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 ...
Using the same ingredients as the corn salad on the streets in Mexico, this salad will work with whatever you’re planning for Cinco de Mayo … even if it’s just margaritas.
Defrost a box of ...
Delicately flakey, flavorful and ready in less than 10 minutes, this pan-fried sole makes for the perfect weeknight dinner. To start, liberally season your fillets with salt and pepper, cut them in ...
By David Cohen
A no-cook three-ingredient sauce, now that’s my kind of cooking. And no worries about finding the Korean chili paste. Mehuron’s has it. And you’ll want to use it for lots more ...
These dumplings don’t exactly abide by my mantra of less time at the stove, more time at the table ... but they’re worth the extra effort. You might want to even double the batch so you have lots ...
By David Cohen
Five years ago, I never saw a Persian cucumber on a supermarket shelf. Now they’re everywhere. How’s that? While I have no idea how these baby cukes climbed to the top of the ...
By David Cohen
Spring, the season for all things asparagus. And with crispy tips and shallots, what could be bad about this pesto. Cut approximately 2 inches from the tip ends of 1 pound of ...
