Take your ham and cheese sandwich to the next level by turning it into a slider.
Perhaps an arbitrary number of cloves, the 40 in this French dish are iconic; while the chicken braises, the generous cloves become appealingly soft and spreadable. But their flavor is often spiritless.
You can make a decent corned beef dinner by buying a corned beef brisket, simmering it in a pot of water for a few hours, and adding vegetables at the end of cooking.
Ah, March -- bringer of St. Patrick's Day. The holiday is not overlooked in the Golden Triangle. More about that in a minute.
Kale is among the most nutrient-dense of all vegetables, but it can be difficult to turn the hearty green tender enough to enjoy.
These plain biscuits can be dressed up with any flavorful, relatively dry ingredient, such as herbs, scallions, cheese, dried fruit, or spices.
Roasting might just be the best way to cook vegetables.
There is something magical about this recipe, which coaxes the ultimate flavor out of just a few humble supermarket ingredients, turning them into a rich-tasting and well-balanced pasta dish that will have your family reaching for seconds.
Renee Verner hopes this past Saturday is the one and only time a tornado warning sends her hurrying to shelter in the middle of prepping to feed several hundred people. It makes for just a little too much excitement.
I love the idea of making food for people who are sick or have gone through a difficult time.
Chicken enchiladas offer a rich and complex combination of flavors and textures, but traditional cooking methods can be tedious.
Espinacas is a traditional tapas dish found in the southern Spanish region of Andalucia consisting of tender stewed chickpeas, delicate wilted spinach, and bold North African-influenced spices.
Food "holidays" amaze me. It's hard to name a food that doesn't have a day or month devoted to its celebration. February is National Chocolate Lovers Month (of course). And National Potato Lovers Month. And National Cherry Month, Grapefruit Month, Snack Food Month and Hot Breakfast Month, to name a few. But it gets better.
There's nothing like a bowl of steaming chicken soup when you're feeling under the weather, or even simply to warm a winter.
Centuries ago, focaccia began as a by-product: When bakers needed to gauge the heat of the wood-fired oven -- focaccia stems from focolare and means "fireplace" -- they would tear off a swatch of dough, flatten it, drizzle it with olive oil, and pop it into the hearth to bake as an edible oven thermometer.
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.