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Today, fusion cooking, the marrying of ingredients and techniques from different culinary cultures, is featured in many restaurants as if it were a new phenomenon. Learn about the origin of this style and try the featured Shrimp with Asian Pear, Red Peppers and Peas recipe.
Usually, vegetables get short shrift in a tailgater’s spread in favor of copious quantities of red meat, especially when all the tailgaters are guys. Try this special Tailgate Chili, made with turkey, beans and grilled vegetables, for a healthier end-run around such unbalanced fare.
On bleak winter days, salads can bring both color and nutrients to your plate. Dark leafy greens such as spinach and winter citrus are a good combination for taste, health and appetizing eye appeal.
The holidays are over but the extra pounds are still hanging around. It’s time to make good on the New Year’s resolution to eat healthier and lose weight. Includes recipe for Steamed Oriental Salmon with Pureed Squash.
If you like shrimp, as many do, it’s the best selling seafood in America – and love sweet summer corn, here is the perfect dish for a quick and colorful meal.
Grilling is great, but backyard cooking can be a challenge when you want to emphasize vegetables and legumes. Try these tasty Kebabs with Peanut Dipping Sauce.
While outdoor cooking is mostly casual, it is good to remember that outdoor eating may be anything from an impromptu, ant-invaded roadside picnic to a carefully arranged and romantic candle-lit dinner on fine china. Includes recipe for Grilled Red Pepper and Spinach Antipasto.
At every single meal, Mexicans serve a simple fresh salsa made with tomatoes, jalapenos and onions. More than a zesty condiment, salsa is also a healthy veggie dish that can be eaten liberally.
We call it chili, shortening the name from its original, chili con carne, the dish chuck wagon cooks in the Southwest made to feed the he-man appetites of cowboys working cattle at the ranch and out on the range.
There is no longer any doubt that eating a lot of fruits and vegetables plays a role in a healthy diet. It’s worth remembering, especially in June, which is National Fruit and Vegetable Month.
Back when gourmet dining meant French food, and The French Chef was our sole culinary media star, making pate from scratch, along with whipping up a souffle and baking a crusty baguette, were considered the marks of an accomplished home cook.
Let the grilling begin! It’s time for Memorial Day, so it’s time to take the grill out of the garage or shed — or uncover the one that’s spent the winter in the yard.
Nothing says spring like a plate of asparagus. While asparagus is now available year round, it still seems a special treat in spring.
As Mexican cooking has become increasingly popular, chefs have taken to exploring its regional aspects. A refreshing example of this, both for its flavor and unexpected use of common Mexican ingredients, is a soup created by restauranteur Bob Kinkead.