Coughlin has been a judge on “Iron Chef America.”
Press Box reopening as sports bar and steak house
This vegetarian dish has an interesting contrast of flavors and textures.
“For many the thought of making a pie or pie crust is enough to send them into a swivet.”
Penne pasta tossed with fresh spinach completes this colorful dinner.
Here’s how to make Mongolian mushrooms and onions.
Kimchi packs a punch in soups and stews.
Study suggests that if you know you are going to have a fattening dessert, you are more likely to eat fewer calories for the entire meal — including the fattening dessert.
Pastéis de nata was created around the 1600s at a monastery in Lisbon, where egg whites were used to starch clothes — leaving a lot of yolks in the process. The monks figured out a great way to use those yolks: Make a sweet custard with which to fill small tarts with a puff-pastry crust.
Learn how to make this corned beef, a red wine pot roast and a rice pudding with caramelized pineapple — yum!
Whiskey lends a subtle, intriguing flavor to boneless pork chops.
Here’s how to create an easy-to-make Indo-Italian masterpiece — Tikka Masala Naan Pizzas
Ratatouille is a tasty blend of Provencal vegetables and is made by slowly simmering eggplant, zucchini, onion, garlic and tomatoes in olive oil.
When we explained that ham and salami came from a pig, she paused for only a few seconds, before asking, “Does the pig need that part to live?”
The side dish has a smoky chipotle dressing.