There’s a reason why chef-prepared food usually tastes better than the food you cook at home. Actually, there are a few reasons but the biggest is that chefs know the secrets to building flavor in a dish. Most anyone can follow a recipe but being able to read between the lines of a recipe → Hungry for more?
Tomato and mozzarella are a classic pairing. Throw in a little spicy mustard, turkey and red onion and you’ve got a deluxe grilled cheese in miniature. Don’t have a baguette handy? No problem. Slices of toast cut into quarters make an excellent substitution. Print Mini Toasted Turkey & Mozzarella Sandwiches Author: Chef Danielle Serves: Makes 10 → 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?
My oven temperature is directly related to the weather. Seriously, when outside temperatures drop I abandon 350 degrees Fahrenheit and crank my oven well into the 400s. It’s roasting time — time for baking sheets lined with chopped veggies ready for a turn in a hot, hot oven that will give them the crisp edges → Hungry for more?