The next time you decide to serve a side of Brussels sprouts for dinner, it's A-OK to drown 'em and deep-fry 'em first, according to science. Relat...
We're still traveling, so there's been no home cooking, at least not in our home. But here are two dishes Jackie and I will be eating once we get back to New York, plus one amazing revelation about an ingredient we all know very well.
Vegetables don't have to be boring or relegated to a side dish. From roasted broccoli with chipotle honey butter to balsamic glazed roasted beets, these recipes are so flavorful and satisfying, they could carry an entire meal.
I cooked two of the Purple Carrot dishes: delicata squash tagine with chickpeas and bulgur; and a winter variation on panzanella -- Tuscan bread salad -- using Italian-type lacinato kale and served with pan-fried portobello mushroom caps and caramelized lemon halves.
Here are 8 easy and festive dishes your dinner guests will enjoy. Colorful, healthy and delicious sides that pair beautifully with most meat and poultry dishes.
I was over-optimistic to think there would be a cooking post today. We just got back from a trip and, sure, I'm cooking dinner tonight, but I'll be too jet-lagged to write about it, not that it's likely to be anything you need to know about.
It's no shocker that amidst our modern world of packaged foods and convenient lifestyles, the culinary movement has been steadily shifting toward...
For Jackie and me, it is difficult not to buy bluefish at this time of year: when it is as fresh as we find it in the farmers' market, it can hardly be beat for full (not "fishy") flavor and substantial texture.
"What am I eating?" my spouse asked, poking at the roasted wedges of an orange vegetable on the dinner plate. "They look and taste like beets, but I t...
Any fool can make a delicious vegetable dish when the farmers' market is overflowing with bounty.
An elegant soup without the soup.
If you eat a lot of it, you'll need to lie down for an hour or two, but in modest portions it is not a challenging dish.
When you make this Paris bistro dish, use the whole chard by all means.
I recently traveled to India on a research trip and got a lot more than I bargained for. There is truth in the saying "Keep Korma and Curry On." India is a controlled and chaotically enriching assault on the senses which has altered my perception on reality forever. I would go as far as to say that it quite literally blew my mind.
Despite its vastness, the monster squash and its Everest of stuffing made for a light meal, even supplemented with good crusty bread.
Vegetables haven't quite won a place in the hearts of kids (or even some adults), and often required the hard-sell approach.