Cooking Articles

The Next "It" Sauce

Pesto was so nineties. There was a time when pesto came with everything, from appearing as a topping on a piece of salmon to a spread on sandwiches to the traditional pasta sauce. Then came the aughts...

Back to School Food Revolution

It’s already Labor Day and back to school time is here. With late summer’s quickly passing days comes an end to relaxed routines and carefree days. Not only is it time for our kids to go back to...

Kitchen Sparks Fly When Opposites Attract

There is a reason the old saying exists, 'opposites attract.' It is just that we don’t think of that saying all that often in relation to food. Great food is a part of life that elicits such passion...

Dr. Phil Doesn't Like Bisquick?

What can I say? That yellow box gives me an almost unexplainable feeling of comfort. Yeah, it’s just nice seeing it on the pantry shelf, knowing that it’s there to help out in a pinch. Knowing it’ll...

Mix 'n Match Pasta

Just yesterday I looked in my pantry and was speechless: no pasta left? No boxes or bags of elbows, spirals or linguine left anywhere? Of course, after the kitchen’s demolition and remodeling (complete...

Getting In Touch with My Inner German

This summer, I have had quite a lot of free time on my hands. It’s been great to be able to get a lot of writing work done, and catch up on stuff like balancing my checkbook, cleaning my house, and grocery...

Slow Cooking a Different Kind of Stuffed Pepper

Because I am so adventuresome about food now, it may come as a surprise to many people I know that growing up I was a very picky eater. My parents did everything the right way, exposing us kids to the...

The Fig Is Your Just Desserts

Writing a column on meals that can be made in under 30 minutes always seems to come up dramatically short in one area of the meal: the end. Dessert, arguably the best and most memorable part of dinner,...

Kids and Food Choices: What Would They Choose?

The girls wiped their dripping chins on their arms, smiling up at me with a sparkle in their eyes that came from much more than the juicy peaches I had just peeled and sliced for them. From much more than...

Stewing Georgia Style

Way down in South Georgia, not too far from the Florida border, is one of the most active port towns on the Atlantic: Brunswick. Most of we sons of Georgia make it through Brunswick at least once, sometimes...

Meatball Mondays

Somewhere in America today a child is reading a book and praying that tomorrow night the sky opens up and starts raining spaghetti and meatballs. The classic children’s story of a town whose residents...

A Moveable Breakfast

You know those mornings when everyone is trying to rush out the door to meet the school bus and get to work on time? If this is your reality on most weekday mornings then you’re definitely not alone....

The Surface of Things

Since before Lady Liberty made her home off the southern tip of Manhattan, New York City has been a melting pot of cultures and races welcoming all who made it past Ellis Island. Given the current state...

Here to Stay: Whole Grain Snack Ideas

My kids have a joke about my favorite bread: it’s that 12-plus multi-grain bread with all those crunchy seeds and grains. They say “the more, the better for Mom!” and wonder if there will ever...

Living La Vida Local

They call themselves locavores or lacalvores and commit to eat foods grown or raised within 100 miles of their homes. Some are strict and forsake even salt and pepper while others are more flexible and...

Eggspert Advice, Part III

By request, I am offering the third installment of "Eggspert Advice." �Thanks to your feedback, this week we will tackle boiling, coddling and poaching. The fourth and final installment of "Eggspert Advice"...