Monday, July 4, 2011 at 4:00AM 
By Sandy Hu
Happy Fourth of July! If you’ve been too busy marinating the ribs or buying those steaks for the grill and haven’t had time to think about dessert, here are some red, white and blue instant answers for your celebration today.
Friday, July 1, 2011 at 4:00AM 
By David Hu
Summertime is in full swing and that can mean only one thing: BBQ time! I love throwing hamburgers and hot dogs on the grill and this easy recipe for pickled Vidalia onions is going to punch up the flavors for grill season.
Vidalia onions are a variety of sweet onion grown in South Georgia from late April through mid-September.
Thursday, June 30, 2011 at 4:01AM Have you noticed that restaurant chefs just seem to know when a steak is done the way you’ve asked for it? It’s not just a question of experience. We test the doneness of meat by feel and touch. With a little practice, you can do this, too. Here’s the simple touch test we use.
Wednesday, June 29, 2011 at 4:00AM 
By Lori Powell
I love my mom’s potato salad which is a version of my nana’s. Mom just made some last weekend when my brother came to visit from Australia, but not enough. Seems that there is never enough of this family favorite, sooo I had to make it for myself the other day since my comfort craving hadn’t been satisfied.
It is the perfect side dish for a picnic or Fourth of July BBQ and it’s my go-to summer comfort food. (Remember that the salad has mayo so it’s best to keep it cool by simply placing the serving bowl in a larger bowl filled with ice, so it stays chilled while outdoors.)
Tuesday, June 28, 2011 at 4:00AM Even in their dried and canned forms, favas are, in my opinion, the most underutilized of beans. But the real treat is a fresh fava. I found them at the market on Saturday morning and there went my weekend, but it was so worth it!
My first restaurant job was at a Tuscan establishment just outside of Boston known for its ciccheti, the Italian version of small plates. One of their most beloved seasonal offerings was a simple salad of creamy favas and sharp pecorino cheese, both ingredients nutty and toothsome.
