Roasted pumpkin stars in great chili recipes
It's time to celebrate the pumpkin. Sure, you can carve, decorate and smash them -- but by all means you should be cooking this fiber- and vitamin A-packed, velvety-textured squash....
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Making it better than takeout
A couple of times a month, we give in to powerful shrimp cravings. Our favorite indulgence: Salt-and-pepper shrimp from a local Chinese takeout restaurant. Large pink shrimp, fried just so,...
A sea of choices
It's not always easy to get more fish into our diets. After all, most of us don't have fresh fish markets in the neighborhood. Mostly, I find myself at my...
A sea of choices
It's not always easy to get more fish into our diets. After all, most of us don't have fresh fish markets in the neighborhood. Mostly, I find myself at my...
Herbed biscuits
Decades ago, our family spent vacations camping in Arkansas. We'd eat out twice: Once for fried catfish and hush puppies and the other time for a pancake breakfast. Reading the...
Meatless mainstays
I'll be the first to admit it: My weekday cooking often slips into a rut. Most nights the options look familiar: chicken or pork on the grill, pasta with red...
Brine, glaze, baste …
Want to win praise for your grilling? Simple. Mix up this sweet, spicy, salty, intriguing red chili glaze and slather it over just about any cut of pork. Seriously. My...
Brine, glaze, baste …
Want to win praise for your grilling? Simple. Mix up this sweet, spicy, salty, intriguing red chili glaze and slather it over just about any cut of pork. Seriously. My...
Corn off the cob
At this point in the summer, we've enjoyed corn on the cob just about every which way: charcoal-grilled and dripping with butter; boiled with nothing but salt; steamed with herbs...
Brown-bagging it in style
Summer always goes too fast. Back-to-school advertisements fill me with mixed emotions: I like the routine, I dread the monotony. A quick calculation tells me we've made more than 4,500...