We can’t get enough of these gorgeous, juicy chicken thighs. Marinated overnight in a savory yogurt brew, these achingly tender morsels positively burst with flavor — and queen-of-the-backyard barbecue style.
To go with, whip up an easy cucumber raita with plain Greek yogurt, crushed garlic, to taste, and the juice of one lime.
Minced fresh mint adds a cooling layer of yum, along with an ice-cold beer.
Healthful Diva 101: always have something delish waiting in the fridge, ready to pounce on after a booty-busting workout or a hard day of shopping. We love crunchy, savory, satisfying tastes, and this simple edamame (soybean) salad keeps us happy.
Edamame are in the freezer section of your grocery store, still in the pod or shelled.
And they pack a powerhouse of fiber and nutrition — a half cup has more protein than two eggs, and a generous dose of Vitamin C.
Stash this salad in the fridge as your go-to sustenance and watch the pounds melt away. With a piece of salmon or a chicken breast, this salad makes a meal.
Mama’s Edamame
2 cups shelled edamame
1/4 cup rice wine vinegar
2 tablespoons sesame oil
1 tablespoon grated ginger
1/2 teaspoon coarse salt
1/2 cup chopped napa cabbage
1/2 cup shredded carrots
8 radishes, thinly sliced
1/4 cup chopped cilantro
1 teaspoon toasted sesame seeds, optional
Cook edamame according to package directions. Drain completely; set aside.
In a medium bowl, whisk together vinegar, oil, ginger and salt. Mix in remaining ingredients and toss with edamame. To serve, top with sesame seeds, if desired. Serve chilled or at room temperature.
Part aromatic stew, part finger food, cioppino (pronounced chuh-PEE-no) is a mouthwatering mélange of fresh seafood that originated on the docks of romantic San Francisco, and is adored ’round the globe as bouillabaisse in France, brodetto in Italy and suquet de peix in coastal Spain.
Start your evening’s affair with a sip of seductive sauvignon blanc and elegant simplicity — a gorgeous spring green salad dressed to impress in a light French vinaigrette (you’ll never buy bottled again). Luxuriate in the tastes and textures of soft lettuce leaves and creamy-white goat cheese. Then slurp your way to a lusty, aphrodisiac buzz as you share a bowl of cioppino, trading sauce-soaked wedges of crusty sourdough bread and sips of wine.
Cioppino recalls the raucous days of the California gold rush, and we imagine rugged Italian and Portuguese immigrants pulling their catch from the icy waters of the Pacific to "chip in" a bit of this, a bit of that, comprising a communal brew of all things yum.
It only sounds decadent. Our recipe for romance is actually good for your sweetheart—and your sweetheart’s heart. Lean protein, antioxidants and monounsaturated fats will keep your hearts beating as one for all eternity. And even as the last mussel is teased from its smooth, ebony shell, you’ll be satisfied, but not too stuffed for post-prandial fun.
Super Bowl XLIV is coming to Miami on Sunday, and, well, OK, the Divas won’t be there — but we’ll be near a big-screen TV with an excuse to create some attention-grabbing noshes.
While cold brews and hot wings are top picks for the guys, this sippy sweet will keep the kids happy, a yummy concoction from our pals at the Dairy Council of Florida, who are rolling out a new healthy kids initiative in schools with the NFL.
Just 200 calories a serving and cinch to throw in the blender so you can get back to checking out those cute football players.
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It’s time to put down your fork and slowly back away from the recent high-calorie holidays.
And while some of us can abandon the butter and never look back, others need a little richness to get through January.
This classic country-style pâté has just enough — pumped up with spices and less fat than the classic version.
Inexpensive and easy to make, pâté makes a light bite with bread or crackers, grainy mustard and cornichons.
Though it can be eaten the day it’s made, we love the earthy flavor more a day or two later.
Sip a German Riesling and call it dinner.
‘Live and Let Liver’ Pâté
Serves 10 to 12 as an appetizer
1 pound chicken livers, rinsed, tough parts removed
1 onion, thinly sliced
2 cups chicken stock
Coarse salt, freshly ground black pepper, to taste
1 bay leaf
3 slices turkey bacon
1/2 to 1 cup shelled pistachios
1 teaspoon Dijon mustard
3 tablespoons sherry
2 teaspoons dried tarragon
2 tablespoons fresh flat-leaf parsley, minced
1/2 stick unsalted butter, softened
1 teaspoon fresh lemon juice
Combine the livers, onion, chicken stock and bay leaf in a medium saucepan. Season with salt and pepper. Simmer until the livers are tender and no longer pink in the center.
Cook the bacon until crisp, drain on paper towels and crumble.
Discard the onion and the bay leaf and drain the livers. In a food processor or blender, combine the livers, bacon, pistachios, mustard, sherry, tarragon, parsley, butter and lemon juice. Pulse until smooth.
Taste and adjust seasoning if necessary. Add additional herbs and sherry if desired.
Lightly grease your hands and form the liver mixture into a mound. Chill for at least 2 hours.
The best sub shops know that marinating a mix of veggies and herbs to top freshly baked bread, meats and cheeses make their sammies irresistible. And now, so do you.
Behold and taste Diva sammy slaw, a colorful side dish for Christmas dinner or a light change for those days between big holiday meals.
Diva sammy slaw is part salad, part topping of sweet bell peppers, Roma tomatoes, onion, fresh garlic, fresh basil, pepperoncini peppers and oregano bathed in extra-virgin olive oil and red wine vinegar.
Make it 30 minutes before serving on artisan rolls or baguette, with best-quality deli meats and cheeses, no mayo necessary.
Or lighten up with whole grains, turkey and reduced fat Swiss cheese.
The Divas tandoori turkey is an inventive take on the traditional Thanksgiving turkey. (Photo by Pam Brandon)
The Pilgrims weren’t afraid of change, so why are you?
Since the first Thanksgiving way back in 1620, we’ve had, oh, around 390 years to get it right. How the original menu of fish, fowl, pumpkins, berries and nuts morphed into kitschy melted marshmallow sweet potatoes, green bean casserole and quivering mounds of canned cranberry reflects a culinary saga as bold and twisted as our American history.
Truly, we understand your commitment to tradition, but perhaps just this once — in the rebellious spirit of our ancestral pilgrims, try something new. After all, didn’t Columbus mistakenly happen upon our great land while pursuing an alternate route to India in search of exotic spices? Indeed, the pilgrims would have no knowledge of the brave new world were it not for the original foodies of Europe, desperate to escape their own culinary rut.
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'Spice Capades' blackened tilapia topped with a caramelized red onion relish is a great way to jump-start the dinner hour. (Photo by Pam Brandon)
Jump-start the dinner hour with a lip-searing rub of Cajun spices. Paired with mild-mannered tilapia, then heaped with an ooey-gooey mound of caramelized onion relish, this unlikely duo brings down the house with each magnificent mouthful.
Make the relish ahead of time, then reheat as you sauté the tilapia for a luscious quickie dinner. Serve with thick sliced, perfectly ripened tomatoes drizzled with your best-quality olive oil, or smashed potatoes for a more robust pairing.
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Bobby's Whiskey Chicken Cordon Grill is an interesting twist on the classic cordon bleu chicken that uses a double shot of whiskey to boost flavors. (Photo by Pam Brandon)
The divas love a grill master who plays with his food — and this cheesy version of classic chicken cordon bleu is the creation of our pal Bobby who’s king of the ’cue in his back yard. His secret ingredient: a tease of whiskey to notch up the flavors.
Serve on crusty bread with a slice of fresh tomato, lettuce and a dollop of mayo or a good ol’ Southern side of macaroni salad and a slice of dill pickle. Don’t forget the sweet tea. Or a cold brewski.
Bobby’s Whiskey Chicken Cordon Grill
4 large boneless, skinless chicken breasts
1/2 cup Dijon mustard
1 tablespoon Worcestershire Sauce
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
Double shot of whiskey
4 slices provolone cheese
4 slice Swiss cheese
4 thin slices smoked ham
Rinse chicken breasts and pat dry; filet each breast to create two thin pieces (or gently pound to 1/2-inch thickness). Place chicken, mustard, Worcestershire sauce and whiskey in a resealable plastic bag and marinate in the refrigerator for 45 to 60 minutes.
Preheat grill or stovetop grill pan to high heat. Remove chicken from marinade and grill 3 to 5 minutes each side or until cooked through. As chicken finishes cooking, add slice of provolone, slice of ham, then slice of Swiss. Cover and cook until cheese melts.
Artichoke hearts and mascarpone cheese create a sooper-quick bisque for those craving comfort food. (Photo by Pam Brandon)
What begins as an ordinary tale of when ‘tater-met-onion soup receives a plot-thickening twist from artichoke hearts and a heady dollop of mascarpone cheese.
Intensely rich, this triple cream dessert cheese is best known for its role in tiramisù, yet it also adds a creamy decadence to pastas, soups or as a spread for crackers or crostini. Sold in teensy tubs, mascarpone cheese is available in most supermarkets in the gourmet cheese aisle.
Try this souper-quick bisque when you’re craving comfort on the fly. With just six ingredients and a single pot for hubby to wash, your soulful bowlful is ready to spoon in just 20 minutes.
