| Dec 26, 2012
| 2:30 PM
This fried rice recipe features sliced Brussels sprouts and parsnips, but feel free to use whatever is fresh and in season. This recipe works best in a wok -- a skillet is too small for the volume of food and requires more oil to prevent sticking....
| May 4, 2013
Glazing vegetables is so simple it doesn't really require a recipe. But here are some ideas for flavor combinations that you can explore. Remember, this technique is incredibly flexible, so these are just a few of the many possibilities.
| Apr 27, 2013
Mangalitsa lard biscuits and sausage gravy
1 hour, 10 minutes. Serves 4 to 6
5 1/2 cups (23.4 ounces) flour
3 tablespoons baking powder
2 tablespoons sugar
1 teaspoon salt
12 ounces cold lard (Sqirl uses lard rendered from...
| Mar 28, 2013
| 10:22 AM
In the first version of this sandwich, I gave you the basics.
Now it's time to "Make it Happen" as I say in the kitchen.
We are going to start with the basics but change up the olive salad a bit to give it a little different flavor. Then we will...
| Mar 30, 2013
Chiang Mai-style curry
6 1/2 hours. Serves 8 to 12.
Housemade red curry
1 ounce (about 60) dried red chiles
About 2 3/4 tablespoons (.8 ounce) white peppercorns
About 2 tablespoons plus 1 teaspoon (.55 ounce) whole cumin seeds
About 3 1/2...
| May 22, 2013
| 8:00 AM
Quinoa. It's a South American grain-like crop that has come to be recognized as a nutrient-dense superfood, and it's all the rage right now. The seeds, or "grains" (quinoa is not a true cereal, though its seeds resemble and are similarly used like grains)...
| Mar 16, 2013
Total time: 30 minutes
1/3 cup hazelnuts
2 tablespoons tarragon vinegar
2 teaspoons minced shallots
3 tablespoons hazelnut oil
3 tablespoons vegetable oil
1/2 pound tangerines, peeled, broken into segments and stripped...
| May 15, 2013
So many home cooks are obsessed with making dishes just like the professionals do. They buy hand-forged Japanese chefs knives, seek out $50 bottles of olive oil and spend hours preparing elaborately composed dishes from "The French Laundry Cookbook" or...
| May 14, 2013
| 6:35 PM
May is Florida Beef Month and you can visit floridacattlemen.org to learn more. Here are some easy to prepare beef recipes for your spring menus:
Easy Steak Diane
Yield: 4 servings
1 pound beef shoulder petite tender medallions, cut 3/4 inch thick...
| May 17, 2013
| 7:00 AM
Soup. It's the perfect one-dish meal. A little of this, a little of that -- before you know it, dinner is served. It's simple. But perhaps the best thing? Soup always seems to taste best the next day, after the flavors have really had a chance to marry....
| May 7, 2013
| 10:02 PM
When the question, “What’s for dinner?” comes up, having a few go-to one-skillet recipes makes it easy.
Today’s recipe is one to have tucked away.
It makes use of key ingredients to have on hand — boneless, skinless...
| May 1, 2013
There’s a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits,...