WALNUT CREEK, Calif. — We may grill all year round, but summer traditionally signals the start to barbecue season. And something about that barbecue grill, says Food Network star Guy Fieri, conjures up all the best parts of summer.
“I think we all have an addiction to grilling,” the Santa Rosa, Calif., chef says by phone, halfway through...
Chopped salad could well be described as a buttoned-down version of a tossed salad. For while the latter can be something of a leafy anarchy both in the tossing bowl and on the plate, the disciplined uniformity of size among the various ingredients in a chopped salad gives a definite structure that’s appetizing to the eye and the tongue.
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I’ve just discovered the magic of fresh bread crumbs. You might say it’s about time, after 30 years of cooking. But I would remind you that I said the “magic” of fresh bread crumbs, not the “utility.”
Everyone knows about using bread crumbs for coating a schnitzel or any other fried, baked or broiled thing. Or stuffing a bird or whole...
If you wanted to add one new spice to your repertoire, I would suggest allspice.
This one spice, with an aroma reminiscent of cinnamon, nutmeg and cloves altogether, perfumes Jamaican, Lebanese, Mexican and Indian cuisines, to name a few. And I have been told that recipes that attempt to duplicate the taste of “secret spices” in Heinz...
At a recent dinner, my culinary guru/friend Jolene Worthington served guests a delicious, perfectly glazed, broiled salmon steak atop vinaigrette-dressed spinach.
The salmon’s cooking juices gently wilted some spinach leaves, a tangy vinaigrette played well with the rich fish.
As her sous-chef for that entree, I loved its...
