When spring and summer bring warm days, I keep our meals light and garden-fresh with a minimum of cooking. Cold soups, abundant salads, tapas, and antipasti are elevated to dinner course level, providing simple and refreshing nourishment, while greedily taking advantage of the farmers market bounty. The trick to eating this fresh is to provide…
A Perfect Work-From-Home Lunch
I work from home, and while it’s how I’ve always worked, it still presents a few challenges. Namely, structure and discipline. One trick I rely on is to schedule a lunch break. Easy to say, but the ritual of leaving the desk, moving into another room, and, most important, stepping away from the screen, can…
A Recipe to Boost Brainpower, From a Mediterranean Island
I love promoting recipes and cooking concepts that inspire both pleasure and health. Culinary medicine marries nutritional science and the art of cooking to create dishes with health-boosting properties. As a chef, it is important to me that these dishes don’t just do our body good, but taste great as well. It is, after all,…
Shrimp and Chickpeas With Crispy Garlic
This is a take on a classic Spanish tapa, made with a few simple ingredients that together create a sublime dish. You can also add a few sprinkles of red pepper flakes and a handful of chopped parsley, and serve the mixture on a toasted baguette. Serves 4 1/4 cup olive oil 6 garlic cloves,…
Shrimp and Pesto Bowls Are the Ultimate Weeknight Dinner
These shrimp and pesto bowls are delicious, healthy, and pretty, and take less than 30 minutes to prep. In other words, they’re basically the ultimate easy weeknight dinner. Feel free to add additional vegetables and swap the shrimp for chicken, steak, tofu, or edamame. Charred Shrimp and Pesto Bowls Active Time: 25 minutes Total Time:…
This Vietnamese-Style Shrimp Po’boy Brings the Mardi Gras Flavor
Imagine, if you will, fresh Gulf shrimp, juicy and aromatic with coriander and lime, combined with all the pickled goodness of a banh mi sandwich, slathered with a spicy-sweet mayonnaise and enveloped in a po’boy bun. This is the Vietnamese-inspired po’boy that we fell in love with in New Orleans’s French Quarter and the one…
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