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Food: What's Cooking
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Have you ever thrown a few ingredients together and been surprised by how good it turned out? This happened to me when I stumbled on the perfect combination of roasted tomatoes, garlic and seasoning to make what my family now refers to as Jammy Italian Tomatoes.
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Salsa is the Spanish word for “sauce,” and once you start to think about it in the same vein as your favorite marinara or pesto, you’ll see endless possibilities for how to turn it into a full meal.
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Over the past decade or so, the nonalcoholic beverage aisle has gone from sparsely populated to entirely overwhelming. One beverage category on the ascent: hop water — carbonated water flavored with hop extracts, the same ingredient that gives beer its bitterness and aroma. Here’s a primer on this new sparkling water.
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Farmers market season is here, bringing fresh produce, handmade goods and more back to local downtowns and parks.
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Every year, I grow at least one new-to-me tomato variety in hopes of discovering the next best thing, but in the end, I keep returning to the same five superstars.
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Made quickly and easily in a skillet, this version of the signature dish of Veracruz, Mexico, uses snapper fillets rather than a whole fish. The fish simmers in a saucy sauté of bell peppers and tomatoes, flavored with garlic, olives, capers and thyme.
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Want to make your vegetables taste better and have your friends love you? Chef Isaac Toups has an answer: “Char the hell out of some on the grill and then toss them in a bacon vinaigrette.”
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