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.
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.
Much like a Chinese finger trap that lures by appearing to be a toy, sesame noodles are not what they seem.
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.