2After artichoke hearts are drained and squeezed of water, cut into quarters to expose tender parts. Arrange flat in small casserole dish. Mix the chopped garlic and olive oil in a small bowl, with a basting brush. With brush, spread olive oil mixture on top of artichokes. Grind black pepper on top to liking, and garnish with chopped red pepper.
3Bake for about 15 minutes or until dish bubbles and tops of artichokes begin to brown. Careful, do not burn.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
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Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy