Good fortune just smiled on Michael Pan. Viewers of NBC's TODAY show July 10 saw nutrition and wellness contributor Dave Zinczenko showcase a few of his favorites from among about 200,000 items featured at the recent Summer Fancy Food Show in New York City.
Although most people think of pesto as an Italian sauce made with herbs (most famously, basil), many ingredients can be ably featured in a pesto.
The heart of any great strawberry shortcake is the topping of lightly sugared, juicy, ruby-red strawberries.
If I have one go-to technique for grilling and smoking fish, it is to use a cedar plank. The plank supports the delicate fish as it cooks and doubles as a serving platter.
It's summer. It's hot. And we still need to make dinner.
July is National Hot Dog Month, and that sent me digging into the back story of one of America's favorite foods. What an entertaining side trip it was.
You don't need a campfire to capture the flavors of s'mores; the combination of wheaty graham crackers, rich chocolate, and sweet, gooey toasted marshmallow is good any time of year.
Hand-cut vegetables marinated in seasoned vinegar are the key to this stellar gazpacho.
Holy mother of summer, it's gotten hot.
This is one of those salads that just saves the day over and over again.
Let's say you wanted to land a luxurious rib-eye steak at the center of your Fourth of July picnic, but worried about being able to afford it.
A big flag sheet cake is the perfect Fourth of July dessert; and at a time when patriotic-colored berries are at their best, vibrant blueberries and red raspberries are a fitting topping.
The best deviled eggs start with the best hard-cooked eggs.
Barbecue sauce is one of the most versatile sauces out there -- it can be served as a dipping sauce or a topping, brushed onto protein and vegetables during cooking, or stirred into beans and shredded meat after cooking.
If you want to end a summer celebration or gathering with a big old bang, you would be hard pressed to pick a better dessert than an ice cream pie.
When it comes to grilled kebabs, vegetables are often an afterthought, typically used as a filler on meat-heavy skewers.
In two short weeks, we'll be showing our red, white and blue.
Traditional carnitas, Mexico's version of pulled pork, is fried in gallons of lard or oil.
Add ripe peaches to cake and problems abound: All the juice makes for a soggy cake and their delicate flavor gets lost.
It's time to revisit grilled vegetables.