Love it or hate it, tequila conjures up strong feelings in many drinkers. “Forgive us for the old memories of bad quality tequila!” jokes Antonio Rodriguez, director of production at Patrón Tequila. “We cannot hide that we come from a history when usually tequilas were not as premium as they are right now.” Deano Moncrieffe,…
The Gift of a Meal
On a chilly Monday afternoon, I paced the hallways of my home with my colicky, three-week-old baby. I checked the clock again: 4:06 p.m. I was sure the battery was dead. How could it only have been one minute since I last checked? I was deep in the turbulent waters of brand new motherhood. My…
This Homemade Father’s Day Gift Is Delightfully Delicious
Generations of kids and grown-ups have baked and eaten chocolate chip cookies. We have just one person to thank for the chocolate chip cookies we know and love: Ruth Wakefield. In the 1930s, Ruth and her husband ran a restaurant in Whitman, Massachusetts, called the Toll House. Ruth invented a recipe for Toll House Chocolate…
The Big, Beautiful Grilled Chicken Salad I’m Eating on Repeat All Summer Long
This bright and satisfying grilled chicken salad is the perfect easy summer dinner to add to your rotation. You’ll start with a bed of sturdy romaine lettuce for crunch, then toss in a handful of fresh herbs to brighten it up. Mix in cucumbers, juicy tomatoes, creamy avocado, lightly pickled red onion, and tangy goat…
The Family Table: My Father’s ‘Red Gold’
Submitted by James L. Casale, Palm Beach Gardens, Florida “Red gold” is a term I have always used to describe my father’s incomparable marinara sauce. He did most of the cooking in our household because my mother didn’t get home until 6:30 p.m. each night. She was usually exhausted from her 12-hour days commuting to…
A Warm Hug in a Bowl of Porridge
Every day after school, my mom would feed me the same thing: juk—Korean rice porridge—with kimchi and Spam. It was my afternoon snack of choice, a simple bowl I often opted for even over a McDonald’s Happy meal. I called my mom’s rice porridge “water-bap”—bap is Korean for “rice”—as it was a dish of merely…
Chicken and Mushroom Juk (Korean Rice Porridge) With Kimchi
Serves 4 For the Rice Porridge 1 cup short grain rice 4 1/2 ounces fresh shiitake mushrooms, plus 4 extra for garnish, stems removed 1 teaspoon toasted sesame oil 8 cups chicken stock (preferably homemade) To Serve 6 ounces roasted chicken meat, skinless and boneless, store-bought or leftovers 1/2 packed cup drained cabbage kimchi Pinch…
Easy Entertaining: Paella for a Summer Party
During the Andalusian summer, the main meal is served at lunchtime, reserving lighter fare for dinner. Everyone comes indoors to take a respite from the scorching sun, and yes, the obligatory siesta comes right after. I grew up on a farm about an hour outside of Seville, Spain, and entertaining at home was essential; there…
Baked Peaches and Cream
When baked in the oven, peaches caramelize in their juices, deepening their flavor. This dessert becomes elegant and sophisticated in its presentation: Use a pretty plate or a coupe glass and layer the soft, caramelized fruit with golden toasted almonds and mounds of orange-scented whipped cream. The almonds add crunch and smokiness, and with almond…
Paella With Chorizo, Shrimp, and Clams
Making paella as an entertaining dish is pure genius. Once you have prepped the ingredients, it’s just a matter of adding them in the proper order to cook everything together in a flavorful homemade stock infused with a large pinch of saffron. The beauty of paella? Anything goes. In this version, I’m using spicy chorizo,…
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