They may be called cream scones, but a big part of the magic of this treat comes from the butter. Adding little pieces of cold butter to the flour mixture (with the help of the food processor) creates little pockets of butter in the dough. When the scones are baking, the water in that butter…
Serve These Buttery Scones With Your Favorite Jam for a Special Breakfast
This Is the Quickest Way to Cook Acorn Squash
There are some days when you just don’t want to turn on the oven. Other days, the oven is occupied with other components for dinner. That’s why I love this method for cooking acorn squash in the microwave! It’s such an easy way to create a flavorful and fuss-free side dish in a matter of…
This Homemade Beef and Broccoli Stir-Fry Is Take-Out Worthy
Make no mistake, weeknight cooking challenges everyone. To reduce stress, and the temptation for take-out burgers and fries, I stock ground beef and turkey in the freezer, onions and garlic on the counter, and rice noodles, interesting sauces and marinades in the pantry. The fridge usually boasts a member of the cabbage family, a bag…
Penne alla Vodka
From my cookbook Weeknight/Weekend, this penne alla vodka, or penne with vodka sauce, is one of those no-food-in-the-house dinners that I make over and over again. Aside from the fresh basil – and even that grows abundantly on my patio during the summer – every ingredient for this dish is always on hand in my kitchen….
Make Your Own Pasta Sauce With an Unexpected Ingredient: Egg Yolks
The egg yolks in this dish create a velvety sauce that coats each and every piece of pasta. Heat from the pasta cooks the yolks so that they’re safe to eat, but you need to warm them up slowly or else they’ll curdle and turn into scrambled eggs. How to do it? Add hot pasta…
5-Ingredient Protein Bars (No-Bake!)
If you’ve ever stashed up on store-bought protein bars, you know it can quickly empty your wallet. The price of high quality pre/post workout energy in the form of a bar…it adds up fast. Not to mention, many pre-packaged energy bars are loaded with ingredients that leave you scratching your head in doubt. You’re about…
Pumpkin Pancakes, the Cozy Weather Breakfast of Our Dreams
Adding pumpkin purée is one of the easiest ways to take classic pancakes up a notch. It adds a lovely, autumnal orange hue and keeps the pancakes very moist. And complementing its flavor with brown sugar and warm spices (like cinnamon, ginger and nutmeg) makes these tall, fluffy buttermilk pancakes a breakfast worth waking up…
This Fall, Dive in to an Oh-So-Versatile Grilled Vegetable Medley
A full refrigerator gives me peace of mind. Friends tease when they see all the filled storage containers neatly stacked inside. On any given day, the containers hold cooked grains, roasted meat, grilled fish, hard-cooked eggs, crumbled cheese and cooked vegetables. As much as I enjoy cooking, many days, I’d rather assemble a meal from…
Loaded Potato Soup
Sure, the season may officially be called autumn, but the months of September, October, November and December may as well be called soup season in our book. From chicken noodle and chili to beer cheese, minestrone and everything in between, we cannot get enough soups and stews in the fall. And while those soups are all fine and good and comforting, there’s one…
Grilled Chili-Lime Steak Tacos
By Gretchen McKay From Pittsburgh Post-Gazette Tacos are a terrific midweek meal because they cook up fast and don’t require a lot of preparation, other than some chopping and dicing of ingredients. This super-easy steak taco recipe hits all the right notes with its flavorful chili-lime marinade and array of colorful toppings, many of them…
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