Fingerling potatoes are a pleasant surprise. Except for their smaller, elongated shape — like fingers — they look like any old potato, but once cooked they reveal a soft, creamy center. Seriously, a creamy potato! Their small shape means fingerlings cook faster than regular potatoes so they’re an excellent choice for quick side dish. → Hungry for more?
My fellow Americans, As we venture into this inauguration weekend it is my hope that you will celebrate this austere occasion with the level of grandeur it deserves, a gathering that truly reflects the state of our great union. To aid you in your entertaining efforts, I’m pleased to present a trio of recipes that → Hungry for more?
Blood oranges get a bad rap. The name is unappetizing at best, but they’re actually a delicious variety of orange marked by its telltale crimson flesh. The pulp is a deep, brilliant red that can resemble — you guessed it — blood. The dark color is caused by an extra pigment, anthocyanin, that regular oranges don’t → Hungry for more?
Black-eyed peas and I have never been friends. They popped up periodically throughout my childhood like a distant, oddball uncle who made an annual, not-so-pleasant appearance at the family table. As an adult, I’ve avoided them, a decision based solely on memories of mushy, slightly off-tasting spotted beans. This salad has restored my faith → Hungry for more?
Pressure cookers and slow cookers both offer cooks a convenient way to get a meal on the table without a lot of fuss. The big difference between the two is a simple one. Pressure cookers cook food quickly while slow cookers cook food – wait for it – slowly. Pressure cookers are built like ordinary → Hungry for more?