Mark Coblentz spent this past Monday afternoon like a lot of high school guys -- at spring football practice. Like plenty of boys, he likes to hunt and hang out with friends. But how many 15-year-olds have their own cooking show on television? Mark does.
If you love Brussels sprouts like I do, you will love this salad. If you aren't sure, but you are a fan of Caesar salad, then you will hopefully love it too.
We're not a huge radish-eating country here in the United States, and I think that's a mistake.
Spring is the season of awakening and the perfect time for a brunch.
A rolled chicken breast may look la-di-da fancy, but it's really super-easy to pull off with a tiny bit of patience.
Many eggplant recipes start with slicing or dicing and sauteing in oil.
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.