Fast Easy Recipes

Vail's Colorful Cooking column: Quick and easy tips for a successful party
A few years ago when Valentine's Day landed on a Saturday night, we hosted a party for 30 of our closest friends and their children. Our budget was really small, we didn't have a lot of time to cook, and I was determined t Copyright 2012 Vail Daily. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. Vail Daily Vail's Colorful Cooking column: Quick ...

Learn Culinary Techniques and Idaho Foods at a Hagerman Chef’s Free, Weekly Cooking Classes
HAGERMAN • Suzie Heller’s chicken cordon bleu rose to new heights after she watched chef Kirt Martin make the dish.

Supping on sunshine
This time of year has me pining for sunshine and a trip to Florida.

Best Of Jackson 2012: Food & Drink
Best Chef: Craig Noone Parlor Market (115 W. Capitol St., 601-360-0090, http://www.parlormarket.com ) It might seem odd to think a chef could catalyze a movement. But Jackson native Craig Noone was not just any chef.

Sultry, fiery curries are catching on in kitchens around the world
To most Americans, curry is synonymous with the spicy, yellowish stewlike dish we like to order at Indian restaurants. Or we associate it with the aromatic powder we pull out of the spice cabinet when we get the yen to attempt an exotic dish in the kitchen. Yet these images do little justice to the long history, endless variety and global reach of curried dishes. For centuries curries have ...