October 2, 2014
Tamar Adler, cook and author of An Everlasting Meal: Cooking with Economy and Grace doesn't really use recipes when she cooks. But that doesn't stop her from making great food -- like soup.
September 25, 2014
This variant of pierogi with a traditional cheese and potato filling comes from the kresy in the east of Poland. You can eat pierogi with a little melted butter drizzled on top and sour cream on the side, or some chopped grilled bacon.
August 22, 2014
Dorsey Barger, of HausBar Farms, looks at what crops are ready for harvest at the farm or what's available at the Farmers' Market, and then lets inspiration rule in the kitchen. Such is her recipe for Beef Caldo.
July 11, 2014
Chef John Besh operates seven restaurants, six of them in Louisiana, and one called Lüke’s in San Antonio, where you will find this sandwich on the menu.
June 6, 2014
Orzo, a rice-shaped pasta, gets its name from the Italian word for barley, but we all know that orzo looks exactly like juvenile bugs. Needless to say, it’s a perfect complement for crickets, especially three- or four-week-old nymphs, which are of a comparable size.
May 29, 2014
This is a delicious, light and healthy lunch or dinner….add some bread, rice, or potatoes and you are set! I like recipes like this that I can prepare the night ahead and then just pop in the oven after a long day’s work.
April 18, 2014
In Texas, as soon as you say the word springtime, the 'ol "Dog Days" of summer start pawing their way in just to heat things up - as if our summers aren't long enough! Well, Jerky is here to save the day not only as a quick, re-energizing snack, but also as a cool, easy way to cook up an evening meal.
April 4, 2014
Growing up, my family was on a very tight budget. There were seven kids in our family, my parents and a dog or cat or both. Thanks to our Aunt Maggie who had a chicken farm, we always had plenty of eggs. And so egg salad was a staple at our house, and all the kids became skilled at making it.
December 19, 2013
Sumac is a spice from a bush by the same name. The “berries” are usually sold dried and ground in Middle Eastern markets, and the powder made from them is used to give a lemony, astringent flavor to foods, including the baked chicken and bread dish called Mussakhan.
November 12, 2013
Cooking a turkey to perfection doesn't take a culinary degree -- just a little know-how and patience. We've got the know-how -- you're on your own for the patience.