Articles filed under Herbs & Spices
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Herb-Crusted Cauliflower Steaks with Beans and TomatoesMay 21, 2019 11:00 pm - 2 large heads of cauliflower ½ cup olive oil, divided 2 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper, divided 12 ounces green beans, trimmed 3 g...
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Oyster Mushroom Sandwiches With Red Pepper MayoMay 21, 2019 11:00 pm - Cooking meaty mushrooms under a weight in your grill pan gets them nicely browned, making them good to stack on sandwiches with a quick, flavorful mayonnaise. Make Ahead...
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Recipes from Cook of the Week Bill SowersMay 15, 2019 6:00 am - Beef Goulash 1¼ pounds of red potatoes, cut into ½-inch chunks 2 teaspoons of olive oil 1 large onion, finely chopped 3 cloves of garlic, minced 2 carrots, thinly sliced...
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Sweet Pea Toasts With FetaMay 14, 2019 11:00 pm - 2 cups green peas, fresh or frozen 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 tablespoon fresh lemon juice and ½ teaspoon finely grated lemon zest from ½ le...
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Mauer's Ranch-Style Salad DressingMay 14, 2019 11:00 pm - For the seasoning mix: 1 tablespoon dried chives 2 teaspoons dried parsley 2 teaspoons dried dill 2 tablespoons onion powder 2 teaspoons garlic powder 2 teaspoons sea sa...
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Tortellini Salad With Asparagus and Basil DressingMay 06, 2019 11:00 pm - This super-easy pasta salad combines convenient store-bought cheese tortellini, crisp asparagus and a dressing that uses the ingredients in a classic pesto. The salad ca...
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With care, cast-iron can serve for a centuryMay 01, 2019 6:01 am - By Don Mauer Daily Herald correspondent It's no secret. I love my 12-inch, beautifully well-seasoned, cast iron skillet. I bought my skillet new and unseasoned so far ba...
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BBQ Jackfruit SandwichesApr 29, 2019 11:00 pm - Unripe jackfruit has a texture akin to pulled pork, which has made it a darling among vegan cooks and eaters. Here, it gets combined with store-bought barbecue sauce and...
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Want to find radishes' sweet side? Fire up your ovens.Apr 24, 2019 6:00 am - Roasted Radishes With Sorrel, Crispy Lentils, And Buttermilk Dressing 1½ cups dried French green lentils (du Puy; may substitute black beluga lentils), picked over and r...
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Homemade broth is the key ingredient your bowl of soup deservesApr 24, 2019 5:00 am - I make and eat a lot of soup in the winter. More often than I want to, I will bust open a carton of store-bought broth. Sometimes the time and effort of making the soup ...