Most food is incomplete without a sauce. At the very least, almost everything benefits from the addition of it, a creamy capper to your dish that has the miraculous ability to tie everything together.
Corn takes a lot of flack.
There's all the confusion about its identity, whether it's a grain or a vegetable. The fuss over whether it's nutritionally beneficial. The fact that it's not easy to digest. And don't get me started on high-fructose corn syrup, one of the most maligned ingredients of our time.
Tzatziki sauce is a yogurt-cucumber condiment that makes a variety of dishes way better than they already are: falafel, chicken, most vegetables, anything involving a pita. It's simple to make, and really benefits from some common but specific ingredients.
Sarah Arrazola is not the first to ferment.
“Diane, I'm holding in my hand a small box of chocolate bunnies."
Where do you find inspiration in the kitchen? It's a question I've been asking myself lately, in an effort to become more creative with my meals in the weeks ahead.
My mom was a wanna-be urban farmer long before it was cool. Living in the city limits didn't stop us from growing our own veggies in a backyard garden that flanked a huge handmade chicken coop, where we raised hens for eggs.
Ask my husband what his favorite comfort food is and the answer will be quick: pasta. Who doesn't love a steamy bowl of noodles?
These are an ideal snack if you're craving something salty and flavorful but still want to err on the side of healthy. They also work really well as bar snacks, so stock up your mixers and have these ready for your next home happy hour.
A Greek avgolemono sauce is a reminder of the simple wonder of cooking. Whenever I whip one up, I feel like I am making magic. By applying an easy technique to a few everyday ingredients — egg ("avgo," in Greek), lemon juice and broth — you get a lusciously silky, tangy sauce that turns just about any cooked …