There is a magical window of time when fresh figs are abundant, and now is the time. Soft and fragrant, fresh figs are oh-so-ethereal to eat. Their flavor is delicate yet nuanced. Depending on the variety, they can be sweet and winey, honeyed or grassy.
When it's super-hot outside, who wants to cook? In the heat of summer, dinner prep should be low-maintenance. Appetites are limp in high temperatures, and fresh salads filled with juicy ingredients are cool and nourishing. For a whole meal, salads can reach beyond the garden while remaining …
It’s Nacho Night at our house. Yes, I confess. Foodie I may be, parent I certainly am, and health-minded ... almost without fail. But there is always a time and place for nachos. We can all do with a little cheesy nacho goodness from time to time to balance out a healthy diet, to dig into wi…
I discovered this fresh and light-handed salad years ago when I lived in Denmark. Most likely it was at one of our frequent family gatherings, seated outdoors at a long wooden picnic table in the shadow of a thatched roof farmhouse with the summer sun hanging, as if caught on the hook of the…
Now that it's summer, it's time to dig into spicy, meaty, two-fisted pork carnitas. Carnitas are perfect party food. They are easy to assemble and messy to eat, best washed down with a cold beer while eaten outdoors. What could be more fun?
Father's Day is here, so get ready to fire up the grill and break out the big guns -- or in this case, the big paella pan. Paella is always fun to make and, of course, to eat. It's a perfect way to feed a crowd and your family, and the best way to make it is over a fire. When it's ready to s…
Avocados are a healthy staple in the kitchen. Packed with vitamins, minerals and fiber, and high in monounsaturated fat, their creamy texture and mild flavor lend well to dips, smoothies, even ice cream, while their coolness provides a foil to spice and heat in salsas and salads. Having said…
Over the years, Bob Westerfield has compiled a lot of tricks of the trade to share with both novice and advanced gardeners.
Whether you use your oven or the grill, this healthy one-dish meal is bright and satisfying. I use my go-to marinade for the salmon. With a balance of bright citrus, sweet chili heat and piquant mustard, it hits all of the flavor categories, and provides a welcome bite to cut through the but…
With warmer days on the way, chilled soups are a bright and refreshing alternative to a steaming bowl of soup. And while cool soups are certainly a solution to the heat of summer, they are also delicious year-round. In fact, the slightly chilled temperature often amplifies the flavor and fre…
This salad shows off the season's new asparagus, while ticking the boxes for fresh, gluten-free and crowd-pleasing, with a visual wow-factor worthy of a buffet spread.
Cool, clean salads may not seem appropriate for March, when the weather wobbles between the tentative spring rays of sunshine and the stubborn gray remnants of winter.
When I crave a comforting weeknight meal that’s guaranteed to please the entire family and can be whipped up in less than 30 minutes, I make a pasta carbonara.
The origins of coq au vin (cock in wine) is steeped in frugality and addressed how to cook a tough rooster by tenderizing the meat with a long braise.
The essence of an onion soup is, well, the onions. When onions slow-cook, they evolve into a slippery, squishy, mahogany-colored mound, which becomes the base for a sweet, rich and slurp-worthy soup.
It perplexes me when the subject of cheese fondue comes up, and it’s often accompanied by a smile and a reference to the ’70s. This quintessential alpine dish should not be relegated to that bygone era evoking images of shag rugs, shaggier hair and textured bell-bottoms.
Add this recipe to your holiday spread. It’s healthy, gluten-free and finger-friendly — a perfect addition to a cocktail party or buffet.
In the weeks preceding Christmas, luxurious saffron is both celebratory and fragrant, bestowing a beautiful golden hue to treats and sweets.
You probably know hummus, the likable, dependable and very beige Middle Eastern chickpea and tahini dip. But if you are looking for something a little extra, a dip with pizzazz and flair, then you should try a different kind of hummus.
This rice salad is always a hit. It’s a great gluten-free starch substitute for bread stuffing, and the dried fruit and nuts stud the rice like festive jewelry, providing a pretty addition to the holiday table.
It’s getting chilly outside, and while warm comfort food is high on the list of cravings, it’s more important than ever to keep eating salads that are brimming with nutrient-rich vegetables and grains.
These cookie bars couldn’t be easier. Almond flour and oats team up with flour in a cinnamon-laced streusel, which does double-duty as the topping and base for these bars, sandwiching an intense raspberry filling.
October brings fall, football and crisp weather, which, in my book, invites a large pot of chili to slowly simmer on the stove, filling the kitchen with the heady scent of browned meat, tomato and spice on a blustery afternoon.