Hungarian wines could have been a household word today, but two world wars and 40 years under communist rule forced a major pause on this once-formidable wine-producing country. “Wines from Hungary were considered the best in the world!” a wine store owner excitedly replied when I inquired whether he carried any. He didn’t that day…
Citrus Quick Bread Is My Mother’s Day Favorite
Mother’s Day can be filled with anxiety. How best to celebrate your mom? Does she like going out to dinner, spending the day at a long brunch, or tea with the family, or maybe a hike and a picnic? Once you decide what makes her happy, you can proceed. So, what am I hoping for…
Celebrate Cinco de Mayo With Pork Tacos, California-Style
Do you know the meaning of Cinco de Mayo? It’s a holiday that commemorates when the Mexican army defeated the French in the Battle of Puebla against overwhelming odds in 1862. Puebla and many U.S. cities have huge celebrations with parades, festivals, and dancing. And, of course, food! Each year I observe this holiday with…
Classic Wonton Noodle Soup, From Scratch
Wonton noodle soup, a favorite Chinese comfort food, brings together a whole lot of goodness in a single bowl: a clear, savory broth; thin, springy egg noodles; fresh, crunchy greens; and of course, meaty, silky-skinned wontons. Start with the broth, made by simmering pork bones with aromatics for a couple of hours. Be sure to…
Southern Spain’s Best-Kept Secret
Espinacas con garbanzos is a hyper-regional dish native to Seville with strong Moorish influence that’s substantive and full of flavor. Briefly simmering canned chickpeas (uniformly tender, well-seasoned, and convenient) in a combination of chicken broth and chickpea canning liquid tenderized them and infused them with savory flavor. A picada (a paste of garlic and bread…
Cookware to Cherish: An Ode to Cast Iron
Unlike many other cooking tools in the kitchen, cast iron is part of the family. It tells a story, and especially in the South, it’s one that may go back generations. “I feel like I’m cooking with history when I cook with cast iron,” said North Carolina native Elizabeth Karmel. “It brings back memories of…
Crispy Cast-Iron Chicken Thighs
These chicken thighs from Lodge are a game-changer when it comes to a simple, inexpensive weeknight dinner. Cast iron crisps up the skin beautifully. Makes 4 to 6 servings 2 1/2 pounds bone-in, skin-on chicken thighs 1 teaspoon coarse salt 1 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1 to 2 tablespoons olive…
Cast-Iron Steak
If you make this steak according to Elizabeth Karmel’s directions, she guarantees you two things: Your kitchen will get very smoky, and your steak will be very crusty—in all the right ways! This stovetop method is like an extreme culinary sport, since the pan is preheated over high heat for about 5 minutes before the…
Cast Iron Skillet Cornbread
When Tamie Cook was growing up, there weren’t many days when her mom didn’t make a fresh pone of cornbread. Cook loved nibbling around the crispy edges. Her dad preferred his crumbled in a glass and covered with fresh buttermilk—a much-loved Southern tradition. Here is her recipe. Makes 6 to 8 servings 1/4 cup melted…
How to Make Basque Cheesecake at Home
My first bite of Basque cheesecake was a revelation. I’ve never been a fan of super-rich New York-style cheesecake, so it was as if Basque cheesecake—which is decidedly less sweet and really lets the flavor of the cheese shine—was made for me. I was initially drawn in by its dark, almost-burnt appearance, but it was…
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