With Cupid due to arrive tomorrow, anyone planning to cook for their sweetheart is fine-tuning the menu. A visit to Mississippi University for Women's Culinary Arts Institute Monday found Chef Mary Helen Hawkins showing students in a Demonstration Techniques class several options, from truffles and quick cookies to savory filet mignon.
I love Valentine's Day. Not the adult one, the one that promotes giant teddy bears and terrifying negligees and overpriced candies. I like the kid version, the one that relies on decorated shoe boxes and red construction paper and dollar-store doilies.
Ragu can be made from any meat or combination of meats, but the earthiness of a pure pork ragu is undeniably attractive -- and great comfort food.
We love pound cake and we love chocolate, but the combination is often a disappointment.
Try as I might, I've never come across anyone else who grew up delivering Valentines to special neighbors and friends incognito. I swear, my mother told us this was a thing. And so, in our family, it was.
Macaroni and cheese has always been on my "must-explore" list. It's just eaten too often in this country for us to ignore it.
Chicken Florentine is a buffet-line favorite featuring chicken breast and spinach in a mild cream-and-Parmesan sauce -- sometimes stuffed inside, sometimes stacked on top.
Peanut blossom cookies first gained notoriety at the 1957 Pillsbury Bake-Off.
If you think oatmeal comes in a packet, think again.
"Did you just swig a big Dr. Pepper right before you came in here?" the nurse asked, looking up from her computer screen.
The people of Tuscany are known as mangiafagioli, or "bean eaters," a nod to the prominent role beans play in their cuisine. Cannellini (white kidney) beans are the region's most famous legume, and Tuscan cooks go to extremes to ensure these beans are cooked perfectly, from simmering them in rainwater to slow-cooking them overnight in a wine bottle in a fire's dying embers.
A cookie in a skillet? We admit this Internet phenom made us skeptical_until we tried it.
Fallen chocolate cake, or molten chocolate cake, is an undercooked-in-the-center mound of intense, buttery chocolate cake. We wanted to turn this restaurant-menu standard into a practical recipe for home cooks.
It's hard to miss that Super Bowl LIII (53) is fast approaching. Perhaps you've noticed a bit of hype, even if only to spot the football-themed paper plates at the big box, or soft drink displays made to look like goal posts. Yes, Sunday is the big day.
We may not associate cold, wet January with gardens, yet good things are growing. Some of our favorite winter vegetables are surprisingly hardy and cope well with wintry weather with a little care.
In Mexico, the dish known as cochinita pibil is made by rubbing a whole suckling pig with warm spices and juice from bitter oranges, then wrapping it in banana leaves and slowly pit-roasting it until it is succulent and richly flavored.
The center-cut tenderloin -- often called chateaubriand -- comes from the middle of the whole tenderloin, which sits beneath the spine of the cow and gets no exercise at all, making it the most tender piece of beef you can buy.
Cooking salmon can be intimidating since it overcooks and dries out so easily.
If reducing carbohydrates in your diet is part of your I'm-gonna-do-it-better-this-year master plan, you're not alone.
A couple years ago, Zack and I decided to stop giving our children gifts for Christmas.