Carrots go from boring to zesty after a visit to Morocco
Serving a couple of vegetables every night at dinner is a great strategy for families with picky-eaters.
Pastis creme puts lobster in a new light
Fabulous Food — the kind that deserves upper-case F’s — doesn’t have to be complicated.
Taking green bean salad up a notch
Green beans can be — well, I’ll say it, boring.
A Brazilian casserole for the Olympics
As the world turns its attention to the host country of the Olympic Games, I’m reminded of a trip I took to Brazil 20 years ago with my friend, chef and cookbook author Christopher Idone.
Popcorn goes gourmet: A love for kids inspires a popcorn enterprise
It was just about a decade ago that Marjorie and Earl Willis of Flint, Michigan, were vacationing on the east coast. A side trip to Mississippi to visit an acquaintance altered their life plan.
Anne’s Kitchen: Oh, the things you can make
A few weeks ago I bought a case of second tomatoes for $9 at the Jasper, Alabama, farmers’ market.
Summertime herbs make versatile herbed yogurt cheese
If there’s ever a time when you can have too much of a good thing, it might be right now, when fresh summertime herbs are beyond abundant.
Tomatoes are the stars of this chilled BLT soup
Everyone knows Joyce Kilmer’s love song to trees — “I think that I shall never see/ A poem lovely as a tree.” That’s the way I feel about tomatoes.
Zucchini flowers are perfect for stuffing
Zucchini flowers are perfect for stuffing. In the following recipe, the flowers are filled with cheese before frying. The result is a creamy, flavorful filling and a supercrisp crust.
Summer squash makes flavorful ‘pasta’ dish
Summer squash reproduces so energetically that calling it prolific is understating the case.
Naturally sweet granola bars are sure to be a hit with kids
Once upon a time, my Indian grandma was left in charge of packing school lunches for my sisters and me.
Go crackers: An artisan baker’s ingenuity opens new doors
One might say baker Troy DeRego is going crackers. And it would be a compliment.
Anne’s Kitchen: From a Southern kitchen
I have a friend; we’ll just call him “Bob,” or Mr. R. He calls me after my column appears to give me a critique. It is often positive, although I have been reprimanded once or twice.
Cooking on deadline: Asian beef-and-mushroom burgers
In grilling season, there’s probably no food more popular than burgers.
Scrambled eggs baked in muffin tins make mornings easier
When it comes to healthy eating, good intentions and willpower can only take us so far.
And for her next act, Mother Nature presents sweet, luscious figs
One of the perks of living in the Prairie — where we tend to define “neighborhood” in square miles rather than streets — is that folks are, well, neighborly.
Grill fish and fruit for an appealing summer dish
When I first started grilling, I had one of those beginner’s luck experiences that made grilled salmon and pineapple a mainstay in my dinner rotation.
Don’t throw that out: Farmers’ Market welcomes glass, egg cartons for recycling
Visitors to the Hitching Lot Farmers’ Market on Saturdays this summer may have noticed a new feature near the welcome table.
Anne’s Kitchen: A tasty summer
This past June, through the first week of July, was the busiest I’ve had in decades.
Kale chips, move over. Try making baked BBQ zucchini chips
It all started with the kale chip.