A universal coating for delicious fish or fowl.
Pumpkin spice lattes, watch out. You may be the darling of fall’s arrival, but for those of us (me) who pass on your caffeinated froth, your much-anticipated arrival rolls out the red carpet for other menu items filled to the brim with autumn flavors like cinnamon, nutmeg, ginger and clove.
Instead of the usual nine-inch round pie, try these pecan tarts. Called “tassies” in the South—no one is sure why—each one is a perfect mouthful of crunch and sweetness.
Call it going a little nuts. This time of year, we’re crazy about the earthy richness and crunchy texture nuts bring to autumn’s foods—sweet and savory, simple and sublime.
Restaurants shell out a variety of nut-infused dishes guaranteed to satisfy your autumn-inspired appetite.
Pine nuts or pignolas—common in Mediterranean and Native American food cultures—come from pine trees, but only a few species of pine produce edible nuts.
Sneak Peek: Alamexo Cantina opens next week with fabulous fare and a hip, festive decor.
The catch is in and salmon is starring on plates everywhere. How do you take yours?
These days, choosing what to eat has become an environmental and, therefore, (sometimes) a political choice. Salmon is no different.
Your first reaction may be that teaching children to play with knives and fire is not a good idea. But you’d be wrong.