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East meets West in these Vietnamese-style steak and lettuce wraps, delicious for lunch, a first dinner course or main course. The recipe comes from The Great Pepper Cookbook, one of our favorite new cookbooks from the produce experts at Melissas.com, available in hardcover, paperback and Kindle editions. This recipe was created by Melissa’s chef Tom…
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We are fans of panzanella, and this is our fourth recipe of the year. The others: Summer Bread Salad, with tomatoes and basil Summer Panzanella #2, with zucchini, bell peppers, onions and tomatoes Panzanella With Fruit Panzanella is a Tuscan-style bread salad made with a loaf of day-old (or older) bread, cubed into large…
Continue reading “RECIPE: Bread Salad #3, Grilled Chicken Panzanella”
Americans love their burgers. Eat burgers often? This George Foreman specialty grill cooks them—and the buns—in five minutes. Photo courtesy George Foreman. Today is National Cheeseburger Day; here’s a way to make them faster, with less mess. First, a public service announcement: If only Americans would eat fewer burgers. It would be better for…
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Once upon a time there was a magical restaurant in Wheeling, Illinois, Le Français, the creation of chef-owner Jean Banchet. There, among other glories, we were first introduced to the “trio” approach he brought from his classic French training: Whatever protein you hungered for—beef, duck, seafood, veal—would be served in three different preparations on one…
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Crescent Rolls + Hot Dogs + Crescent Dogs. Photo and recipe courtesy Pillsbury. You don’t need a grill to cook memorable Labor Day fare. Make that classic fun food, Crescent Dog on a Stick, in your oven. A hot dog wrapped in a cheese and a Pillsbury Crescent roll, the stick is actually optional…
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