11 results for "Bonnie S. Benwick"
The fish stays moist and looks lovely when presented in this light broth. To complete the meal, it would be easy to toss in a small amount of blanched fresh peas, snow peas or haricots verts.
"Top Chef" watchers: Think all the way back to Season 9. The cheftestants were hot and grumpy in Texas. Paul Qui won, and one chef seemed to get off more ornery one-liners than the others: Edward Lee of 610 Magnolia in Louisville.
This simple soup with no added salt exceeded our flavor expectations. It would make a nice starter or a light main course on a weeknight, accompanied by hummus and pita chips.
The sauce makes the dish. This one tastes like tapenade, with complex notes from its reduction of anise liqueur, orange juice and sugar. Rockfish is the delivery vehicle of choice, but I'd bet just about any fairly thick, white-fleshed fish ...
Darn you, modern convenience. For every good measure wrought upon foodstuffs, an equal number of indignities have been suffered.
In 1985, a fledgling shop with Boston in its name skewered and roasted its birds in rotating rows, so they basted each other with seasoned drippings until firm flesh morphed into Sunday dinner succulence.
Even defrosted and reheated, these meatballs are light and full of flavor. Use them atop pasta (with basil leaves and cheese as garnishes) or in long rolls, with a sauce or slaw.
This meatless dish can serve as a main or a side. It contains ingredients that might appeal to more sophisticated palates, such as halloumi cheese, the firm and salty curd usually made of goat's milk and sheep's milk.
In yet another installment of breakfast for dinner, we offer this so-called quiche, which, depending on the pan you use, might remind you more of a frittata with a bottom crust. It's a 10-minute pan quiche and refers to how long it takes to ...
Here's a recipe for dinner in 35 minutes. It's rich-tasting and just right for working in the slender asparagus of the season. Serve with a salad of peppery greens.