Tuesday, April 21, 2015

You need this one-pan approach to getting dinner done fast

As kitchen wisdom goes, I often think the best tricks are the simplest. One-pan cooking, for example.
By Sara Moulton

Calloway: Mushroom Orzo Risotto is a great side for Sunday supper

This week's recipe for Mushroom Orzo Risotto might just become your go-to side dish.
By Karin Calloway

Tuesday, April 14, 2015

Calloway: Minced Chicken and Basil is a great use for frozen, ground chicken

Most of the time the frozen meat I have on hand is ground chicken. This week I'm turning my freezer staple into an Asian-inspired Minced Chicken with Basil.
By Karin Calloway

Tuesday, April 7, 2015

Calloway: Muffins are a great breakfast

For the past 24 Masters tournaments I've served as a personal chef and this week's Cinnamon-Sugar Muffins are a breakfast favorite.
By Karin Calloway

Tuesday, March 31, 2015

Calloway: Mediterranean Tuna Salad gives flavor a change of pace

When you tire of traditional tuna salad, give this week's Mediterranean Tuna Salad a try. The combination of textures and flavors are a great change of pace.
By Karin Calloway

Tuesday, March 24, 2015

Calloway: Lamb chops with mushroom sauce a flavorful dinner

This week's Lamb Chops with Mushroom Wine Sauce combines pan-seared lamb with a flavorful sauce - and it only requires you to scrub one skillet after dinner's over.
By Karin Calloway

Tuesday, Dec. 9, 2014

Chocolate coconut pie ties favorites

Chocolate coconut pie ties togther family's favorite sweets for Christmas.
By Elizabeth Karmel

Tuesday, Nov. 25, 2014

Karin: Leftover ham makes cheese medley a meal

Scalloped potatoes, also called potato gratin, make a wonderful accompaniment to a roast or ham for Sunday supper. But this week's recipe for Four Cheese Potato and Ham Gratin can stand alone as a ...
By Karin Calloway

Tuesday, Nov. 18, 2014

Bark inspired by Butterfinger

You may not lay a finger on anyone's Butterfinger, but you will want to grab a plateful of this Butterfinger-inspired holiday bark.
By Alison Ladman

Knish is cold-weather comfort food

Potato knishes aree the hand pie of classic Jewish cuisine - a baked (though sometimes fried) light pastry dough filled with mashed vegetables (often potatoes) or meat.
By Alison Ladman

Tuesday, Oct. 14, 2014

NCAA in tough spot with Gurley

Georgia's Todd Gurley is practicing and taking reps with his team even as the Gurley-gate autograph fiasco enters its second game week.
By Scott Michaux

One pot is all you'll need for spicy jambalaya pasta

This week's recipe for Spicy One-Pot Jambalaya keeps time at the sink to a minimum because the sauce and pasta cook together and there's no colander to clean either.
By Karin Calloway

Tuesday, Sept. 23, 2014

Karin: Thai fish cakes make a great entree or appetizer

Fish cakes are one of my favorite appetizers served at Thai restaurants. They’re quite simple to prepare at home with the help of a food processor. 
By Karin Calloway

Tuesday, Aug 26, 2014

Chopping steak tips keeps beef from being overworked

Chopped steak tips in the food processor will give burgers a big beefy, tender steaklike texture.
By J.M. HIRSCH

Tuesday, Aug 19, 2014

Meal is perfect for busy weeknights

This week's recipe for Slow Cooker Sausage and Peppers makes a perfect family meal for nights when everyone is going in different directions.
By Karin Calloway

Tuesday, Aug 12, 2014

Keep Labor Day healthy with grilled chicken salad

The standard routine to mark Labor Day amounts to the summer version of Thanksgiving, except that after the meal everyone collapses onto the lawn rather than a couch.
By Sara Moulton

Tuesday, July 29, 2014

Go beyond a slice of watermelon

One really can eat only so much straight up watermelon. So I thought I'd share a few of my favorite alternative uses for watermelon. This isn't rocket science, but it is delicious.
By J.M. HIRSCH

Recipes keep tomatoes tasty

Summer tends to bring an abundance of tomatoes, and after a while we find ourselves hankering for something with a little more oomph. And a salad just isn't cutting it.
By Alison Ladman

Monday, July 28, 2014

Switch up hummus for Baba Ganoush

If you're perusing the farmer's market and come across some beautiful, purple eggplant - or if you've got a bumper crop of it in your garden - you'll want to whip up some of this week's Baba Ganoush.
By Karin Calloway

Tuesday, July 8, 2014

Learn how to get the perfect backyard ribs

You rarely get great barbecued ribs from a restaurant. They have to come from backyards.
By Elizabeth Karmel
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