To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...

Impress your friends and family with this tasty collard greens recipe from Marcus Bar & Grille. The grill is owned by celebrity chef Marcus Samuelsson, but this recipe comes from Marcus Bar & Grille’s ...

Erin McDowell Raise your hand if you adore salad. (“Bueller…?”) If your hand stayed down, that’s because you haven’t tried ...

This Beef Medley is a breeze to make—no piles of dishes to wash! All you need is a high-quality glass jar. Simply toss in ...

I often make salt and vinegar baked chips – another ode to nostalgia. Thinly sliced rounds of potato are parboiled in vinegar ...

U.S. War Food Administration – from 1945 WAR FOOD ADMINISTRATION WASHINGTON  25. D. C. OFFICIAL BUSINESS Date: 2/9/1945 “Compiled especially for CONSUMER TIME listeners by San Francisco’s famous chef.

Drizzle in the vinegar. Cover with a lid and bring to the boil, then turn the heat to a very low simmer. Cook, occasionally skimming off and discarding any foam and fat, for 8–12 hours.

When I decided to make chewy biang biang noodles at home, I learned that patience — and good thwacking skills — are the key to success ...

A new tasting room in downtown Healdsburg is setting itself apart by serving honey instead of the more typical wine or ...

A new tasting room in downtown Healdsburg is setting itself apart by serving honey instead of the more typical wine or ...