U.S. War Food Administration – from 1945 WAR FOOD ADMINISTRATION WASHINGTON  25. D. C. OFFICIAL BUSINESS Date: 2/9/1945 “Compiled especially for CONSUMER TIME listeners by San Francisco’s famous chef.

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 ...

Notice how your bowl of greens always tastes better at a restaurant? We asked F&W Best New Chefs how to make a salad at home ...

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.

Emmanuel Renaut gained three Michelin stars for his work at Flocons de Sel, an alpine restaurant where creative cooking takes ...

Potato chip salad is a great recipe for those who dislike eating salads. It's creamy, crunchy, and has the perfect mix of veggies and spices.

I'm a chef. Here's how I turn Costco's $5 rotisserie chicken into five easy dinners and lunches for two people, from pasta ...

While all of those creamy condiments, crunchy vegetables and aromatic herbs together help create a delicious result, use the ...

Tucson City of Gastronomy is bringing back its pre-pandemic annual "Chefs on a Global Stage" event on Sunday, January 26 from ...

JnrChef is a new meal box service designed for children to take their first steps in the kitchen - and Dianne Bourne gave it ...

I am preparing the Perfect Grilled Chicken Salad! Whether you prefer it for lunch, dinner, or as an appetizer, this salad is a delightful choice. It is packed with fresh ingredients that burst with ...