| May 14, 2013
| 6:30 PM
When I think about throwing a dinner party, especially a big one like this polenta supper I'm sharing with you this week, my thoughts immediately go to: What can I make ahead? Last week, I had an easy answer: a shredded, succulent mess of beef braised...
| May 15, 2013
| 2:21 PM
This is a wonderfully easy recipe to prepare. And better yet, it’s a soup that’s loaded with flavor. If you are concerned about the waistline, then substitute the half and half or heavy cream with 1-percent milk. Make sure you gradually add in...
| May 7, 2013
| 9:56 AM
Adapted from Chef Angelo Elia, who now serves this one of his several restaurants, D'Angelo Trattoria, 9 SE Seventh Ave., Delray Beach.
Read John Tanasychuk's review of D'Angelo Trattoria.
3 tablespoons extra-virgin olive oil
| May 7, 2013
| 11:01 AM
Adapted from the Mai-Kai Restaurant in Fort Lauderdale. Read dining critic Danny Sanchez's 2011 review of the Mai Kai.
Chinese black beans should not be confused with the dried or canned black beans used in Western cooking. They can be found in Asian...
| Jun 22, 2013
30 minutes. Serves 4 to 6
1 pound broccoli rabe or baby broccoli, bottoms trimmed
1/4 cup olive oil, plus more if necessary
2 cloves garlic, sliced thin
1/4 teaspoon red pepper flakes
1 to 2 teaspoons lemon juice
2 (4-ounce) balls...
| Jun 18, 2013
| 6:09 AM
Summer yields some of the best produce! Our Italian Stuffed Zucchini Boats are a creative way to utilize some of those delicious veggies you have growing in your garden or picked up from the market!
Serves: 2 to 4
Cooking Time: 30 min
| Jun 12, 2013
| 8:01 AM
The sandwich's simple format offers unlimited options for culinary creativity.
At Woody's Hitching Post — deep in Monkton's pastoral horse country — chef-owner David "Woody" Woodruff is busy exploring those options — to the great...
| Jun 14, 2013
| 9:30 AM
The results are in! We had so many great submissions for this year's battle, it was hard to come up with our five finalists. But we did. We're featuring one finalist and top recipe every day. Our first is Richard Amiel from Santa Cruz. Needless to say,...
| Jun 6, 2013
| 4:30 AM
Q: Prepping for a family barbecue. I've mastered the burgers and dogs, but what's the best way to grill a steak?
A: It's finally getting warm enough that the idea of firing up the grill is creeping into our minds.
It's hard to go wrong with a grill, a...
| May 11, 2013
1 hour. Serves 4 to 6 as an appetizer
1 cup bulgur, medium (No. 2) or fine (No. 1) (about 5.5 ounces)
1 cup hot water
3 small green onions
5 tablespoons fruity extra-virgin olive oil, or more to taste, divided
1 brown onion (about 8...
| May 11, 2013
Bulgur pilaf with asparagus, mushrooms and tarragon
2 hours. Serves 4 as a side dish
1 (1-pound) bunch medium asparagus
1/2 pound button mushrooms
2 tablespoons plus 1 teaspoon chopped fresh tarragon (stems reserved), or to taste, plus more for...