Savory ways to use fresh, summer fruit

You bite into a ripe peach. A drop of delicious juice spills over your lips and traces a wet, sticky trail down your chin. Now that’s summer. Few experiences in this world are more mind-blowingly sensual than eating a ripe peach bursting with flavor. But that’s a fresh peach, consumed au naturel. What about…

Very cherry treats

In the American South, we have plenty of peaches, strawberries, blueberries and figs, often in our own backyard. Cherries, not so much. But that does not — should not — stop us from loving the sweet little fruit that appears in stores and markets every summer. Ripe for popping, cherries are a delicious, healthy snack loaded with all kinds of

The flavors of Peru are vibrant

My interest in the foods of Peru began with a colleague. Carlos Ayulo has lived in this country since he was young and recently became an American citizen. But he still misses the food of his native Peru. You should hear him talk about it. The way he describes the dishes he ate there, the passion with which he

A fresh approach to ricotta

  Fresh ricotta cheese is like the man of my daydreams — suave, flexible, accommodating and rich. No wonder I’m always on the lookout at farmers markets, restaurants and grocery stores. For ricotta, that is. The whole-milk fresh cheese is wonderful in dishes savory or sweet, and it can be either a recipe ingredient or a stand-alone treat.

Recent News

very-cherry-treats
Very cherry treats

In the American South, we have plenty of peaches, strawberries, blueberries and figs, often in our own backyard. Cherries, not so much.…

21 July 2015 [09:57 PM]
the-flavors-of-peru-are-vibrant
The flavors of Peru are vibrant

My interest in the foods of Peru began with a colleague. Carlos Ayulo has lived in this country since he was young…

21 July 2015 [09:35 PM]
a-fresh-approach-to-ricotta
A fresh approach to ricotta

Fresh ricotta cheese is like the man of my daydreams — suave, flexible, accommodating and rich. No wonder I’m always…

14 July 2015 [08:52 PM]
Snapper that isn't really snapper

I don’t know what whitefin weakfish is, but there is a good chance I have eaten it. The problem is, if I ate it I probably thought I was eating grouper. According to studies conducted in the last few years,…

07 July 2015 [08:10 PM]
cookout-condiments-that-create-sparks
Cookout condiments that create sparks

Holidays are all about tradition, so there’s little surprise that July Fourth remains the most popular day of the year for grilling.…

30 June 2015 [09:10 PM]
basil-is-the-king-of-herbs
Basil is the king of herbs

Basil and tomatoes are among those flavors that always go well together, like strawberries and cream, like chocolate and banana, like cinnamon…

30 June 2015 [08:55 PM]
Should you adhere to ‘sell-by’ dates on food?

How often has this happened to you? You’re digging through the refrigerator looking for something to eat when suddenly you notice the “sell-by” date on the package. It’s several days past, so you toss the food out. Americans throw away…

23 June 2015 [08:12 PM]
More women are taking over the grill at home

Who mans the grill at home? In many households across the U.S., it may very well be Mom. “Women cook, men grill” — a phrase coined in a Forbes article just five years ago — is one gender stereotype that…

16 June 2015 [11:19 PM]
The time is now for the berry best

Now is the best time of the year. It’s strawberry time. So juicy. So sweet. So delicious. So soft-tender on your tongue. No sensation in the world can compare to eating a plump, sun-warmed strawberry straight off the vine. It…

09 June 2015 [08:53 PM]
Brussels sprouts lighten up for spring in slaw recipe

If it’s winter, oven-roasted, even slightly charred Brussels sprouts are my jam. But as we transition to warmer weather, my thoughts turn to spring and summer slaws. Although slaw is most typically made from cabbage, just about any sturdy vegetable…

02 June 2015 [08:49 PM]
Kids invited to whip up some fun

Simon Kidgits Club welcomes young foodies and their families to the Lil’ Chefs event at Broadway Square Mall on Saturday, June 13 from 1-3 p.m. The annual event, sponsored by Chick-fil-A, FRESH by Brookshires, Sonic Drive-in and Great…

26 May 2015 [03:36 PM]
time-to-resurrect-chocolate-mousse
Time to resurrect chocolate mousse

The rage over 1950s and 1960s style is still going strong. Midcentury architecture is back. Midcentury furniture is back. Midcentury…

19 May 2015 [11:15 PM]
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