- Inspired by famous French chef Herve This, Keanu Reeves wants to become a chef. — Eater SF
- Tips for cooking pizza on the grill. — Serious Eats
- Joey Chestnut wasn't the only one to compete in an eating contest over the weekend; so did a group of elephants. — The Feedbag
- Calling all maids of honor: be inspired by this Parisian bridal shower. — Hostess With the Mostess
- A day in the life of Spanish chef José Andrés. — Gourmet
- Must make: tequila shrimp and asadero quesadillas. — Chow
- To promote his upcoming book and television show, Jamie Oliver dressed up like the Village People. — Eat Me Daily
Take some help from the store by using a rotisserie chicken and pre-washed spinach.
The ingredient list calls for Monterey Jack cheese, but one could spice things up and substitute pepper Jack. For the recipe — these quesadillas are also a scrumptious 4th of July starter! — read more
Named for the coastal California city, Monterey Jack cheese was first created by Franciscan friars in Monterey, CA, in the 1800s. Like cheddar, the cow's milk cheese is incredibly versatile. The most common kind is unaged, although aged or dry jacks are becoming more popular. The semisoft cheese has a mild flavor and good melting properties. Aged jack cheese is firmer and good for grating with a sharper flavor.
Jack cheese is often used in Tex-Mex cuisine, to see how I made these easy but tasty quesadillas that are perfect for Cinco de Mayo, read more
With their meaty texture and wide availability, mushrooms are often a go-to ingredient in vegetarian cooking. However, as with chicken, it can be easy to get stuck in a rut cooking the same boring mushroom dishes.
Not true with this recipe: it takes chunks of portobello mushrooms and sautes them with onions until soft and tender. These veggies are mixed with a spicy chipotle barbecue sauce before being folded into a tortilla. For extra heat, use pepper jack cheese instead of Monterey jack. Get the recipe when you read more
When I was a cheerleader in college, I preferred to dance at the fast-paced basketball games over the long, hot football games. There's something so exciting about basketball that makes it a fabulous sport to follow. Thanks to the office pool, this year, I've gotten very into March Madness, the whirlwind tournament that selects the nation's best college basketball team. I'm so into it that I've decided to invite the Sugar girls over for a viewing party. I'll make an assortment of delectable appetizers that highlight some of Spring's most sought-after ingredients. This menu is sophisticated, yet fun.
Mushroom quesadillas with feta and Monterey Jack are so filling, guests won't notice they're meatless. Pancetta-wrapped asparagus is a crowd-pleasing modern day classic. Six-vegetable Spring rolls with carrot-ginger dipping sauce are crunchy and delicious. Finally, chicken Parmesan meatballs with Caesar slaw takes two Italian-American favorites and translates them into finger foods. For these wonderful recipes, read more
Like the grilled cheese, a quesadilla is the ultimate quick-cooking meal. Toss in leftovers and whatever cheese you have on hand and the results are miraculously and consistently scrumptious. In this vegetarian version, the Tex-Mex staple goes gourmet. Yukon gold potatoes provide a richness while pepper jack cheese packs a spicy punch.
To create a flavorful, healthy sauce, a store-bought tomatillo salsa is pureed with mustard greens. Serve this delicious dish to your family this evening: read more
You'd be hard pressed to find a simpler dinner than these quesadillas served alongside melon. The quesadillas, with their flour tortillas encasing oozy, gooey melted mozzarella, are inspired by Mexican and Italian cuisines. Next time, for even more of an Italian twist, I'll swap the ham for prosciutto to balance out the mozzarella, which is mild and doesn't contain much salt. The cantaloupe proves to be a sweet, aromatic complement to the prosciutto.
Although you can use any type of mozzarella, I recommend the fresh kind over the low-moisture variety because it melts differently. Since I had them on hand, I replaced the mozzarella with bocconcini, or small mozzarella balls. Regardless of what mozzarella you use, I recommend patting it dry with a cloth or paper towel, so your cheese doesn't seep moisture, resulting in a soggy quesadilla. To get the recipe, read more
During the hot Summer, I hate to be indoors. Browsing through Everyday Food: Great Food Fast, I found the perfect recipe to escape my toasty kitchen, Cubano Quesadillas. The recipe requires a minimum amount of preparation and everything is cooked on the grill!
Traditionally, Cubano sandwiches consist of glazed ham, roasted pork, Swiss cheese, spicy mustard, and dill pickles served on Cuban bread. This recipe combines these delicious ingredients and contrasting flavors. They're topped with sweet, grilled red onions and sandwiched between two crisp tortillas. To learn how to make these fast and easy quesadillas, read more
Quesadillas are the perfect simple and quick dinner because they can be filled with anything, take little time to make, and are crowd pleasers. When paired with a leafy green salad, they make a satisfying meal. Tonight make vegetarian quesadillas filled with bean and corn salsa and lots of grated cheese. To make things even easier, bake the quesadillas in the oven instead of frying them on the stove. If this sounds appetizing to you, take a look at the recipe and read more
An unexpected way to use leftover salmon from Sunday's Dinner is in a quesadilla. Sure, everyone has had chicken quesadillas, but tortillas filled with salmon are far less common. Jalapeno peppers provide a delicious kick when paired with the salmon and melted cheese. Sun dried tomatoes are a surprising flavor in the guacamole, making this a highly flavorful, super original meal. To start your week off with an exciting, easy dinner, get the recipe and read more