Here’s a recipe that pairs sweet watermelon with tangy, salty feta cheese and tiny pasta. It’s a great salad to serve with grilled fish or chicken. For a potluck or outdoor barbecue, it’s a nice salad to serve in place of the usual pasta or potato salad.
A lot of acidity (from orange juice and mustard) goes into the marinade for this fish dish, but not a lot sticks around in the final preparation. That’s a blessing because it allows for a wider range of both white and red wines to accompany it. Salmon is one of the oilier fish, which makes some light-bodied red wines sing with it. Suggestions come along for a dry rose, a light red and a high-acid white. Stay away from big-bodied red wines on this one. Likewise, avoid overly oaky whites.
Sure, spears of asparagus are great as a side hot off the grill, roasted or broiled — I really never tire of it. But asparagus cut into pieces also is a great addition to leafy green or pasta salads, rice salads or stirred into stir-fries.
Mix the passion chef Rick Bayless has for the cuisines of Mexico with his enthusiasm for serving it up at his many restaurants and on his TV series “Mexico: One Plate at a Time,” and it’s easy to see how that could never be contained in a handful of books.
Once upon a time, you may have wrinkled your nose when a plate of (pick one: Brussels sprouts, Belgian endive, mustard greens, radicchio) arrived at the table. You shunned espresso and Campari. You even steered clear of those craft beers with a bitter edge.
Do you cook your pasta in a big pot of boiling salted water? Me too, always have. That’s the way it’s recommended in many Italian cookbooks and in the directions on packages or boxes of pasta. And that’s the way I’ve answered readers: cook pasta in lots of seasoned boiling water. But could it be we’ve been being wasteful all this time and doing it all wrong? A month or so ago on social media someone shared a video deeming so. It was by Harold McGee, who writes about the ...
When looking for different ways to prepare chicken breast, stuffing them with cheese and deli meats is a great option. Chicken breasts are pounded thin (or you can slice them in half horizontally), and then a slice of ham and cheese is placed on top. The chicken is rolled up and secured with toothpicks. Once rolled, they are typically dredged in flour, dipped in egg and then rolled in breadcrumbs and pan fried.
This easy chicken salad is a perfect busy runner’s lunch — you can make it beforehand, and it travels well to the office or running trail. It’s packed with lean protein and carbs, which are important for muscle repair and energy reserves.