This recipe is so easy, it’s kind of like cheating. I’m OK with that, though. (I’m all for fancy sauces and complicated meals. But there’s a definite time and a place for dishes like this.) It takes no time to slap together—then your oven does all the hard work.
Mmm, mmm, mmm. Give me a plate of these and a big glass of sangria and I’m a very happy mouse. These chicken fingers are a perfect foil for one of my favorite flavor combinations: chipotle and lime. They’re hot and spicy—and a little bit tart from a few squirts of fresh lime juice. A […]chicken, chipotle, cilantro, drizzles & dressings, garlic, lime, Sauces, sour cherry
When I made these the other night, The Angry Chef told me that, hands down, it’s my best biscuit recipe. “Even better than my buttermilk biscuits?” I asked. “Yep, even better,” he told me. Well then. I blame it on the cheese. Ladies and gentlemen, we have a winner!baking, biscuits, bread, Cheese & dairy
I know. Here I am again, going on about bacon. (I can admit it. I might have a problem.) Ever since I made candied bacon with a chili and peach jam glaze a few weeks ago, I can’t get the stuff of my mind. This time, I wanted to try a different method. (All in the name of science, you understand.)bacon, candy, maple
We’ve been pining for summer weather here in Boston. It’s been cold, dreary, and drizzly for days. This pasta salad is like a little dose of summer—it’s cool, creamy, and an absolutely fabulous thing to bring to a picnic or barbecue. Assuming, that is, that the sun ever comes out.basil, garlic, goat cheese, olive oil, Pasta & starch, rosemary, shrimp
What’s better than a bacon, lettuce, and tomato sandwich? How about a BLT loaded with thick-cut bacon, paper-thin prosciutto and peppery watercress—then slathered with thick, tangy homemade mayonnaise? Here’s how to build a nice, fat sandwich that not only tastes great, but is designed to stay together when you eat it. Now, you’re going to […]bacon, mayonaisse, prosciutto, tomato, watercress
If you go to any of the big steakhouses in the U.S., chances are that this is how they cook a lot of their meat. Fast and furiously on top of the stove to create that handsome, flavorful crust—then into the gentler, indirect heat of the oven to finish cooking. Here’s a step-by-step guide to replicate those steakhouse steaks at home.beef, meat, pan roasting, steak
Yum. You know how I love miniature food. Don’t ask me why, but I do. Most of the time, I’d rather nibble on a bunch of different things than have one big meal. These sliders combine all the traditional seasonings that go so well with lamb—rosemary, mint, garlic—in one tiny burger that’s packed with flavor.garlic, lamb, mint, rosemary, scallion