za'atar kale chips

How To Make Crispy Za’atar Kale Chips

We’ve created a new way to measure deliciousness in my house — I like to call it the ‘taste-test-then-face-test’ method (say that ten times fast)— and it works like this: I make something healthy to eat. I recruit an unsuspecting friend or family member. The unsuspecting friend or family member eats the healthy food. I observe […]

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Sriracha Deviled Eggs

Game Day Grub: Simple Sriracha Deviled Eggs

Ah, football season — that magical time of year when we gather on Sunday afternoons for soft, chewy potato rolls piled high with barbecue pulled pork; spicy, deep-fried wings slathered in Buffalo sauce; and a smorgasbord of flavorful chips and dips. Oh, don’t try to pretend that Sunday afternoons are for watching the football game […]

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Mango Salsa

Sweet and Spicy Mango Salsa

Here’s your quick fix for just about any summer cooking conundrum — make salsa. This sweet-and-spicy condiment has been known to bring many bland, lifeless, and/or overcooked foods back from the dead (it’s super juicy and super flavorful!) and it has bailed many of us out of that awkward “I-forgot-that-I-promised-to-bring-something-to-your-barbecue-and-now-I’m-showing-up-empty-handed” situation (salsa is so easy […]

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roast chicken in pan

How to Roast a Really Flavorful Chicken

I’ll admit it; for a long time I was really intimidated by the thought of cooking any whole animal. I didn’t want any fish eyes looking back at me, I didn’t want to hear the lobster “cry” as it was dropped into the pot of boiling water, and I sure didn’t want to reach my […]

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Compound Butter

How to Make Compound Butter

Gaining confidence in the kitchen is all about taking small steps. Making your own compound (flavored) butter, can be a great first step. You need little more than a few sticks of butter and the spark of an idea — and in just a few minutes you will have made something that’s almost too beautiful […]

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Chicken Carnitas Tacos

Carnitas-Style Chicken Tacos for Cinco de Mayo

Few words strike more fear into our gastronomic hearts than “boneless, skinless chicken breast” — notoriously dry and flavorless, it’s easy to overcook (and under-season) this lean, white meat. Fortunately, there is a really simple solution to this culinary conundrum: science. There are two main reasons that chicken breast ends up being less-than-tasty: The lack […]

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Lentils Two Ways

Intuitive Cooking and Lentils Two Ways

Cooking isn’t as difficult as we make it out to be. Nor is it as complicated as some overly detailed recipes lead us to believe. (I’ve actually seen a recipe that says, “Be sure to use a pan with a ¾-inch side height”. Really?! What happens if my pan has a 1-inch side height? Will […]

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Salvatores Sandwich

Salvatore’s Sandwich

There are two things I remember clearly about Salvatore — his nose and his sandwiches. Let me explain. Every weekday at 11:30 a.m. Mrs. Lang (our second grade teacher) would walk two lines of children (boys on the left, girls on the right) away from the small pod of elementary school classrooms that surrounded an […]

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fresh cooked pasta

How to Make Pasta From Scratch

I promise you, once you feel the velvety softness of fresh pasta dough beneath your fingers you’ll never eat dried pasta again.  Forget fresh pasta’s superior deliciousness; there is something so rich and luxurious about the texture of the homemade dough.  The way it pushes back as you knead it, the way it is transformed into a voluptioius golden ball – […]

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