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In Latin America, fish are baked in banana leaves. In France, they are baked in parchment. This technique seals in moisture and flavor. Home cooks anywhere can do the same thing with aluminum foil. Includes recipe for Oven-Baked Salmon With Snow Peas.
Today, fusion cooking, the marrying of ingredients and techniques from different culinary cultures, is featured in many restaurants as if it were a new phenomenon. Learn about the origin of this style and try the featured Shrimp with Asian Pear, Red Peppers and Peas recipe.
Usually, vegetables get short shrift in a tailgater’s spread in favor of copious quantities of red meat, especially when all the tailgaters are guys. Try this special Tailgate Chili, made with turkey, beans and grilled vegetables, for a healthier end-run around such unbalanced fare.
Americans know hoisin sauce as the chocolate-colored, jam-thick condiment used on the pancakes served with Peking Duck. Incorrectly, some also call it barbecue sauce, although it is only one of a blend of ingredients Chinese cooks use for flavoring roasted meats and poultry.
From a steaming cup of cocoa to brownies and fudge, chocolate is associated so closely with sweets that we rarely think of enjoying its rich flavor in savory dishes.
When the weather turns cold, soup is a great chill-chaser. For busy folks, soup is also a great time-saver. But no matter the weather or the time pressures, soup is an easy and efficient way to slip in extra servings of vegetables. Includes recipe for Creamy Vegetable Soup.
Tuscan cooking is famous for its simplicity. Like the best cooking in the rest of Italy, it is a feast of regional dishes using locally-produced ingredients. But in Tuscany, these dishes are often minimal in terms of the number of ingredients used. Includes recipe for Tuscan-Style Beans.
As the local tomato season ends, chicken cacciatora, hearty but not heavy, is a perfect way to enjoy tomatoes in the winter because it is best made using processed tomatoes.
When the leaves of autumn turn gold, they often bring to mind favorite fall events – Halloween, homecomings and Thanksgiving, to mention just a few. And, now that the weather is cooler if not downright nippy, autumn also turns thoughts to favorite dishes.
Looking around a farmer’s market recently, I noticed how the orange bell peppers, Golden Delicious apples and purple-red cabbage echoed the colors of the autumn trees. Their flavors, though, brought together the mood of three seasons. Includes recipe for Three Season Red Cabbage Salad.
If you like shrimp, as many do, it’s the best selling seafood in America – and love sweet summer corn, here is the perfect dish for a quick and colorful meal.
Depending on where you live, about this time of year summer creates an abundance of immense, vine-bending tomatoes known as Jersey Beefsteaks. Happily, the season for these beauties, often weighing a pound or more, lasts through September and sometimes even into October.
Grilling is great, but backyard cooking can be a challenge when you want to emphasize vegetables and legumes. Try these tasty Kebabs with Peanut Dipping Sauce.
While outdoor cooking is mostly casual, it is good to remember that outdoor eating may be anything from an impromptu, ant-invaded roadside picnic to a carefully arranged and romantic candle-lit dinner on fine china. Includes recipe for Grilled Red Pepper and Spinach Antipasto.