| Jun 5, 2013
| 9:14 AM
Could it possibly get any better than grilled cheese? I don't think so. And while it's hard to beat the perfection that is ooey-gooey melted cheese between two crisp pieces of bread, we do have some ideas to help you take it to the next level. Ideas...
| Jun 4, 2013
| 10:59 PM
Turn an "oh" at salad into "Oh, wow" with a little imagination and not much effort.
Even the best-dressed leaves can benefit from a sprinkling of nuts or seeds. Just add them right before serving so they stay nice and crunchy.
Greens served naked or...
| May 30, 2013
| 8:30 AM
Lately, I've been looking to add more healthy seafood to my diet without breaking the bank, and while canned fish will never have the allure of a fresh filet, today's good-quality canned salmon is not the fishy, bone-studded mush you may be picturing. The...
| Jun 5, 2013
| 7:27 AM
Third in a three-part series.
There's no denying that soft-shell crabs are a little weird.
They're slimy and slippery when raw. Cooked in a sandwich, their spindly legs and grabby claws poke out from the slices of bread and make some people wonder,...
| May 31, 2013
| 6:08 AM
What will judges be looking for at tonight's fourth annual Riverwalk Fort Lauderdale Burger Battle?
Some people call it nirvana.
"The judges have a very definitive set of criteria," says Genia Duncan Ellis, president and CEO of Riverwalk Fort...
| May 23, 2013
Serving fries from a food truck would have been a futile effort under Chicago's former regulations. Who wants to eat a pre-packaged batch that's fried in the morning and sits under heaters all day? After an ordinance allowing on-board cooking passed...
| May 20, 2013
| 7:00 AM
Why is chicken so popular? Well, it cooks pretty quickly. And depending on the what you buy, it can be both flavorful and diet-friendly. It's versatile -- you can combine it with almost any flavor combination. Perhaps best of all? It's easy. Roast a whole...
| Jan 9, 2013
I began experimenting with different polenta combinations and came up with a variety of combinations. Traditional polenta takes at least 30 minutes of cooking in a copper pot over low heat with continual stirring. Fortunately, imported instant (precooked)...
| Dec 25, 2012
| 7:55 PM
For a spur of the moment semi-fancy meal, you can’t beat scallops.
Scallops are ideal to have tucked away in your freezer because they defrost and cook quickly. When planning a meal with scallops, figure two to three of the larger sea scallops...
| Dec 26, 2012
| 2:30 PM
This fried rice recipe features sliced Brussels sprouts and parsnips, but feel free to use whatever is fresh and in season. This recipe works best in a wok -- a skillet is too small for the volume of food and requires more oil to prevent sticking....
| Apr 27, 2013
Mangalitsa lard biscuits and sausage gravy
1 hour, 10 minutes. Serves 4 to 6
5 1/2 cups (23.4 ounces) flour
3 tablespoons baking powder
2 tablespoons sugar
1 teaspoon salt
12 ounces cold lard (Sqirl uses lard rendered from...