Put the egg, mustard, pepper, and salt in a blender; blend at high speed for about 10 seconds. Gradually add the oil through ...

These 38 high-protein (plant-based and meat-based!) meals will keep you feeling satisfied all day, featuring bowls, wraps, skillet dinners, salads, and more.

The Baltimore Ravens fell short in their game against the Buffalo Bills on Jan. 19, knocking them out of the playoffs and ending their Super Bowl dreams for another year. It was a bad game for tight ...

As a chef, I think everyone should know about the importance of brining, making salad dressings, and freezing garlic and Parmesan rinds when cooking.

1. Heat the oil in a wok or large skillet over medium-high heat. Swirl the pan to spread out the oil which will thin out as it heats. 2. Add the aromatic green onion, ginger, garlic, and jalapeño and ...

F&W chefs share their tips for making restaurant-worthy salads, from using fresh herbs to dressing your greens evenly.

From homemade biscuits at By the Brewery and Kinfolk to bagels at Hive to burgers at the Flying Saucer, Downtown has great ...

Erin McDowell Raise your hand if you adore salad. (“Bueller…?”) If your hand stayed down, that’s because you haven’t tried ...

Make this roasted broccoli salad by tossing broccoli florets with a bacon-infused vinaigrette for a hearty side dish or lunch ...

Arnaldo Castillo, chef and co-owner of Tio Lucho’s shared the recipe for what he refers to as the very forgiving Tio's Salad.

Set aside. In a small bowl, whisk, dressing ingredients, and mix well. Pour dressing over broccoli mixture, combine and mix well. Tips: Cover and refrigerate for 30mins. Toss before serving.

1. In a bowl, combine the scallions, blue cheese, lemon juice, vinegar, a generous pinch each of salt and pepper, and the ...