| May 29, 2013
| 5:26 AM
The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today's recipe is Chicken with Rosemary, Red...
| May 30, 2013
From this summer’s vegan menu at Grant Achatz’s restaurant Next to the buzz about plant-based diets, veganism is definitely having a moment.
“A few years ago, people said, ‘Oh, vegan? What does that mean?” said Don...
| May 20, 2013
| 7:00 AM
Why is chicken so popular? Well, it cooks pretty quickly. And depending on the what you buy, it can be both flavorful and diet-friendly. It's versatile -- you can combine it with almost any flavor combination. Perhaps best of all? It's easy. Roast a whole...
| May 21, 2013
| 2:40 PM
Bloody Marys are a no-brainer when it comes to weekend entertaining. It's so simple: Whip up a batch of Bloody Mary mix the night before; that extra time in the fridge gives the flavors time to properly marry, and it gives you one less thing to worry...
| May 13, 2013
| 5:12 PM
PALERMO, Italy — This Sicilian city is full of secrets, but its street food isn't one of them. Monday through Saturday, the locals follow the smells and sounds to any one of Palermo's open-air markets for a taste of regional fare.
| May 14, 2013
| 6:30 PM
We had some friends over for potluck dinner a few weeks ago, and one couple brought some fennel and citrus to roast, inspired by a recipe in "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi.
Right before pulling the vegetables out of the oven,...
| May 7, 2013
| 9:56 AM
Adapted from Chef Angelo Elia, who now serves this one of his several restaurants, D'Angelo Trattoria, 9 SE Seventh Ave., Delray Beach.
Read John Tanasychuk's review of D'Angelo Trattoria.
3 tablespoons extra-virgin olive oil
| Apr 27, 2013
| 5:58 AM
Looking for a tasty dish that's easy, full of flavor and great for the family? I give you Sicilian baked pasta gratin.
The best part of this recipe? You can make it ahead two days before and keep it in the refrigerator before baking.
| May 29, 2013
Is anybody else excited by the lettuce options out there these days? My local supermarket offers bagged and boxed salads in more than a dozen combinations. However, it's the clamshell boxes of miniature heads of artisanal lettuces (often with their...
| Sep 8, 2012
Carmelized onion, goat cheese and olive frittata
Total time: 10 minutes
Servings: 1 to 2
Note: The toppings should be warmed before being added to the frittata. The caramelized onion and garlic confit are difficult to cook in small amounts, but keep...
| Feb 9, 2013
As part of a great California olive oil boom, now at least a dozen olive oil vendors are selling at local farmers markets, up from only a couple a decade ago. Most offer a good product, but there are few who, like Michael O'Brien of Paso Gold, provide...
| Dec 8, 2012
Total time: 40 minutes
1/2 small red onion
8 to 12 black olives, such as oil-cured, dry-cured or Kalamata, pitted
3 tablespoons pine nuts
1 (9-ounce) bag of cleaned small spinach leaves (about 6 packed cups)
3 Persian cucumbers,...