The time is right for summer salads gussied up with light proteins. Boiled shrimp is the perfect candidate, especially paired with orange, avocado and mint, as it is here.
When I'm in need of a summertime "grab and run" meal that has extreme flavor and crunch, chopped salads are my answer. The five I turn to most are easy to pack and don't require cooking.
I rarely cook with ground beef. Ground turkey became the go-to ground protein in my kitchen years ago. As meats go, it's pretty ideal: not a ton of raw meat juices, easy enough to cook in a pinch, more flavor than ground chicken. I sub turkey in for just about any recipe that calls for ground beef, except on …
TAMPA — Round 3 of the third annual Epic Chef Showdown to benefit Feeding Tampa Bay is Monday night, and you can watch it live right here.
After a certain point in my life, it became a reliable joke at the house of one my best friends: Michelle loves meat.
If you've never made carbonara, consider adding it to your weekday dinner lineup. It is a traditional Italian pasta dish in which eggs are mixed with cheese and then swirled into cooked pasta just before serving. The result is a luscious bowl of food you won't believe contains so few ingredients. This recipe swaps …
The first time I had a taste of the Black Forest, it wasn't by way of cake.
Vegetable "noodles" are super trendy, and summer is the best time to make them since the king of veggie noodle — zucchini — is ubiquitous, and inexpensive.
Cauliflower is a wonder veggie. No longer relegated to boiling and covering with a bright orange cheese sauce (sorry, Mom), cauliflower is stepping out in the place of starch like rice in stir-fries or instead of wheat flour in pizza dough.
An interesting thing happened on the way to delivering this recipe. It's a one-pan dish that fuses a few spices and brown sugar with ripe peaches and that old weeknight standby — boneless, skinless chicken breasts. Prep work is minimal: Blanch the peaches, peel and slice them. Pound the chicken to an even …