Posted by Anna Mintz on March 4th, 2014
A classic iceberg salad with French dressing is delicious; the crunch is fun and the dressing candy-sweet. When made at home, where you can control the sugar and add some heat and smoked paprika, French dressing is a more interesting concoction. This recipe from The New Midwestern Table (Clarkson Potter, 2013) by Food Network’s Amy Thielen keeps it spicy, because a little chile fire goes a long way toward igniting the cold crisp heart of the iceberg. Torn radicchio—raging pink—adds color and maturity.
Posted by Allison Malec on March 3rd, 2014
I’ve now made Ina’s boeuf bourguignon twice in the space of a week. Might I have a problem, you wonder? Yes, yes indeed. It’s an issue. We’ve already covered my propensity for food addictions. Here’s another to add to the pile.
Posted by Daniel Wikey on March 1st, 2014
These fritter-like zucchini cakes are an easy way to get some protein, grains, and vegetables all in one bite.
Posted by Anna Mintz on February 27th, 2014
Two mainstays of Cajun cooking, rice and pork, create the perfect picnic salad or an easy supper with this recipe from Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything (Clarkson Potter, February 2014) by Donald Link.
Posted by Anna Mintz on February 20th, 2014
There are no beans in this recipe from Giada’s Feel Good Food (Clarkson Potter, 2013); instead, it is loaded with lots of other goodies: Yukon Gold potatoes, sweet potatoes, and hominy, which is big bits of puffy corn. You can really sink your teeth into it, so you don’t need the beans.