The story of chili always ends with the statement that it’s better the second day.
If you’re a mushroom-lover looking for a recipe that’s loaded with them, this is a delicious and luxurious choice.
If tomorrow was my last day on earth, I’d request a fresh piece of focaccia dunked in a vat of Scoty’s marinara for my last meal.
The walnut Parmesan’s salty, cheesy flavor adds another dimension to many of our pasta dishes and risottos.
Noce Moscata means “nutmeg” in Italian.
Fondues are a bit like Bloody Marys in that everyone has their own way of making one.
This is almost a meal in itself, nutritionally complete if you add some whole-grain pita bread (or rice) and yogurt on the side.
I sometimes serve these snacks with drinks, cutting the mushrooms into wedges and inserting a cocktail stick into each one.
Tucker Shaw from Cook's Science discusses new tips and tricks from America's Test Kitchen: frothing non-dairy milk, quick thawing thin cuts of meat, reducing heat quickly on electric stove tops, and the eternal debate: to baste or not?
“When you think you’re done caramelizing those onions, go another half an hour.” Anna Thomas
“When you think you’re done caramelizing those onions, go another half an hour.”