Friday, July 31, 2015
     

Food

Wednesday, October 30, 2013
This Sept. 23, 2013 photo shows chicken puttanesca Parmesan in Concord, N.H. (AP Photo/Matthew Mead)

A chicken Parmesan that's big on flavor, but not on fat? It's easier and more weeknight-friendly than you might think.

I started with a basic breaded and baked chicken breast. For speed, I cut the breasts into thin cutlets. And that speed isn't just a convenience. It also pays dividends on texture. The less time the chicken spends in the oven, the more tender and moist the end result.

For a crunchy coating, I kept it simple panko breadcrumbs. Dunk the chicken in some egg, drag it through the breadcrumbs and you're ready to move on.

Wednesday, October 23, 2013
This photo shows a "goblet grave" with yogurt frozen into the shape of a skull and crossbones floating in a glass of grape juice in Concord, N.H. (AP Photo/Matthew Mead)

Whipping up a batch of Halloween-inspired treats shouldn't require a scary amount of time or energy.

Because by the time you've carved an army of pumpkins, costumed your pint-sized ghouls, purchased bushels of candy, and hung the requisite number of fake spider webs and black cat cutouts, time and patience for cooking up spooky grub may be in short supply.

Wednesday, October 16, 2013
PHOTO COURTESY CULINARY INSTITUTE OF AMERICA Risotto with Pumpkin and Parmigiano Reggiano

The arrival of cool autumn weather brings truckloads of pumpkins. Their arrival to stores, farm stands, and front porches inspires the spirit of the season year after year. If you are looking for different ways to utilize this tasty gourd, consider picking up a smaller sugar pumpkin and making a delicious orange-colored risotto.

To make risotto, you will need to use the superfino variety of rice, which has the fattest and largest grains and absorbs more liquid than any other rice while still remaining firm. Superfino rice includes Arborio and Carnaroli.

Wednesday, September 18, 2013
This Aug. 26, 2013 photo shows carmalized onion and squash bisque in Concord, N.H. (AP Photo/Matthew Mead)

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.

Using that blend of versatility and comfort as our inspiration, we created a fast and easy squash bisque that becomes a base for whatever autumn flavors you are craving.

You could, of course, keep it basic and simply top this bisque with a dollop of sour cream. But we also suggest six variations of toppings, including shrimp, bacon and pulled pork.

Wednesday, September 18, 2013
Roasted cauliflower soup with bacon and thyme. (AP Photo/Matthew Mead)

The first time I roasted a head of cauliflower was a pivotal food moment for me. It changed my vegetable eating life. Before that, I was able to eat one or two pieces of cauliflower, and even then only if they were smothered in cheese sauce. But once I learned how roasting dramatically changes the flavor of cauliflower, I could eat an entire head straight up. It's really that good.

I still remember watching the pale ivory cauliflower changing colors and emitting these dark, caramelized cabbage-y scents from the oven. I was skeptical, but patient. My patience paid off.

Wednesday, September 4, 2013
Caramelized Onion, Eggplant and heirloom tomato tart.

Rosh Hashana typically is a solidly autumnal holiday, falling sometimes as late as October. But this year, the Jewish New Year comes early the first week of September, a time when summer's bounty is still fresh for much of the country.

"It's a gift," says kosher chef Laura Frankel, executive chef for Wolfgang Puck Kosher Catering in Chicago.

The holiday falling at the height of the harvest season presents an abundance of culinary opportunities for Rosh Hashana and Yom Kippur cooking, she explains.

Wednesday, August 28, 2013
AP PHOTO Pork Tenderloin Cutlets with Grilled Cherry Salsa

By this point in the summer, I've had about all the burgers, dogs and birds I can handle. It's time to try something a little different on the grill.

And one thing most of us don't do nearly enough of grilled fruit. Not only is grilled fruit crazy delicious thanks to the intense heat caramelizing all the natural sugars it also pairs perfectly with savory meats.

So to help us all get out of our late summer grilling ruts, I came up with this easy recipe for pork tenderloin cutlets topped with grilled cherry salsa.

Wednesday, August 21, 2013
AP PHOTO Grilled BLT Pizza with Summer Tomato-Basil Sauce

BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza!

Once you've had grilled pizza, you'll never want to eat pizza any other way. Grilling solves the age-old problem of a soggy pizza crust. This is because the toppings go on after the crust is already grilled, so every slice will always be crispy, crunchy and slightly smoky.

Wednesday, August 7, 2013
 Southwestern Corn and Chicken Chowder with Tortilla Crisps is a delicious late summer soup.

Sometimes it seems that just as we get ourselves fully into summer mode, we need to start thinking back to school! Oh, no!

This delicious chowder recipe makes liberal use of two of my favorite cheating ingredients: store-bought rotisserie chicken and salsa.

Wednesday, August 7, 2013

Like most Americans of a certain age, I ate canned tuna all the time when I was growing up. But when someone first suggested that I try canned salmon? Well, I was horrified.

Why would I even bother with canned salmon when fresh salmon is readily available? But Pacific wild salmon, the most sustainable choice, turns out to be very seasonal. And then very pricey when it is available.

So, I decided to give canned salmon a whirl, rationalizing that most canned salmon is of the wild variety anyway.