Recipe by Thermador Serves 4 as a main course and 6 to 8 as a side dish 3 cups cooked red quinoa (1 cup quinoa, 2 cups water) 8 tablespoons rice wine vinegar 6 tablespoons grapeseed oil 2 tablespoons flax oil 1/3 cup chopped fresh cilantro 2 limes, juiced 1 tablespoon Xagave 3/4 teaspoon salt

Before I moved to New York City, I thought Central Park was just another ‘must see’ tourist spot. But when I moved here last year, my perspective quickly changed. I understood the necessity of this park—the true meaning it held for the people who live here. I am eternally grateful to the people who had

This Slow Cooker Chicken Curry is just as delicious as it looks. Allaya of Salt and Paprika said it would be: easy to prepare, delicious and “mild but complex with deep flavors.” She wasn’t wrong! For the full recipe, step-by-step photos, and the story head over to the Tasty Kitchen Blog where I’m guest posting today!

  I found this recipe on the popular food blog, 101 Cookbooks. I can honestly say it’s the best quinoa dish I have ever tasted. If you haven’t already checked out Heidi’s blog, head over there for more delicious and healthy vegetarian recipes. Serves 4-6 as a main, 8-10 as a side 1 cup quinoa

As of January 2011, we Three Many Cooks are the weekly food columnists for USA Weekend magazine, a Sunday insert in some 20 million newspapers across the country. We didn’t make a splashy deal about it when it happened, but now that we’re all settled, we wanted you to know about it too. Our being

Makes 1 quart. This recipe is from the book Speakeasy. Feel free to halve this recipe, but the infused gin makes a very interesting and tasty addition to other cocktails. The authors call for Plymouth gin because it is slightly floral, but not so herbaceous that the lavender will get lost. 2 Tablespoons dried lavender

Makes 1 quart. This recipe comes form the book Speakeasy. Feel free to halve this recipe, although the infused vermouth makes a nice addition to other cocktails and even cooking. 2 Tablespoons herbes de Provence 1 (750 ml) bottle of dry vermouth (they recommend Noilly Prat) Place the herbes de Provence in a small saucepan

The key to simple syrup is equal parts water and sugar. I usually make a large batch because it keeps indefinitely in the fridge. 1 cup sugar 1 cup water Heat water and sugar in a saucepan over medium heat until the sugar dissolves. Allow to cool, transfer to a container, and refrigerate

Hi! I’m Mike Vrobel from DadCooksDinner.com. I’m thrilled to be guest posting on ThreeManyCooks. Pam’s How to Cook Without a Book taught me the difference between following recipes and knowing how to cook, and was a major step on the journey to my own food writing. And so, without further ado… I’m a grill fanatic.

As a young cook, among the very first books I purchased were Nathalie Dupree’s—New Southern Cooking, Matters of Taste. She gets full credit for Batter Fruit Cobbler in my first book, The Perfect Recipe. (She’s right, “It’s the best peach dessert there is.”) I finally met Nathalie in 2002 when she hosted me on her