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November comes along and minds are on travel, turkey and family gatherings. This classic slider provides an autumn twist. This Bacon and Bleu Cheese Slider will fast become a family favorite and change up the typical “hamburger night.” The dish is fun, and uses a slight shortcut with cornbread mix and it’s easy to get the kids involved (buttering the pan, mixing the ingredients, what kid doesn’t want to crack an egg?). If you aren’t a bleu cheese fan, easily substitute equal amount of goat or gorgonzola cheese. For an extra kick, add one jalapeno (seeded) to the cornbread mix. Prefer a moister cornbread muffin? Replace 1 cup of the milk with one can creamed corn. Kids typically prefer a toned down version of the mayo, use more or less of the chipotle depending upon your families taste. These sliders make great appetizers for your holiday parties or a great main dish for family meals. Enjoy!
Every Thanksgiving presents the same challenge — how to juggle the turkey and the stuffing and the pie and all those sides in just one oven.
National Nacho Day is Nov. 6. Tip your sombrero to Ignacio “Nacho” Anaya — the man said to have first topped fried corn tortillas with melty cheese in 1943 — and dig into these innovative dishes.
The first time I ate white chicken chili, it was wrapped in a burrito. And I fell instantly in love.
I’ve said it before and I’ll say it again: Home-grown tomatoes are NOT the best-tasting ones. Not necessarily, that is.
BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza!
When I was growing up, I loved my mom’s stuffed eggs. Heck, as a chubby and happy-go-lucky kid, I loved anything filled with mayonnaise.
When I was growing up in Virginia, one of the signs of summer I anticipated most was the appearance of fat green tomatoes on the vines in our garden. We picked them well before they started to blush, dipped the thick slices in egg and milk, dredged them with cornmeal, salt and pepper, then fried them in a skillet.
Who says salsa has to be made from tomatoes? Or dumped unceremoniously from a jar?
When it comes to food and drink pairings, most of us tend to be pretty old school. As in, red with beef, white with fish.
Finding good Mexican grub in this town is no problem; we could celebrate Cinco de Mayo once a week if pressed. But if you’re looking to do justice to this weekend’s other big almost-holiday, the Kentucky Derby, that’s a little more of a head scratcher. Here are three ways to indulge in the Southern spirit of the Run for the Roses, no big fancy hats required.
There are restaurants that slash prices on margaritas or invite a mariachi band for Cinco de Mayo - and then there are restaurants that go a little nuts.
Whenever Esi Impraim’s mother made jollof — a rich, tomato-laced dish of meats, rice and sometimes seafood — the time it took to bubble away on the stove was always excruciating.
A one-pot meal, jollof's basic ingredients include rice that turns bright umber in the tomato sauce, spices that range from nutmeg to chili peppers, and sometimes vegetables.
Looking for a few simple ways to freshen up the go-to dish of the Super Bowl? We cobbled together a mighty tasty basic guacamole, then came up with four ways to turn basic into unbelievably good.
Allow me to confess right at the start — this is not your grandfather’s Reuben sandwich.
Wild boar — a tasty way to do a good deed.
My family has always insisted that the centerpiece of our Christmas feast be some kind of show-stopping roast. We’re talking a standing rib roast or whole beef tenderloin. And, as if these prizes were not already rich enough in themselves, we tend to pair them with an extravagant sauce, usually bearnaise. Hey, it’s Christmas.
At Christmas, you want comfort with a little more. You want a dinner that’s as special as it is comforting.
The nice thing about cooking a monster brisket for Hanukkah — aside, of course, from the fact that the meat can be mouth meltingly delicious — is that it is a dish you can mostly ignore as it cooks.
The key to a great food experience around the holidays is extending it as long as possible.
Choose from more than 40 toppings and different crusts made in a stone oven, and top off these pies with olive oil, pesto or barbecue sauce, or traditional tomato sauce.
Mmmm. Nothing says good eats like soy residue.
For two weeks this summer I made it my mission to improve my 8-year-old son’s tolerance of vegetables.
Most of us have plenty of ideas for using whole or chopped almonds. Eat them whole. Bake them into treats. Scatter them over salads or green beans. But what about almond butter — toasted (and sometimes salted) almonds that have been ground to a peanut butter-like consistency?