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Food: What's Cooking
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There’s something undeniably joyful about a good dip. Whether it’s creamy, cheesy, fresh or fiery, dips bring people together — around the table, at backyard barbecues, or while lounging on the couch with a bag of chips in hand.
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Has the classic Caesar salad lost its appeal? At one time, Caesar salad was a popular part of an upper-tier dining experience. Were those salads good? Depended on the restaurant and their ingredient choices. Excellent ingredients, like high-quality, extra virgin olive make a superb salad.
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This cheese pizza’s crust is thin, crispy and flaky, demonstrating why the Domino’s pizza that inspired it is such a favorite among chefs. With no yeast, and only a 30-minute resting period, the dough becomes weeknight-friendly, although the pizza, cut into squares tavern-style, is party-worthy, too.
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Pure vanilla extract is likely already the most expensive ingredient in the average baker’s pantry. So, is the real stuff actually worth it? The truth is, imitation vanilla has long been a staple in pantries and store-bought items. And for many Americans, the vanilla taste they grew up with — and prefer — comes from imitation.
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This salad channels the flavors of fish tacos in a bowl, combining white fish, radishes, crisp greens, and pickled onion and jalapeños with a creamy avocado dressing. It’s packed with the standard essential nutrients — protein, healthy fat, fiber, minerals and B-vitamins — but it also brings plenty of Vitamin Joy to the table.
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Tavče gravče, which translates as “beans in a pan,” is a Macedonian classic. Traditionally, large dried white beans called tetovac are the star of the rustic dish, while onions, garlic, peppers and paprika provide deep, rich flavor and color. This version uses canned butter beans for convenience.
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This ground beef stir-fry is an ideal way to use up a bunch of celery you may have forgotten about in your crisper. Although the ingredient list is short, the end result packs a lot of flavor, thanks to ingredients such as doubanjiang (Sichuanese chili bean paste) and Chinkiang (black) vinegar.
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