Poaching is so simple, a quite method that feels like coaxing the food into a state of being cooked. And you’re rewarded with chicken salad like this.
I’ve been playing around with sweet potato fries. Mind you, they will never have the crunchy shell with fluffy interior of russets even when deep-fried.
There’s lots to love about Spanish rice–it’s quick, versatile and, for me, addictive. And maybe it will remind you of being in Mexico, too.
How Andy Warhol inspired a fun and creative family dinner 50 years later–with thanks to Campbell’s, TSA and my friend Jim.
Doesn’t summertime require its own crop of after dinner drinks? To make this slushy, you don’t need your own cherry tree, but a little juice.