4.32 / 5 Stars | 22 Reviews
by Pam Garrison
“Four jalapeno peppers are diced and mixed into this very tomato salsa, so it ‘s quite nippy. And there ‘s a bit of garlic and cilantro to help it along as well. It ‘s finished with a splash of lime juice and chilled until ready to serve. Makes three cups.”
When it comes to eating my vegetables, I have a habit of repeating myself. Roasted Brussels sprouts? Check. Salad? Check. Sautéed greens? Check. Now repeat. Can you relate?
But there are a few vegetables that, once remembered, lift the boredom and remind me how vibrant, exciting, and delicious they can be. My favorite? Radishes — specifically, roasted radishes. If you are missing something fresh in your vegetable routine, let this be your habit-breaker.
Garlic bread really is some of the best stuff on earth. Growing up in the 80s, I can’t remember a pizza dinner, church basement potluck, or softball game after-party that didn’t have a giant mound of buttery garlic bread somewhere in the vicinity. And it was always gone by the time the paper plates were cleared.
Bread, butter, garlic. That’s all you need for a truly outstanding, party-winning batch of garlic bread. In case you need a refresher on your 80s education, here’s how you can make some garlic bread of your own tonight.
Who: Eva Katz of Cook’s Country and My Front Burner
Where: Jamaica Plain neighborhood in Boston, Massachusetts
See her kitchen: Cook’s Country Editor Eva Katz’s Homey, Hardworking Kitchen
One of the best parts about visiting people’s kitchens for our Kitchen Tours is the chance to peek at their favorite tools and learn their tricks and tips. We’re always looking for good ideas to steal!
So what does longtime Cook’s Country editor Eva Katz rely on? Here are the 10 tools and helpers she can’t live without.
Winter storms have a way of making me want to cook something that has me over the stove for a good stretch of time. I love a fish stew, but these days you need to be careful if you want to make environmentally responsible seafood choices. The lists of what’s sustainable and fine to fish versus what’s not can shift often. I also wanted a dish with some heat and depth, without being too thick and heavy — no cream, this isn’t a time for chowder. The result? This sustainable seafood stew.
Every year the impending arrival of the Super Bowl incites a parallel culinary sport: churning out lighter takes on wings, healthier spins on classic dips, and “fresh” appetizer ideas — beginning (but not ending) with kale chips.
But you know what? Just like Thanksgiving, there’s no call to go off-script with the Super Bowl. Just like you want marshmallow-topped sweet potatoes, I want 7-layer dip and hot wings. It’s the one Sunday I dispense with the hummus and bask in the glory showered upon the cook who brings bacon-wrapped potato bites. This too can be yours. Here’s your guide to the food everyone really wants to eat on the biggest sports day of the year.
4.89 / 5 Stars | 17 Reviews
by whitney
“This fruity salsa is great with pita chips. You could use it to top salmon or your favorite grilled fish, steak, or pork chop. You can add pineapple for even more of a tropical flair. The possibilities for this recipe are endless!”
