MINNEAPOLIS -- Experiences, like fine wine, can get better with age.

That's why it took author George Sorensen decades before he wrote his fifth book, "Hot Dish Confidential: That Year My Friends Taught Me to Cook," which...Read More

When it comes to Chinese comfort food, nothing beats a really good bowl of hand-pulled noodles or a steaming, silky bowl of mapo tofu. Yet our love affair with Chinese food often centers around dumplings.

Whether they're ...Read More

Breakfast in a cup certainly has its place: On a hurried morning into work, at a hotel that doesn’t offer breakfast, in a college dorm.

Though not cheap, these scrambles from Jimmy Dean are full of flavor (probably ...Read More

These blueberry-lemon cupcakes are so light and delicious, it’s hard to eat just one! The blueberries burst in your mouth and the glaze gives an extra boost of sweet-tart lemon flavor. Serve these easy cupcakes at a ...Read More

Kava is a compound (extracted from a plant member of the pepper family called Piper methysticum) native to islands of the western Pacific.

Overview

The root of the plant is emulsified into a beverage or ...Read More

Caponata, the Sicilian eggplant appetizer, is often served at room temperature on toasted croutons. Traditionally it includes tomatoes, eggplant, onions and capers to produce a pronounced sweet and sour taste. Baked ...Read More