Submitted by Jared K. Vawter, Bakersfield, California Sourdough is not an ingredient; it is a relationship. If you care for and nurture your sourdough, it will return to you all the love and devotion a one-celled organism can give. Thirty years ago, I bought a jar of sourdough starter at St. Andrew’s Abbey fall festival in…
How to Make the Perfect Lemon Tart With a Foolproof Filling
There are recipes where taking a few shortcuts or starting with store-bought components is just fine. And then there are recipes where the very best version takes some extra time and effort, but the payoff makes it worth it. Friends, this classic lemon tart is definitely the latter type of recipe. It calls for a…
Sukiyaki (Japanese Beef Hot Pot)
To make sukiyaki at home, you can buy a special wrought-iron sukiyaki pan, or simply use a large skillet. Sukiyaki is best enjoyed when cooked at the table with a portable stove, but you can certainly prepare it all in the kitchen and bring it out to family or guests. Purchase ingredients such as kombu…
Orange and Pomegranate Salad
Any kind of citrus fruits, such as navel or blood oranges, tangerines, or even grapefruit, work well in this wintry salad. Crumbles of blue cheese—or goat or feta cheese, if you prefer—add creaminess and some savory funk. Serves 6 2 heads baby romaine lettuce 2 oranges, peeled and sliced into rounds (blood orange and navel)…
Lighter Moussaka
Ground lamb is essential in making this Greek-inspired dish, first browned, then simmered with tomato sauce, rosemary, and warm spices for depth of flavor. The meat sauce is layered with baked eggplant slices and then finished in the oven with a little melted cheese—rather than a full layer of bechamel. I love this lighter take…
Lemon Sorbet
Refreshingly tangy, lemon sorbet is often served in between courses to clean the palate. I love it as an easy-to-make dessert all year round. Sorbet is easy to make, with or without an ice cream maker, but you’ll need to plan ahead to allow fo ample freezing time. I add a splash of vodka to…
This Sweet and Salty Steak Salad Is Packed With Flavor
Here’s an easy salad recipe to kick off the new year. It’s salty, sweet, and sour with a hint of spice, the traditional flavors that round out a Thai dish. It’s easy to pull together and will have more flavor than any bagged Thai salad you’ll find at the supermarket. Thai Beef Salad Serves 4…
Go Big or Go Home With This Layered Shellfish Stew
As noted, I view January as bowl-food month. Therefore, I shall close out the month with an ambitious stew. I won’t lie—it’s a bit of a project. But hey, since many of us are homebound and hunkering down, why not roll up our sleeves and have some fun with this recipe? I am a big…
These Sweet and Salty Pancakes Are Delicious Any Way You Dress Them
The combination of sweet and salty is always a good idea. These pillowy-soft pancakes take on a hint of earthy aroma from peanut butter. (Our cross-tester confirmed that the taste is subtle and kid-approved.) I like to enjoy them with salted toasted peanuts to balance out the sweetness, but fresh-cut rounds of banana with chocolate…
Smash Your Burger
My Midwestern family has what I call an adversarial relationship with meat: Cook that stuff completely or we may all die. “How would you like that done?” Done? Yes, please. I survived to adulthood to discover medium rare and (gasp) rare are delights, not death sentences. I have become perhaps unreasonably insistent that a real…
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