Category: Food

Engaging Kids in Cooking Has Numerous Benefits. And It’s a Good Time

By Gretchen McKay From Pittsburgh Post-Gazette Pittsburgh—Dustin Gardner has mentored scores of young cooks in the 16 years he’s served as executive chef of Casbah, an upscale Mediterranean restaurant in Shadyside. But it’s safe to say the budding chef who tugs tightest on his heartstrings is his pint-sized daughter. Gardner, of White Oak, and his…


How to Cook Chicken Breast in the Oven

Chicken is one of the most versatile proteins. It works well on salads, in pastas and as a main dish. While one of the easiest and tastiest ways to cook chicken breast is in the oven, it’s a technique that can often overcook and dry out the meat. To guarantee you get a moist, tender chicken every time, follow…


The Best Fort Lauderdale Chefs, and Where to Find ‘Hidden Gem’ Restaurants

By Lois K. Solomon From South Florida Sun Sentinel Q: We are returning to live in the area after spending years in Los Angeles. We love it here, but most restaurants taste the same. They taste like Sysco. The food tastes like it was frozen at some point. It’s lacking original flavor and the special…


Fear of Baking? This Very Easy, Really Good Cake Recipe Can Help.

By Bethany Jean Clement From The Seattle Times Seattle—I was making my own birthday cake. Why was this happening?! It was so very clearly wrong. One should never make one’s own birthday cake; it should arrive by the magic that is love, floating through the air with candles glowing, accompanied by a song sung in…


Crustless Quiche

Find the print-ready version of this article on Chew Out Loud. Why You’ll Love This Crustless Quiche Recipe Less than 10 pantry staple ingredients are all you’ll need. It’s easier, faster, and leaner than standard crusted quiche. The luscious flavor and silky texture will have all your guests begging for more. Full of cheesy goodness, your little ones won’t even realize they’re eating their veggies. Naturally gluten-free,…


This Pasta Dish Is a Tried-and-True Vegetarian Recipe

My friend in the U.K. and I regularly exchange tried-and-true vegetarian recipes. This week she sent me an orzo and cauliflower bake she plans to make for her family. I sent her this pasta and super greens recipe inspired by the purchase of a giant bag of power greens. Turns out, skipping the meat course is no…


Miso Perfectly Pairs With Sweet Orange and Tender Salmon

Miso is a thick paste made from fermented soybeans. Miso and its relatives have been essential ingredients in Japanese, Chinese and Korean cuisines for thousands of years, adding savory umami taste to everything from soups to sauces to pickles. The first step in making miso is preparing a (friendly!) mold called koji (“KO-gee”). The koji…


Parsnip Pathways

One of my son’s first tastes of solid food was dirt licked from a freshly dug parsnip. He didn’t yet have the teeth to chew into the ivory taproot itself, but his attempts to do so sure got it clean. It was wintertime in New Mexico, and his first winter anywhere. We were visiting a…


The Wine Options Game

Once you really delve deeply into wine, the passion to buy fine wine while it’s still available and its price hasn’t leaped into the stratosphere can become an obsession. The feeling is both heady and worrisome. On the one hand, we love having great wines in the cellar, improving, but soon we realize we have…


Creamy Hungarian Mushroom Soup Is a One-Pot Winner

Soups are the original one-pot comfort food. In this hearty and rich Hungarian mushroom soup, fresh mushrooms are sautéed, releasing moisture and concentrating their umami flavor. The soup is seasoned with Hungarian paprika, fresh dill, and thyme, and finished with tangy sour cream. It’s a soup that deserves a place at the table all winter…