Food

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 ...

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 ...

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 ...

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, ...

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 ...

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 ...

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 ...
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