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.
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.
The most important thing about tasting and understanding gin cocktails is knowing the botanical makeup of your spirit
Beautifully cooked salmon doesn’t require any additional flavors. Just salt, pepper and a squeeze of lemon is plenty.
Vine-ripened tomatoes, fresh-cut basil, creamy mozzarella: This Italian trinity composes caprese, arguably summer’s simplest and most sensational salad. But why stop there? Throw in some unexpected ingredients and enjoy the surprising flavors and seasonal flair they give this classic dish