Here’s the basic recipe. It’s not complicated, but because you are working with eggs — which can be temperamental in the presence of heat — it’s important to respect the various steps involved. Each one has its purpose to produce a creamy-smooth sauce. So read through the directions thoroughly before embarking on the journey of creating your very own heavenly sauce.
When it comes to celebrating the fruits of Summer, there’s no doubt that cobblers, tarts and crisps are all fine maneuvers.
So I have this daughter, right? She's 7. Super cute, love her so much. She's sugar and spice, and everything nice….except when it comes to food. And, oh-my-goodness gracious, is that child a picky eater. What to feed that kid for lunch is a constant battle. Lord forbid I make her a nice, nor…
The fair and carnival season is in full swing. Summer is a time for ice cream, trips to the beach, amusement parks, fairs and carnivals. As I drive along the highways in the evening, I can’t help but see all of the lights from roller coasters, Ferris wheels, carousels, and thrill rides that temporary amusement parks set up, usually in large parking lots alongside highways. State, county and country fairs are plentiful too. As I pass these venues, I think about the scent of the various foods that permeate the surroundings, especially fried and grilled foods.
Shrimp With Cashew-Yogurt Sauce
Chefs representing Atria Willow Park and Atria Copeland got creative this week when tasked with incorporating tomatoes into appetizers, entrées and desserts.
Recipe intimidation can come from many sources: a technique or an ingredient you're not familiar with, or one you are - and know you don't like. Or sometimes it's cumulative. You read through and think: "Not all that. Not tonight."
What if you had a prep cook in your kitchen? A sous chef who made sure that all of the slicing and dicing and mincing and zesting was done for you, so that when it came time to make dinner, all you had to do was wash your hands and start cooking?
Walking through the grocery store recently I couldn’t resist plucking a few beautiful, ripe mangos off the top of the pile in the produce section. One of my favorite Mexican restaurants successfully got me addicted to their incredible mango honey salsa, and I’ve actually wanted to search for a recipe that I could make at home.
If I have one go-to technique for grilling and smoking fish, it is to use a cedar plank. The plank supports the delicate fish as it cooks and doubles as a serving platter.
Although most people think of pesto as an Italian sauce made with herbs (most famously, basil), many ingredients can be ably featured in a pesto. One of note is kale—leafy and deep green, with an earthy, slightly bitter flavor.
To take this barroom classic from the fryer to the grill we had to figure out how to handle the fat and connective tissue from the wings, which creates a problem as it drips into the fire.
Grilling is a popular way to prepare eggplant in Greece, Italy, Turkey and beyond, since eggplant's creamy, tender flesh takes well to smoke and char. Unfortunately, grilled eggplant can easily turn out leathery or spongy.
Shrimp can turn from moist and juicy to rubbery and dry in the blink of an eye over the heat of a grill.
Somehow, I got it in my head that almond croissants were for kids; that grown-up connoisseurs would stick to the plain buttery crescents. And so I put away those sweeter childish things.
The sauce might be red, or green. It might have mint, or jalapeño, or fenugreek, or parsley. It might be called zhug, or zhough, or s'hug, or sahawiq, or daqqus. But it's all the same thing: a spicy Middle Eastern condiment that, at long last, is getting its due in the United States.
The beginning of the summer isn't the only time to get creative with your burgers. I appreciate the home cooks who hold back a trick or two to keep the rest of grilling season interesting.
"Fool" might be an odd name for dessert, but it has been served for centuries, and no one is quite sure why it is called that. Making it, though, is a pretty smart thing to do considering how easy it is and the reward of doing so: a delightfully creamy whip, infused with the essence of fresh berries.
The Restaurant Monitor is a weekly listing of scores for restaurants inspected by the Brazos County Health Department.
I saw the movie Fried Green Tomatoes long before I ever had the luxury of tasting one. It actually wasn't even until adulthood I took my first bite into a fried green tomato, and even then it was only ever a summer restaurant treat. It was warm and tart, crispy and crunchy and absolutely hea…
As you walk by the meat counter at your local supermarket or meat shop, it’s likely one of the cuts that will always be available are boneless pork loin chops. In the spirit of full disclosure, I do prefer a bone-in pork chop. And while pork loin chops tend to be very lean, these seemed to h…
It’s that sliver of summertime when the heat is making some people miserable and others irritable (or both). The kids are still out of school and for many, friends and relatives are seeking entertainment and a heat reprieve. How can you help? Give everyone the kind of cool-off and creativity…
Deviled eggs will suit almost everyone at any gathering, regardless of the season. And — bonus for the cook — they are easy to make.
A few years ago, I began my love affair with burrata cheese. I’m happy to report I am now officially married to it. Burrata is no longer for special occasions or special recipes. Instead, it’s one of those items that will always be in my cheese repertoire, especially come summertime.
I have been a lover of ice cream my entire life, and I have often boasted there is not a soul on the planet who could put down a bowl quicker than this gal. Now, whether or not that fact is indeed brag-worthy remains to be determined, but the fact of the matter is, I know good ice cream -- a…
When I was a kid, the Luis Muñoz Marin airport in San Juan, Puerto Rico, was a madhouse. I'd walk off the air-conditioned plane into a sweaty, tropical inferno that punched me in the face like a closed fist. Once I navigated the chaotic baggage claim, I walked out into a corral of hundreds of adoring family members. My grandmother was always there, frantically waving, with a fresh loaf of pan sobao (the best bread on the planet) in her hand. It's among my favorite memories of the island: a tropical family frenzy.
Corn and Spinach Pancakes
The idea of a "fast and fabulous" microwave mug recipe is irresistible: There's little waiting or washing up, you don't heat up the kitchen, and the mug is the perfect size when you're cooking for one. It's also an easy way to eat more homemade and less takeout without spending a lot of extra time. But up until recently, almost every mug recipe I tried was a letdown. The reason: Microwave ovens typically cook by steaming - energy waves heat up the water in foods and steam them from the inside out. And steaming doesn't develop much flavor.
Sometimes, I'm up for anything in the kitchen: ready to experiment, excited by recipes that require multiple processes. Most weeknights, though, my pressing question is: What can I throw together quickly - I mean, immediately - that will still taste good? And as the days and nights get warmer, my desire for effortlessness increases.
Barbecuing is the perfect method for cooking fatty cuts of pork or beef, but relatively lean chicken is another story. For barbecued pulled chicken with a smoky flavor and moist, tender meat, we'd have to come up with some tricks.
When I picked up my Community Supported Agriculture box at Amber Waves Farm a few days ago, I was invited to take a bunch of rhubarb. It was beautiful and about 3 feet long. I had never seen such pretty or long stalks of rhubarb before, so I took it but I had no idea what I was going to do w…
S'mores may conjure memories of warm nights and sleep-away camp, but it doesn't need to be summertime to capture the flavors of this treat; the combination of wheaty graham crackers, rich chocolate, and sweet, gooey toasted marshmallow is good any time of year.
Hand-cut vegetables marinated in seasoned vinegar are the key to this stellar gazpacho.
There were a lot of highlights on our first camping trip: Great scenery, challenging hikes, a tent that filled with bugs after a tent flap was left open, the Wes Craven-worthy screaming in the dead of night when a spider (allegedly) crawled across someone’s arm. My personal favorite, however…
Everybody loves a big spread on the Fourth of July, but too often that spread leaves us groaning after dinner from too many calories.
The deep flavor and creamy texture of Boston baked beans is the product of simple, yet judiciously chosen ingredients and slow—very slow—cooking. It seemed a natural recipe to adapt to the slow cooker and, given our location, we were under pressure to get this recipe just right.
Flavorful, well-marbled short ribs seem like the perfect candidate for grilling, but getting the texture just right can be a challenge. We wanted meltingly tender meat with the nicely browned exterior that the grill provides—without having to constantly fiddle with the fire.
Holy mother of summer, it's gotten HOT. My dog is sleeping in our shower because the tiles are cool. I'm testing recipes in the morning because I don't want my oven cranking all afternoon. And (this is how I know it's really hot), I may be coming close to drinking my daily recommended amount…
It's getting hot outside, and you're looking for a simple way to wow friends at your next party. Why not make some classy cocktails?
I am the kind of person who buys a bottle of salad dressing, uses it once and then promptly forgets about it in a jumble of other condiments until well after the expiration date. I suspect I'm not alone.
Summer berries are whiz-bang beautiful right up until the time they aren't. At overripe, they can still taste as good or even better, though, which is why industrious cooks get out their pie plates and jam pots and simmer for hours.
Muffins are a go-to coffee shop food purchase - and a flawed one. They're usually way bigger than they should be. They can be too greasy. You don't always have options for what's inside them. But for me, the biggest dealbreaker may be that they're rarely warm out of the oven.
For a recipe with a handful of ingredients, pasta with shellfish is awfully hard to get right.
Food memories are funny. While I remember distinctly the very first time I tasted a fried pie, I find I can't really recall its flavor, texture or any particulars. More, I remember my brain darn near exploding with the idea that a pie could be fried. And it was with that fuzzy recollection that I began figuring out a sweet cherry fried pie, something I dreamed about, imagined, and just had to try to make.
I'm not an avid backyard gardener. My thumb is less than green, and my small patio is shaded by trees and fences, preventing prolific vegetable growth. But I haven't felt the loss too keenly, as I have a farmers market across the street every week.
I used to have a sociological hamburger theory.
The Restaurant Monitor is a weekly listing of scores for restaurants inspected by the Brazos County Health Department.
My favorite way to host a barbecue is potluck style. Everybody brings a dish, and we all end up with a fun variety of recipes to choose from. Us women usually hang around in the AC snacking on all the goodies and gabbing away, while the men sweat it out in the Texas heat, slaving over the sm…
Savory French toast is a concept I can get behind, and Nigella Lawson does a turn with Parmesan cheese and sourdough in her cookbook, "At My Table." I substituted bread for the next best thing: whole-wheat pitas.
The anonymous email came in a few months after Owen Thomson and Ben Wiley opened Archipelago, their tiki bar in Washington. "Don't you have any Tiki drinks with more than four to five ingredients? Technically, that's pretty anti-Tiki in my opinion," Mr. Congeniality opened his missive. It "works great for the bottom line, but quite frankly, insults any long-standing fan of real Tiki."