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Chicken spaghetti is a uniquely American dish in the lineup of classic comforting casseroles. With tender noodles and shredded chicken baked in a creamy, cheesy sauce, it’s historically made with canned cream soups and some kind of vegetable like tomatoes or ...Read more

Blackened seasoning (aka blackening seasoning) is a smoky and spicy spice blend that brings bold flavor to everything from pan-seared shrimp and homeandleisure/recipes/varietymenu/s-3737900">Read more

My wife asked me if it had been worth it. If all the time and effort were worth it.

Of course it was, I said. A good meal is always worth it.

The saga of the Big Meal That Was Totally Worth It, Maybe, began with a single bunch of broccoli in the refrigerator. It was just beginning to turn a little bit yellow at the very tips, meaning it did ...Read more

"Cooking to the President's Taste" (White House Historical Association, $45) was inspired by a fortuitous discovery.

Author Adrian Miller was researching another book, his James Beard Award-winning "The President's Kitchen Cabinet," when he came upon an "as told to" autobiography of chef Lee Ping Quan, who served under Presidents Warren Harding...Read more

Philadelphia is famous for its cheesesteak sandwiches.

Yet, if you've ever been to the city's Reading Terminal Market on Arch Street in Center City (a favorite haunt when I was in paralegal school), you've probably also seen the long lines in front of Tommy DiNic's. (If you know, you know.)

The star of this iconic sandwich counter, which has ...Read more

Spring is a season of surprises. Suddenly the asparagus appear, next it’s delicate peas, tender lettuces and fistfuls of fresh herbs.

Week after week, the farmers markets offer increasing bounty to tempt and delight. I’ll bring these market staples home to round out a meal: farmstead beef, chicken, pork, lamb and an array of locally grown ...Read more

With Father’s Day right around the corner, why not treat Dad to a hearty steak sandwich packed with bold flavor?

Imagine tender slices of juicy steak piled high on a crusty baguette, layered with sautéed onions and mushrooms, and slathered with a creamy mayo-mustard sauce. A handful of fresh arugula adds a peppery zing. When shopping for ...Read more

Tortellini is a winner when it comes to easy weeknight meals because it's quick to prepare and lends itself to so many different dishes.

You can toss it with red sauce or pesto, or use the tiny dumplings to bulk up a savory broth. For heartier appetites, you can bake the pasta in a casserole dish in a creamy cheese sauce topped with breadcrumbs...Read more

Atlanta-based New Realm Brewing Co. has always been quick to adapt to the shifting tastes of its customers. In 2021, the just four-year-old company opened a distillery and released a series of ready-to-drink canned cocktails. The brewery debuted AlphaWater to cater to the hard seltzer craze that same year. They followed that with a nonalcoholic ...Read more

Dry whole-wheat couscous has been partially cooked, making it a quick-cooking (5 minutes!) whole-grain weeknight dinner champ. And when you buy peeled shrimp, plus a bag of prechopped kale and bottled barbecue sauce, the savings in prep time helps to get this healthy dinner done in a jiff.

BBQ Shrimp with Garlicky Kale & Parmesan-Herb Couscous ...Read more

Eggplant dips are ubiquitous across the Mediterranean. Sicily has its caponata with tomato, onions, and capers that has a pronounced sweet-and-sour taste; Israel has its baba ghanoush with savory tahini; and Greece has its red onion and lemony melitzanosalata. My California caponata embraces eggplant’s creamy, neutral flavor along with some ...Read more

Rich in vitamins, fiber, and health-protective compounds, kohlrabi is a worthy addition to your vegetable lineup.

The folklore

Originally from northern Europe, kohlrabi — a unique bulb with leafy stems growing out the sides — was unknown in the U.S. until the early 1800s, though it was a popular vegetable in ancient Rome ...Read more

It was recently pointed out to me that I’m a bowl person. It’s exactly what it sounds like: I almost always prefer a big mishmash bowl of stuff over your classic “meat and two” plate. Add to that I am a self-identified salad person, and you find yourself in the middle of a Venn diagram holding this crispy rice salad.

You, like me, may ...Read more