Do you love to eat fish but can't cook it at home? If that sounds like you, then here's your guide to cooking fish to perfection. Plus we have some recipes for sauces that don't need to be cooked at all.
The Splendid Table®'s How To Eat Supper By Lynne Rossetto Kasper Dear Lynne, Green tea is my new antioxidant. Then I saw on the package, "use 1...
Even if mastering sushi can take a lifetime, Morimoto says anyone can make a well-balanced maki (roll) at home.
Try these foolproof techniques, brought to you from the Real Simple test kitchen.
By Hilary Meyer, Associate Food Editor for EatingWell I'm a skeptic. So when I hear the words "healthy" and "cookie" together, I imagine biting into...
First of all, the preparation time is comparable for most dishes in a typical restaurant. Each can be put together in somewhere between 4-10 minutes. Restaurant kitchens do a lot of prep work in advance, all the chopping and sorting things into containers, everything that doesn't need cooking over a flame or arranging on the plate.
When cooked properly, carnivores can even learn to love tofu
In honor of my official addiction to City Bakery's Hot Chocolate Festival this month, I set out on a culinary quest: to make the ideal, healthy, homemade marshmallow.
As much as I love to cook, I don't always love grocery shopping. So I looked around to see what we had in the house that could be used to make something from 'Twelve Recipes,' a new cookbook by Cal Peternell.
There's nothing more impressive than serving friends a brunch featuring runny-yolked, perfectly poached eggs.
Eating healthy should never leave you hungry.
You're going to come home exhausted and starving, and realize that you don't need to cook dinner.
Want restaurant-quality braised short ribs and super gourmet demi-glace sauce too? Of course you do.
I love it because the veggies can conveniently cook after the turkey comes out of the oven and while the bird is resting.
Go ahead, embrace childhood -- make cereal milk ice cream.
The microwave, technical marvel that it is, will render your slice a soggy mess, with crust that's way too hot and mushy.