With winter's freeze in the rearview mirror, fans of fresh produce are eager for the harvests ahead. One has begun at Mayhew Tomato Farm, where strawberry picking is in full swing.
A great pasta salad is a beautiful thing. It anchors a picnic, potluck or buffet with aplomb. It's portable, flexible, and easily and often vegetarian.
Preserved lemons, aka lemon pickles, are a delicious and unique treat that have long delivered a ton of salty and acidic crunch to the cuisines of North Africa, the Middle East and South Asia -- and to America in recent years.
If you hosted Passover, you may brisket leftovers. (And if you didn't end up with leftovers, make a note next year to buy a bigger brisket.)
Sunday's dinner is pretty well planned. Some of the grocery shopping is out of the way. Setting and decorating the Easter table is still ahead, and for many it's one of the most enjoyable "tasks."
Deviled eggs know no single season or demographic. They are blissfully democratic appetizers.
Here's the drill with butterflying -- or spatchcocking -- a bird.
It seems like mere moments after I get the last dish dried and put away, it's time to make dinner again.
Easter has always been special for my family. First, for its spiritual significance. But also for the sweet joy of waking up Easter morning to venture into the backyard to see if the Easter Bunny had hidden eggs and left us baskets filled with surprises.
With spring -- and Easter -- upon us, I offer a dish guaranteed to spruce up a seasonal brunch.
Spaghetti squash is a large round squash that forms spaghettilike strands when it's cooked.
With spring just down the road, you've likely already figured out the main dish for the feast accompanying whichever of the two big seasonal holidays -- Easter or Passover -- you celebrate.
Last week, we looked at a few ways Ireland's iconic Guinness stout can be used in the kitchen. This week, with St. Patrick's Day coming up Saturday, we check in to see how local eateries may be planning to give a nod to the Emerald Isle.
Salmon is my No. 1 favorite fish in the ocean, and I am not alone.
For all the grief the Caesar salad gets in the culinary world, I proudly admit to adoring the classic flavor combination -- garlicky-lemon dressing mixed with anchovy-umami undertone that can only come from salty fish, topped off with nutty, pungent Parmesan.
With St. Patrick's Day approaching, thoughts have drifted to things Irish.
The dead of winter is much more tolerable when you a make a mood-lifting dinner like this one.
These bar cookies are everything! They are loaded with texture, flavor and just enough salt to make them addictive.
Here's a salad fit to join the lineup for your fanciest dinner or holiday meal.
We feel it. Winter hibernation is coming to an end. We're waking up to blossoms, greening and calendars filling up with functions, fundraisers, kids' sports, spring cleaning or just plain wanting to spend more time outdoors.