LOS ANGELES -- The heady aroma of fried chicken and waffles perfumes the midmorning air of the Blossom Market Hall in San Gabriel. At 10 a.m., most of the other vendors are still dark, but behind the counter at Baking With Ish, Ishnoelle Richardson and his husband Jeff have been at their new stall in the market for hours, preparing waffle and ...Read more

A bright lemon, garlic and tarragon vinaigrette coats this salad topped with grilled steak. Since the grill is already fired up, throw on some bread to make homemade croutons for a satisfying crunch.

Garlicky Grilled Steak & Kale Salad

Serves 4

Active Time: 35 minutes

Total Time: 35 minutes

2 tablespoons lemon juice

2 tablespoons white-...Read more

Mexican food is an American favorite when it comes to eating out, but finding meals that align with health goals can be a challenge. Restaurant menu items are often laden with unhealthy ingredients, notably saturated fats and excess sodium, which can increase risk of heart disease, stroke, and high blood pressure. That doesn’t mean you have to...Read more

This rendition on the classic peaches and cream is surprising, light and refreshing. I am a big fan of Babcock peaches and other white peach varieties, and I make many dishes when this early summer fruit makes its debut. I’ll toss chopped peaches into arugula salad to create a sweet and bitter contrast or add them to pies, crostatas, quick ...Read more

Food cooked over live fire makes my heart beat faster. The beauty of glowing embers, the aroma of smoke, the crispy bits on the edges of anything cooked over charcoal or wood — it’s all so enjoyable.

Charcoal is always our preference when we want a big grill flavor. Practice makes perfect when it comes to cooking over charcoal fire. It ...Read more

The air fryer does it again! Just when I think I can’t love this countertop powerhouse any more, I try a new recipe that just amazes me. And simply put, air fryer corn on the cob absolutely floored me. You don’t need to wait for a pot of water to boil or the ...Read more

As a resident of the South, I have to find ways to adapt to the region’s heat and humidity. (Hibernating in the air conditioning all summer isn’t a feasible option.) I plan no-cook meals for hot summer nights and serve homeandleisure/recipes/varietymenu/s-4228219">Read more

Young or old, it’s the rare diner who is not in the mood for meatballs.

A versatile dish that spans many cultures and can be made with beef, pork, chicken or even plant-based ingredients, meatballs are great as a standalone dish on top of rice or noodles, tucked into a pita or stuffed into a roll as a sub.

The only problem is that if they’...Read more

CHICAGO -- The Obama Presidential Center has soft-launched a comfort food restaurant and a casual cafe on the South Side of Chicago. Tafari’s Kitchen and the unnamed cafe will officially open to the public in the Jackson Park neighborhood on June 19. The restaurant will feature the Obama Family Chili, Mrs. Robinson’s Red Rice and The Obama ...Read more

These tuna salad lettuce wraps are a fun anti-inflammatory lunch idea. Tuna provides protein and omega-3 fatty acids, while the addition of Greek-style yogurt in the dressing amps up the protein. These wraps are packed with chopped apple, onion and celery to provide a welcome crunch.

Tuna Salad Lettuce Wraps

Serves 4

Active Time: 20 minutes

...Read more

Chickpea popularity continues to grow as a delicious and nutritious plant-based source of dietary fiber, protein, and several other nutrients, as well as a host of health promoting plant compounds.

The folklore

The beloved chickpea is integral to globally inspired dishes, such as hummus, falafel and dal. Native to the Middle ...Read more

As I write my 1,000th column, I am reminded of the most wonderful bites/tastes I have experienced. This recipe for gougères is the perfect one to celebrate, and it was included in a fun new book — “Retro Recipes” by Bobby Hicks — that landed on my desk recently.

Imagine other dishes like vinegar pie, tomato aspic, biscuits, chicken ...Read more

I admit that I long avoided the Instant Pot’s yogurt function. (I made yogurt with my stovetop and oven, old-fashioned style.) But curiosity — and weeks of following threads in Instant Pot communities on Facebook — got ...Read more

Skirt steak is hands-down my favorite cut of steak to grill. It cooks quickly over high heat, has amazing beefy flavor, and gets beautifully charred on the outside while staying juicy inside. I like to slice it ...Read more

It’s the rare diner who doesn’t love the occasional Chinese takeout.

It’s convenient, has extensive menu choices and, because it’s often intended to be shared, can be more affordable for a couple or family than traditional sit-down restaurants. Order enough, and there’s also the thrill of leftovers.

Yet given the laundry list of ...Read more

CHICAGO — From most cookies dunked in milk at one time to most sweet corn kernels eaten in 3 minutes with a toothpick, the Chicago area has seen its fair share of attempts at setting niche food-related world records. The next comes in August, when Jeppson’s Malört hopes to gather hundreds of fans to set the world record for most people ...Read more

These grilled chicken kebabs are sweet and hot thanks to hot honey, juicy chunks of pineapple and the grill itself, which caramelizes the bell peppers, onion and chicken pieces to smoky perfection. Because the glaze (and the pineapple) are sweet, the kebabs may burn if left in one spot for too long. Be sure to move them from any hot spots on the...Read more

Chilled soups are light, flavorful, refreshing and Seriously Simple to prepare. They can be made well in advance to allow them to chill properly. This means that you can prepare your soup early in the day (when it’s cooler in the kitchen) or even the day before, a real boon to the summer cook. And best of all, these soups cool us off when the ...Read more

At the local ice cream shop, my 4-year-old granddaughter asked her mother to read the names of every flavor posted. Two-dozen descriptions later, the 4-year-old ordered vanilla. She declared it perfect. Smart child.

Why anyone would classify vanilla as basic, I’ll never understand. It truly is one of the most complex flavors and aromas in the...Read more