Saffron gives this dish a Spanish flare reminescent of paella. If you haven’t any saffron, use annatto oil, turmeric or a smoky paprika. Any mussel will work here; blue-black mussels from the Alaskan Kenai Peninsula or North Atlantic seaboard, green-tip mussels from New Zealand, or petite mussels from the Northwest. Make sure all mussels are ...
This one is for all you guys out there who fancy quick and easy pan-grilled steaks. Once the steaks are in the marinade you can leave them in the frig for a week. Watch this video with Mark Bittman of the New York Times and Chef Frank DiCarlo. ...
It was 92° F. in Las Vegas today. Way to hot to cook and definitely time to clean out the refrigerator. So here’s my version of a veggie sandwich that turned out so big I ate half for lunch and half for dinner. Watched cooking videos all afternoon, took a nap and twittered. Never thought ...
When its just too hot to eat heavy hot meals this pasta salad with tuna is the perfect alternative. Its light with lots of fresh veggies, olives, eggs and a citrus vinaigrette. Easy on calories, definitely filling, and all you need is crusty rolls or a baguette, a glass of wine and a slice of ...
Most Americans think of beef brisket as corned beef. The rest of us know that fresh brisket is an essential part of Texas barbeques and Jewish holidays. The brisket comes from the breast of the cow, between the forelegs. There are two different cuts, the flat cut which is more tender, and the point cut ...