This recipe was developed by professional home economists Kathryn Moore and Roxanne Wyss. Cook green beans in 1/3 cup boiling water 4 minutes. Drain and submerge in ice water until chilled, then drain ...

Pour in wine and honey, scraping up any browned bits. Season with salt and pepper, then reduce heat to low. Cover and simmer ...

Are you familiar with fennel? You may have heard of it, but it's safe to say the average at-home cook might be at a loss for ways to use it in the kitchen. If you've never experimented with fennel, ...

Chef Mary Sue Milliken of Border Grill, Socalo and Alice B. says, “These are the best ribs I’ve made in a while. The trick is planning and patience. They benefit tremendously from curing with an herb ...

This dish is a peppier, brighter take on a classic cotoletta alla Milanese. This dish originally hails from Milan and is typically made with veal. Veal or chicken Milanese is a staple on nearly every ...

Italian porchetta is a special dish of spit-roasted pork flavored with herbs, fennel and garlic. It’s delicious, but much too involved for a weeknight dinner. To give pork chops the same flavor ...

This version of fish baked in parchment is a complete meal with vegetables and couscous. Instructions: Heat the oven to 425 degrees. Rinse the couscous in a fine mesh strainer under cold water. Lay ...

Spring is a great time to get to the farmer's market! Sarah Marshall, author of "Preservation Pantry", shared a recipe using local, fresh ingredients. CLICK HERE for the recipe. For more information ...

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