Browsing the next page of Food and Dining.
At least sixty percent of us learn kinesthetically, that is, by doing. In addition, performing meaningful tasks, especially unfamiliar ones that a novice cook is likely to encounter in the kitchen, builds confidence. Lack of confidence is a barrier that keeps many people out of the kitchen in the first place.
Offering a final burst of colorful life, farmers’ markets and home gardens are currently overflowing with deep purple eggplant, red and green bell peppers, heaps of summer squash, juicy tomatoes and basil in bunches as big as bushes. Which, of course, can only mean one thing: It’s time to make ratatouille.
Spanish cooks who endured hot Mediterranean summers combined bread, vinegar, oil and garlic to create a refreshing dish to help cool off. I was inspired to add horseradish, giving this version of Gazpacho the zesty kick of a bloody Mary.
This feature recipe makes ordinary cabbage extraordinary. Serve this savory dish and quickly dispel any notion that cabbage is inherently bland or boring. With its zesty Asian flare, this is a nice light dish and a perfect accompaniment to grilled fish or chicken.
We are bombarded on a daily basis with news about the latest “Super foods” and the remarkable health benefits of the Diet du Jour. But when it comes to my health, I prefer sticking to tried and true research-based advice from respected health organizations.
One of my all-time favorite dishes illustrates how, using the right combination of ingredients, simple dishes can be outstanding. It is a dish I discovered while traveling in Italy and it is made using just four ingredients.
Stir up some classic Asian flavors with this easy, versatile recipe. This seafood favorite is a great way to avoid heating up the oven on a hot summer evening; a quick stir-fry and dinner is ready in minutes.
By midsummer, home gardens and local farmers’ markets are producing some of the freshest and tastiest vegetables of the year. Combining them into a pie is a perfect way to enjoy these seasonal delights, including this Summer Vegetable Pie.
Most Americans are unfamiliar with authentic Mexican mole sauce. While some may recognize it as “that sauce with chocolate in it,” only aficionados of true Mexican cooking know the subtleties of a great mole.
Food history is full of surprises. The history of an American staple, for example – meatloaf – offers more than a trip down culinary lane. I was intrigued to discover that my grandmother’s hand-cranked grinder, the kind that attaches to the edge of a table, was key to meatloaf becoming an everyday dish.
It’s hard to beat a dish that’s beautiful, flavorful, nutritious and easy to prepare. This week’s recipe earns high marks in all four categories and takes advantage of seasonal asparagus – now at its peak at most farmers’ markets.
Traditionally cooked in an iron or heavy earthenware pot called an olla, there are many versions of this dish. While many include some form of pork, others are meatless, like this one.
Certain traits, conditions, or habits may raise your risk for carotid artery disease. These conditions are known as risk factors. The more risk factors you have, the more likely you are to get the disease. You can control some, but not all, risk factors.
I first ate a version of Indian mixed vegetables at Ajanta, a delightfully casual restaurant in Berkeley, California, where the fresh-from-the-garden ingredients are themselves a rare treat when dining out.
