Recipes

Recipes

Crazy-good mac and cheese is surprisingly easy to make

Did you think only chefs could make great mac and cheese? It’s actually much easier to do at home than you might think. You don’t even need fancy Italian bronze-die pasta – supermarket elbow mac is just fine. Try it. It’s so good you may never order it in a restaurant again. This can be made ahead and baked just before eating.

Recipes

When it starts to cool down, think soup

I’m not a huge fan of potlucks. I know they are all the rage, but I just don’t get it. When I’m invited to dinner or to a party, I like to be served food that someone else has cooked. I figure it’s my night off from the kitchen.

Recipes

A quick one-pan dinner

This one-skillet dinner brims with Mediterranean goodness. It’s a complete, nutritious meal with chunks of tender chicken, zucchini, cherry tomatoes and whole-grain orzo pasta, all simmered in a lemony garlic-and-rosemary-infused sauce. As a bonus, this recipe comes together in less than 30 minutes with minimal chopping.

Recipes

Savor Western flavor with Santa Maria-style Tri-tip Kebabs

In California, whole seasoned roasts are strung up on steel rods and then gradually lowered over hot red oak coals. Cooking a whole roast, generally 2 1 / 2-3 pounds, takes about 45-50 minutes for medium-rare. The roast is sliced and served with salsa and pinquito beans, which are said to be grown only in the Santa Maria Valley.

Recipes

Home cooks love this dessert recipe

When Marian Burros, a longtime food reporter for The New York Times, first wrote about the plum torte in September 1983, no one expected it to become the most requested recipe, and among the most beloved, in the history of the newspaper.

Recipes

A cook’s best friend: The frittata

Along with the chopped salad, the pasta bowl, the soup and the taco, this egg dish represents one of my go-to strategies for showcasing vegetables — and sometimes leftovers — in a new, but still quick, way.

Recipes

Dinner in 20 minutes: Exposing scallops to the dark side

We’ve been taught never to expose a sea scallop in the skillet to very high heat, lest its tender meat turn rubbery and dry-looking cracks creep up from the bottom edges. The new “Poole’s: Recipes and Stories From a Modern Diner” (Ten Speed Press, September 2016) has forced me to reconsider that position because of the way chef Ashley Christensen puts a dark sear on them.

Recipes

You can’t have enough barbecue recipes

It’s hard not to conjure up Don Quixote when considering Joe Haynes. Like the famous fictional character who went into the Spanish countryside on a quest to right wrongs, Haynes has traveled the hills and valleys of Virginia to right the wrong he believes has been done to the state’s barbecue.

Videos

How to slice an onion without crying, and other kitchen knife skills

Harold Arimoto of MAC Knives offers pointers for improving your knife skills - how to cleanly slice a tomato, peel a cucumber and cut an onion without crying.
Blair Anthony Robertson The Sacramento Bee
How to slice an onion without crying, and other kitchen knife skills 6:57

How to slice an onion without crying, and other kitchen knife skills

A taste of Bosnian culture: Make phyllo dough from scratch (really, you can) 2:20

A taste of Bosnian culture: Make phyllo dough from scratch (really, you can)

Special chair helps Boise puppy with eating woes 0:48

Special chair helps Boise puppy with eating woes

Idaho's health coverage gap 6:13

Idaho's health coverage gap