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Pollo de aceitunas tender, infused with flavor

Dear Noelle: My husband took me for a birthday dinner at Casa Cordoba, a new Spanish restaurant in Montrose, Calif. Its olive chicken was fabulous! It satisfied my husband’s preference for comfort food and mine for nuance. Can you get the recipe? I would love to know how the restaurant got the chicken so tender and so infused with flavor.

Turning your zucchini abundance into no-fry fries

What if I told you there’s a way to transform zucchini into a delicious dish resembling french fries, but without all the calories? The secret involves cutting your zucchini into fry-like sticks, then cooking them in a way that delivers that signature crunch, but without the deep-frying.

Chocolate cheesecake bars a tasty way to feed a crowd

If you need a dessert to feed a crowd, here’s one to try. These Chocolate Cheesecake Bars require mainly pantry ingredients and are simple to put together. When making them, be sure to plan on the chilling time. They need to chill at least four hours in the refrigerator, but overnight is best.

Movie guide | 8-15-14

Ratings by the Motion Picture Association of America are: (G) for general audiences; (PG) parental guidance urged because of material possibly unsuitable for children; (PG-13) parents are strongly cautioned to give guidance for attendance of children younger than 13; (R) restricted, younger than 17 admitted only with parent or adult guardian; (NC-17) no one younger than 17 admitted.

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Backlash has begun against gluten-free dieters

WASHINGTON — The swelling ranks of Americans adopting gluten-free diets have given rise to another hot trend: people calling the whole thing a bunch of baloney. And then requesting that the baloney be sandwiched between two pieces of white bread. Served with a cookie for dessert.

Mangos a sweet addition to stir-fry

June and July are the height of the mango season in Miami. The sweet mangos and their juice add just the right sweet touch to this soy sauce-and-vinegar based stir-fry. Red peppers and green snow peas make this a pretty and quick summer dinner.

Lose the leafy greens for this fresh green salad

With salad season in full swing, it’s inevitable that you soon will be sick of your go-to mix of greens. Doesn’t matter if you favor romaine or Boston, herbed mixes or arugula, or even old-school iceberg. In short order, the idea of yet another bowl of greens will simply seem depressing and uninspiring.