Each of us, even dedicated cooks, has those nights when we arrive home so late, what with work or other obligations, that the simplest dinner is the only option.
Even on those nights, assuming no tantalizing leftovers await, I still don’t want something out of a can or the freezer. That’s when a quick pasta dish is king. If someone has...
Horseradish gives special texture and tang to many dishes from scrambled eggs and salad dressings to meat and fish. To salute this ancient root, I’ve created a simple glazed fresh tuna steak with horseradish.
Meaty and delicious, tuna steaks can dry out easily and need to be carefully cooked. It’s best to undercook them a little. The...
For some parents, having kids help in the kitchen means keeping them as far away from knives as possible. But mashing the cooking-cutter or setting the table can get boring for the eager child who really wants to learn to cook.
Children can begin slicing tomatoes and cucumbers with a plastic serrated knife — the kind you get from fast...
Ahh ... summer at last.
The calendar might say the season just started. But nothing marks the real beginning of summer like strawberry season. And it’s getting ready to blast off in many areas.
Peak season varies depending on farm location and weather.
Picking is much easier when the season is at its peak. “You can pick...
No, they are not a spice, herb or condiment per se, but did you know that pulverized, dried shiitake mushrooms can add oomph to your dishes nonetheless? I didn’t, either, until Eric Gower, chef and cookbook author, taught me how to use them as a seasoning instead of rehydrating them to use in place of fresh mushrooms.
In fact, says Gower...
