Food
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There's a science to matching red wine to red meatNov 16, 2016 5:00 am - How do you take your coffee — black or with cream? Your preference is key to wine and food's most famous guideline: serve red wine with red meat. It's more than just col...
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A smash hit: These crisp, golden potatoes are the best of both worldsNov 16, 2016 5:00 am - Here's something fun, different and healthful to do with potatoes: Crush them into rustic rounds that have the golden crispness of fried potatoes outside and the softnes...
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Avoid Thanksgiving dinner chaos by making this silky, smooth gravy aheadNov 16, 2016 5:00 am - Thanksgiving is one of those holidays that immediately evoke the thought of food. While turkey will be the star on most tables, it is the sides that excite my family. St...
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Dorie Greenspan's Quick-Cook Honey-Mustard PorkNov 16, 2016 5:00 am - 1-pound piece pork tenderloin, trimmed of silver skin and excess fat ½ teaspoon chili powder ½ teaspoon ground ginger ½ teaspoon ground cumin ½ teaspoon curry powder ½ t...
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Begin with flavor, and you'll end with it, tooNov 16, 2016 5:00 am - A person could log hours of search time online with “one-pan” or “one-pot” between the quote marks. We're led to believe such recipes have gotten so crazy popular becaus...
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One-Pot Sweet Potato and Bacon PastaNov 16, 2016 5:00 am - 1 large sweet potato (10 to 12 ounces) 1 large shallot One 6-ounce chunk bacon (may substitute thick-cut sliced bacon) 1 tablespoon extra-virgin olive oil 12 ounces drie...
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Here's why squash needs to be on our Thanksgiving tablesNov 16, 2016 5:00 am - Squash is as American as apple pie, so why isn't this delicious, healthy, and versatile ingredient as prominent at our Thanksgiving tables? There are so many varieties o...
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Make Ahead Turkey Stock and GravyNov 16, 2016 5:00 am - 6 pounds turkey wings or thighs (whichever is less expensive), sections separated 2 large onions cut into eights 2 large carrots, each cut into four pieces 2 large celer...
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Sometimes a recipe is quick to make and fabulous, tooNov 16, 2016 5:00 am - I might have mentioned this before: I'm a slow cook. This has nothing to do with slow-cookers or slow cooking or the Slow Food movement. It has to do with not being spee...
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Beans build the salad; bread makes it shineNov 16, 2016 5:00 am - On my annual list of summer salads, there's always fattoush. Like panzanella, its Italian cousin, fattoush makes use of leftover bread and combines it with fresh produce...