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Misir Wot
Washington Post· 3 days agoThis richly flavored and colored dish of spicy red lentils is a staple in Ethiopian homes and restaurants. Cooking the onions low and slow with the...
This 3-step cucumber salad recipe is an instant summer classic. Here's how to make it
The Arizona Republic· 5 days agoThis cucumber salad delivers a winning combination of crisp cucumbers, sweet onions and fresh dill...
Your Air Fryer Is Eggplant Parm's Best Friend
Lifehacker· 5 days agoMaking eggplant parmesan is an ordeal—slicing, draining, breading, frying—and that’s all before you layer it to bake. Or I did—until I figured out that...
Keep grapes fresh and juicy for 6 weeks with quick and easy storage method
Daily Express· 2 days agoOnce you have cut them into more manageable positions, place the grapes into a large bowl with cool...
Jerk chicken brings taste of Jamaica to your kitchen
The Columbian· 6 days agoBring a taste of Jamaica to your kitchen. Jerking is an ancient Jamaican method for preserving and cooking meat. The meat is marinated and slowly cooked over allspice wood. This recipe uses a dry-rub
Cooked Green Salsa (Salsa Verde Cocida)
Washington Post· 6 days agoIn "Truly Mexican," chef Roberto Santibañez claims this salsa verde “has a mouth-puckering tang and spicy zip,” and he’s not lying. It’s the tomatillos that give it that tang and its verde.
St. John: Basking in the afterglow of Father’s Day
McComb Enterprise-Journal· 22 hours agoRobert St. John says becoming a father was, unquestionably, the best thing that ever happened to him. By the time this column is published Father’s Day will be several days in the rearview mirror ...
