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On a recent trip to California wine country, we savored supper cooked outdoors.
To get the fiesta started, I’m sharing a recipe for coctel de camarones, or Mexican shrimp cocktail. It’s a vibrant dish chock full of plump shrimp and crunchy vegetables swimming in a zesty lime tomato sauce.
When it comes to taking it easy while traveling, it's hard to beat these quick-dish wonders.
Here’s how to use almost every bit of a butternut squash in one satisfying recipe. First, you roast the cubed flesh, stripped peel and cleaned seeds. Then you turn the flesh into a sauce for pasta.
This banana bread uses the peel and flesh of the fruit; freezing and thawing renders it tender enough to be pureed, giving the bread extra banana flavor and cutting down on waste while being undetectable.
Tie on your apron and head to the kitchen: There’s baking to be done, as it is National Blueberry Pie Day! Celebrated on April 28, this delicious foodie holiday is dedicated to that classic American dessert.
Although all agricultural practices affect the environment in some way, it’s no secret that meat production takes some of the heaviest toll with its use of land, water and feed and the production of animal methane.
Though the recipe here is written in the usual detailed format, it’s much more carefree when you get down to it. The breezy spirit of this spring salad is basically this: Pick up the freshest peas.
There’s an important question all dessert lovers must answer at some point in their lives: Do you prefer cakey brownies or fudgy brownies? For me, the answer is simple. I want the fudgiest, gooey-est ones.
Years ago, a friend and I got into a months-long back-and-forth about carbonara. The pasta dish of cheese and pork, creamy with eggs and silky with starchy pasta water, is one of Rome’s most revered exports.
Observed on April 24, National Pigs in a Blanket Day celebrates the bite-sized snacks made with savory little smokies wrapped in crescent dough and baked to buttery, flaky perfection.
Once you learn how simple it is to make teriyaki sauce, you’ll be wondering why you bought it from the store all these years. Traditional teriyaki sauce calls for three basic ingredients – soy sauce, sake and mirin.
I'm always taken aback when people talk about soup season as finite because it can be enjoyed year-round. Soup fits any time of year, adapting to the weather and whatever produce is plentiful.
I love bacon. While I agree that it shouldn't go on everything, I welcome the moments when I get to enjoy it in all of its crisp, smoky glory, such as in my colleague G. Daniela Galarza's winter BLT.
For a few years now, my family has kept cows in the pasture behind our house. Like marriage, this is not an endeavor that should be entered into lightly. It takes a lot of hard work.
Lockdown had us cozy at home living in our pajamas and binge-watching all of Netflix. And in between episodes of “Tiger King,” slathering on hand sanitizer and searching for toilet paper, we were in the kitchen.
Tacos al pastor is a signature Mexican street taco with a multicultural flavor palate. The Spanish phrase “al pastor” roughly translates to “shepherd style” in English. This style refers to roasting pork on a vertical spit.
I don’t follow a strictly Mediterranean diet, but if I ever decide to, it would not be much of a sacrifice. I love all of the flavors and foods associated with that style of eating.
I have a confession: I’m not the biggest fan of the fried egg. While there are instances when the crispy, lacy edges take a dish to the next level, other times they are an impediment to satisfying silken sustenance.
The strangest thing about being vegan in 2021 is how often you’re asked about the taste of meat. Not cow, nor chicken or pork. No – inquiring minds want to know your stance and preference.