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Mushrooms, saffron and sweet smoked paprika flavor this vegetarian paella. Saffron gives the paella its traditional flavor and color. It’s actually the stamen of a type of crocus plant. They’re painstakingly collected and dried, which is why saffron is expensive to buy. You can use turmeric … Read more

This steak cooked in red wine is easy to make and is great for a weeknight meal. I also like to double the quantities, invite some guests and make it for a weekend treat. The sauce is made in the same skillet used to cook the steak, giving added flavor and body. To speed up the meal, the pot… Read more

Churrasco is a Portuguese name that’s now used for any type of grilled meat. It’s usually topped with chimichurri sauce and is popular throughout South America. Parsley, garlic, red pepper flakes oil and vinegar are the basic ingredients for the sauce. Read more

Tex-Mex is a favorite in my household, and so are dishes that can be made and served in one pan. This easy and filling recipe for tamale casserole fits the bill for both, and earns bonus points because it has the ultimate time-saving ingredient: rotisserie chicken from the supermarket. Read more

PITTSBURGH — Football fans love to throw tailgates both big and small before games. Whether it's a humble spread of chips, dip and chicken wings out of a car trunk or a catered smorgasbord feast, the goal is the same: to have a good time while cheering on the home team. Read more

You don’t need a fryer or air fryer for these crispy, fried chicken tenders. They bake in minutes in your oven. The secret is to place them on a roasting rack over a baking tray so air circulates around all sides. Chicken tenders or tenderloin are part of the chicken breast and are attached … Read more

Millennia before Louis Pasteur discovered the bacteria-killing process known as pasteurization, our ravenous forbears found that foods lasted longer if they were treated to various procedures. Before mechanical refrigeration and freezing were the norm for extending the shelf life of food, me… Read more

Here’s a summer soup that can be made ahead and is refreshing for a warm evening. This traditional French soup takes only 15 minutes to cook. It’s a simple vegetarian meal. Serve it warm or make it ahead and serve it at room temperature. Read more

Some days, you just don't feel like cooking lobster thermidor aux crevettes with a Mornay sauce, garnished with truffle paté, brandy and a fried egg on top. Read more

TAMPA, Fla. – Wandering Whisk Bakeshop owner Jennifer Jacobs is known for her decadent and colorful buttercream cakes, French macarons, cream puffs and cookie sandwiches. But did you know that the self-taught cake designer and pastry pro also makes a mean pavlova? Read more

I tend to eat a lot of Popsicles for dessert during summer because they're sweet and cooling when the weather on my back porch is anything but. But I'm not against making something from scratch as long as it doesn't require turning on the oven. Read more

The experts all say the same thing. Even bags and boxes of rice say the same thing: The correct ratio for making rice, they say, is two parts water to one part rice. Read more

Most people haven’t cooked many — if any — mussels in their lifetimes. Just the sight of that little cluster of blue-black shells is sometimes enough to send one scurrying back toward more familiar sea creatures like salmon and shrimp. Read more

This fresh summer salad is topped with seared sweet scallops. It’s perfect for a hot summer night. Scallops, which need very little cooking, should be prepared so the inside remains creamy. Prolonged cooking will shrink and toughen them. Read more

SEATTLE — The tuna salad sandwich inspires such strong feelings that two fans recently filed a class-action lawsuit against Subway for how bad its version is, specifically alleging that said sandwich actually contains zero tuna. Some independent laboratory tests seem to show tuna is, in fact… Read more

My brother José attended college in Hawaii in the late 1990s and never came back. After more than 20 years of island life, he's thoroughly adopted the ways of the locals (who are known as kama'aina), including their food culture. That's one reason that I've enjoyed reading all 300 pages of c… Read more