Today is February 17, 2026 / /
Today is February 17, 2026 / /
Ingredients: 2 tablespoons olive oil 1 teaspoon minced garlic, or to taste 2 tablespoons tomato paste 1 (15 ounce) can of white beans, drained 1 1/2 cups shredded mozzarella Boiling water Salt and pepper Instructions: Preheat the oven to 450 degrees F (220 degrees C). Heat an oven-proof skillet to medium-high and add the olive Continue Reading »
Vinegar sauces are the oldest sauces in the country, beginning in the coastal plains of North Carolina during the time of the thirteen colonies. Vinegar tenderizes the meat as it breaks down the fat, making it less greasy and much more flavorful. Bold, Tangy & Flavorful, use Bone Suckin’ Sauce® Eastern Vinegar generously on meat while cooking, & have extra available while eating Continue Reading »
Are Sprouted Onions Safe to Eat? The good news is you can eat sprouted onions. “Sprouted onions are completely safe to eat; there are no harmful toxins present,” explains Ann Ziata, a chef at the Institute of Culinary Education. “The sprout will convert the sugar in the onion bulb for energy to grow, which will leave the Continue Reading »
How To Choose a Perfect Watermelon The best way to tell if a watermelon is ripe is by picking it up to look for a yellowish spot underneath. “It should be dull in color and the belly or underside of the watermelon should have a creamy yellow spot,” says Carter. “This is where the watermelon sat Continue Reading »
Best Overall: Hebrew National Beef Franks Hebrew National Beef Franks.Food & Wine / Conagra Brands Close your eyes and imagine the perfect hot dog. Something that has a snappy exterior and a juicy interior; a rich beefy quality with a subtle, natural hint of smoke. Hebrew Nationals are those hot dogs. The seasonings in this kosher beef Continue Reading »
Some people say that you should never refrigerate tomatoes. Is this really true? I’ve been told for so long, by so many people, not to refrigerate my tomatoes that I’m not sure if I’ve ever done anything other than leave them on my counter. But the question has made me think back on it, and Continue Reading »
Ingredients 1/2x 1x 2x Original recipe (1X) yields 4 servings 6 ears corn, husked and cleaned 3 large tomatoes, diced 1 large onion, diced ¼ cup chopped fresh basil ¼ cup olive oil 2 tablespoons white vinegar salt and pepper to taste Directions Gather the ingredients. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to Continue Reading »
Ingredients 1/2x 1x 2x Original recipe (1X) yields 6 servings 1 cup water ½ cup distilled white vinegar ¼ cup vegetable oil ¼ cup sugar 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper, or to taste 3 cucumbers, peeled and sliced ¼-inch thick 3 tomatoes, cut into wedges 1 onion, sliced and separated into rings Directions Gather all ingredients. Whisk water, vinegar, oil, sugar, salt, and Continue Reading »
Ingredients For the couscous: 1 ¾ cup chicken-broth (or water with 1/3 tsp salt) 1 ½ cup (10oz) Couscous 2 tbsp (30ml) extra-virgin olive oil 1/3 cup (50g) raisins, not packed About 2 cups (500g) diced tomatoes ¼ red bell pepper, seeded and diced ¼ green bell pepper, seeded and diced ½ bunch fresh curly Continue Reading »
Ingredients 1/2x 1x 2x Original recipe (1X) yields 2 servings 5 eggs 3 tablespoons mayonnaise 2 tablespoons Dijon mustard 2 tablespoons sweet pickle relish 1 teaspoon steak sauce ¼ teaspoon paprika ¼ teaspoon dried dill weed salt and ground black pepper to taste 1 pinch cayenne pepper Directions Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot Continue Reading »
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