One-inch cubes of butternut squash are tossed in crushed garlic, allspice, olive oil, salt and pepper before being layered on a baking sheet and roasted in this recipe.
It wasn't until I lived in France that I fully appreciated how underused celeriac, also called celery root, is here in the United States.
In October 2014 I attended the Hemp Conference in Las Vegas with the intent to better understand medical cannabis and find out why brownies were the food of choice by consumers of medical marijuana. I had seen medical cannabis used in Amsterdam, China, Peru and at an Antarctica base, yet marijuana as medicine …
Remember the warm spinach salad? That hot bacon dressing, crumbles of blue cheese, crunchy nuts and those canned orange slices, all mounded over a bed of slightly wilted spinach?
Where does one buy oxtail in St. Petersburg? The only way I knew to get oxtail was at a fritanga (sort of a Nicaraguan cafeteria-style restaurant) in Miami. Locally, our first thought was Mazzaro's Italian Market, but they directed us to another nearby butcher: Tony's Meat Market on Fourth Street S.
CUTTING UP AVOCADOS: I am very speedy with avocado pitting and peeling, but I've been told the way I do it can be dangerous. I disagree, since I have yet to hurt myself despite being a klutz. Here's how I do it.
Mon | Meatless meal
A bowl of cooked brown rice is a blank canvas for lots of toppings. Consider sauteed wild mushrooms, goat cheese and chives; smashed black beans and avocado chunks with a dash of Sriracha sauce; sauteed garlic spinach and chickpeas; diced tofu, soy sauce and crunchy …
It's one of the most pervasive of culinary cliches — the exploding pressure cooker. And thanks to it, all manner of otherwise adept home cooks fearfully retreat from this kitchen workhorse.
ST. PETERSBURG — Food Network star Robert Irvine swoops into the Mahaffey on April 19 for one evening of his multimedia, multisensory cooking demo/boot camp.
There are many variations on shrimp and grits, a classic South Carolina Low Country favorite.
Before I put this salad together, I could imagine how it would feel and taste in my mouth: the juicy, sweet oranges playing against the crisp, pungent radishes. The combination was inspired by an orange, radish and carrot salad in Sally Butcher's charming book Salmagundi: A Celebration of Salads From Around the …