Even done well, a rendition of chicken and sausage can be heavy. Here, the sausage takes on a reduced role, flavoring but not weighing down the dish. The result: a richly favored sauce to marry with the tender chicken.
Use your favorite mild peppers. Bell peppers work fine, but...
When a tender white-fleshed fish such as flounder or sole is served stuffed with crab, it can come across as fussy and old-fashioned. Often, it arrives overcooked.
Here it is, reimagined: Start with a meatier fish, such as cod, halibut or grouper. Rub it with simple seasonings;...
When Michelle Snow of Clinton writes a cookbook, it’s never just a collection of recipes. You also get some money-saving strategies for efficiently getting those recipes on the table.
Among her several cookbooks are a food storage system, “It’s In the Bag,” and the budget-stretching “The Queen of Common Cents.”
Now she’s back with...
I’m not a huge fan of fishy fish, but every once in a while, to please my fish-loving husband, I’ll nibble on a piece of salmon. This dish in the just-published “Pati’s Mexican Table” by Pati Jinich caught my eye because it marries three of my favorite flavors -- chilies, ginger and soy sauce -- in a sticky, sweet-sour glaze. Skeptical going in...
Oh, dear. I wish this dish looked better. But what can you do? Greek-style yogurt stirred with tender meatballs might not blend in quite so smoothly. But it comes together easily — in one pot! — and tastes good. Promise.
Serve with warm pita bread.
Meatball and Yogurt Chowder
