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With the holidays getting into full swing, life for most of us is getting hectic. Between all the big meals, the parties, the kids needing treats for their classes, never mind our day jobs...! Who has time for it all?
Some cooks like to change up the Thanksgiving meal — a sous vide turkey here, a sweet potato souffle there. But on a holiday dedicated to tradition, innovation can spark revolt.
A chicken Parmesan that's big on flavor, but not on fat? It's easier — and more weeknight-friendly — than you might think.
Six months ago, New York chef Marc Forgione had hardly heard of fish sauce. Then he watched his chef-partner Soulayphet Schwader using it to flavor nearly every dish at their new Laotian restaurant Khe-Yo.
What would happen if hummus had been invented in Italy, rather than the Middle East?
Spaghetti with clams — or spaghetti alle vongole to the Italians — is one of my favorite dishes: simple, flavorful and satisfying.
There is something so perfect, so satisfying about a bowl of warm squash bisque on a cool fall evening. And it is such a versatile dish, it is easily doctored in so many ways.
This soup is a stick-to-your ribs flexitarian special. Make it with chicken broth and prosciutto and you end up with a carnivore's delight. Make it with vegetable stock and no prosciutto and you've got a vegetarian's delight. Either way, it's plenty hearty. The potatoes give it body and creaminess. The spinach and kale give it earthiness and a bright green color.
Yikes! The restaurant floor looked like feral pigs had torn up someone’s vegetable garden. My oldest child, a toddler, sat in a public high chair for the first time.
I have always been a huge fan of the Chinese dumplings known as pot stickers. They're wonton wrappers filled with pork or shrimp, crisped up in a pan, steamed, re-crisped, then served with a dipping sauce. Yum!
A pasta salad should be easy. It should be a just-throw-the-ingredients-in-a-bowl kind of summer food that doesn't require too much messing around.
Remember when all it took to dress a dog was a squiggle of neon yellow mustard and a splash of ketchup? We've come a long way.
Selecting lunch gear used to be simple. Stuff your lunch into a paper bag or pick the box decorated with whichever movie, television or toy character your kid was most smitten with. Done.
BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza!
Obviously, the season has a role in this, but lately I've found myself craving bread and fresh tomatoes.
PORTLAND, Maine — Go for the lobster. Stay for the duck fat.
Maybe it’s trying to prepare ourselves mentally for the looming back-to-school deadline that’s got pillowy, pocketed, self-contained meals on our minds. Here are three local finds that are so easy to eat on the way out the door or toss into a lunch sack that we’re thinking of ordering extras for our doggie bag.
Each Friday and Saturday night through the end of July, visitors to Mill Avenue will have the chance to enjoy a four-course gourmet meal at Tempe’s first pop-up restaurant.
This is the perfect dish for a weeknight dinner in late summer, particularly as the kids start heading back to school and family schedules get crazy again. The recipe calls for just a handful of ingredients that can all be pulled together in the time it takes to boil water.
Paul O’Neill is the owner of O’Neill’s Place, 2855 N. Power Road, Mesa, (480) 832-8989 or on Facebook.
Here’s a novel approach to keep all those academic-year brain cells from jumping ship over summer vacation — and there’s a chance students won’t balk.
PARIS — Scrapings from the bottoms of 2,500-year-old pottery containers have shed new light on the origins of French winemaking.
Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.
One-pot chicken that is a blast of savory goodness
This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking — fried chicken — with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms. Together they produce a chicken that is tender and wildly flavorful with a thick sauce that is good enough to eat by the spoonful.
Though the recipe calls for bone-in, skin-on chicken thighs, we also tested it with boneless, skinless thighs and found it just as delicious.
Start to finish: 1 hour 15 minutes (30 minutes active)
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
4 bone-in, skin-on chicken thighs
2 tablespoons vegetable or canola oil
2 cups chopped yellow onions
1 tablespoon minced garlic
1/3 cup bourbon
2 cups chicken stock
1/2 cup orange juice
2 tablespoons soy sauce
1 tablespoon dark miso
8 ounces shiitake mushrooms, stems discarded, thinly sliced
Cooked rice, to serve
In a large bowl, mix together the flour, salt, cayenne and garlic powder. Add the chicken and toss well to coat evenly.
In a medium Dutch oven over medium, heat the oil until it shimmers. Add the chicken pieces skin side down and cook, turning once, until golden on both sides, 8 to 10 minutes. Transfer the chicken to a paper-towel-lined plate. Set aside.
Pour off all but 2 tablespoons of oil from the pot. Reduce the heat to medium-low ad add the onions. Cook, stirring occasionally, until softened and golden, 12 to 15 minutes. Stir in the garlic and cook for 1 minute. Add the bourbon and cook until all the liquid has evaporated, about 2 minutes.
Stir in the chicken stock, orange juice, soy sauce and miso and bring to a simmer. Return the chicken to the pot, cover and simmer until the chicken is cooked through and tender, about 30 minutes.
Add the mushrooms and simmer, uncovered, until the mushrooms are tender and the sauce is thickened to the consistency of a gravy, about 10 to 15 minutes longer. Serve with rice.
Nutrition information per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (5 g saturated; 0 g trans fats); 80 mg cholesterol; 32 g carbohydrate; 3 g fiber; 5 g sugar; 22 g protein; 1200 mg sodium.
(Recipe from Edward Lee's "Smoke and Pickles," Artisan, 2013)
Eddie Castillo said that the South American culture has the empanada, the British have the pasty, and he and his business partner Mike Caliendo are giving Arizona the hand pie.