Brine a few pork chops, season with tarragon and garlic, and grill them up with Italian plums for a smokey, seasonal taste of late summer.
How a bumper crop of apartment garden tomatoes survived the squirrels this year.
Just because non-organic foods are nutritious doesn't mean they're an equally healthy choice.
Dry brining flank steak tenderizes it. Marinating steak in ginger, garlic, cilantro, lime juice, scallions, hot sauce, and more makes it a show-stopping main course.
Sauté and simmer tomatoes from the garden, or the market, until they burst to make this tangy soup.
Make National Waffle Day (Aug. 24) an all-day affair by serving waffles for dinner.
Celebrating the woman who changed how we cook. Aug. 15 marks the 100th birthday of Julia Child.
Inspired by Julia Child, this delicate fish stew combines classic cooking methods and ingredients.
Heat up the flavors, not your kitchen, with outdoor grilled chops and mango cilantro salsa.
Avocado and cucumbers blend with yogurt to make a creamy summer soup.
A cool, quick dinner for hot summer nights.
Chunks of fresh fish are poached in butter and olive oil over very low heat with fresh thyme, salt and pepper and served over a simple salad for a quick, cool summer meal.
A spice rub of cumin, coriander, paprika, turmeric and cayenne teams with fresh ginger and garlic to create an aromatic marinade.
Simple pan-seared or grilled steaks can be topped with a compound butter made with cilantro, jalapeño peppers, shallots, and lime juice for a lively flavor boost.
Mashed potato patties are coated with the Middle Eastern staple falafel, baked and served with Italian red sauce.
Try "melting” leeks by cooking them slowly in butter. They’re a sweet complement to sautéed scallops and pasta.
Nutrient-rich kale and turkey sausage give braised kale with potatoes and sausage a lighter, healthier touch without compromising 'comfort.'
Curry powder, garlic, shallots, coconut milk, wine and cilantro blend into a surprisingly delicate broth for steamed mussels.
Lamb meatballs, peas, carrots, and potato wedges, all flavored with fresh thyme, satisfy in winter, taste like spring.
Their differences are slight, both are perfect for celebrating Mardi Gras Lousiana-style. This duck and andouille sausage gumbo is comfort food with a Creole/Cajun kick.