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No Mayo Coleslaw This particular coleslaw of my mother’s is one of my favorites and has a southwestern touch. The coleslaw is made with cabbage, carrots, green onions, and cilantro, and seasoned with rice vinegar. No mayo! It’s light, cool, and crunchy, just what you want a coleslaw to be. Make-Ahead Tips The ingredients for this salad can be prepped a day or two ahead of time. Store them in an airtight container in the fridge and toss with the dressing ingredients when ready to serve....

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I love keeping a few cans on hand in the pantry, usually for whipping up the occasional tuna salad sandwich. Tuna also works with pasta, quite well actually (check out tuna pasta with capers in white wine sauce). But I had no idea it also worked with pasta and tomato sauce and cheese until this dish, recommended to us by a reader (thank you Audrey), a favorite of hers from the 1967 classic Mama Leone’s Italian Cookbook....

Seriously. Zucchini “noodles” are great. They trick your mind into thinking you’re eating carb-heavy pasta, when in fact, you are eating healthy, vitamin rich zucchini. You know that spinach flavored pasta? This is like zucchini flavored pasta, that’s actually just zucchini. Gluten-free, low-carb, super healthy zucchini. There’s something about the noodle shape that makes it way more fun to eat than just chopped up squash. To make zucchini noodles, you’ll need some sort of spiralizer, essentially a lathe, for vegetables....

7 Layer Dip When it comes to 7 Layer Dip, there are a lot of options out there. This one, however, is the very best we’ve ever tried and it’s so easy to make! It’s more of a nine layer dip but that’s what is so great about this recipe; you can add as much as you like! I made it for some company recently and the plate was practically licked clean in about 2 minutes!...

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I’ve had tacos with halibut, snapper, and even salmon. I’ve enjoyed tacos with deep-fried fish and tacos with grilled fish. I’ve sampled tacos with tongue-tingling tingling mayo and tacos with tangy fruit salsa. I’ve had tacos at fancy San Francisco restaurants with white tablecloths and tacos from open air taquerias overlooking the Pacific Ocean. But there really is only one kind of fish taco that I routinely make myself at home: these easy pan-seared fish tacos with citrusy mayo and a simple cabbage slaw....

And simple too—cook sliced white button or cremini mushrooms in an oil-slicked skillet until they begin to soften and release their juices. From there, you add shallots, butter, fresh thyme, salt, and black pepper, and continue to sauté until they are pleasingly tender. Serve them how you’d like, be it as a side dish to a vegetarian dinner, spooned over a grilled ribeye, or myriad other possibilities. Another plus? Mushrooms are nutritious and very low in calories....

The grill. Get some char on the main ingredients (in this case tomatillos and corn); the resulting smoky flavor is out of this world. It’s why “fire roasted” canned tomatoes are so perfect for Mexican and Tex Mex recipes. Grilling your tomatillos will make a regular tomatillo salsa unforgettable. Grilling tomatillos couldn’t be easier. You just husk them and put them on the hot grill until they are lightly charred....

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It’s perfect for cold weather, and especially good if you are fighting off a cold or flu. There are probably as many ways of making chicken noodle soup as there are moms who make it. Video: How to Make Chicken Noodle Soup The Secret Is in the Stock The key is homemade stock made from chicken parts or a whole chicken. The rich gelatin from the chicken bones, cartilage, and tendons is good for you, and one of the reasons why homemade chicken stock is so beneficial....

Here’s what that means, and how to set it up! What is Searing? Searing is a cooking technique where food is cooked at a high temperature until a browned crust forms due to the Maillard reaction. High heat causes the molecules to rearrange themselves and sets off multiple chain reactions that brown the steak and unlock the flavor and aroma. The high heat zone of the grill should be around 500℉ for perfectly seared steak....

Except that butter melts more easily. Ay, there’s the rub! Butter starts to melt around 89.5°F, but the average body temperature is 98.6°F. Many-a hopeful pie maker has been thwarted by pie dough that became greasy, sticky, or soft enough to fall apart as they handled it. That’s why food processors gained ground as the tool of choice: they cut down on the time your warm hands get pawsy with the dough....

Instant Pot Beef Stew This Instant Pot Beef Stew is the perfect meal for a chilly day. It is warm and full of comforting textures and flavors. Cooking it in the Instant Pot is a game changer. I love it because you get the flavor and tenderness of simmering the stew on the stove for hours, but you only have to cook it for 35 minutes! It really is the best beef stew recipe ever!...

These meatballs are inspired by kefta, Moroccan meat patties that come in several different shapes including balls, ovals, and logs. They can be skewered and grilled, braised, or pan-fried. Kefta are often spiced with ras el hanout, a Moroccan spice mix that can include upwards of 30 different spices. Rather than use ras el hanout, I’ve opted to include a few of my favorite spices from the mix in these meatballs....

Sadly though, in March and April, the fruits are lacking or absent. The bulk of the citrus, with their bright and cheery flavors, are now slinking out of season, and berries and peaches are still a bit far off. It is a time that all at home bakers suffer; the annual wait for colorful and vibrant fruit. Still, all hope is not lost. Rhubarb, with its sleek ruby red stalks, beckons the curious voyeur to come and gaze upon its slender form....

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I used to order sausage, peppers, and onions at a hole-in-the-wall lunch counter in Burbank. You know the type of place—where the big loud guy behind the counter works fast and furious, takes your order (you better know what you want!) and barks back “Sausage, Peppers, and Onions!” to the guys on the line, and within minutes you have a huge roll in your hands, loaded with more sausage and peppers with onions than you think you can possibly eat....

My cooking philosophy is to use fresh, seasonal ingredients and alter them as little as possible so that its flavor shines through. This recipe does just that—it celebrates in-season eggplant by cooking it simply and with few ingredients and not a lot of oil. To Salt or Not to Salt Eggplants Eggplants are notorious for soaking up cooking oil due to their sponge-like texture. So the question is whether or not to salt them—a technique that draws out the moisture and renders the eggplant less sponge-like....

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