Sage is often used in savory dishes. But used in baked goods it offers an elusive herbal undernote, especially when baked with berries.
Perfectly ripe stone fruits can be elusive, even at the season's peak. This salad pairs tartness of under ripe fruit with sweet watermelon and adds a tangy dressing to bring the flavors together.
Peaches combine with flowery basil for a summer time dessert.
Creamy and unexpectedly chilled, watercress vichyssoise makes a cool first course for the last hot days of summer – or paired with a crusty bread, a satisfying light lunch.
A Thai veterinarian takes a picture of a 2-year-old orangutan during a health examination at Kao Pratubchang Conservation Center in Ratchaburi, Thailand, Thursday. Vets from the Department of National Park Wildlife and Plant Conservation conducted a health check of 14 orangutans to prepare them for repatriation to their count...
Quickly browned, then braised with onions and garlic, Brussels sprouts are tossed with feta, bacon and sage and served over pasta.
Zucchini season is here! Spice things up with these hot fritters.
For added flavor, garnish corn bisque with thyme buttered popcorn.
What's the difference between a muffin and a cupcake? Frosting? Texture? Or perhaps the occasion?
Classic zucchini walnut bread for the zucchini-abundant days of late summer. Add chocolate chips for extra sweetness.
These quick-to-make biscuit bites have only three ingredients.
A colorful variation of the classic white potato vichyssoise, chilled for summer enjoyment.