Those first few weeks when the kids head back to school can be among the most hectic for families. The lazy days of summer quickly give way to crazy schedules, homework and after-school activities. And don’t forget somehow managing to slip dinner into the middle of all that.
With a new school year on the horizon, it’s time to think about what’s for lunch. Brown bagging it is plenty economical, but a steady diet of sandwiches becomes boring pretty quickly, to say nothing of the fact that all those servings of refined carbs simply don’t provide the energy necessary to power you through a long afternoon.
What to do on Father's Day when it's time to eat and you want to serve something manly and filling? Other than steak, that is. Here's a nominee that re-engineers a classic sports bar appetizer — jalapeno poppers.
Leaving aside anything made with powdered eggs (which don’t really count as eggs at all in my book), I’ve never met an egg dish I didn’t like. But at the tippy top of my list of favorites is the edible magic trick known as the souffled omelet.
Fresh mint so rarely gets its due in America. We gladly pair it with chocolate and fruit, but it almost never makes appearances in savory dishes. But the rest of the world knows better, adding it with abandon to all manner of savory dairy, vegetable and meat dishes. That's because a little bit of its naturally sweet, herby flavor can go a long way to playing up the savory elements of a dish.
If Thanksgiving is all about the sides, Easter is all about the main. While we agonize over styles of stuffings, whole or smooth cranberry sauces, sweet potatoes with or without marshmallows, and so many other Turkey Day dilemmas, we tend to just cobble together a what-have-you assortment of sides to accompany the beloved Easter ham or lamb.
Candy making can confound even the most careful home cook. Luckily, Passover gives us an excuse to make a simple candy that is delicious and requires little fuss. And you don't need to celebrate Passover to appreciate it.
The trouble with sweet-and-sour chicken is that the flavor is mostly sweet — too sweet, at that — and weirdly acidic. It never seems to deliver on the satisfying balance of gently sweet and teasingly sour that I hope for.'
Our spring feasts — often centered around Passover and Easter — typically call for a center-of-the-plate star like brisket or lamb. Of course they’re delicious, but both can seriously ramp up the fat and calories in a meal that tends to put the groan into groaning board even before the main course is served.
Invented in Buffalo, N.Y., during the '60s, Buffalo chicken wings have become a national favorite. Big surprise! If fat is where the flavor is, and if everyone's a sucker for flavor, Buffalo chicken couldn't lose.