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Food: What's Cooking
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Ask any chicken wing connoisseur about their ideal bite, and you’ll get an assortment of answers as to the “right” way to prepare them. Whether you want tips to enhance your own tried-and-true method or are looking to join the wing club for the first time, here are four indoor cooking methods, along with sauces and seasonings to put you on the road to wing heaven.
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Have you ever been to someone’s home and eaten something that kept you coming back for more? My friend Julie’s Corn and Black Bean “Crack” Dip was exactly this for me, and several others who also were hovering around the bowl.
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One fine day, my son told me that he was ready to join the Sloppy Joe fan club. Had I been physically able to do a backflip, you’d better believe I would have flipped for joy across my kitchen floor.
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On the days when I want a flavorful, healthy meal on the table fast (which, honestly, is most days), I rely on a simple formula: Lean protein + no-chop vegetable + quick-cooking whole grain + easy seasoning. There are countless possibilities, and when the elements come together in one pan, it’s even better.
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I am not sure what I did, but the inside of my enameled Dutch oven turned dark. Can I still use it, or should I toss the pot? It’s a 5-quart enameled cast-iron pot that I have had 10 years now, but just recently I made beef stew, and it’s all darkened on the inside.
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With with tomato paste and bacon, this riff on lo mai gai from “The Chinese Way” by Betty Liu is reminiscent of paella, but with the sticky-chewy texture of sweet glutinous rice.
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Jimmy Rush began planning his 80th birthday celebration about three decades ago. He got the idea when he spotted a sign at a restaurant in Mobile, Alabama, that read: “Free oysters to any man 80 years old accompanied by his father.” Rush, then around 50, decided that’s how he would mark the milestone.
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