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With the holidays getting into full swing, life for most of us is getting hectic. Between all the big meals, the parties, the kids needing treats for their classes, never mind our day jobs...! Who has time for it all?
Sixty years ago Tom Prather started hauling furniture out of his parents’ home near Glenwood Springs, Colo.
Some cooks like to change up the Thanksgiving meal — a sous vide turkey here, a sweet potato souffle there. But on a holiday dedicated to tradition, innovation can spark revolt.
When it comes to leafy green vegetables, kale has been king for a while. It boasts more vitamin C than an orange, more calcium than milk, and more iron per calorie than beef.
A chicken Parmesan that's big on flavor, but not on fat? It's easier — and more weeknight-friendly — than you might think.
Six months ago, New York chef Marc Forgione had hardly heard of fish sauce. Then he watched his chef-partner Soulayphet Schwader using it to flavor nearly every dish at their new Laotian restaurant Khe-Yo.
What would happen if hummus had been invented in Italy, rather than the Middle East?
NASHVILLE, Tenn. — Looking for the next big hit to come out of Nashville? You might want to watch the city's bustling food scene.
Spaghetti with clams — or spaghetti alle vongole to the Italians — is one of my favorite dishes: simple, flavorful and satisfying.
There is something so perfect, so satisfying about a bowl of warm squash bisque on a cool fall evening. And it is such a versatile dish, it is easily doctored in so many ways.
This soup is a stick-to-your ribs flexitarian special. Make it with chicken broth and prosciutto and you end up with a carnivore's delight. Make it with vegetable stock and no prosciutto and you've got a vegetarian's delight. Either way, it's plenty hearty. The potatoes give it body and creaminess. The spinach and kale give it earthiness and a bright green color.
The casual eatery where diners typically pop in for pizza, salads or sandwiches will step things up a notch with a wine pairing dinner.
I have always been a huge fan of the Chinese dumplings known as pot stickers. They're wonton wrappers filled with pork or shrimp, crisped up in a pan, steamed, re-crisped, then served with a dipping sauce. Yum!