Cornbread is a sacred thing in the South, almost a way of life.
Sprinkle with chives or scallions, and serve.
Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite.
Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!
A Spanish twist on brussels and bacon done in the style of a stir-fry.
This will be a revelation to those who tend toward plain steamed basmati. The method is fail-safe, and the result is stunning.
When ready to serve, gently fluff the rice with a fork and scatter the parsley on top.
If you can boil water, you can make great rice.
"The world output of olive oil is supposed to be down 20 percent this year," says Russ Parsons, food editor and columnist at the Los Angeles Times. As a result, consumers need to shop carefully for olive oil.
“The trickiest part is probably convincing the chefs that they need to measure. There's nothing they hate more than measuring things.” JJ Goode
“The trickiest part is probably convincing the chefs that they need to measure. There's nothing they hate more than measuring things.”