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We generally assume two things about salsa that we shouldn't.
Today let’s consider the locust: it looks like a grasshopper, but is something scientists call “gregarious,” which means it joins up with its friends, creates swarms that together cover about a fifth of the Earth’s land mass and eats up to 423 million pounds of food a day.
Those first few weeks when the kids head back to school can be among the most hectic for families. The lazy days of summer quickly give way to crazy schedules, homework and after-school activities. And don’t forget somehow managing to slip dinner into the middle of all that.
It was probably 15 years ago that I discovered the magic that is a nearly empty jar of jam.
Those first few weeks when the kids head back to school can be among the most hectic for families. The lazy days of summer quickly give way to crazy schedules, homework and afterschool activities. And don't forget somehow managing to slip dinner into the middle of all that.
There are muffins, of course. And pancakes. And the obligatory fruit salad. But then what? After all the usual suspects, how do you handle a seasonal abundance of blueberries?
The Fourth of July is one of those holidays when it is hard to resist playing up the theme in the food. It's why we make sure plenty of red, white and blue fruit tarts, flag-inspired cupcakes and brightly colored juices and cocktails always accompany our buffet of the usual hot dogs and burgers.
When you discover foods that have a natural affinity for one another, it's easy to find numerous excuses to enjoy them together.
Pork with mustard and molasses reminds me of my grandmother. Every summer, she would roast a fresh ham slathered with mustard and molasses. It was an all-day affair and the house would smell heavenly.
Most of us know the secret to amazing homemade cocktail sauce — spike some ketchup with horseradish, lemon juice and Worcestershire sauce and you're good to go.
We all know fire works wonders on meat and vegetables. But we often forget that it also can do amazing things for fruit.
Simply put, bourbon belongs in barbecue sauce.
Back in my restaurants days, we used to make a delicious summer salad of white rice with peas, shredded carrots and radishes dressed with a dill mayonnaise. It was tasty and filling but, in retrospect, I can't say it was terribly nutritious. But I figured there had to be a way to make it lighter, and there was.
It's barbecue season, and chicken is the ideal candidate to get you grilling.
As the weather gets warmer, I cook lighter. And in The Husband's taxonomy of food, crabcakes are relatively light. So I thought I'd employ of couple of seasonal stars — peas and radishes — to put a spring spin on them.
One of my favorite big city comfort foods is a staple of the diner scene — the patty melt.
If Thanksgiving is all about the sides, Easter is all about the main. While we agonize over styles of stuffings, whole or smooth cranberry sauces, sweet potatoes with or without marshmallows, and so many other Turkey Day dilemmas, we tend to just cobble together a what-have-you assortment of sides to accompany the beloved Easter ham or lamb.
To help get us in the mood for spring, we've given a seasonal makeover to the classic crab cake.
This past summer I fell in love with a kitchen gadget that has been relatively slow to catch on in the U.S. — the mandoline.
Whether you'll be hosting a crowd or watching solo, Oscar night calls for dinner with a bit of panache.
My favorite thing about fancy parties? They almost always include a shrimp cocktail appetizer — platters of giant, plump shrimp just waiting to be dunked into a piquant cocktail sauce.
What to serve at this year's Oscar party? I had no clear idea about the right dish until I glanced at a list of the movies in contention.
DETROIT — Enough with all the downtrodden-Detroit talk: Green Dot Stables, a bustling sliders joint in an industrial area not far from downtown, may restore your faith in the city's future. It also will give you a whole new vision of the lowly slider.
Hunkering down to watch sports on TV usually involves grabbing the traditional grub — chicken wings, sliders, nachos, that sort of stuff.
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.