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Spicy, cheesy and porky. You really can't go wrong with stuffed jalapeno peppers for Father's Day.
You don't have to go to some high-end steakhouse or shell out $200 a pound for ultramarbled Wagyu beef from Japan to get flavorful, tender beef for your next barbecue. Just keep three crucial factors in mind: the grade, the grain and the aging. A well-informed purchase and a couple of easy prep steps can make the difference between a so-so steak and one that sends your eyeballs skyward.
Concho; Roosevelt Lake; Flagstaff
Mexican cuisine has been popular for a long time, but my recent travels around our country have persuaded me that fish tacos are big now in a way they never were before.
Along with the sunscreen, book, toys and snacks we haul to our waterside of choice this summer, we need a beach towel or two.
PHILADELPHIA — In a city that has become renowned for its hip and innovative restaurant scene, a local tourist attraction is offering decidedly different fare: prison food.
Prescott; Tucson; Williams
NEW YORK — Laura Radocaj of Vero Beach, Fla., was warned when she was pregnant with twins that motherhood would be harder than she imagined — especially because she planned to go back to work while the twins were still babies. "But this has been the easiest transition," said Radocaj, 28, who works from home in corporate communications.
Food Network star Alton Brown speaks during an interview on Saturday, Oct. 1, 2011, in New York. Brown has recently published his third and last print installment of his bestselling Good Eats series of cook books and is actively moving into innovative e-books.
Yup! We added maple and bacon to cookies for Dad
This Dec. 27, 2007 photo released by / Modernist Cuisine LLC shows seared steak. You don't have to go to some high-end steakhouse or shell out $200 a pound for ultramarbled Wagyu beef from Japan to get flavorful, tender beef for your next barbecue. Just keep three crucial factors in mind: the grade, the grain and the aging. A well-informed purchase and a couple of easy prep steps can make the difference between a so-so steak and one that sends your eyeballs skyward. (AP Photo/ Modernist Cuisine LLC, Nathan Myhrvold)
Here’s something fun for fans of TV cooking competitions like “Top Chef” and “Chopped.”
My approach to food is pretty simple. I firmly believe that if you can eat it, you can grill it.
Beware of the multitasker. He or she isn’t being honest., for anyone who claims the ability to talk on the phone, surf the web, cook dinner, send a text message, balance the checkbook, and fly ...
Bartender Tony Conigliaro's new beverage book is called "The Cocktail Lab," and he's not speaking figuratively.
My family has been weaning itself from red meat for years. We still love it, but the portions and frequency are less than they used to be. Still, when I started planning a Father's Day menu for my husband and my dad, I thought it might be nice to bow to tradition by turning to the Batman and Robin of manly fare — steak and potatoes.
In April, Hudson Blake became the first Brophy tennis player to win the singles state championship in 16 years.
Humorist Dave Barry has said, "the greatest invention in the history of mankind is beer. The wheel was also a fine invention, but the wheel does not go nearly as well with pizza."
The Chandler preparedness store Dorothy Jackson helps manage may have been profiled during the first episode of the National Geographic television series “Doomsday Preppers,” but even she still considers it to be a bit of a diamond in the rough.
Caribbean flavors jazz up this simple supper salad. We glaze the shrimp with a zesty rum-spiked marmalade, then toss them on a hot grill with tomatoes and corn before combining everything with a few more veggies. We serve the whole thing with grilled bread seasoned with garlic and orange for a bit of crunch and to aid in scooping up all the delicious bits.
Summertime is burger time. And it's so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return.
Casseroles have never really had much of a place in my culinary repertoire. It's a time thing mostly. I'd rather sear something off in a few minutes than stand around while it slowly bakes.
In this undated photo illustration sausage is grilled using foil. Compared to other basic cooking techniques, grilling is hard: the temperatures are high, timing is crucial and slight differences in the thickness or wetness of the food can dramatically affect how quickly it cooks. Bad design choices by equipment makers, kettle-shaped grills with black interiors, for example, make it harder still. But if you're willing to do some arithmetic or break out a roll of foil, you can reduce the guesswork and get better performance from your grill. (AP Photo/ Modernist Cuisine LLC, Ryan Matthew Smith)
Investigators say due to some creative Ireland-based tax gimmicks, Apple has managed to keep $75 billion away from the IRS’s reach just in the years 2009-2012.