In terms of sheer bang for the buck, it’s hard to beat chicken quesadillas. Tons of flavor, very little effort. Here’s how I make them. Trim a boneless chicken breast and brown it well on both sides in a stainless skillet. While it cooks, grate some sharp cheddar or monterey jack and squeeze a lime […]
Like most cooks, I am eager for compliments. So when Laurie said the other day that what I made for dinner was one of the best things she’d ever eaten, that was a good day. And I owe it all to the new Fine Cooking web site. Well, I also owe it to bacon, cream, […]
I like rooting for the underdog, so I was going to report that Raising the Salad Bar is from a small press I’d never heard of but which does a convincing Chronicle Books knockoff: good recipes, good design. It turns out the publisher, Lake Isle Press, puts out the collected works of Rachael Ray. So, […]
On Serious Eats: Kid Knives But when I saw our friend’s red Kuhn Rikon paring knife I knew I wouldn’t be able to keep it out of Iris’s hands. So I didn’t bother trying. I handed her the knife, which comes with a handy sheath, and let her chop the scallions and red chile. “I […]
Back in prehistoric times, I wrote a fantasy about Meal Bandit, a web site that would let you post your dinners and see what other people are having for dinner. I even flirted with actual writing it. Reader JR Tipton took the idea much more seriously than I did, and I’m pleased to report that […]
