Vegetable "noodles" are super trendy, and summer is the best time to make them since the king of veggie noodle — zucchini — is ubiquitous, and inexpensive.
Cauliflower is a wonder veggie. No longer relegated to boiling and covering with a bright orange cheese sauce (sorry, Mom), cauliflower is stepping out in the place of starch like rice in stir-fries or instead of wheat flour in pizza dough.
Balmy weather calls for ice-cold sweet treats; fruity drinks are a natural part of the summertime poolside landscape. But those drinks are often loaded with sugar, boasting 40 or more grams in even a reasonably sized drink.
Growing up in the Southwest, a tortilla was a thin flatbread used to wrap around grilled meat and make tacos. I was in my 30s before I visited Barcelona, Spain, and was served a Spanish tortilla — a completely different dish — and I fell in love instantly.
Tis the season of backyard barbecues, picnics and outdoor potlucks. We gather with friends, or simply migrate to the backyard picnic table for family dinner, and that has me craving the classics: grilled meats, veggies and some creamy starchy sides like macaroni salad. Today, I have the perfect solution for scratching …
Sometimes I just crave a big serving of green beans. You too, right?
Mom may have made most meals in our house, but my father is no stranger to the kitchen. I love remembering the Saturdays my Jersey dad spent brewing Grandmom's recipe for marinara sauce. Every pot was used, red splattered on every surface, the entire house fragrant with delicious Italian seasonings. It was a magnificent …
My dad is not what you would call an adventurous eater.
I got cocky.
My other two kitchen challenges went so well. Decadent chocolate truffles. Spicy chipotle chicken. This time, I told myself, I could tackle anything — even a four-layer cake for Father's Day.
The kitchen is my happy place, which is a good thing, because I spend a lot of time in it. It seems I'm always either developing recipes or cooking them for a camera. And then there's the not-so-small matter of cooking for my husband and four daughters every day. Truly, I love it.
Ratatouille is a classic vegetable dish starring eggplant, zucchini, peppers, onion and tomato that is deeply steeped in the culture of Mediterranean France. When I married a man from Provence, one of the first lessons I received from my new mother-in-law Muriel was how to make a proper ratatouille.
I remember being told in marketing class back in graduate school that the fastest-growing food category in America was hummus. Hummus, our professor insisted, would soon be ubiquitous. I should have heeded his advice and leveraged that bit of 1991 foresight in some way.
My mom was a wanna-be urban farmer long before it was cool. Living in the city limits didn't stop us from growing our own veggies in a backyard garden that flanked a huge handmade chicken coop, where we raised hens for eggs.
Ask my husband what his favorite comfort food is and the answer will be quick: pasta. Who doesn't love a steamy bowl of noodles?
I am a morning person by choice, and breakfast is my favorite meal of the day.
I mentioned to my husband recently that I had mastered an oven-baked chicken tender recipe, and his response was a little underwhelming; dismissive even. It sounded like a healthier version of a restaurant kid's meal, and frankly, he wasn't interested.
Like mom jeans and every TV show you loved 20 years ago, fermenting is an old (ancient, even) thing trending with a new generation.
There are some foods you make from scratch at home that fail to live up to the versions of more experienced chefs or processed foods producers. I make a very decent homemade pizza crust, but it doesn't compare to one from a restaurant that cooks its pies in an 800-degree brick oven, or a frozen DiGiorno (just kidding, …
This blend of warm, cinnamon-scented pears with nutty crumble topping makes you feel good before you even take a bite. The dish's homey aroma fills your kitchen as it bakes so you can't help but smile with anticipation.
I grew up in Tucson, Ariz., where comfort food was always something Mexican or southwestern involving tortillas, rice, beans, cheese and a tasty sauce to drown it all in. Which is a long way of saying that enchiladas are pretty much my dream food. So it became my goal to create a version that mimicked the flavors and …