The term "ancient grains" has been the buzzword on food blogs, in magazines and on grocery labels for the past several years.
During my personal wonder years, the main dish on our family holiday tables never changed. It was quite comforting, in fact.
Soup can be an unusual choice for a spring dinner.
You may think you're immune to transparent sales pitches like "Do you want fries with that?" But the tactics restaurants use to nudge you into spending a little extra may be subtler than you realize.
For most of us, salads are mainly unplanned affairs. Which is why the idea of salad cookbooks can seem kind of silly.
Eight years ago, a few seniors who regularly gathered at what would become the Townsend Community Center in central Columbus came up with the idea for a soul food supper.
With St. Patrick's Day looming, let's whip up some champ, a rich and rustic Irish dish of mashed potatoes flecked with scallions and topped with butter.
I'm ashamed to admit this, for I am no fan of fast food, but I've always had a soft spot for McDonald's shakes.
Brrr ... it really has been cold and dreary lately. I am glad that I'm not affected mentally by weather.
This is the pork tenderloin that was supposed to be a chicken. But it ended up being one of those delicious mistakes I was so glad I made.
The trick to making a nutritious breakfast a daily habit is never being more than 60 seconds away from something healthy.
What's the one ingredient you should always have in your cupboard? Dried pasta, of course.
Anyone else suffering the broccoli blues?
Do you love macaroni and cheese? Stupid question, right?
Chef Elizabeth Heiskell made a recent visit to Columbus, bringing along copies of her cookbook "Somebody Stole the Cornbread from My Dressing," her own signature jams, jellies, pimiento cheese, chicken salad and Bloody Mary mix -- and biscuits, lots and lots of biscuits.
I never knew my grandparents. I have no memories of times together or visits or special presents.
I talk to my kids every day about eating a rainbow of produce in order to get all the nutrients they need. But you know what color is left out of the rainbow? White.
We love a holiday, don't we? Valentine's Day is no exception. The precise history of this love fest and the patron saint believed to have inspired it may be a bit hazy when you dig deep, but no matter.
For me, it's just not a party without deviled eggs. Doesn't matter if it's a summer barbecue or a winter shindig. I need deviled eggs.
Sometimes it takes just a few simple ingredients to win my heart. That's what fellow Southerner Ben Mims recently did. And he did it with candy.
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