Love the idea of making a perfectly cooked piece of salmon, but not exactly sure how to go about doing it?
I talk to people all the time who, for a number of reasons, fear cooking fish. Whether you fall into that category or are just looking for some pointers, this short How to Broil Salmon video will give you a bunch of simple tips for exactly how to make that perfect piece of salmon — and they apply to almost any kind of fish for that matter.
Every Sunday when I go to the farmers’ market with my family, without fail one of our first stops is to visit Marilyn and Eileen (who we long ago dubbed “the Fish Ladies”) to see their gorgeous faces and their equally gorgeous, just-out-of-the-sea catch. It’s not often that one sees two such beautiful and lovely women hauling around and carving up huge sides of fish, but these two are total originals.
I have to come clean with you. I’m an addict. A grilled vegetable addict.
While I’m in baring-my-soul-mode I might as well let another cat out of the bag and confess that I occasionally char my food (not necessarily in a good way) when I’m cooking at the grill. Since our grill is not conveniently located right outside our kitchen, I often find myself running back and forth between the two, while also watching the kids and prepping the last bits of dinner. The trick is always getting back to the grill in time before the food goes from done to well done.
Since I’ve burned more meals than I would care to admit, I tend now to cook more vegetables than I know we’ll need. It may seem a little crazy, but nothing ever goes to waste since I know I’ll I have plenty leftover for lunch and dinner the next day.
One recent afternoon, I had extra grilled Portobello mushrooms, sweet red onions and bell peppers from the previous night’s dinner, as well as a...
This time of year nothing is more refreshing than a popsicle, especially when it’s one of these naturally sweet Strawberry Yogurt Ice Pops. As we all know, you can’t possibly make popsicles and not want to share them with friends. So why not have a party to share the love….and at the same time do some good.
For the past 13 years, KitchenAid and Susan G. Komen have teamed up to encourage families across the country to Cook for the Cure, raising awareness and over $9.5 million for the fight against breast cancer. You can participate in this great cause by hosting your own dinner party, pot luck, BBQ or any kind of get together. Can you think of a way that’s more fun to make a difference?
For last year’s Cook for the Cure I made six of these Pink Pound Cakes. This year I made 4 dozen pink Strawberry Yogurt Ice Pops.
To help entice more people to participate, Cook for the Cure is offering Weelicious readers who throw their own parties a chance to win a...
There are certain foods I try to prep ahead of time and keep in our fridge for those busy weekday nights when I don’t have a lot of time to make dinner. One of the most important ones for me is quinoa. But what is quinoa, how do you make it and, most importantly, how do you say it?!
Quinoa (pronounced keen-waa) is a high protein ancient grain that mixes well with all kinds of foods in both hot and cold dishes. I’ve been making Banana Quinoa Rice Pudding and Lemony Quinoa Salad for years, and my husband virtually lived off of steamed quinoa with shrimp, cherry tomatoes, olive oil, basil and lemon as a dinner staple long before we had kids. A container of cooked quinoa stays fresh for up to 5 or 6 days in the refrigerator and makes a perfect base for tons of dishes.
Unlike rice which can take over 45 minutes to cook, a big pot of quinoa takes 15 minutes or less, making it the perfect inexpensive, easy side dish — mixed with milk, honey, cinnamon and maybe some fresh...
If there’s one thing my kids never tire of eating, it’s pasta, and while our family was on vacation in Italy last month we went through a lot of it. Every restaurant we dined at had a dizzying amount of delicious pasta dishes on the menu to choose from (not to mention all the pizza), proving day after day on our trip that Italy truly is the ultimate kid-friendly place to visit.
Burned out from our daily consumption of carbs in Italia, hubby and I have gone on a bit of a pasta pause since returning home. However I can’t stop dreaming of the sauces. Oh, the sauces. That’s a whole other topic for me. I love them all and can’t get enough: pomodoro, pestos, bolognese, rich thick ragus, sugo all’amatriciana, and my favorite, puttanesca, a savory tomato sauce punctuated by olives and capers.
This kid focused Puttanesca was made in honor of my sweet daughter, Chloe, who also happens to be my resident olive and caper lover. I omitted the anchovies at her...