This dish is perfect for your fourth of July picnic. It’s elegant, flavorful and makes healthy use of my favorite food groups: leftovers.
Instead of sharing a Fourth of July grilling menu today I’m going to talk about something very important: Leftovers. The unsung heroes of the busy home cooks tool kit. This recipe for curried chicken salad is so good you’ll practically be begging for leftovers, I promise.
Last week, when my kiddo and I met friends at our favorite burger place, I learned my low-fat turkey burger isn’t gluten-free. So, as you can imagine, I’ve had turkey burgers on my mind ever since.
Grilling for three days in a row over Memorial Day weekend has me dreaming of chicken. Grilled rosemary chicken, that is. Combine fresh chopped rosemary, tangy lemon juice, a few spices and a dash of brown sugar, and you’ve got yourself a marinade that will lure your friends and family to the grill with the sweet smell of rosemary.
This recipe highlights two of my favorite things: chicken and low-fat. But don’t mistake low fat for low flavor – the basil and scallions pack a punch. Add a little sea salt instead of your usual table or kosher salt, and the salad gets even zingier (more zingy?).
As anyone who has ever moved to a new town knows, it’s not easy making new friends. When I first moved to Tucson in 2005 I worked from home and my daughter Gigi hadn’t yet come along.
Does the world really need another roast chicken recipe? Especially on the heels of Thanksgiving and the chicken’s famous cousin, the turkey? Once you try this recipe, your answer will be yes.
Today is a day for swimming in pools with friends, lazing in the sun and sipping iced tea jazzed up with mint. But at 80 degrees – and we’re talking indoors, here – it’s definitely not a day for cooking.