Food & Drink

Food & Drink

Try this recipe for tangy, juicy grouper

A tangy mustard coating gives this baked fish a great flavor and seals in the juices. I use two types of mustard in this recipe, Dijon and a grainy mustard, but any mustard with seeds can be used. This is a very simple recipe and, once it is in the oven, you can quickly make the barley.

Food & Drink

Amish men help with laundry, and other post-baby tales

Today autumn officially begins. My garden is definitely showing all signs of it. We have been enjoying cabbage out of the garden. Son Joseph brought a head of cabbage in one night and out of curiosity I weighed it. It looked so big — and it was. It weighed 10 pounds after the outer leaves were off.

Food & Drink

This pad Thai has a zucchini twist

This summer I invested in one of those vegetable spiralizers. These gadgets take vegetables like zucchini, sweet potatoes and carrots and transform them into long thin “noodles.” Instead of the countertop model, I opted for the smaller hand-held one. It works just fine for me, and because it’s smaller, it also tucks away neatly. But if you plan on doing a lot of noodling around with a spiralizer, the larger countertop unit is a good option.

Food & Drink

3 red wines to make your steak taste even better

With steak, red wine. It’s not a rule — we don’t like wine rules around here — but a simple guideline; for every rich, full-bodied white that can stand up to steak, there are dozens of red options that will do the same. If you decide to make this recipe (and you should — it’s easy and filling), try any of the three reds recommended below, which also take into account the bitter notes of the eggplant, the earthiness of the olives and the sweetness of the Italian peppers.

Food & Drink

To build a perfect pantry, focus on the essentials

You may have grown up in a home with cabinets full of random spice jars and multiple types of vinegar, oil and hot sauce; a freezer full of toaster pizzas and bison burgers; and a refrigerator groaning with fresh lettuce, five types of cheese and both yellow and brown mustard. But now that you’re going off to college, you have nothing. And you may have to share your kitchen with at least three other people, so you’ll need to focus on the essential items that can be mixed and matched to create new flavors with a minimum of ingredients.

Videos

How to video on de-heading and cleaning shrimp for cooking

Craig Reaves, owner of Sea Eagle Market in Beaufort, S.C., demonstrates how to de-head and clean shrimp.
Delayna Earley The (Hilton Head, S.C.) Island Packet
How to video on de-heading and cleaning shrimp for cooking 0:53

How to video on de-heading and cleaning shrimp for cooking

How to make the perfect mint julep 0:38

How to make the perfect mint julep

St. Patrick's Day cocktails: How to make an Irish Car Bomb 1:08

St. Patrick's Day cocktails: How to make an Irish Car Bomb

How to open a bottle of champagne 1:25

How to open a bottle of champagne