This simple, one-pot stovetop braise melds the intoxicating and inimitable aroma of soy, citrus, ginger, and star anise. But don’t take our word for it…
This salad recipe–a great segue between winter and spring–is filled with cubes of roasted sweet potatoes, wedges of onions, and a sprinkling of feta on top of earthy spinach.
The 2011 James Beard Award nominations were announced today at the Oregon Culinary Institute in Portland, OR. Congrats to all the happy nominees.
As simple as making hard-boiled eggs may seem, it can be tricky to pull off perfectly…but not when you rely on this foolproof method from Heidi Swanson.
In this inspired Italian creation, traditional lasagna noodles are supplanted by polenta. Trust us, you’ll feel no guilt nor regret over forsaking custom.
Think there’s nothing for supper? Pull out this recipe. Then look in your pantry again. You just have to know where to look.
Brisket gets a makeover of sorts when brined and turned into corned beef. We hear it goes terribly well with beer as well as cabbage.
Named for the time it takes to be beaten into delicious submission, seven minute frosting is delicate yet sturdy, light as air yet luscious as can be.
Chewy, buttery, and teeming with toffee flavor, these are a sophisticated take on those made-from-a-box blondies you scarfed down with your carton of milk in the school cafeteria.
Bury a whole snapper in a heap of wet salt, shove it in the oven, and forget about it. Your reward for so little effort? Moistest fish ever.
Ah, blood orange olive oil cake. It’s moist, dense, and full of citrusy goodness. It makes a perfect ending to a meal or, even better, a great start to the day.
It may seem criminal to bathe the walloping nutrition of lentils and mushrooms in anything but wholesomeness, but there’s something to be said for quality of life. Hello, bacon!
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