The trouble with slow cookers is that while they certainly deliver on ease, they sometimes disappoint on flavor. It’s the risk you run when you dump a bunch of ingredients in a pot and walk away for much of the day.
No matter what the weather, my family loves a bowl of soup, but most recipes take too long to make for a midweek meal. Greek-style minestrone fits the bill.
Southern food is oh-so-good, but it can be oh-so-unhealthful as well.
About a decade ago I traveled to Italy to take a cooking class. Of the many things I brought home from that trip, none is more cherished than my recipe for Italian jam tart.
Christy Jordan has written the cookbook for anyone who has ever asked “What’s for supper?”
These days it is not hard to find a friend or family member who is following a gluten-free diet.
The sad fact of the matter is, most of us won’t make it to New Orleans to celebrate Mardi Gras. But that’s no reason to forsake some of the city’s classic cuisine.
There is a time and place for jarred pasta sauces. Wednesday nights, for example.
I know this will make me sound like some ultra-serious dieter — which I’m not — but I love raw celery.
When it’s cold outside, I love making soup for supper. Everything goes into a single pot, starting with an aromatic broth and a substantial array of vegetables, then a little bit of protein, and finally a crispy garnish. And when dinner’s over, there’s only that one pot to wash!
Why wait for dessert to give your Valentine’s Day dinner a sweet touch? We’ve created a delicious savory dinner that has a sweet side thanks to a touch of honey.
Chalk it up to goulash. A bowl full of my grandmother’s simple goodness ignited a passion for spice that never wanes. She peppered chicken or beef with the freshest Hungarian paprika possible.
It takes a little courage the first time you sauté onions with Indian spices and mix them into your oatmeal, but the queasy feeling passes. I promise.
I should probably not be confessing this during Girl Scout cookie season, but I was nearly kicked out of Brownies. There was a ceremony — a big deal, supposedly, where you cross a fake bridge into Girl Scout-land — and I had to sit in the corner while the other 9-year-olds practiced the brid…
There are plenty of slow-cooker cookbooks out there, but the writing team of Bruce Weinstein and Mark Scarbrough hit upon a winning formula with their new book, “The Great American Slow Cooker Book” ($25, softcover, Clarkson Potter).
Is there a chip dip in the world that isn’t wonderful? No matter what the flavor, at heart most are tubs of sour cream or melted cheese. Few foods are more satisfying.
Flank steak isn’t particularly Chinese in origin, but in honor of the Chinese New Year, we decided to pretend by dressing it up with classic Asian flavors.
Supposedly, we all have our dirty little food secrets, those crazy things we’re embarrassed to admit we love. But the truth is, I don’t consider any of my loves to be secrets. If I love something, I am proud to eat it, no matter how trashy or elegant it is. If I was ashamed to eat it, I woul…
This simple, one-skillet dinner needs neither much time nor skill to deliver rich, deep flavors. And it all starts with that most ubiquitous of American meats — the boneless, skinless chicken breast.
If you have no time to whip up an appetizer from scratch, consider gussying up some store-bought ingredients. One of my pantry favorites is puff pastry.