Food

Even if you don’t make the cucumbers, the spicy peanut cilantro mixture alone is worth doing and works amazingly well on salads, meats and veggies. To make the topping simply throw 1 teaspoon of ...

This spaghetti pie is the bomb. And just the thing for this hectic time of year when you can never have enough leftovers for last-minute dinners. Preheat your oven to 425 degrees and then boil a ...

Not that I ever had to be convinced to eat soft-boiled eggs before, but the arrival of salad season makes them even more irresistible. There are dozens of techniques out there all claiming ...

I’ll take a chicken thigh over a breast any day, but if you do prefer breasts, braising gives you your best shot at keeping them moist. Liberally season your chicken with salt and pepper, dust with ...

Finely dice two celery stalks, a medium yellow onion and two to three cloves of garlic. Saute over medium heat in butter. Once translucent, set aside in a large bowl. Season a pound of cod with salt, ...

I’ve smothered this tangy fennel on salmon, pork loin, chicken, rice, even our Easter ham … it rocks! These quantities will give you enough for leftovers, because you’ll want them. And it lasts ...

I love the flavor of celery but hardly ever use it in anything other than the base of a sauce or soup with some onion and carrots … or raw with peanut butter. This dish not only puts celery front ...
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