Pear and blue cheese sandwich with crisp radicchio slaw.
Competitors are urged to use their imaginations when it comes to margaritas. A touch of champagne, anyone?
MARGARITASA blender? No way. Margarita aficionados shun the blender. “Blending is a way to mask the flavor,” says John Kulikowski, director of wine and spirits at the Hacienda Del Sol’s Grill.
The flakey crust of this apple tart begins with frozen butter in a chilled bowl of a food processor with a chilled metal blade.
Making a good pie dough can test the best of cooks. Keep a few simple tips in mind, such as keeping everything chilled and rotating the dough every couple of rolls to keep it circular.
A bowl of roasted pecans with rosemary, olive oil and sea salt is definitely more interesting than a can of roasted nuts.
Cornish hens are an impressive entertaining dish. Guests will feel rather spoiled when you serve them.
Chef Rick Bayless' book offers insight into the margarita.
Black bean and sausage soup with tortillas is a quick weeknight meal.
Studies show worrisome levels of arsenic in many rices and rice products.
Moroccan stuffed squash, a vegetable-only dish, takes advantage of fall's bounty.
Pairing sardines with raisins and fennel creates a tasty sweet-and-sour combination.
Balsamic vinegar may be overused in America's kitchens.
Nostalgia and our national sweet tooth are nudging some bakers into the kitchen to give old-fashioned pies a try.
Slow roast heirloom tomatoes before using them to make richly flavored soup.
M.F.K. Fisher's eggs with anchovies. "Recipes in my book will be there like birds in a tree - if there is a comfortable branch."
A coffee cup is the perfect vessel for a treat such as coffee cake.
Spice up your game-day party table with this easy salsa that can
top chips, tacos, tostadas or quesadillas.
It's easy to amp up flavor: Enrich a dish by adding sweet
touches or brighten it with acid ingredients or salt.
Save prep time by selecting almost-ripe pears today. On
Thursday, arrange them on a platter with cheese and nuts.
Strawberries macerated with balsamic vinegar makes a perfect
topping for pound cake.
Mushrooms absorb too much water if you wash them. This bit of
kitchen "wisdom" is a myth, as Mark Scarbrough and Bruce Weinstein
report in their book.
Homemade toaster pastries use fresh fruit rather than sugary
preserves and no food chemicals.
Slice a cured pork belly into strips. The result will be better
than anything you can buy, says author Michael Ruhlman.
You can use a few tortillas to teach fractions, honest. Plus,
they're tasty chips after a little olive oil and skillet time.
A drink can be spirited without including spirits. Fruit- and
vegetable-based drinks are catching on.
Expect grins and giggles of surprise when family, friends and
guests bite into a juicy, stuffed burger.
Think inside the burger and stuff it with items such as cheese,
herbs and onions.
Flat breads - sometimes called slims or thins - have fewer calories and less sodium than some regular bread.
Easy-to-make, chewy granola bars may be the perfect after-school or play-date snack.
Salmon-stuffed eggs are one way to put leftover Easter eggs to fine-dining use.
Prince William specially requested the dark-chocolate biscuit cake, a tea-time favorite of the queen.
Dyes added to frosting and other foods have many parents worried it can exacerbate behavioral disorders.
Imagine a whole restaurant devoted to mac and cheese? The dream comes true Aug. 14.
Plain potatoes got you down? Mix in root vegetables with varied flavors, textures, colors like red beets.
Stir-fry author Grace Young travels with her personal wok.
Grace Young, author of "Stir-Frying to the Sky's Edge," demonstrates wok cleaning.
White wines, particularly the sauvignon blanc, are versatile and deliver value.
Grilled corn - just slightly charred - doesn't require you to remove the husks.