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Let's talk potato salad. Everyone knows it's good — there's a reason it's a summer perennial — but that doesn't mean it's good for you. Here's a crafty version that swaps in sweet potatoes for the more traditional white potatoes and loses the standard recipe's abundant mayonnaise in favor of a dressing high in flavor and low in fat.
Beef may claim to be what's for dinner in America, but in the Middle East that honor often goes to lamb. It's prepared in innumerable ways, but my favorite is when the lamb is ground, spiced and grilled, then topped with some kind of yogurt sauce and finally tucked into a pita. And that's how we're rolling here.
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.
Over the years, I've received roughly a half dozen of those perforated grilling pans as gifts. You know the ones I mean. They usually have sloped sides and small holes in them. The idea is that they let you cook smaller items on the grill without fear of losing the food between the grates.
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.
Simply put, bourbon belongs in barbecue sauce.
When it comes to ice cream, I generally feel it's hard to improve on a simple scoop right out of the carton. But this time my mind has turned to baked Alaska. I know... How retro!
When the Zac Brown Band hits the road, they take their instruments, amps and 54-foot custom food truck called "Cookie."
It's barbecue season, and chicken is the ideal candidate to get you grilling.
With grilling season upon us, we'll all be looking for new and delicious ways to feed a crowd. So I want to share one of my favorites — a center-cut salmon fillet.
Speaking as a mom and a chef, let me assure you — one of the nicest things you can do for Mom on Mother's Day is cook for her. Something sweet is best. And my candidate? Comforting, traditional rice pudding.
Many cream-based chowders suffer from the same problem — it's hard to taste anything but the cream.
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.
What could be better than a roller coaster ride down the Grand Canyon?
Asparagus has been a delicious symbol of spring since at least as far back as the Greeks, who called it asparagos — literally, "to spring up." But however it is spelled, it makes me happy.
One of my favorite big city comfort foods is a staple of the diner scene — the patty melt.
Here was the problem: I needed dinner ready by 7:15 p.m. But I was going to be out of the house for the two hours before that.
Just one more squash dish. Before spring truly arrives, I wanted to squeeze in just one more recipe for roasted butternut squash.
Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to rely on whatever they had — things like gelatin, lemons, sugar and eggs.
Frankly, it's hard to produce a healthy rendering of a Scotch egg. But we decided to give it a go, because these delicious little calorie bombs are just too tempting.
Don't tell James Beard Award-winning food writer Michael Ruhlman that eggs are trending.
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.
The trouble with sweet-and-sour chicken is that the flavor is mostly sweet — too sweet, at that — and weirdly acidic. It never seems to deliver on the satisfying balance of gently sweet and teasingly sour that I hope for.'
It all started at my friend Anthony's house not long ago during the beginning the so-called polar vortex. He is a gifted home cook and a food television producer, so he knows his way around a pot. He also is from Texas and we share a love of tequila, barbecue and anything Tex-Mex!
Our spring feasts — often centered around Passover and Easter — typically call for a center-of-the-plate star like brisket or lamb. Of course they're delicious, but both can seriously ramp up the fat and calories in a meal that tends to put the groan into groaning board even before the main course is served.