Vegetable "noodles" are super trendy, and summer is the best time to make them since the king of veggie noodle — zucchini — is ubiquitous, and inexpensive.
Cauliflower is a wonder veggie. No longer relegated to boiling and covering with a bright orange cheese sauce (sorry, Mom), cauliflower is stepping out in the place of starch like rice in stir-fries or instead of wheat flour in pizza dough.
An interesting thing happened on the way to delivering this recipe. It's a one-pan dish that fuses a few spices and brown sugar with ripe peaches and that old weeknight standby — boneless, skinless chicken breasts. Prep work is minimal: Blanch the peaches, peel and slice them. Pound the chicken to an even …
The same way that water needs heat to boil, Amy Thielen needs to cook.
Every bar's a stage, and all the bartenders merely players.
Living in Florida, there are a lot of reasons to hate summer: Unpredictable thunderstorms ruin many an activity. That thing where you're never appropriately dressed because you have to bare all outside but stores set their air conditioning to 57 degrees. Sweat puddles. Actual puddles.
There are plenty of go-to grillables: chicken wings, thick steaks, chunky vegetables skewered with a kebab. But the smoke and char of this specific cooking method can do wonders for something less expected: lettuce.
Fungus is gross. It can't help it. But no fungus is more fun than mushrooms, those powerfully flavored, spore-producing bites of goodness. With a huge selection of edible varieties, each with its own texture and nuance, mushrooms in general provide a delightful undertone of earthiness to every dish they enrich.
Whole30, a monthlong elimination diet geared toward identifying how certain foods affect your body, was not something that appealed to me when I first read about it. No sugar. No booze. No grains. No beans. No gluten. No dairy. No fun, it seemed.
Once again, the Instant Pot pressure cooker is slaying Amazon's Prime Day, according to early indications.