The beauty of pesto is that it’s simple to make: Add all the ingredients in a food processor or blender and hit pulse. Within a minute or so, you have this terrific tasting condiment/sauce with many uses, such as mixing it with pasta. You can simply add the pesto alone or gussy it up like we do in today’s dish with tomatoes and olives. Best of all, this recipe comes together in 30 minutes.
Spiciness is in the palate of the taster: One person’s fiery dish is another’s too-mild disappointment. For the home cook, navigating heat levels can be tricky. One diner wants extra habaneros stirred into a dish, while the other can’t stand much more than a pinch of cayenne.
COLORADO SPRINGS, Colo. — You’ve likely heard of the placebo effect, an outcome that cannot be attributed to a specific treatment or therapy but rather is caused by a patient’s mindset alone. As it turns out, the force behind the placebo effect — namely our beliefs and perceptions — might be one of the more powerful health tools in our arsenal.
Memorial Day weekend marked the unofficial start of summer. With the smells of charcoal and propane beginning to perfume backyards across the nation, now is the perfect time to take stock of your equipment.
It’s hard to believe that only 50 years have passed since Julia Child set foot on the new continent of American Foodlandia. And yet in that short period, it seems we’ve already seen the full cycle of colonial development: discovery, exploration, exploitation.
Online recipe organization. Maybe, like me, you’re new to it. Even though I work with recipes professionally, I’ve been hesitant to go completely digital. I’m used to working from books. Paper is comforting to me.
Spring, for me, isn’t sprung on the say-so of meteorologists or a calendar date but on the sudden, dramatic appearance in the neighborhood supermarket of a truckload of fresh asparagus shipped in from somewhere. For a moment I forget the local-seasonal mantra and think instead of what to do with those fresh, green spears.