Did you notice? At about the minute the last firecracker popped on July 4, stores began slipping back-to-school supplies on the shelves.
We tend to think of beef short ribs as a winter dish, something that simmers long and slow in a Dutch oven until fall-apart tender.
It took nearly 20,000 miles to discover this secret, but cracking the code of the perfect poached egg made every one of them worth it. And I'll save you the travel trouble.
A basic strawberry-rhubarb pie is a delightful and iconic part of summer, but why let it rest at that?
I am still in a fog after spending four days last week in New Orleans for the annual Southern Foodways Alliance (SFA) summer field trip.
Reid Nevins knows tomatoes.
The growing appetite for truffles is feeding demand for dogs trained to sniff out the pungent fungus prized by chefs and foodies.
Doil Moore could barely keep up. The run on fresh vegetables and fruit at the Hitching Lot Farmers' Market in Columbus Monday afternoon kept vendors hopping.
When it comes to packing a picnic, the savory items are easy. Sandwiches and wraps. Potato and pasta salads. Chips and dips.
There's no real shocker here -- avocado pairs delightfully with a rich and meaty chili.
This recipe is what would happen if your favorite deviled eggs hooked up with a sinfully delicious potato salad.
Want an easy way to add a little punch to your otherwise humdrum fruit salad? Just add some heat.
Rapheal Skinner of Macon may be only 10 years old, but he thinks he has a pretty good idea of what he'd like to do later in life.
Every year that I have been involved in Columbus' farmers' market I have seen it grow both in numbers of vendors and customers, but also in produce diversity.
Starting the day with a big boost of protein is an excellent strategy for fueling up. It's no wonder that egg whites are so popular.
Unmanly men need not apply. Or maybe I'm just being overly sensitive.
My dad, a native New Englander, is a huge fan of lobster rolls, those heavily-buttered hot dog buns stuffed with chunks of mayonnaise-rich lobster and maybe a little celery for crunch.
It's pretty unlikely that we'll ever get bored with burgers on the grill. But chicken? Yeah ...
I had an interesting conversation at last Saturday's farmers' market that I think is worth sharing.
There was a time when most of us really knew our neighbors -- could call them by name, ask about their children, share a little something from the garden or kitchen, or count on them in an emergency.
4. Mixology History, with Recipes BOOK REVIEWS