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Thinking of St. Patrick’s Day, here’s an Irish-inspired quick dinner to savor the flavors of the Emerald Isle.

Guinness adds a rich flavor to the dish. The meal tastes great the next day, so can be made ahead and rewarmed. Open a bag of washed, ready-to-eat salad to go with the stew.

HELPFUL HINTS:

Any type of quick cooking steak such as...Read more

Curry just might be one of the most misunderstood culinary terms.

Often thought of as a flavor, it's actually a sauce or stew made with warming spices or a paste-like mash of fresh ingredients such as galangal, lemongrass, ginger and chilies to add heat.

In India, there are hundreds of types of curries based on the cultural and religious ...Read more

When temperatures plummet, my hungers surge. Give me warm comforts with bold flavors. Nothing fussy; it has to be easy and it has to be quick.

Toward the dreary end of winter, I get weary. And, I confess, I want a shortcut to dinner — something swift that will help bounce up flavors without too much work.

My latest “hack” is chili crisp,...Read more

It’s about 11 a.m. Monday, East Coast time. Amanda Signorelli, a managing partner in Golden Steer Steakhouse, is standing in the ground-floor restaurant of One Fifth Avenue, among the most famous residential buildings in Manhattan. She’s holding the keys to this space, which has housed restaurants since at least the 1970s.

Signorelli has ...Read more

To make a smooth guacamole without relying on the coarse surface of a molcajete, a three-legged Mexican mortar made of volcanic rock, we minced the onion and chile by hand with kosher salt; the coarse crystals broke down the aromatics, releasing their juices and flavors and transforming them into a paste that was easy to combine with the avocado...Read more

If you’re looking for a healthy beef stew recipe that delivers on comfort, look no further. Make this Irish beef stew recipe with Guinness — a dark, malty Irish stout — to keep it authentic. Serve with a side of Irish soda bread to sop up the leftovers.

Irish Beef Stew

Serves 6

Active Time: 35 minutes

Total Time: 2 hours

2 1/4 pounds ...Read more

When you’re looking for something to slather on a slice of bread, cracker or even a slice of a crisp apple or carrot stick, there’s no shortage of offerings. There are savory and sweet options as well as some that are a little of both.

Depending on what type you choose, there are different nutrients to be aware of. Cheese and yogurt spreads...Read more

The weather and seasons are so wacky these days, when spring arrives it can feel like the peak of winter. This classic Italian dish is what I love to make when I am craving tomato soup on those days.

Seasonal ripe tomatoes aren’t available yet, so what could be better than a steamy bowl of tomato bread soup, fragrant with basil and sage, and ...Read more

Corned and spiced beef brisket may be the most popular St. Patrick’s Day dinner choice in this country. We’ll get our fill of thin slices piled high on a sandwich, thank you. Fresh beef, simmered in Guinness to melty tenderness, warms our souls and rekindles fond memories on St. Patrick’s Day.

The whole family enjoyed plenty of slow-...Read more

I’m a big fan of Caesar salad in all its forms — as far as I’m concerned, the variations are just an excuse to enjoy more Caesar. So I ...Read more

I’m not really a pasta person. I totally appreciate a quick pasta dinner when I’m hungry and short on time (as I know it will be satisfying), but it’s seldom what I crave. Potatoes, on the other hand, comfort me to the core — and it’s rare that a week...Read more

Just as uncontrollable financial, demographic and other forces have wreaked havoc in Hollywood, California's wine industry is now reeling from epochal stresses that are grinding down yet another mainstay of the state's economy.

The aging of baby boomers who long served as the industry's mainstay, changing tastes among young consumers, a flood ...Read more

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. This is a very simple recipe and, once it is in the oven, you can quickly make the barley.

Barley is used most often in stews and soups, but it is very good boiled and served as an ...Read more