Nothing spells summertime like sangria, the chilled and refreshing wine-based fruit punch from Spain that landed on our shores to stay via the 1964 World's Fair.
Well-marbled steak tips, with their beefy flavor and tender texture, proved the best choice for our grilled beef kebabs.
As summer nears and the promise of perfect tomatoes peeks up over the horizon, the prospect of an excellent BLT shines brightly.
Stunning presentation aside, Cobb salad has all the markers of a powerhouse meal, including eggs, avocados, tomato, and lean chicken -- we just had to do something about all that bacon and cheese.
Made up of two cookie-like chocolate cakes stuffed to the gills with fluffy marshmallow filling, the whoopie pie is a sweet indulgence.
Grilled potatoes are a summer classic. We wanted to put a new spin on this dish by adding rosemary and garlic.
It's farmers market season, and Caledonia is joining the movement.
It's officially barbecue rib season, and I couldn't be more excited. I might be a little rib obsessed -- it is an occupational hazard of barbecuing for a living.
It was my great good fortune recently to spend a week in Tuscany on a culinary tour, assisting a friend of mine with some cooking classes.
Minneapolis taverns are famous for the Jucy Lucy, a moist beef burger stuffed with American cheese.
Three days ago, I enjoyed one of the best burgers I've ever had. Ever. It was cooked in an air fryer. Not on an outdoor grill. Not in a hot cast iron skillet. An air fryer.
It might seem impossible to improve on a perfect peach, but we decided to try.
Grilling corn sounds like a simple proposition -- but our research found dozens of variations on the cooking method for this classic summer vegetable.
Chili con queso has fallen on hard times; often it's just Ro-tel Diced Tmatoes and Green Chilies mixed with Velveeta, microwaved and stirred.
We wanted a buttermilk coleslaw with crisp pieces of cabbage lightly coated with a flavorful buttermilk dressing that would cling to the cabbage instead of collecting in the bottom of the bowl.
A tangy, tomatoey, molasses-laced sauce is the indisputable star of traditional American barbecued chicken.
In the most perfect of all worlds, things look as good as they taste. That's true with this dish.
It's easy to understand the appeal of preparing chicken parts and root vegetables together on one sheet pan, but without the right technique, you are apt to wind up with unevenly cooked meat and greasy, soggy vegetables.
Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze.
"What's your name?" "Puddin 'N Tain, ask me again, I'll tell you the same." "Where're you going?" "Crazy, you wanna go?"