"As the adage goes, 'Words are free. It's how you use them that may cost you,'" says Darlene Price, president of Well Said, Inc., and author of "Well Said! Presentations and Conversations That Get Results."
"Criticism, like rain, should be gentle enough to nourish a man's growth without destroying his roots."--Frank A. Clark "As the adage goes, 'Words are free. It's how you use them that may cost you,'" Darlene
"Effective leaders choose to make the review process a positive learning experience and let your main objective be the growth and development of your people," she adds. The risks of not communicating with
8 Servings Active Time: 15 min Total Time: 15 min Hattie B’s version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright.
Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: A ragù that works around your schedule -- and might even be than
In Food History 101, we're hitting the books -- to explore the who, what, when, where, and why of what we eat today. Today: The story of how macaroni and cheese became the American classic it is today.
For me, capers used to contain a certain mystery; they felt sophisticated and foreign. Maybe it was because capers are exotic—they are the pickled, unripened flower buds harvested from a prickly shrub
Pasta with porcini and sausage makes a sensuous combination in this weeknight dish. Start with a shaved fennel salad topped with extra-virgin olive oil and Parmesan for a complete meal. Penne with Mushrooms
Nutrient-dense sweet potato fries are a healthy alternative to standard French fries, and chances are they will get devoured just as quickly. Serve these enticing oven fries as an after-school snack or
Calorie-laden pizza gets a makeover in this healthy rendition. Part-skim mozzarella keeps the topping creamy but low in fat, while nutty nicoise olives develop a lovely wrinkled texture in the oven. The
Author Notes: Hot cocoa is all well and good. A mug is a great way to satisfy your after-dinner chocolate cravings. And cupping the warm mug between your hands after playing in the snow or shoveling the
Author Notes: A genius recipe for perfectly creamy baked macaroni and cheese, adapted slightly from The Martha Stewart Living Cookbook: The Original Classics. Note: You can easily divide this recipe in
Author Notes: Leeks are humble. They often anchor a dish, providing flavor and depth, but rarely take center stage. This risotto celebrates leeks, ensuring their subtle flavor in every creamy bite. I like
Author Notes: This is not a true Bolognese (which traditionally contains milk), but a simpler version that's also quite versatile. You can use pretty much any type of ground meat as long as it is not lean.
• 1/4 pound guanciale or pancetta, cut into 1/3-inch cubes • 7 large egg yolks • 1 large egg • 1 pound spaghetti • Kosher salt • Freshly ground black pepper • 1/2 cup freshly-grated Pecorino, plus more
Author Notes: This is my pantry special; it uses things that I always have on hand and is a great end of a crappy day meal. It's simple and satisfying and adaptable. Food52 Review: This soup is simple
Who would have thought that 2013 would be the year of the vegetarian recipe? Taking a look back at the recipes we've tested and tasted over the last year, I was amazed at not only the volume of vegetarian
It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: Molly Yeh from my name is yeh explains how she