The all-grilled salad has become a staple in our house over the years - it's versatile, easy, has minimal cleanup, and of course, it's right up our healthy-eating alley.
This little gem combines my love of grilling with my endless search for new summer vegetarian entrees.
When we first encountered deep-fried, bourbon-soaked Twinkies, we were a little smitten. Until, that is, we realized we could do so much better.
Fried or baked, sprinkled with truffle oil or flavored with crumbled herbs, French fries are an enduring dish, fancied up or served the simple way around the globe.
Here in America we think of white asparagus as the pink elephant of the vegetable world -- not even a rumor so much as a hallucination.
Roasted chickpeas can be a surprisingly meaty snack.
May shepherds in the season of the backyard barbecue, and for us that means one thing: burgers.
In three short days, Columbus' Hitching Lot Farmers' Market will be back in business for another prolific growing season.
We recently visited Terry's daughter and her husband and were treated to a delicious dinner of lasagna and something she called "Italian Spinach.
In certain parts of the country, a good three-bean salad is almost always the anchor to a potluck or picnic, the kinds of gatherings where sturdy, crowd-pleasing, portable -- and frankly inexpensive -- food is wanted.
I thought I knew how to make the perfect burger. Now I know better.
For more than a century, the Columbus community has had a date with St. Paul's Episcopal Church come the month of May.
For some reason, Mother's Day has become synonymous with breakfast in bed. Maybe it is because it is the easiest meal of the day and even folks who can't cook can make toast.
I'm always at a bit of a loss about what to say about Mother's Day, not to mention similar holidays that feel slightly (more than slightly?) manufactured.
In an age of drive-throughs, mobile banking and rapid-fire tweets, our attention is captured when someone slows the pace down, investing time and talents in going the extra mile.
Recently I made a side salad to go with a sandwich lunch for a group. I had planned on potato salad but changed to macaroni salad to avoid peeling potatoes.
Breakfast in bed is a love language in our home. Anytime there is a special occasion to celebrate -- a birthday, Mother's Day, Father's Day, whatever -- the rest of the family follows an unspoken agreement to meet early in the kitchen to craft a breakfast-in-bed tray.
While pizza wars over who makes the best will always rage, one thing most pizza pundits agree on is that the way a pie is baked makes a big difference.
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?