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Food: What's Cooking
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Penny Kazmier has been making this Bacon Wrapped Marinated Chicken for more than 20 years as a way to get the flavors of orange chicken without the hassle of deep frying. It was even her contribution to a charity cookbook in the 1990s that she then gifted to legendary chef Charlie Trotter. And -- surprise! — he kept it.
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Looking for a way to take your baking to the next level? Try rye flour, a sneaky way to add complex flavors, a tender crumb and a little nutrition, especially in sweet baked goods. Why is it good for you? Rye flour — especially whole grain — has more fiber than wheat. It’s also beneficial from a climate perspective.
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When you shop for wine at Aldi, you’re choosing from labels that aren’t sold anywhere else. It can be a mixed bag, but if you choose carefully, you can find solid options at excellent prices.
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Filled with the spiced salmon, melted cheese, corn and kimchi, these quesadillas elevate a simple meal into one that’s truly memorable. The recipe features a bold, pantry-friendly gochujang mixture that serves as both a quick marinade for the salmon and a flavor base for a creamy sauce made with yogurt.
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These Chopped Chicken Salad Lettuce Wraps from Lauren Chambers make a perfect lunch — easy, tasty and packed with protein.
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Mushrooms replace chicken in this vegetarian take on the classic Hungarian paprikash from cookbook author Alissa Timoshkina. It’s the ultimate comfort food, and it comes together quickly after you’ve sliced the onion, bell pepper and mushrooms.
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