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This Vegan Chowder Skips The Seafood — But Not The Flavor

Our editors have independently chosen the products listed on this page. If you purchase something mentioned in this article, we may earn a small commission. Sometimes, you just want your dinner to be as warming and comforting as a hug—and if there's one food that's always that, it's chowder. But while most hinge on some seafood inclusion, this recipe from Danny Seo's latest cookbook Naturally, Delicious Dinners is totally vegan and gluten-free too.
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Asian Beef Cabbage Wraps

With bold flavor and super fresh ingredients, these Asian-Inspired Beef Cabbage Wraps are perfect for a quick yet flavorful easy dinner. Ground beef is cooked together with umami flavors before being placed inside of a Napa cabbage leave and topped with a tangy mayo-free slaw. It’s a weeknight dinner must-make and it’s low-carb, Paleo and Whole30 friendly.
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How To Saute Onions

The perfect sautéed onions are nature's candy, says food blogger and photographer Ksenia Prints of At the Immigrant's Table. Whether you are sautéing onions for a quick stir fry, hoping to just change their color, or whether you are going for the full monte — that is, producing some beautifully slick, browned caramelized onions, drowning in their own puddle of delicious, jammy sauce — learning how to sauté onions is one of the first steps to being successful in the kitchen. Sure, it sounds simple, but knowing how to sauté onions just so can mark you out as an especially accomplished home chef.
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Traditional Keftedes recipe

Keftedes are crispy on the outside and tender on the inside Greek meatballs are very popular with people of all ages, and especially kids!. Keftedes are crispy on the outside and tender on the inside Greek meatballs are very popular with people of all ages, and especially kids!. You can...

Patti Bess: Risotto is easier than you think

Finally, the summer has cooled and I look forward to fall. Our trees are dripping tears of gratitude that they received some moisture. Farmers Markets are bursting with fresh produce. It is my favorite time of the year to cook (and eat). I think I said that last month. As...

These pancakes are flipping fantastic

Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. They are crisp on the outside, tender within and subtly herbaceous. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. Zucchini...

Msemen (Moroccan Flatbreads)

The Moroccan pan-fried flatbread known as msemen is usually eaten for breakfast and teatime. The process of flattening and rolling the dough might seem intimidating, but these layered breads are actually not complicated or very time-consuming to make. Serve them warm or at room temperature with anything you fancy. To enjoy them sweet, eat with melted butter and honey, or go the savory route with ricotta and olive oil.

Fast, delicious grilling tips

Fire is a mighty ingredient all on its own, adding an alluring smokiness to meat, seafood and vegetables. So skip the marinade: Grill your ingredients with only oil and salt, and over unrelenting direct heat for a crisp char. Then, season them hot off the grill. This style of cooking takes little time and less planning — and can simplify and shake up dinnertime.
Press Democrat

Three homemade stocks to stock up on this fall

It’s that time of year: Days are visibly shorter, nights longer. A morning and evening chill have replaced summer’s heat, such as it was. We still have plenty of summer’s harvest, but for how long?. For me and many other passionate home cooks, that means it’s time to make a...

Salsa Macha

When we think of salsa, juicy tomatoes come to mind; or maybe smoky, roasted tomatillos, or even grilled peaches or corn. We think of fresh or preserved fruits and vegetables. And then there's salsa macha. Hailing from the coastal state Veracruz, this is almost more of a chile paste. It's made by toasting dried chiles, garlic, nuts, and seeds in oil and grinding them all together with a touch of vinegar and sugar.

Simple Spicy Chicken Diavolo

Diavolo is the Italian word for devil. As you might have already guessed chicken diavolo is a devilishly hot poultry dish. There are plenty of variations for this dish. The chicken itself can be either whole, spatchcocked, quartered, or cut into 8 pieces. I prefer the chicken quartered or in 8 pieces so that the spice evenly coats every piece. It also makes a nice presentation with options for those who like dark meat and those who prefer lighter pieces.

Roasted Red Kuri Squash with Sautéed Corn and Arugula

Bring squash and corn together for the best of summer and fall. This recipe is really more of an idea – the suggestion to pair squash and corn whenever possible! I especially love the deep orange flesh of red kuri squash, so when I get ahold of one of these beauties, I roast wedges of it and use it in fall salads (like this tktk) or I serve the wedges simply with sautéed corn-off-the-cob over a bed of arugula with a quickie vinaigrette with a bright ingredient in it. (I’ve used grated ginger in this one, but you could use zest or just opt to use your favorite vinaigrette.) Vary the amounts of any of the ingredients as you please!

CRAVE: Simple ingredients add zest to chicken dish

In the market squares of Sicily and Calabria, street vendors baste thick swordfish chops with a bright blend of lemon juice and olive oil, grilling them over smoldering coals and filling the air with an alluring mix of char and sweet. The simple, ancient combination is called salmoriglio, and it’s the primary way fish is served in southern Italy.

Kirsten’s Kitchen: Parmesan-Style Stuffed Eggplant

Technically, summer is waning, but here in Humboldt we know that our best sunny days are coming, leaving Fogust behind. Celebrate with eggplant!. Shiny, glossy purple eggplant always seduces me at the farmers’ market and I scored a couple of smaller sized ones, perfect for serving two people. Carve out...
Washington Times-Herald

Try a zesty meal fit for a crowd

As the weather cools, hearty meals often take center stage. Home cooks may have plenty of go-to recipes to feed their families and guests. But expanding your culinary horizons can lead to some new family favorites. Sausage and pepper dishes exist in many different cultures, and can be found everywhere...

Warm Beetroot Salad

© Hannah Hall This warm beetroot salad is utterly delicious, topped with spring onions and feta cheese, and a beautiful orange dressing. The perfect side dish to your main. This warm beetroot salad is utterly delicious. Topped with spring onions and feta cheese, it’s actually the orange dressing that makes this beetroot salad a winner. By adding the orange dressing to the beetroot while it’s still warm, the beets soak up all that citrusy goodness.

How to Make a Wine-Paired Dinner

This post has been sponsored by Layer Cake Wine. All thoughts and opinions are my own. See how to make a wine-paired dinner for a fun and festive Fall evening!. This past year has given us more of an opportunity to try making new recipes at home. And we are especially loving trying new cuisines from around the globe. Today we are delighted to partner with Layer Cake Wines to share some of our favorite recipes paired with their wines.
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Recipe from her 1971 cookbook In Cucina Con Amore. 500 grams tinned, peeled tomatoes or fresh tomatoes peeled and seeded. For the pasta: cook the spaghetti until al dente (this applies to all types of pasta). Sauce and pasta must be ready at the same time. For the sauce:. Step...