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Tabbouleh has come a long way in its journey from the mountains of ancient Lebanon to the contemporary American picnic table. The refreshing bulgur wheat salad is served cold and fits into any summer meal.
In the worlds of food and dance, salsa means spice – often, the hotter the better.
Fishing in a sun-dappled lake or surging mountain stream is a treasured pastime, but Americans are, in general, notoriously reluctant to eat fish. Cooking fish at home is even less popular than eating it, with the exception of heating up fish sticks. This is downright shameful. Article includes recipe for a Mediterranean-Style Fisherman’s Stew.
We Americans like our burgers big and lusty. Still, we need to side-step the unhealthy desire to tuck into a steer-size burger packed with enough saturated fat and cholesterol to give your cardiologist a heart attack at your next check-up.
Summer is blisteringly hot in much of Italy, so this minestrone is often made in the cool of the morning, to serve at room temperature at mid-day.
It’s peak corn season right now, and time for simple ways to enjoy the natural sweetness of fresh corn-on-the-cob. Most folks equate corn-on-the-cob with plenty of melted butter. But you will be pleasantly astonished to discover how wonderful corn can taste without butter.
To many Americans, summer means backyard barbecues and picnics. Often, living with diabetes turns what once was a care-free culinary outing into something to worry about. Well have no fear, because help is here.
Follow these guidelines once you get your seafood home – from storing it, thawing it if frozen, handling it, and preparing it.
You’re in the mood for a steak, but not for all the fat, cholesterol and calories. There is a solution: the mushroom. Article includes recipe for Portobello Burgers.
In Latin America, fish are baked in banana leaves. In France, they are baked in parchment (en papillote). Home cooks anywhere can easily adapt this technique, which seals in moisture and flavor, using aluminum foil.
Simple tips that can help cut down on the amount of sodium in your diet – from the foods you prepare to those you order when eating out.
When the weather turns brisk, there’s nothing cozier than a big bowl of hot soup. Autumn is the perfect time to warm the kitchen with stove-cooked soups made with the season’s harvest.
As widespread and scary as jack-o-lanterns are this time of year, it’s important to remember that pumpkins are more than just a decorative item.
Learn how to select the perfect pumpkin, different ways to prepare and cook it, how to puree it, and get the nutritional content for fresh and canned pumpkin.
