I attended one of these parties recently and tried to get away as cheaply as possible. I ended up with Onion Onion and Garlic Garlic. Weird. Is it a total loss,or is there anything I can do with these products?
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Josh Henderson of Seattle's Skillet and Westward responds to his food being "flavorless," and the over-wearing of vests. Vests are timeless.
In this lighter chicken quesadilla recipe, a gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart before you arrange your quesadilla. The lime in the yogurt mixture will intensify over time--combine just before serving.