Summer is almost here... which means it's Vidalia onion season.
I feel raw onions and and jalapeno overpower the delicate avocado flavor, so instead I use salsa verde -- made from roasted tomatillos, chiles and onions.
Amping up our outdoor cooking starts with a good grill.
Forget balloons and last-minute, store-bought chocolates -- this Mother's Day, make Mom a gift that is guaranteed to impress. Just don't expect her to share.
Duck with olives is a classic, and of course, sweetness is common in sauces for duck, so long as it is balanced by acidity. So why not sweetened olives?
The perfect Mother's Day bonding experience.
From grill gadgets and egg molds to cookie cutters and corn kernelers, these gadgets are ridiculous ... and amazing.
Here, the beloved grilled cheese sandwich takes on a gourmet twist. The secret ingredient: garlic confit!
To brown or not to brown? To cover or not to cover? To strain or not to strain?
This delicious quinoa recipe bursting with superfoods is perfect to make on the weekend and eat throughout the week.
It's almost the Kentucky Derby, which means it's time for your finest wide-brimmed hat and a tall glass of bourbon. Here are some elegant, Southern-inspired snacks and drinks to sustain you.
With family and friends, we're coming together to cook and enjoy healthy, real foods -- familiar favorites like strawberries and mangoes along with a few new foods like jicama and tomatillos. Ready to join us? Here are a few easy recipes for hosting your own New Food Fiesta this Cinco de Mayo.
A recipe for a Mexican-Indian enchilada: corn tortilla filled with rajma, a North Indian kidney bean curry and baked with enchilada sauce.
It's peak artichoke season from March to May, so don't let this intimidating vegetable scare you away!
Consider this recipe for chewy oatmeal raisin granola bars your new secret weapon.
When you take chocolate in a spicy, instead of a sweet, direction, the result is delicious.