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.
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.
Hand-cut vegetables marinated in seasoned vinegar are the key to this stellar gazpacho.
Holy mother of summer, it's gotten hot.
This is one of those salads that just saves the day over and over again.
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 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.
The best deviled eggs start with the best hard-cooked eggs.
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.
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.
When it comes to grilled kebabs, vegetables are often an afterthought, typically used as a filler on meat-heavy skewers.
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.