Mindy and Amina go fishing.
The great thing about MasterChef is that it is not mere entertainment: it educates as well as enthrals. Having last night learnt the lesson that business success hinges both on charging enough money for your goods, and on not faffing about for three hours before actually . . . → Read More: MasterChef travels to deep, dark Tasmania
I’m not referring to the squeeze-bottle dots, flavored-oil dribbles or immersion-blender purees that define many of our modern sauces, though they warrant future discussion. I’m talking about one sauce in particular, born of Italian-influenced French culinary tradition: the basic red wine sauce for meat, an ethereal amalgam of an ultra-rich meat essence, a red . . . → Read More: The Process: Make a sauce, feel like a real cook
“Mad Men” is delicious in so many ways, you might not even notice the food. But characters on the AMC drama, wrapping up its fifth season on Sunday, eat all the time – from Peggy’s Chinese carryout in the copywriters’ room to the boeuf bourguignon Megan Draper recently whipped up for husband Don.
Two of . . . → Read More: Meals of ‘Mad Men:’ ’60s-style dishes to serve while watching Sunday season finale
Fresh salmon topped with vegetables and dill make a light summer supper. The salmon for this recipe will steam in its own juices in a covered skillet.
People often mention that they love fresh fish but will only eat it out because they don’t know how to cook it. This is a simple recipe . . . → Read More: Veggie-topped salmon makes quick summer supper
Salmon and tuna steaks are about as adventurous as many folks get when it comes to grilling seafood. Those “meaty” pieces of fish don’t seem to intimidate weekend grill masters. But there’s an ocean of other possibilities out there.
Grouper and halibut are fine candidates for the grill, says chef James Papadopoulos from . . . → Read More: When fish meet fire: How to grill seafood
I’m not referring to the squeeze-bottle dots, flavored-oil dribbles or immersion-blender purees that define many of our modern sauces, though they warrant future discussion. I’m talking about one sauce in particular, born of Italian-influenced French culinary tradition: the basic red wine sauce for meat, an ethereal amalgam of an ultra-rich meat essence, a red . . . → Read More: Make a sauce, feel like a real cook
Almost overcome with emotion from the outset … Mindy on MasterChef
Tonight we recap an episode of MasterChef that juggles power, immunity and raw cooking ability in ways that make none of those things appealing. Or as we like to call it: Tuesday.
Is someone in the MasterChef house . . . → Read More: Say hello to my raw, furry little friend
RACHEL MARTIN, HOST:
Even if you’re just finishing your morning cup of coffee, there’s a question that you’re likely to be asked by your wife or your kids or whoever turns up around 6:00 in the evening. It’s harder to answer for some than others. What’s for dinner? Jenny Rosenstrach says getting . . . → Read More: ‘Dinner’: A Ritual Of Love
Well, the question that everyone wants to know from last week’s column is, “Did Ryan and your dad catch any fish?” and “What did you do with them?” I was so excited about my gourmet camp food that I left out any details about why we were on Horn Island in the first place.
. . . → Read More: I almost forgot about the fish!
ADAMS ?La Bella Fonte ? Italian for ?the beautiful source? ? has opened at the Adams Country Club. The grand opening took place April 24.
It?s a lovely setting. Huge plate glass windows offer a panoramic view of the lush golf course. The dining room is tastefully decorated with a Tuscan flair. White linen tablecloths . . . → Read More: Fare on the fairway at La Bella Fonte