This week, despite the recent drab weather, we’ll step outside the confines of the normal cooking arena and take you to the great outdoors, a favorite location for most Sheridanites in the upcoming spring and summer seasons — if we can officially shake the snow and rain.
For grilled pork skewers that were moist and flavorful, we turned to boneless country-style ribs, which are quick-cooking and tender, yet have enough fat to keep them from drying out.
My wife and I were fortunate enough to visit The Land of the Rising Sun a few weeks ago, and it really is the land of the rising sun.
Over the past month, I’ve felt like something — a certain sweetness — has been missing in my life.
A brief stove-top braise is the perfect way to cook delicate white fish like cod, since it keeps the fish moist and silky while creating a sauce at the same time.
If you have ever come to my house for dinner, chances are we sat down to a plate of farro.
Much like a Chinese finger trap that lures by appearing to be a toy, sesame noodles are not what they seem.
This Big Sky Steak Salad is packed with flavor and quite tasty, taking dinner salads to a whole new level.
You’d never know that pasta primavera, a pseudo-Italian dish that appears on virtually every chain restaurant menu, actually has roots in French haute cuisine.
