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Have you ever wondered who is the better chef?
It could be because it's 
One thing you won't find in my refrigerator is bottled salad dressing. I prefer to 
Recently when I was traveling in Spain, I treated myself to three sardines and three beers everyday. Perhaps it's because I find comfort in routines, especially 
Since figs are 
This Summer, I attempted to 
Although deep-frying is a popular way to make a deliciously crunchy chicken, it's not the only method for crusty, finger-licking-good poultry. This recipe demonstrates that finely chopped almonds and a shallow-pan fry result in a succulent and crisp chicken. Served on a bed of lightly wilted spinach and sautéed shallots, it's a simple but well-balanced meal. Pair it with a glass of chilled white wine and you've got an elegant midweek supper. 
Readers, 
Can you believe it's almost October? I certainly can't! Luckily there are plenty of delicious food events to make the transition from Summer to Fall more bearable. This week we're excited to party with our friends at 
My sister refuses to make a recipe if it has a long ingredient list; she can't be bothered with a dish that has tons of items. She swears that the simpler a recipe, the better the final result is. I, on the other hand, am not afraid of long ingredient lists and have been known to make dishes with tons of ingredients. How about you? 
Although many people hear the words "fish tacos" and immediately think of the Baja-style fried variation, I prefer fresh fish tacos. Normally I use a firm, flaky white fish, but when I found this recipe that employed salmon, I knew I had to make it. Since the salmon cooks quickly in a saute pan, it's easy enough to serve on a weeknight. Don't skip the toppings, the cabbage adds a wonderful crunch and the apple-cucumber slaw is juicy and cooling. They're both a nice counter balance to the spicy chipotle-rubbed salmon. There's nothing more to say, but this dish is a winner, so make it! 
Since it's 
