These light and fresh strawberry shortcakes lean on nonfat Greek-style yogurt instead of butter or cream in the shortcakes. Just a small amount of sugar and a pinch of lemon zest is all you need to bring out the flavor of fresh strawberries in this easy dessert.

Strawberry Shortcake with Honey-Yogurt Cream

Serves 6

Active Time: 20 minutes

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We hardly need an excuse to host a taco party. This style of casual entertaining proves as welcome in our home as summertime grilling. Cinco de Mayo, a date in Mexico that marks the victory over France in the Battle of Puebla, serves as an excuse for culinary celebrations in this country.

This year, May 5 falls on a Tuesday, so ...Read more

The term “electrolytes” may sound like a buzzword you see on sports drink labels, but they play a far more important role in your body than most people realize. At their core, electrolytes are minerals — such as sodium, potassium, calcium, magnesium, chloride, phosphate and bicarbonate — that carry an electric charge when dissolved in ...Read more

Every week I buy a bunch of bananas intending to eat them fresh, blend them into smoothies with peanut butter, and serve them as dessert (who could resist this banana pudding or this ...Read more

I love traditions. This Mother’s Day cake has been a keeper in my family for many years. I loved to bring this to my mom, either as a part of brunch or tea, and now I share it with my daughter every year. We usually decide the day before if it will be a brunch or an afternoon tea where this citrus confection will be the star of the meal.

This...Read more

Shrimp in any form is a big deal in my home. My whole family is from Nayarit, one of the few states in Mexico known for its incredible seafood. And while there isn’t just one dish that the state is known for, aguachile is definitely in the top three. In this dish, the shrimp typically isn’t cooked but more so cured with lime juice and salt. ...Read more

I don't understand the new food pyramid. Then again, I didn't understand the old food pyramid, either.

The pyramids were created by the U.S. Department of Agriculture the Department of Health and Human Service as a way of directing Americans toward healthful eating.

The problem I have with them isn't with the food recommended in either pyramid...Read more

These chicken nachos have crunchy chips topped with hot spiced shredded chicken, beans and melted cheese with cooling chunks of avocado, red onion and cilantro. If you like heat, add jalapeno slices at the end. These quick nachos work well with shredded chicken breast or rotisserie chicken if you have leftovers to use.

Chicken Nachos

Serves 6 ...Read more

This is a standby recipe in my culinary rotation. Long grain rice stays fluffy after it is cooked and doesn’t clump together. Celery leaves, spinach, parsley, and mild green chiles lend a fresh and slightly spicy touch to white rice. You can up the spiciness of this by replacing simple Anaheim green chilies with poblano, serrano or jalapeno ...Read more

I love citrus. From tiny kumquats to blood oranges to yellow and pink grapefruits, I keep my fruit bowl well-stocked and throw citrus into as much of my cooking as possible. ...Read more

XCrispy potatoes and a creamy garlic Parmesan sauce are one of my favorite combinations, and this recipe brings both together in the easiest way. I cook the potatoes in a single skillet until they’re golden brown, crisp on the outside, and perfectly tender inside — no oven required. It’s a method I rely on when I want a hearty side dish ...Read more

Mornings can be busy, but preparing a balanced breakfast doesn’t have to be complicated. Starting your day with the right mix of foods can help support energy, focus, and fullness until your next meal.

A simple rule of thumb is to include protein, fiber, and healthy fats. Protein helps keep you satisfied, fiber supports digestion, and fats ...Read more

Sam Sianis inherited a family legacy of legendary billy goats, but he immortalized the mythological Chicago incantation: cheezborger, cheezborger, cheezborger.

Sianis, who will celebrate his 93rd birthday this December, is not only a Chicago food icon, he’s also a curse breaker.

The following interview (conducted in Greek with assistance ...Read more

In the north of Yucca Valley, along a parched desert road, a white shoebox of a building appears on the horizon, mirage-like. Most days you'll spot it by its full parking lot, because La Copine isn't just a destination for desert dwellers. Tourists and celebrities travel from other cities, states and even countries for a taste of California ...Read more

Are you normal or weird? I've always identified as weird. I would couch it in terms like "charmingly weird" or "delightfully eccentric," but I came down firmly on the weird side of the spectrum.

At least, I did in public. Secretly, I thought of myself as perfectly normal, and it was the people who weren't like me who were genuinely strange.

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