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There might be some Cuban grandmothers who would cringe at my interpretation of this classic Cuban dish. But this is how I like it: I chucked the raisins (raisins with ground beef? Yuk!) and deleted the cinnamon (a spice reserved only for desserts in my household). Picadillo is so freakin’ simple and cheap, it can be a weeknight staple served over white or brown rice with a salad. Read more: Recipe: Cuban inspired Picadillo 
With the football game and socializing at parties, hosts need some delicious yet simple fare to complement the suds. Grilling or barbecue is always a solid choice, but in early February, it’s not a realistic option for many parts of the nation. Beer and pizza go together as well as…well… beer and football. Combine all three and every fan will be happy, regardless of the score. This year’s Superbowl has cities with wonderful, drinkable brews. To commemorate this historic event, we’ll recommend two distinct beers from a brewery in each town, Boston and New York. The beer styles chosen from each brewery pair well with pizza, a lager and an IPA. Read more: Beer n’ pizza: Two great tastes for a Super Bowl score Food writer Jennifer Fields introduces some fruit to her hamburger patty recipe: fresh lime juice. Quick and easy with a zingy flavor for summer or winter grilling. Read more: New year, new recipe: Homemade Burger Patties with Fresh Lime Juice The New Year is well underway. I don’t know about you, but for me, the dawning of a brand new calendar encourages me to freshen things up in the kitchen. Gone are the last few months of heavy, overindulgence (thank goodness!), and in comes lightened flavors to get our bodies moving for the new adventures ahead. Like this recipe for Edamame Salad with Avocado and Grapefruit. Read more: New year, new recipe: Edamame Salad with Avocado and Grapefruit The Russians got this classic recipe right — the rich, creamy sour cream and succulent meat come together to curl your toes and make a chilly winter evening just a little warmer. This recipe — lower in calories than the original — is simple to make and riffs on the traditional flavors. And from snout to tail, I’m a pork-aholic, so the use of boneless pork chops instead of sirloin makes the pocketbook feel a wee heavier too. Hot chocolate; a single sip can bring forth a flood of buoyant memories. The mere mention of the steaming elixir creates mental images of warming yourself near the fire while watching snow fall gently through partially frosted windows. Hot chocolate is the king of comfort foods that is enjoying a renaissance. Read more: Sweet recipe: The return of hot chocolate and cocoa Celeb chef Richard Blais (my favorite Top Chef contestant ever) is known for his inventive style and unique take on classical cuisine and American staples. When he isn’t serving up delectable dishes or consulting at top eateries across the United States, he’s flexing his gastronomic muscles on award-winning cooking competitions like Top Chef, Iron Chef America and Food Detectives. Sharing this recipe for braised ribs, sent to me from the folks at Target and www.abullseyeview.com. Feeds an army. Read more: Recipe: Braised and pulled ribs in chiles by Top Chef Richard Blais In the front yard of my rental house in Santa Rosa, California, we have a Golden Delicious apple tree. Having lived in Florida for the last 17 years where apple trees would likely cringe at the thought of 95 degrees, 90% humidity, this fruit tree has been a bit of an oddity for me. And a source of glee. But then the prolific tree began producing fruit. So I started to bake. Yeah, yeah… it’s summer and braised meats aren’t exactly light fare. But they damn sure taste good, especially with some inky, robust red wine. Although we used Petite Sirah in this recipe, you can use any dark, tannic red wine like Cabernet Sauvignon or Syrah for your braising liquid. The acidity in the wine helps break down the meat’s fibers and, of course, adds to the rich, roasted flavor. Serve the dish with the wine you use for cooking and voila! A perfect food and wine pairing. Read more: Recipe: Petite Sirah braised short ribs 
This is a busy holiday for many. Quick and simple patio fare allows more time to visit with friends, light off some fireworks (in certain states), and sip more suds. This 4th we’re putting a gourmet and patriotic spin on basic grilled grub and washing it down with some fabulous American craft beers. Read more: Brew n ‘Cue: Independence Day grilling grub and beer |
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