French onion soup gets its full-bodied taste from slow-cooked, caramelized onions. Here, we call for three types of onions for rich, balanced flavor, but the recipe will work with any combination or just one variety.
Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.
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Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower? Now we’ve got your attention. This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation.
We both love chow fun, but rarely order it at restaurants because it's just too damn oily. Prepared with fresh ingredients, minimal oil and Chinese broccoli, dare I say that chow fun can be a healthy, balanced meal.
Food & Wine (June 2010) Flipping burgers on the grill is a quintessential rite of summer. And while we'll never tire of the classic taste of a nice grilled burger piled high with fresh fixings, it's fairly easy to fall...
