Three days ago, I enjoyed one of the best burgers I've ever had. Ever. It was cooked in an air fryer. Not on an outdoor grill. Not in a hot cast iron skillet. An air fryer.
It might seem impossible to improve on a perfect peach, but we decided to try.
Grilling corn sounds like a simple proposition -- but our research found dozens of variations on the cooking method for this classic summer vegetable.
Chili con queso has fallen on hard times; often it's just Ro-tel Diced Tmatoes and Green Chilies mixed with Velveeta, microwaved and stirred.
We wanted a buttermilk coleslaw with crisp pieces of cabbage lightly coated with a flavorful buttermilk dressing that would cling to the cabbage instead of collecting in the bottom of the bowl.
A tangy, tomatoey, molasses-laced sauce is the indisputable star of traditional American barbecued chicken.
In the most perfect of all worlds, things look as good as they taste. That's true with this dish.
It's easy to understand the appeal of preparing chicken parts and root vegetables together on one sheet pan, but without the right technique, you are apt to wind up with unevenly cooked meat and greasy, soggy vegetables.
Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze.
"What's your name?" "Puddin 'N Tain, ask me again, I'll tell you the same." "Where're you going?" "Crazy, you wanna go?"
Fans of fresh homegrown produce, baked goods, local crafts and community camaraderie will celebrate the season grand opening of the Hitching Lot Farmers Market from 7-10 a.m. Saturday.
Asparagus is by far the favorite vegetable of the d'Arabian family.
America's Test Kitchen's slow-cooker bread pudding boasts tender bread cubes enveloped by a rich custard and accented with a few stir-ins and a simple topping.
Vampire lore aside, garlic is an interesting culinary character -- a nutritional powerhouse, "nature's wonder drug," "the stinking rose," revered through history for its medicinal properties, prized for its intense flavor.
Springtime is the right time for pasta primavera, which is, after all, the Italian word for spring.
Not a day goes by that I don't get a recipe request or question about the Instant Pot.
Mark Coblentz spent this past Monday afternoon like a lot of high school guys -- at spring football practice. Like plenty of boys, he likes to hunt and hang out with friends. But how many 15-year-olds have their own cooking show on television? Mark does.
If you love Brussels sprouts like I do, you will love this salad. If you aren't sure, but you are a fan of Caesar salad, then you will hopefully love it too.
We're not a huge radish-eating country here in the United States, and I think that's a mistake.
Spring is the season of awakening and the perfect time for a brunch.