http://www.miamiherald.com/living/food/linda-gassenheimer/index.html http://media.miamiherald.com/images/logos/rss_sitelogo.gif http://www.miamiherald.com/living/food/linda-gassenheimer/index.html 140 25 News, sports and entertainment from MiamiHerald.com en-us Copyright 2009 MiamiHerald.com Dinner In Minutes 60 Thu, 19 Nov 2009 15:28:58 EST http://blogs.law.harvard.edu/tech/rss McClatchy Interactive's PubSys miamifeedback@miamiherald.com http://www.miamiherald.com/living/food/linda-gassenheimer/story/1339079.html http://www.miamiherald.com/living/food/linda-gassenheimer/story/1339079.html Thu, 19 Nov 2009 01:00 EST Fish cooked in cider and served over saffron rice is a typical dish from the Asturias region of northern Spain, an area famous for its hard cider. Hard cider is available at this time of year in many supermarkets. If you can't find it, use beer or sweet (unfermented) cider. http://www.miamiherald.com/living/food/linda-gassenheimer/story/1303689.html http://www.miamiherald.com/living/food/linda-gassenheimer/story/1303689.html Thu, 29 Oct 2009 01:00 EDT On a trip to Mexico City, I watched restaurateur Maricarmen Ramirez make melt-in-your mouth sopes -- little corn tortillas filled with a spicy black bean spread, roasted chicken, lettuce and cheese. http://www.miamiherald.com/living/food/linda-gassenheimer/story/1270763.html http://www.miamiherald.com/living/food/linda-gassenheimer/story/1270763.html Thu, 08 Oct 2009 01:00 EDT Succulent, pink shrimp are a trademark of the Florida Keys. I like to serve them as they do in Key West, leaving the shrimp in their shells and spreading newspaper on the table. Place the cooked shrimp in a bowl and just peel and eat. http://www.miamiherald.com/living/food/linda-gassenheimer/story/1235808.html http://www.miamiherald.com/living/food/linda-gassenheimer/story/1235808.html Thu, 17 Sep 2009 01:00 EDT eel like Chinese tonight? This dinner is faster and less expensive than take-out. Crisp, stir-fried pork served in little lettuce puffs with scallions and cucumber takes only minutes in a wok. The meat should be crisp on the outside and tender inside. The secret is to make sure your wok or skillet is very hot before adding the meat and to add the meat a few pieces at a time. http://www.miamiherald.com/living/food/linda-gassenheimer/story/1202601.html http://www.miamiherald.com/living/food/linda-gassenheimer/story/1202601.html Thu, 27 Aug 2009 01:00 EDT Toss chicken strips in cumin and add chipotle peppers and their sauce to vinaigrette for a quick, Southwestern salad dinner. Toasted baguette with Parmesan cheese complements this unconventional chicken and three bean salad. http://www.miamiherald.com/living/food/linda-gassenheimer/story/1171876.html http://www.miamiherald.com/living/food/linda-gassenheimer/story/1171876.html Thu, 06 Aug 2009 01:00 EDT A favorite on the French Riviera, Salade Nicoise is easy to make and always a hit. I love the flavor, texture and color combination of crisp, pale green lettuce; ripe red tomatoes; soft, pink tuna and dark green beans. Use this recipe as a base and create variations with other greens or leftover vegetables. http://www.miamiherald.com/living/food/linda-gassenheimer/story/1142162.html http://www.miamiherald.com/living/food/linda-gassenheimer/story/1142162.html Thu, 16 Jul 2009 03:01 EDT Spice up a hot summer night with this easy Thai Beef Pasta Salad. Using bottled peanut sauce, deli roast beef, ready-to-eat salad greens and precut fresh pineapple, this one-dish meal can be ready in the time it takes to boil pasta. http://www.miamiherald.com/living/food/linda-gassenheimer/story/1111213.html http://www.miamiherald.com/living/food/linda-gassenheimer/story/1111213.html Thu, 25 Jun 2009 03:01 EDT I love a great barbecue, but don't have the time mid-week to marinate the meat and fire up the grill. Today's easy recipe solves the problem. http://www.miamiherald.com/living/food/linda-gassenheimer/story/1078891.html http://www.miamiherald.com/living/food/linda-gassenheimer/story/1078891.html Thu, 04 Jun 2009 03:01 EDT Savor the flavors of Korea with this grilled chicken coated with a garlicky soy sauce glaze that's inspired by a Seoul street-food treat.