Several years ago, in a busy kitchen filled with the sound of clanging Magnalite pot lids and the wonderful smell of browning meats, I first attempted to write down a recipe dear to my husband Stephan ...

In a large sauté pan over medium heat add oil, break up and sauté beef until browned, about 8 minutes. Remove beef and drain in a colander. Return pan to heat and cook pork until browned, about 8 ...

In saucepan, combine wild rice and water and bring to a boil. Cover and simmer about 45 minutes. Rice will "pop" open when it is cooked. You can prepare the rice ahead and refrigerate. Meanwhile, ...

NEW ORLEANS — Chef Kevin Belton is making Thanksgiving sides, specifically dirty rice and cornbread dressing. Crumble cornbread in large mixing bowl. In a skillet, melt butter. Add onion, celery and ...

Mix the onions, garlic, celery, mushrooms and wild rice with red wine, soup and water in a large, greased oven-proof baking dish. Add half and half. Bake dressing at 350 degrees for 2 hours or until ...

Upgrade your salads with homemade dressings that taste brighter, fresher, and more balanced. Read for tips about oils, acids, ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...