In two short weeks, we'll be showing our red, white and blue.
Traditional carnitas, Mexico's version of pulled pork, is fried in gallons of lard or oil.
Add ripe peaches to cake and problems abound: All the juice makes for a soggy cake and their delicate flavor gets lost.
It's time to revisit grilled vegetables.
As maintenance manager at a Columbus plant, Chris Allen tackles some pretty big jobs. At home, however, he's into the smaller things of life. Really small.
Sure, quinoa is a complete protein and is known as a "superfood," so it's a great base for a hearty and healthful main dish salad. But we love it also for its intriguing and delicate texture and nutty flavor.
I don't remember when I had radishes with unsalted butter and coarse salt for the first time, but I know that it was in France.
Cooking a lean roast like pork tenderloin in a slow cooker is tricky because it can quickly turn overcooked and dry.
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.