Though most of my brisket experience has been spent at the smoker or the grill, I have fond memories of braised brisket, which I usually enjoyed during Passover with my Jewish relatives.
I've heard that many restaurant chefs despise making Caesar salads, but I don't understand why. Who wouldn't love making lemony-cheesy-black-pepper-salad dreams come true?
Don't be fooled into thinking mole (pronounced mole-EH) is just a Mexican chocolate sauce.
The latest scientific assessment paints a likely bleak future for the Pacific bluefin tuna, a sushi lovers' favorite whose population has dropped by more than 97 percent from its historic levels.
Lemons are a powerhouse of flavor, bringing us everything from shrimp lemon pepper linguini and lemon creme brulee to the lemon-raspberry pound cake muffin recipe in today's food pages.
According to my grandmother, fruit is God's candy, making it the perfect ending to a meal.
When this recipe was first created by The Silver Palate catering and take out shop on the Upper East Side of Manhattan, it earned an immediate following.
Nothing speaks to me of spring like a salmon salad. It's light and pretty and herby, and when you add pasta it becomes a real meal.
Stand on any block around lunchtime near Amazon.com's downtown Seattle headquarters and there are two common sights: people walking their dogs and people buying lunch at food trucks.
In the heart of Noxubee County, out on Elon Road in Macon, there's a pretty patch full of strawberries just waiting to star in a luscious dessert, fresh salad, salsa or summery drink.
I have been making a half-hearted attempt to pare down my cookbooks. We hope to move into a much smaller home some day, and I have to give up something in return for asking Terry to throw out his college textbooks and notes.
We all know that eating fish several times a week is a healthy goal. But a lot of otherwise accomplished home cooks still find cooking fish a bit intimidating. The biggest worry? Drying it out.
Avocado is far more than just guacamole, club sandwiches and California omelets.
This is one of the prettiest dishes to dress a spring -- or dreaming of spring -- table.
The name will get your attention; the taste will seal the deal. That's what a soup by Chef Paul Brasfield and the Bin 612 team did at the 2016 SOUPer Bowl in Starkville.
When the subject is Easter eggs, most folks usually are talking about the gaily painted specimens in a basket. Me, I think of holiday brunch, and in particular of eggs Benedict.
Easter sides are depressingly predictable.
Chicken paprikash is the kind of dish that reveals itself immediately and inarguably as comfort food, even if you've never eaten it before in your life.
Last week I spatchcocked a chicken! No need to blush; spatchcock is a culinary term referring to removing the backbone of poultry to flatten the bird for cooking.
At Easter, there is just nothing better than a spiral-cut ham!