This street corn dish, known as esquites, is served in a bowl instead of on the cob for all the flavor of elote without the mess.

Mexican Corn (Esquites)

Serves 6

Active Time: 20 minutes

Total Time: 20 minutes

4 large ears corn, husked

2 tablespoons mayonnaise

2 tablespoons sour cream

1 scallion, sliced

3/4 cup crumbled Cotija cheese or...Read more

The idea of having vitamin supplements formulated to meet your specific nutrient needs is appealing. Are custom supplements truly beneficial and are they worth the price, which tends to be greater than you might find at the local drugstore or health food store?

Personalized vitamin companies

Several online companies, including...Read more

Shrimp Louie is a classic California salad made famous in 1950 from The Palace Hotel in San Francisco. There are many stories of who originally invented this refreshing salad, but it looks like it was a chef from somewhere on the West Coast.

As a California native, I have enjoyed many a Shrimp Louie salad at a small seafood stand in the famous ...Read more

Lifelong fans of sesame bagels, ordering an everything bagel at Zabar’s, our favorite specialty food shop in New York City, proved a no-brainer. One bite and we knew we’d search out these toasted sesame, garlic, onion and poppy seed bagels at every opportunity.

Decades later, spice companies brilliantly bottled the chunky, aromatic topping ...Read more

Looking for a bite that will surely put a smile on your face? Look no further than these corn, cheese, and potato croquettes. In this recipe, I combine sweet summer corn with plenty of melty cheese and bind it all together with seasoned mashed potatoes. The mixture gets formed into balls, rolled in panko, and then fried until light and crispy.

...Read more

Given the opportunity, my 6-year-old would eat hot dogs every single day. And I can’t blame him. These snappy, savory sausages packed into squishy buns are satisfying and delicious. While he and his neighborhood crew would settle for a boiled dog, I miss the sizzle of a skillet-seared, homeandleisure/recipes/varietymenu/s-2713370">Read more

Pumpkin Spice pandemonium is upon us — and it’s not even Sept. 22.

Weeks before the first day of Autumn, a slew of food brands have announced new offerings based on the seasonal flavor profile that is beloved by some, and maligned by others.

Researchers at Johns Hopkins University point to the smell of pumpkin spice — with notes of ...Read more

PHILADELPHIA — Philly empties out on summer weekends, when the Shore crowd beats a path down the Expressway. Streets are quiet, parking spots abound, and the city’s businesses brace themselves for the slow season.

That made the line outside Small Oven Pastry Shop’s walk-up window on a recent Sunday afternoon — in 100-degree heat — all...Read more

With grocery prices at record highs, we’ve put together a guide for a week’s worth of healthy meals

There’s no getting around this simple and unpalatable fact: It’s pretty stressful to go grocery shopping these days.

Thanks to the skyrocketing cost of inflation — which climbed to a 40-year record high of 9.1% in June compared to last...Read more

Pop-Tarts are essentially flat pies with filling. So it makes perfect sense to create an apple fritter version of them. Apple flavors with hints of cinnamon and molasses fill the inside of the pastry layer. White frosting is drizzled over the top — not too little, not too much. They are great straight out of the packaging but warming them (in ...Read more

We all love our snacks. They not only hold us over until our next big meal, but they also satisfy our need for crispy, crunchy, sweet and savory treats.

Too much snacking on the wrong foods, however, can lead to health problems. So Eat This, Not That asked some nutritionists what they munch on every day.

Sarah Schlichter, MPH, RD, a registered...Read more

CHICAGO — You know those hard plastic beer can holders?

I have 147 of them. I counted. They’re an array of colors — black, brown, silver, red, purple, yellow, pink, blue, three shades of green — and in mostly four-pack sizes, but also as six-packs.

Why do I have a rainbow collection of 147 plastic beer top holders? Churning through a ...Read more

Satisfy your craving for cheesy, indulgent lasagna with this noodle-less version. Roasted eggplant slices stand in for noodles in this low-carb, gluten-free lasagna.

No-Noodle Eggplant Lasagna

Serves 8

Active Time: 50 minutes

Total Time: 1 hour, 20 minutes

2 large eggplants

1 tablespoon extra-virgin olive oil

12 ounces lean ground beef

1...Read more

Many people live for the glory of cheating on their diets. This concept of eating your favorite treats while otherwise following what you consider an optimal diet is often referred to as “cheat meals.”

Many nutrition experts recommend that people don’t try to be a dietary saint all of the time and incorporate some leeway into an otherwise...Read more

Author Faith Kramer has given readers a Middle Eastern tour of delectable sauces for grilled corn in her new book “52 Shabbats.” She has traveled the world and collected corn memories from many lands, including China, Jordan and Mexico to name a few. She settled on Middle Eastern ingredients as the foundation for these delicious sauces. I’...Read more

Cauliflower is experiencing more than 15 minutes of fame. A great deal of the popularity arises from internet recipes for cauliflower “steak.” Supermarkets sell frozen “riced” cauliflower and gluten-free pizza crusts. But nothing beats freshly cooked, slightly toothsome, peak-of-the-season florets on our table.

During the season, deep ...Read more

There are a few foods that unequivocally signal summer to me: ripe peaches, garden-fresh tomatoes, and, of course, sweet corn. If you’ve ever wanted to enjoy a bite of summer in the dead of winter, we’ve got good news: It’s unbelievably easy to freeze corn. Here are easy freezing methods for corn kernels (blanched and unblanched) and whole...Read more

Good egg salad should be creamy (but not too mayonnaise-y) with a hint of tang and a little bit of crunch. I’m also a strong believer that really good egg salad should be ready to eat as soon as it’s mixed together — there should be no need for it to sit in the fridge for the flavors to meld.

This version checks all the boxes and then ...Read more

CHICAGO — Bourbon County NFTs flamed out.

Good thing there’s still the beer.

Two months after a tepid consumer response to pricey digital versions of Goose Island’s renowned boozy beers aged in whiskey barrels, Chicago’s oldest brewery has announced the good old-fashioned liquid versions of this year’s Bourbon County brews, which ...Read more

Taco Bell is partnering with a New York company on a new dessert that it’s testing at two locations in Southern California.

It’s called the Strawberry Bell Truffle and it’s a collaboration with Milk Bar, a chain of bakeries that specializes in truffles.

In a news release, Taco Bell describes the truffle as featuring vanilla cake with ...Read more