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Scrambled Eggs with Crab
This elegant crab scramble can make scrambled eggs into a meal masterpiece. To make your crab scramble a downright beautiful low-carb egg breakfast, decorate the plate with some colorful fresh fruit and [more…]
How to Roast Meat
Roasting is a simple way to cook large, tender cuts of meat. Roasting meat calls for the "dry heat" method of cooking, where the food is uncovered and you don't add any liquids [more…]
How to Roast a Chicken
Knowing how to roast a chicken gives you control over the seasonings — especially the amount of salt. Buying a roast chicken from the supermarket is a timesaver, but if you're watching your salt intake [more…]
Sweet and Sour Meatballs
People just can’t seem to get enough of these tasty little sweet and sour meatballs. The sweet and sour sauce makes these slow cooker meatballs something special. [more…]
How to Roast Vegetables
Roasting vegetables is an easy way to bring out the flavor of the vegetables and is a healthy way to eat them. You can roast vegetables either alone or in combination with others. You won't need much [more…]
How to Brine a Whole Chicken
Brining chicken in salty marinade makes juicy, flavorful poultry. Cutting a whole chicken, marinating it in a brine recipe of salt and other seasonings, and cooking it brings out the flavor. When you're [more…]
Perfect Pot Roast
Beef pot roast gets a bad rap as being tough, dry, and stringy. This recipe gives you the secret to a tender, fall-apart-at-the-touch-of-a-fork pot roast. First, select a roast that has consistent marbling [more…]
How to Peel and Devein Shrimp
Deveining shrimp means taking off the shrimp shell and the vein that runs along the back. This video shows you how to devein and peel shrimp with a deveiner and a tiny fork. [more…]Dutch-Oven Thyme Pork Roast
What’s a pork roast? Just about any unsliced cut from the hog. For this recipe made in a Dutch oven, get a loin-end pork roast. If you prefer a boneless cut, use center-cut pork roast. [more…]
Slow Cooker Chicken Provençal
This chicken provençal recipe uses the slow cooker. Unlike traditional chicken provençal, a slow cooker simmers slowly, so the food stays moist, eliminating the need for basting. Serve the chicken with [more…]
Chicken Cutlets with Balsamic Vinegar
This sautéed chicken cutlet recipe is especially quick to prepare. Because the balsamic vinegar is so central to this chicken cutlet recipe, use balsamic vinegar that’s the best you can buy. [more…]
Louisiana Seafood Gumbo
Gumbos are a Creole specialty. Thick like stew, gumbos traditionally include seafood, okra, as well as other vegetables, such as tomato and onion, and meat, chicken, sausage, and ham — or any combination [more…]
Seafood Chowder
Chowders are thick, chunky soups. Traditionally, all chowders included seafood — and this seafood chowder recipe holds true to the original chowders: Seafood is its main ingredient. In addition to clams [more…]
New England Boiled Dinner
Although this New England boiled dinner recipe is very similar to corned beef and cabbage, a smoked pork butt in the New England boiled dinner gives delicious results in less time than corned beef. Available [more…]
Steak Diane
Steak Diane is a classic entree often served in some of the finest restaurants — but there’s no reason you can’t make Steak Diane in your very own kitchen. It comes together so quickly that you can prepare [more…]
Apricot-Glazed Pork Chops
In this recipe, apricot jam is the base for a sweet and spicy glaze with which you cover the pork chops. These apricot-glazed pork chops are a wonderfully flavorful grilled main dish. [more…]
Trussing a Chicken
If you want your chicken to hold its shape perfectly while roasting, you can truss it. You can do without trussing if you’re in a hurry, but a trussed roast chicken makes for a better look and easier carving [more…]
Pasta Primavera
Primavera means “spring style” in Italian. Primavera dishes are made with a variety of fresh vegetables, and although this recipe uses fettuccine, you can replace it with any kind of pasta you want. This [more…]
Grilled Beef Tenderloin au Poivre with Herb Butter Sauce
Poivre is French for pepper, and cracked peppercorns infuse this beef tenderloin with flavor and just the right touch of spice. Marinate the beef tenderloin before grilling it, and then you top it off [more…]
How to Shell Shrimp
Removing shells from shrimp is pretty easy, whether they’re cooked or raw. To shell shrimp, you need just your hands. If you want, put on a pair of vinyl gloves to prevent shrimp-scented hands. If you [more…]
Ja Jiang Mein (Noodles with Meat Sauce)
In northern China, people enjoy this flavorful noodle dish hot or at room temperature. Enjoy ja jiang mein at whatever temperature you like. (And any time is noodle time in northern China.) In case you’re [more…]
Six Top Fish for Sushi
Six fabulous fish always star at a sushi bar: bluefin tuna, big-eye tuna, yellowfin tuna, red snapper, Japanese yellowtail, and salmon. These are the six most popular fish for sushi. Sushi with raw fish [more…]
Pressure Cooker Minestrone Soup
With this pressure cooker adaptation of minestrone soup, you’ll never have to resort to canned soups again! This version of minestrone soup cooks in only 10 minutes. [more…]
The Different Kinds of Vegetarians
There are different kinds of vegetarians, depending on what they eat. The definition of a vegetarian that’s most widely accepted by fellow vegetarians is a person who eats no meat, fish, or poultry. A [more…]
Spicy Indian Chickpea Stew
This spicy Indian chickpea stew mixes Indian spices with the chickpeas to create a wonderful entree. Make spicy Indian chickpea stew when you want something really flavorful, and serve it with basmati [more…]
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