It's apple time. The Trading Post offers a couple of favorite recipes from a reader.
Have you seen the e-mail circulating about the danger of outdated cake mixes?
In these days of the salmonella egg scare, you can still safely enjoy scrambled eggs in this recipe.
Martha Stewart, take note. Deryl and Margaret Schertz have been growing and canning their own vegetables for 63 years. They "put up" (that's canning-speak) more than 400 jars - pints and quarts - every year.
I've recently decided to assemble a list of my favorites. I'd be remiss if I did not share that list with my readers.
I once worked for woman who couldn’t bear the mention of French toast. Having grown up on a farm during the Great Depression, she explained, bread, milk and eggs were always available. So when the cupboard was bare, French toast might be on the menu for breakfast, lunch or dinner — sometimes all of the above.
Arnold Feliciano remembers fondly his days as a strolling troubadour, walking through restaurants singing love songs to couples over food. Now he is skipping the middle man: Feliciano starts his mornings by singing to a pumpkin. And the pumpkin clearly loves it: It is 3 feet tall and growing every day.
Your mother’s stuffed-pepper recipe can be the groundwork for a tour of cuisines.
Looking for an easy, cool dessert? Dress up a store-bought pound cake.
Think your morning cup of coffee is too small to make a difference? Most Americans (56 percent) drink coffee every day, according to the National Coffee Association of USA. This volume is what makes coffee beans the world’s most-traded commodity after petroleum. It’s not difficult to green your daily jolt of caffeine, whether you brew your own or hit up your neighborhood coffee shop.
Learn what foods can trigger an attack in those who suffer from food allergies.
We present the top three winning recipes in the Calling All Chocolates contest from the 2010 Illinois State Fair.
The culinary competitions at the Illinois State Fair yield a treasure-trove of recipes. This year's fair was no exception. Here are a number of winning frecipes from the 2010 fair.
Food fans lamented the demise of Gourmet magazine, the first food periodical. It died Oct. 5, 2009, but the cookbook, “The Best of Gourmet: The World at Your Table,” preserves some of the magazine’s favorite recipes.
Driving 1,000 miles through parts of New Mexico gave me a taste of travel that began — and ended with chili. Green or red? That’s the question asked by many restaurant servers. I opted to taste them both.
Weekly food rail, with tips on the CDC's fruit and vegetable of September, an easy chili cheeseburger recipe and more.
Spending an afternoon in the kitchen preparing meals to freeze for future use is not only smart, it’s economical.
Food and nutrition specialist Julie Garden-Robinson of the North Dakota State University Extension Service, recently spent a few hours in her kitchen preparing about 72 servings of food at only $1.50 per serving.
“Frozen foods are readily available in the grocery store, but making your own frozen entrees allows you to prepare your favorite meals. You can also control the amount of fat and salt you add, so the home-prepared meals can be healthier and also less expensive,” she said.
Want to add an elegant touch to your family’s breakfast? Try apples. Full-flavored and plentiful, they’re the perfect solution.
Ever wonder why restaurant steaks taste so good? Besides getting first pick of the most beautifully marbled, thickest, juiciest steaks, restaurants enhance the outside with seasonings.
Since the great culinary era of the French chef Auguste Escoffier, eggs have occupied a very special corner in international gastronomy. Most home cooks view them as the easiest of foods to prepare.
