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YouTube and Instagram videos are drawing millions of viewers online to watch recipes being made in five minutes or less – often without big name celebrity chefs. It's a shift that one print publisher is paying close attention to as a gateway for new audiences.
As companies try to get Americans to eat fewer animal products, “plant-based” is replacing “vegan” and “vegetarian” because of the unappetizing and polarizing associations the v-words might have.
Tiny food pantries, operating similarly to little free libraries for book sharing, are up and running in a community in Wyoming. The effort aims to help struggling families in emergency situations and increase the visibility of food insecurity.
Traveling to distant grocery stores and paying for groceries can be extremely difficult for the disabled, aging, and poor living in isolated areas. Mobile pantries play an essential role in combatting food insecurity in rural counties – providing both food and hope.
Many of the latest food trends in the United States, including açaí bowls and sushi burritos, are being driven by environmentally aware Millennials who enjoy customizing quick and healthy fusion-flavored meals.
Rodney Scott, who runs a South Carolina barbecue restaurant, was recently named the James Beard Foundation's Best Chef Southeast. Mr. Scott's win, one of three African-American winners this year, reflects the larger embrace of barbecue and Southern cooking in the food world.
The Happy Meal menu will soon no longer list cheeseburgers and chocolate milk, although diners can specifically ask for them with the kid's meal.
Christmas cookies date back hundreds of years and are tied to immigrants, especially the Dutch. Modern cooks are encouraged to elevate the original ideas, combining ingredients such as chocolate and rosemary in their holiday treats.
What does it mean to shop local? For some, local remains a matter of geography. For others, it is about supporting their local economy or a more sustainable food system. And for still others, it is about knowing where their food comes from and how it is made.
Slender, fresh asparagus teams up with lemon, bacon, and Parmesan for a bold pasta dish that tastes like spring.
A flash sale inspired a delicious dish of lamb lollipops with a tangy yogurt sauce for dipping.
Chiffon cake makes for a lovely and airy spring treat.
This pound cake with a sweet, fruity glaze makes a perfect snack or teatime cake.
There is no reason whatsoever to skimp on the peanut butter or Nutella when making these decadent blondies.
These crustless mini quiches can be served either as an appetizer or with a simple green salad for a main meal.
Skillet cooking becomes even easier if you start with ready made ingredients, such as the components for this chicken alfredo pizza.
In Greece, Easter is the biggest holiday of the year. You don't have to be Greek to love these simple butter cookies with a hint of lemon.
This all-in-one dinner, packed with potatoes, ham, and parsley, is a delicious way to use up leftover Easter ham. Serve with a simple green salad.
Slow-roasted lamb serves as the perfect centerpiece for an Easter celebration.
Rice steps in for pasta in this otherwise reasonably classic shrimp scampi.
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