this year, I figured at least I can get a taste of the warm Caribbean waters by way of my kitchen. This seafood stew is my way of transporting myself there.
Mia Farrow just wanted a good cup of coffee. So like anyone in search of answers, the actress took to Twitter to crowdsource ideas on how to brew the best cup. She got a lot of answers. More than 8,000 responses by Friday.
Ten years ago this spring, I had my first raw kale salad, or at least the first one that made me take notice. It was at Animal in L.A., and I was ambivalent about eating there. I was close to dropping the “almost” from my “almost vegetarian” identity.
Risotto is a hearty, versatile and budget-friendly dish. This Italian dish has many regional varieties, and professional and home cooks alike can easily put their own spin on it by adding different vegetables or seasonings.
It's hard to imagine life without the plump perfection of tomatoes. "A world without tomatoes is like a string quartet without violins," Laurie Colwin wrote in her 1988 memoir "Home Cooking: A Writer in the Kitchen."
Move over "put an egg on it" – and make way for "top it with a salad." Just like a fried egg atop just about anything transforms it into a craveable meal (the trend has a popular Instagram hashtag to prove it), a heap of salad is looming.
If someone asked you to give examples of U.S. cuisine, fried chicken would probably be one of the most popular. But how did fried chicken come to be such an iconic aspect of American cuisine?
Over the past year, many of us have (re)discovered cabbage. Thanks in large part to its long shelf life during a time when many Americans are grocery shopping less frequently, cabbage has found its way into refrigerators.
All hail the mighty cabbage. Popular all over the world – think Southern-style braised cabbage, spicy fermented kimchi, stuffed cabbage rolls, tart sauerkraut and creamy and crisp coleslaws – cabbage can just about do it all.
Shaking the notion of kid food from our minds not only clears the slate for children to explore different flavors, it also removes any judgment adults might feel for digging into chicken nuggets, pizza and mac and cheese.
We have tried to encourage everyone to get into the kitchen no matter their skill level. No question was too basic, no task too insignificant to ignore. I’ve talked about how to scramble eggs, wash dishes and reheat leftovers.
Nine Mile Falls resident Jeanie Hyer is known among her family and friends for her pies and soft peanut brittle. Pushed by a desire to pass on her knowledge, she has self-published a cookbook titled “The Suncrest Pie Lady’s Famous Pies and Other Favorites.”
Bay leaves are somewhat of an enigma. Many Americans know them as something that gets thrown in a vat of boiling stock, then taken out of the final product before eating. They must be important to be such a huge part of cuisine from all around the globe, but why?
While a roux is a common thickener that we should all master for dishes such as gravy and gumbo, it is of no use once we’ve already reached the end of a recipe’s instructions and don’t want to bring out another pot.
You can count me in for pretty much any dish with “loaded” and “potato” in its name. Either of those words alone point in the direction of filling, comfort-food satisfaction, but together they are practically a guarantee.
Eggs are one of the kitchen’s greatest wonders – not only because of the myriad ways you can use them to whip up a quick and easy meal, but also because of their two distinct elements, the yolks and whites.
Leftovers can be such a blessing, especially once you join the Tamar Adler school of thought. If you haven’t read her book “An Everlasting Meal,” it gets its title from the idea that pretty much everything you make can lead into the next thing you make.
What is more romantic than baking a baguette for your valentine? It requires some finesse but results in a wonderfully crunchy crust and a soft, chewy crumb. Because this bread is a bit technical, it is recommended to use a kitchen scale for precise measurements.
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