Today is October 19, 2025 / /
Today is October 19, 2025 / /
Ingredients 5 to 6 ears of corn, shucked Kosher salt 1 lb.campanelle, orecchiette, or other short pasta 1 Tbsp.extra-virgin olive oil 1bunch scallions (about 8), thinly sliced, white and light green parts separated from dark green parts 3cloves garlic, finely chopped 4 Tbsp.unsalted butter 1/2 tsp.red pepper flakes (or to taste) 1/2 cupfinely grated Parmesan, plus more for serving 1/2 cuptorn fresh basil, Continue Reading »
Ingredients 1x 2x 4x Original recipe (1X) yields 4 servings 4 skinless, boneless chicken breast halves 1 cup extra virgin olive oil 1 medium lemon, juiced 2 teaspoons crushed garlic 1 ½ teaspoons black pepper 1 teaspoon salt ⅓ teaspoon paprika Directions Cut three slits in each chicken breast to allow marinade to penetrate. Place chicken into a large bowl. Whisk oil, lemon juice, garlic, pepper, salt, and Continue Reading »
Southern Fried Pickles What You’ll Need: 1 1/2 cups cornmeal 3/4 cup all-purpose flour 2 tablespoons lemon pepper seasoning 2 teaspoons dried dillweed 1 1/2 teaspoons garlic powder 1 1/2 teaspoons salt 1/4 teaspoon ground red pepper 1 cup milk 2 eggs 1 (24-ounce) jar dill pickle spears, chilled 3 cups canola oil What To Do: In a shallow dish, combine cornmeal, flour, Continue Reading »
Ingredients Dressing 1 large egg 6 tablespoons apple cider vinegar 2 tablespoons granulated sugar 2 tablespoons yellow mustard 1/2 teaspoon black pepper 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon paprika 1 cup neutral cooking oil (such as canola) Salad 3 pounds unpeeled Yukon Gold potatoes (about 12 potatoes) 1 tablespoon plus 1 generous pinch kosher salt, divided, plus more to taste 4 scallions (light and dark green parts only), thinly sliced (about 1/2 cup) 3 celery stalks, finely chopped (about 1/2 cup) 3/4 cup finely chopped red onion 1/2 cup chopped fresh parsley 1/4 cup finely chopped dill pickle Continue Reading »
Ingredients 1x 2x 4x Original recipe (1X) yields 8 servings 8 potatoes, sliced 2 large sweet onions, sliced ½ cup butter, sliced 1 tablespoon dried parsley salt and pepper to taste Directions Preheat oven to 350 degrees F (175 degrees C). In a 9×13 inch casserole dish, mix the potatoes, onions, butter, and parsley. Season with salt and pepper. Bake covered in Continue Reading »
Ingredients kosher salt 12 oz.bowtie pasta 2 Tbsp.extra-virgin olive oil 8 oz.sliced baby bella mushrooms 1 1/2 cupsasparagus, stalks trimmed and quartered 1zucchini, sliced into half moons 1 pt.cherry tomatoes, halved 2cloves garlic, minced Freshly ground black pepper 4 oz.reduced-fat cream cheese, softened 1/4 cupfreshly grated Parmesan, plus more for garnish Chopped fresh basil, for garnish See All Nutritional Information Directions SavePrint Step 1In a Continue Reading »
Ingredients 1x 2x 4x Original recipe (1X) yields 4 servings 1 (1 pound) bunch thin carrots, no larger than 1-inch diameter 1 tablespoon plus 1 teaspoon olive oil 1 tablespoon honey 1 teaspoon lemon juice 1/4 teaspoon ground cinnamon salt and freshly ground black pepper to taste 2 tablespoons chopped pistachios 1 tablespoon minced fresh mint Local Offers Oops! We cannot find any ingredients on sale near you. Do we have the Continue Reading »
Ingredients 1x 2x 4x Original recipe (1X) yields 4 servings 2 tablespoons extra-virgin olive oil 1 (8.8 ounce) package halloumi cheese, cut into 8 slices 1 large lemon, juiced, or more to taste 2 pinches dried oregano Directions Heat olive oil over medium heat in a large skillet big enough to fit all halloumi slices. Once oil is hot but not smoking, add Continue Reading »
Ingredients 1x 2x 4x Original recipe (1X) yields 8 servings 3 sweet onions, sliced into 1/4-inch slices 1 1/2 teaspoons Cajun seasoning, or more to taste 1 teaspoon garlic powder 4 tablespoons butter, cut into 6 slices 1 cup shredded Cheddar cheese 1 cup shredded mozzarella cheese 1/2 teaspoon dried oregano 1/2 cup grated Parmesan cheese Local Offers Directions Preheat the oven to 350 degrees F (175 degrees C). Arrange 1/2 of Continue Reading »
Ode To The Egg Cream The mythical origins of the egg cream At some time, at some point, the egg cream was invented — it’s just unclear when and where that was. Some believe that it was invented in the 1880s, when a Yiddish actor asked a Lower East Side restaurant to make him a Continue Reading »
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