| Jun 18, 2013
I am not a big appliance gal. I hate the clutter on the kitchen counters, much preferring simple food that doesn't take much gadgetry to prepare. However, when I received a panini press as a gift a few years ago, pressed sandwiches became a pretty big...
| May 23, 2013
| 1:12 PM
Breakfast for dinner. Sometimes nothing sounds better after a long day. And so often, it's easy to fix -- c'mon, we usually cook breakfast when we're barely awake, so you know the recipes can't be that challenging. Let us offer some suggestions, including...
| May 24, 2013
| 8:10 AM
Our viewers always write in and ask for clever potato salad recipes. Well, here's one we got from Idaho and since Idaho is potato country, you know it's got to be great!
Cooking Time: 20 min
What You'll Need:
- 2 pounds Idaho potatoes...
| May 24, 2013
| 12:09 PM
Kebabs are a weave of function and flavor. The concept is simple, but the execution takes some know-how to get dinner on the table.
Protein that stacks up
Uniformly cut cubes or meatballs shaped in similar sizes will ensure even cooking. Beef, chicken...
| Apr 26, 2013
| 2:12 PM
National Pretzel Day is here again. Yup, there's a day celebrating everyone's favorite knotted bread, and that's a good-enough excuse for us to seek out a twisted treat. You're going to need something to wash that pretzel down with, and few things besides...
| Apr 8, 2013
| 10:29 AM
WHAT YOU NEED:
•1 lb. extra lean ground turkey
•1 cup of diced onions
• ½ cup of rolled oats
•1 cup of diced edamame
•2 egg whites
•1 tablespoon garlic powder or fresh garlic
•2 tsp. of mustard seed...
| Apr 9, 2013
| 12:54 PM
River Watch Restaurant is a rare find: a waterfront restaurant where the food is as good as the view.
The Essex restaurant and its 110-slip marina sit at the spot where Middle River meets Hopkins Creek. During the summer, revelers crowd River Watch's...
| Apr 17, 2013
| 8:07 PM
SAN JUAN, Puerto Rico — This island offers so many visual treats — gorgeous beaches, rugged hills, beautiful churches and majestic historic forts — that dining becomes a virtual afterthought. A hunk of meat or fish, some sides of mofongo...
| Apr 10, 2013
On the growth continuum between seeds and mature plants, microgreens lie somewhere on the “newly arrived” side, between sprouts and baby vegetables.
These teensiest of seedlings, with delicate translucent stems that bear a hint of true...
| Apr 13, 2013
| 7:58 PM
Last month, the manager of the Beverly Hills restaurant Red Medicine shamed diners who didn't turn up for their Saturday night reservations by calling them out on Twitter.
"I hope you enjoyed your GF's Bday and the flowers that you didn't bring when you...
| Mar 28, 2013
| 11:41 AM
The sign out front doesn't automatically call my name: "PDQ Fresh Tenders Salads Sandwiches."
All I know from tenders is what I see in the meat department at the grocery store — strange breast-meat pieces that seem ready-made for kids' hands to...