Food

American Table: A brightly colored veggie slaw that can stand up to ribs

When hosting a backyard barbecue, it is easy to decide to make ribs because everyone loves them. They are one of those universal foods. If you eat meat, chances are you love pork ribs. But it is a little harder to decide on the sides. Coleslaw and potato salad are the two most common barbecue ...

Piquant salsa pairs nicely with a meaty swordfish steak

Swordfish steaks are a favorite on the grill. Their dense, meaty flesh keeps the steaks from falling apart. When developing our recipe, our first step was to choose thicker steaks, since thinner steaks overcooked easily. Since they can stay on the grill longer, the thicker steaks also pick up ...

Burgers with Pimento Cheese Spread

If pimento cheese is already part of your life, then you are blessed for sure. If not, get ready for life to get a little bit better. And get ready for one of the best burgers of your life. It's dangerous ground for a Yankee like me to start messing around with a Southern recipe like ...

Grind your own turkey thigh for great tasting, juicy burgers

Most turkey burgers are dry, bland, or loaded up with flavor-blunting fillers. To create juicy, well-textured turkey burgers, we ditched store-bought ground turkey in favor of a home-ground turkey thigh, which boasts more fat and flavor. To ensure that our turkey burger recipe delivered ...

KitchenWise: A mushroom burger that’s glorified by chilies and cheese

Some of the greatest chilies you'll ever eat hail from New Mexico's Hatch Valley, which is why — naturally enough — tiny Hatch, New Mexico, is known as "The Chili Capital of the World." This being the season for Hatch chilies, I thought it might be fun to showcase them at one of your very ...

The ultimate 7-layer dip embracing bold Southwestern flavors

To create the ultimate version of this appealing dip with bold Southwestern flavors and a simple, no-fuss technique, we distilled every layer down to its essential flavors and designed our recipe to emphasize those elements. We replaced the usual refried beans with canned black beans that we ...

Make taco night into an easy one-dish meal with a beef bake

Our spicy beef taco bake packs all the great texture and flavor of taco night into an easy one-dish meal that could easily be prepped ahead of time. We used 93 percent lean ground beef instead of the usual 90 percent because we found that excess grease pooled on the bottom of the dish if ...

American Table: Facing a glut of cherry tomatoes? Turn ‘em into a cobbler

This time of year, I could live on tomato sandwiches. But it's hard to make a sandwich out of cherry tomatoes, and I have loads of cherry tomatoes. I don't know what it is, but I can't resist buying them when I see them at the farmer's market. If you are like me and have a glut of cherry ...

Home With The Lost Italian: Saddle up! Cowboy Caviar boasts bounty of veggies

Sweet corn is coming into season locally and when it’s this fresh, we love to incorporate it into our meals and snacks whenever possible. In the past, we’ve shared a variety of recipes featuring sweet corn, including Corn Fritters, Corn Hummus and Savory Sweet Corn Pancakes.This week, I ...

KitchenWise: Use fresh local tomatoes for Crispy Tomato Salad

Even though fresh local tomatoes start popping up at the market in July, they don't really hit their peak until August — and that's when I get happy. The tomato is absolutely my favorite vegetable (even if it's technically a berry). This crispy tomato salad combines cooked tomatoes and raw ...

American Table: Don’t chase ice cream trucks – making it at home is easy

Summer is synonymous with ice cream. And I think it would be safe to say that it is a universal experience. But making ice cream at home has changed since I was a child. When we were young, my sisters and our cousins made hand-cranked ice cream using a White Mountain Wooden Bucket Ice Cream ...

Why buy popsicles when you can make healthier ones at home?

Multicolored popsicles are fun and festive, but store-bought versions are loaded with sugar, corn syrup, and artificial colorings_and their lackluster flavor leaves something to be desired. To make an ultra-flavorful, naturally sweetened version that would please kids and adults alike, we ...

KitchenWise:

The Southern staple known as spoonbread — a particular specialty of Kentucky and Virginia — is a Native American dish adopted early on by America's earliest European settlers. George Washington happened to be a big fan and often served it up at Mount Vernon, Virginia. I love it because of ...

American Table: Grilling salmon on a wood plank is chic and tastes good

If I have one go-to technique for grilling and smoking fish, it is to use a cedar plank. The plank supports the delicate fish as it cooks and doubles as a serving platter. It is a combination of rustic and chic that looks good and tastes good — but ultimately is very practical. The beauty ...

Make delicious deviled eggs without the strain or torment

The best deviled eggs start with the best hard-cooked eggs. Conventional wisdom insists that older eggs peel more easily than fresh eggs but we wanted to be able to start with eggs of any age and still end up with flawlessly smooth peeled results. Instead of a cold-water start, we used our ...

Home With The Lost Italian: No-cook sauce? No problem for Arugula Walnut Pesto

Pesto is one of our favorite “no-cook” sauces, meaning that there is no cooking required and once it’s made, it’s ready to use. In the past five years, we’ve shared a variety of pesto recipes, including traditional basil pesto, pistachio pesto and sun-dried tomato pesto, and this week ...

KitchenWise: Serve Stuffed Fried Zucchini Blossoms with marinara sauce

Zucchini are marquee items at your grocery stores right about now, but zucchini blossoms, which are generally not for sale at a standard grocery, are a different story. So this recipe for Stuffed Fried Zucchini Blossoms is aimed at home gardeners, who know two things for sure: First, like ...