More From Food

September 13, 2017

Spaghetti and meatballs was the classic dish I ate at Grandma’s house growing up: She had her all-day recipe that filled her creaky house with heady aromas that built anticipation as meatballs simmered in sauce on the stove.

The fact that she was 100 percent first-generation German —…

Food Healthy Lightened Up Meatballs-1

September 06, 2017

Most seasons have a signature cocktail. We drink fresh and fruity in the summer, brown and brooding in the winter. But what do we drink in the fall, other than apple cider? Apple cider cocktails. Specifically, this Cortland Jab.

This recipe features some of the season’s favorite flavors, with…

Food Culinary Institute Of America Cortland Jab

August 30, 2017

September is a curious kind of month. It’s the time of year that we wistfully bid farewell to the easy, carefree days of summer and say hello to the crisp apples, new school clothes and the more structured schedules autumn brings.

If you’re not quite ready to let go of summer, The…

Food Culinary Institute of America Plum Clafoutis

August 23, 2017

This summer, I became obsessed with making clafoutis — big baked custardy fruit pancakes. If you look up the definition of clafoutis, it is referred to as a tart or fruit covered with flan. But, I think the taste and texture is more like a big thick crepe or custardy pancake.

Regardless, they…

Food American Table Summer Peach Clafoutis

August 16, 2017

If you’ve spent much time traveling in Mexico or the southwestern United States, you may have seen folks enjoying an agua fresca on a hot day. Agua frescas are simply water blended with sugar, fresh fruit, seeds (like chia) or dried flowers to make a refreshing, non-alcoholic drink.


Food Culinary Institute Of America Hibiscus Margarita

August 09, 2017

This is my French-flavored version of peel ‘n’ eat shrimp. The sauce is delicious and warrants a whole baguette just for sopping up!

It’s one of those summer dishes that I make frequently for friends and family. The dish pays homage to one of my favorite places on earth, the South…

Food American Table Pastis Shrimp

August 02, 2017

Traditional recipes seem to be part of a collective conscience of sorts, and eggplant caponata is no exception. All around Italy (and the world), chefs and grandmothers and uncles are making a variation of this sweet and sour eggplant dish. And while each region and family has its own variation on…

Food Culinary Institute of America Eggplant Caponata

July 26, 2017

As its name implies, the tenderloin is one of the most tender cuts of pork, and comes from the full loin. It's mild in flavor and takes well to rubs, marinades and sauces. Tenderloins range in weight from 10 ounces to 1 1/2 pounds. I prefer the smaller 10-12 ounce tenderloins and look for those…

Food American Table Crusty Pork Tenderloin

July 19, 2017

Mother Nature has a sixth sense for when we're reaching our temperature breaking point. At the very same moment your hot oven becomes unwelcome, a tomato is being plucked from the vine and a cucumber is being nestled into its stall at the farm stand.

It feels rather serendipitous that the stars of…

Food Culinary Institute of America Gazpacho

July 12, 2017

Long before I knew that the origin of breakfast tacos were a hotly debated topic, I was eating them and loving them. I had my first breakfast taco many years ago in Houston and have enjoyed many more in Austin, Texas. But, I am not about to give birthright credit to any particular city in because I…

Food American Table Breakfast Tacos
17 stories in Food. Viewing 5 through 14.
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