FOOD

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Puttin' on the dog: 'Grown up dogs' (and a little history) for National Hot Dog Month

Posted 7/11/2018 in Food

July is National Hot Dog Month, and that sent me digging into the back story of one of America's favorite foods. What an entertaining side trip it was.

A cookie maybe better than a s'more and without the campfire

Posted 7/11/2018 in Food

You don't need a campfire to capture the flavors of s'mores; the combination of wheaty graham crackers, rich chocolate, and sweet, gooey toasted marshmallow is good any time of year.

This gazpacho shines after a sherry vinegar marinade bath

Posted 7/11/2018 in Food

Hand-cut vegetables marinated in seasoned vinegar are the key to this stellar gazpacho.

Cooking on deadline: watermelon strawberry smoothie

Posted 7/11/2018 in Food

Holy mother of summer, it's gotten hot.

Cooking on deadline: Southwestern black bean and corn salad

Posted 7/11/2018 in Food

This is one of those salads that just saves the day over and over again.

Serve grilled Caesar steak salad at a Fourth of July picnic

Posted 6/27/2018 in Food

Let's say you wanted to land a luxurious rib-eye steak at the center of your Fourth of July picnic, but worried about being able to afford it.

A simple American buttercream improves a flag sheet cake

Posted 6/27/2018 in Food

A big flag sheet cake is the perfect Fourth of July dessert; and at a time when patriotic-colored berries are at their best, vibrant blueberries and red raspberries are a fitting topping.

Make delicious deviled eggs without the strain or torment

Posted 6/27/2018 in Food

The best deviled eggs start with the best hard-cooked eggs.

 

Why buy barbecue sauce when you can design your own?

Posted 6/27/2018 in Food

Barbecue sauce is one of the most versatile sauces out there -- it can be served as a dipping sauce or a topping, brushed onto protein and vegetables during cooking, or stirred into beans and shredded meat after cooking.

 

Cooking on deadline: chocolate peanut butter ice cream pie

Posted 6/27/2018 in Food

If you want to end a summer celebration or gathering with a big old bang, you would be hard pressed to pick a better dessert than an ice cream pie.

Instead of meat kebabs, why not concentrate on some veggies?

Posted 6/27/2018 in Food

When it comes to grilled kebabs, vegetables are often an afterthought, typically used as a filler on meat-heavy skewers.

Show your colors: Star-spangled sweets and party ideas for a fun Fourth

Posted 6/20/2018 in Food

In two short weeks, we'll be showing our red, white and blue.

Make Mexican pulled pork without the hassle of frying

Posted 6/20/2018 in Food

Traditional carnitas, Mexico's version of pulled pork, is fried in gallons of lard or oil.

The trick to keeping your peach cake from getting soggy

Posted 6/20/2018 in Food

Add ripe peaches to cake and problems abound: All the juice makes for a soggy cake and their delicate flavor gets lost.

Asparagus, grilled foods sing with this Romesco sauce

Posted 6/20/2018 in Food

It's time to revisit grilled vegetables.

Microgreens: small size, big nutrition and flavor

Posted 6/13/2018 in Food

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.

A bright quinoa salad with a bite, creaminess and acidity

Posted 6/13/2018 in Food

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.

A pair of ways to celebrate the humble and tangy radish

Posted 6/13/2018 in Food

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.

The secret to avoiding dry tenderloins in the slow cooker

Posted 6/13/2018 in Food

Cooking a lean roast like pork tenderloin in a slow cooker is tricky because it can quickly turn overcooked and dry.

Serve pink sangria straight up or topped with bubbly water

Posted 6/13/2018 in Food

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.

 

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