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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.
I've always been a big fan of eggplant Parmesan. There are a bunch of ways to make this classic Italian dish, but I'm partial to what you might call the full-fat version: thick slices of breaded eggplant that are sauteed, then baked until creamy, and finally topped with tomato sauce and melted cheese.
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.
Why wait for dessert to give your Valentine's Day dinner a sweet touch? We've created a delicious savory dinner that has a sweet side thanks to a touch of honey.
A box of chocolates? A slice of chocolate cake? So very been-there-done-that.
Everybody seems enraptured by seven-layer dip. And not that it's bad, but it's been done. And done again. And again.
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.
We all know that baked white fish is a fast and healthy way to get dinner on the table, particular during this annual time of dietary vow renewal.
This simple, one-skillet dinner needs neither much time nor skill to deliver rich, deep flavors. And it all starts with that most ubiquitous of American meats — the boneless, skinless chicken breast.
Fantasizing about throwing a big holiday bash but fearful you'll spend the whole party — or worse, the whole week — in the kitchen prepping? We've got you covered.
After you've stuffed yourself with turkey and taters and gravy and pie and — of course — stuffing, you might be ready to do penance before the next rush of holiday calories.
Be it walking to a restaurant on a poorly lit street, or to a car in a dark parking garage, every woman who has found herself out alone at night has had the dark question flash through her mind -- what if I were attacked?
Injecting a taste of the exotic at Thanksgiving is a tricky business. After all, this is a holiday built on tradition; mess too much with what everyone loves and you're going to have some grumpy diners.
Stop fussing over whether to prepare your Thanksgiving stuffing inside or alongside the turkey. Your life will be so much easier if you just embrace the wonder that is casserole dish stuffing.
A chicken Parmesan that's big on flavor, but not on fat? It's easier — and more weeknight-friendly — than you might think.
Puffed pastry dough is a totally underappreciated ingredient, at least as far as time-crunched families are concerned. It's so versatile and easy to use, I'm not sure why it isn't in the rotation in more homes.
The first time I roasted a head of cauliflower was a pivotal food moment for me. It changed my vegetable eating life. Before that, I was able to eat one or two pieces of cauliflower, and even then only if they were smothered in cheese sauce. But once I learned how roasting dramatically changes the flavor of cauliflower, I could eat an entire head straight up. It's really that good.
In an effort to assist officers with the daily grind of safeguarding the communities they serve, East Valley police departments are home to various volunteer programs that provide much-needed leverage to the departments’ time and budgets.
Rosh Hashana typically is a solidly autumnal holiday, falling sometimes as late as October. But this year, the Jewish New Year comes early — the first week of September, a time when summer's bounty is still fresh for much of the country.
Many years ago, I was vegan. And I was rather fond of my tofu.
Boneless, skinless chicken breasts are literally THE white meat of the meat world. They are a great lean protein, quick and easy to prepare, freeze well, and take to just about any flavor or cuisine you care for. But they also can be rather dull. So we've come up with three ways to jazz up this weeknight staple.
Most of the time, we live in a chip-free home. No potato chips. No tortilla chips. Not even any vegetable chips.
Bad soil? Not enough soil? Maybe even no soil?
When the owners of Caswells Indoor Shooting Range in Mesa purchased the business, Carolann Bergeson said it was obvious right away an expansion would be necessary at some point.