Fresh lemon -- including the juice and the peel -- is one of my all-time favorite ingredients, in part because it's just so versatile.
And then there were 16. After auditioning with hundreds of other aspiring young cooks for the television series "MasterChef Junior," Mark Coblentz of Starkville has baked, broiled and sauteed his way into the show's top 16 junior home chefs from across the country.
Is it not enjoyable to take advantage of another culture's holiday to explore new recipes and treat yourself to something delicious? It is.
I've always loved crepes, those elegant, paper-thin French pancakes.
Starchy sides are a mainstay of the classic American dinner. It's easy to get complacent and rely on a trusty, if unimaginative, rotation of mealtime regulars: rice, potatoes, noodles.
I began a recent cooking demonstration by showing the group a few of my favorite kitchen helpers.
I have a recipe for a potato gratin in my last cookbook, "Dinner Solved!", that I firmly stand by.
Like many families, we try to minimize the amount of processed sugar we eat.
A few years ago when everyone I knew was on the Paleo diet, I started making spaghetti squash and topping it with meat sauce to feed my dinner party guests who were off carbs.
"I tripled the frosting recipe because I like a lot of frosting," smiles Pat Wheeler, spreading sweet butter-yellow swirls on an oversized cake destined to please a lot of palates.
Thanks to our global food community, we have more opportunities than ever to sample cuisines from the farthest corners of the world.
Barbacoa beef, or pork or lamb or goat, is by definition slowly cooked meat.
As usual, I've been cooking with what is in my home, doing my best to use up items that for some reason seem to multiply when I'm not looking.
I was talking with a friend about perfect meals for entertaining, and we went through the usual suspects: lasagnas, chili, tenderloins.
News flash: Kale is still in.
A kind of carbo-licious porridge made from dried and coarsely ground corn, grits are to Southern cuisine what potatoes are to Northern cuisine -- a deeply satisfying staple.
Pink -- the color of romance and charm, affection and tenderness.
Wow, does this dish look classy, right? But look at the ingredient list -- not too long.
With Mardi Gras fast approaching, I thought it might be fun to salute New Orleans' cuisine by finding a new use for the city's unique and far-famed Creole spice mix.
Primed to romance your certain someone on Valentine's Day? Nothing says "I love you" more persuasively than a home-cooked meal.