Salad - be it noodle salad or potato salad or salad made with fruit or vegetables - is a mainstay for picnics, potlucks and all-around summer entertaining.Have you ever been to an outdoor party or potluck...Full story
When the burgers and frankfurters are done, keep the grill going for dessert. The heat helps caramelize the sugars in fruit, as in this recipe for grilled strawberries and bananas. Pineapple, plums, peaches and mango are other great options for grilled... Full story
Husk that corn! And leave it at that.We love our summer corn grilled, boiled, steamed and slathered, but raw corn - that's right, no cooking - is nature's candy.We think of corn as a vegetable, but it's also a grain or a seed that's picked before maturity,... Full story
There are many wonderful vegetables that people think are better left in the ground than eaten."Don't be afraid to try them," is all I can say. You may end up with a whole new perspective. I went out earlier today and grabbed some of the freshest produce... Full story
Supermarket shelves are full of ready-to-cook pilaf mixes. They're convenient but loaded with sodium.In this recipe, the key to keeping the prep time simple and short is quick-cooking brown rice. To boost the nutritional value, flavor and texture, the... Full story
Think of it as the cook's version of Facebook.A free social networking Web site launched just weeks ago by a Madison, Wis., couple offers a place to share recipes and cooking tips with friends and family, and to stay connected over food.Sharecipe.com... Full story
If it’s been awhile since you had a glass of Beaujolais, now is the time to rediscover this refreshing red. Beaujolais comes from the so-named French region just north of Lyon.It is made using a distinctive whole-bunch fermentation process solely... Full story
Cooking classes Here are some classes that will be held at Chefs retail store, 5070 Centennial Blvd. Classes are from 6 to 8 p.m. and cost $65, unless otherwise noted. Call 272-2700 for reservations. • July 8 — “Mini Desserts”:... Full story
It was another amazing culinary weekend at the recent Food & Wine Classic in Aspen. And, as usual, I’ve returned with a notebook filled with cooking tips, new products to hunt down and fun recipes.This year I upped my normal excitement quota... Full story
Pasta salad and barbecued chicken are a natural pairing for July Fourth celebrations. They're even better in the same dish.
This fast and easy take on pasta salad starts with a traditional base of pasta and diced vegetables. But instead of mayonnaise,... Full story
Nathan Sears, a sous-chef at Vie Restaurant in Western Springs, Ill., bobs and weaves a little bit while stirring a bowl of ingredients and keeping an eye on the clock.He's talking about how much his friends love food - from preparation to presentation... Full story