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.
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.
A 6-inch cast iron skillet provides the perfect size for creating a not-too-big dessert.
When life gives you too many turnips, make a delicious turnip cake.
Just in time for Passover, a new cookbook offers recipes that are perfect for the holiday and all year long, like this maple glazed rack of Ribs.
On a snowy afternoon, a frazzled young mother came up with a recipe for a Passover snack that eventually reached the halls of the Smithsonian.
You can serve the dressing drizzled over the spears on a platter, or on individual plates for serving a seated meal, or serve it as a dip for an appetizer.