|
|
Food: What's Cooking
|
|
|
|
|
Penny Kazmier grew up on tacos made with ground beef seasoned with a packet of taco seasoning served in store-bought shells. Today’s tacos have all kinds of creative fillings, such as her Shrimp Tacos with Avocado Lime Slaw and Pork Tenderloin Tacos with Pineapple Salsa and Pickled Red Onion.
|
|
|
|
|
Winter tends to draw the short stick when it comes to seasonal produce love, but the cold months still have plenty of delicious things to offer. Case in point: winter greens.
|
|
|
advertisement
|
|
Italian researchers claim to have cracked the problem they say has held back egg cookery — namely, that the yolk and whites should be cooked to different temperatures. Periodic cooking sounds simple until you try it, which I did, first in my own kitchen.
|
|
|
|
|
This recipe features boneless, skinless chicken breasts cooked in a skillet with a creamy tomato sauce flavored with shallots, garlic, herbs, white wine and a pinch of crushed red pepper flakes. The entire recipe comes together in just about half an hour, making it suitable for any night of the week.
|
|
|
|
|
This vegetable-packed American goulash is meaty, saucy and packed with macaroni. The added benefit of colorful vegetables — zucchini, mushrooms, tomatoes and broccoli — makes it a complete, more-healthful meal than its traditional cousin.
|
|
|
advertisement
|
|
The soaring price of eggs is hitting suburban restaurant owners with egg-centric menus hard. Some are trying not to pass on the cost to diners but are not sure how long they can hold out.
|
|
|
|
|
