Once we have longer nights and warmer weather, I am all in with barbecuing. I personally love to find different marinades or rubs that offer loads of flavor with minimal time in the kitchen.
In "Flavorize" (Chronicle Books, $22.95) author Ray Lampe shares his barbecuing secrets with great marinades, brines, rubs and glazes. The following "Big ...Read more
Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast and an egg or two on top.
Potato, Asparagus & Mushroom Hash
Serving Size: about 1 1/4 cups
Active Time: 40 minutes
Total Time: 40 minutes
1 pound new or baby potatoes, scrubbed, halved if ...Read more
What would some of our favorite comfort food classics look like if we asked a nutritionist to give them a makeover? In this recipe, you will see how smart choices make for a lighter, more nutritious take on lasagna without ever compromising the flavor.
This lasagna tastes just like the ...Read more
This cake has magical synergy. With no flour at all, this delicate and tender almond cake is based on the taste of ancient recipes, yet it's made with modern cake-baking techniques. You'll bake this cake in a jelly roll pan and split it into threes to make the layers. We'll keep running with...Read more
Duluth author and Minnesota treasure Beatrice Ojakangas has published an astonishing 30 cookbooks (the first one, "The Finnish Cookbook," debuted in 1964 and is still in print).
For her latest, she's culled 13 of those titles for recipes -- 250 of them -- in a compilation titled "Breakfast With Beatrice" (University of Minnesota Press, $19.95),...Read more
RALEIGH, N.C. -- If you've ever been to a you-pick strawberry farm, you've surely seen children who have more strawberry on their faces than in their buckets.
"That was me as a kid," grins Adam Dillard, a 33-year-old Raleigh native who still can't resist the plump red orbs. "One for the bucket, two for my mouth."
Dillard's love of strawberries...Read more
What's in season: A sure sign summer is just around the corner, cartons of delicate berries are turning market stand displays vibrant shades of red, blue and purple. Raspberries, blueberries, boysenberries and blackberries -- including large Kiowa blackberries and marionberries -- are most common, though mulberries are turning up at some stands,...Read more
I never paid much attention to celery -- appearing in lunch box snacks of celery stuffed with pimento cheese, on a crudite platter, or as a garnish for a bloody mary. And yet, I always have a wilting bunch of celery in my refrigerator crisper in order to make tuna salad, or to dice into a mirepoix (along with carrots and onion) for soup or stew....Read more
For all the different sugars out there -- white, brown, demerara, turbinado, powdered, superfine and more -- it's a little surprising that they all come from the same source: a plant.
Two plants, actually: sugar cane and sugar beets. But the sugar juice or sucrose extracted from either is, in terms of chemistry, identical.
Perhaps the marvel ...Read more
SACRAMENTO, Calif. -- Justin Chechourka says that when Sacramento craft brewers make beer, they are chasing their passions, not money. It's about doing do something they love.
"That's why I equate them to artists," said Chechourka, whose book "Sacramento Beer: A Craft History" recently hit the electronic shelves of Amazon and Barnes & Noble.
The folks at Oreo are always trying to come up with new variations on their popular treats, with varying degrees of success (seriously, do not bother trying Cherry Cola-flavored Oreos). One of their best efforts is Fudge-Dipped Oreo Thin Bites, which take little, doll-house sized Oreos and then dip them in chocolate. If you've ever had Oreos, ...Read more
Rhubarb, featured flavor of humble pie, is trending. Have you seen the selfies? Cray-cray.
Credit Julie Jones, British home baker, who posts tarts of astounding complexity (Instagram: julie -- jonesuk). Checkerboard. Stripes. Parquet. Looping floral bouquets. From rhubarb!
Inspired, I shaved some stalks into paper-thin ribbons and wove them ...Read more
More than 46 million people live in Spain. And among them, they have more than 46 million different recipes for paella.
Spain is not large by American standards; in area it totals the size of California plus South Carolina. Yet it comprises 16 distinct regions, each with its own way of cooking -- and in some cases, its own language.
Murcia, in...Read more
I'm still learning kitchen tips from my 87-year-old mother. Rather than rely on pricey delivered meal kits, she stocks a modest supply of essentials suitable for fast weeknight dinners and impromptu guests. Frozen shrimp, purchased on sale, is a standard. Same for a few key frozen vegetables, fast-cooking pasta, canned tomatoes and refrigerated ...Read more
Eating habits play a pivotal role in promoting a healthy heart. But if you have a family history of heart disease, does healthy eating still matter? Indeed, for most people with such a family history, lifestyle makes a major difference in whether an inherited tendency ...Read more
Last summer I was visiting Sonoma, which is one of my favorite wine country spots. I wanted to stay at the Vintners Inn since it was centrally located in the heart of Northern California wine country. It sits on 92 acres of lush vineyards and has beautifully landscaped gardens and grounds with courtyards and fountains. An extra plus is that John...Read more
Tossed with mayo, celery, hard-boiled eggs, onion and relish, this is one of the most simple and traditional potato salad recipes around. Sprinkling the still-warm potatoes with vinegar infuses them with more flavor than if you had added the vinegar to the dressing.
Mama's Potato Salad
Serving Size: about 3/4 cup
Active Time: 1 ...Read more
Roasted broccoli is a dinner staple in our household. It's one of the easiest ways to get some greens on our plates, especially on those nights when our dinner timeline is particularly tight. I can grab a bag or two of frozen broccoli, and we can eat as we normally do but with a fraction of ...Read more
Getting kids to try new foods is simply an exercise in marketing. Case in point: When I made falafel for dinner one night, I called them chickpea nuggets instead of falafel and my children gobbled them right up. They asked for chickpea nuggets again, and it got my mind churning with an idea ...Read more