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A new generation of Indigenous chefs is growing and cooking foods traditional to their ancestors
DENVER -- In her 2023 cookbook “Seed to Plate, Soil to Sky,” New Mexico-based chef and historian Lois Ellen Frank said the present era of Indigenous cuisine revolves around modern chefs understanding the ingredients and the farming practices of their ancestors.
“It’s now up to each Native American community and each Native American chef...Read more

Budget meal: Rice bowls are quick on prep, easy on the wallet
Rice bowls topped with tasty slivers of beef, chicken, egg, tempura or seafood have ancient roots in Japan and other parts of Asia. But the hearty, one-bowl dishes are also incredibly popular on American tables, given their wide variety and ease of preparation.
These days, it's just as easy to find a smoothie-like acai bowl made with fresh ...Read more

Column: From lime Jell-O to lobster Newburg, I got a new batch of old cookbooks
The heavens opened up and dropped a load of cookbooks into my arms.
By “heavens,” I mean reader (and frequent baking-contest winner) Sherilyn Krell, who was making room for more cookbooks in her house by giving away a bunch of the older cooking pamphlets that her late mother had accumulated.
And I was the happy recipient.
Note to readers:...Read more

Gimme a gimlet! This cocktail is tart, sweet and perfect for summer
PITTSBURGH -- Cocktails are a wonderful thing because they offer such a wide array of flavors. Everyone has their favorite, with choices often predicated by the season.
Cooler months tend to lean on beverages crafted with warm spirits like bourbon or scotch, while in summer we crave bright and refreshing drinks to chase away the heat. Often ...Read more

Struggling brewers push to make nonalcoholic beer more than a fad
Nonalcoholic beer needs a second act.
The category boomed in recent years as the likes of Anheuser-Busch InBev, Heineken NV and Diageo Plc poured in money. But after those gains made it one of brewing’s few bright spots, it’s still just 2% of the global beer market’s volume, according to IWSR.
And now growth rates are slowing. After a ...Read more

EatingWell: This peach cake will be your new favorite seasonal dessert
This peach dump cake serves up a fluffy, tender vanilla cake that's studded with juicy, sweet peaches. This peach cake is so simple it's sure to become a favorite summertime dessert. Using a box of organic cake mix makes the recipe prep even easier.
Easy Peach Cobbler Dump Cake
Serves 12
Active Time: 10 minutes
Total Time: 55 minutes
1 (16-...Read more

Environmental Nutrition: The prudent diet
Q: What is the prudent diet?
Q: The prudent diet is a balanced eating pattern that emphasizes whole, nutrient-rich foods while limiting processed options. It is designed to promote overall health, reduce the risk of chronic diseases, and support longevity.
This diet focuses on consuming fruits, vegetables, whole grains, lean proteins, nuts, ...Read more

Seriously Simple: A wine lover’s salad
Each month the California Wine Institute sends out a new recipe that goes well with wine. This one caught my eye for its colorful, elegant presentation and wine recommendation.
It is difficult to pair a wine with most salads because of the acid in the salad dressing. Here, a touch of lemon juice and olive oil lightly dress the ingredients with ...Read more

Grilled lamb might become your new favorite summer meal
We celebrate every minute of summer, super-hot days and thunderstorms included. When friends join us, life couldn’t be better.
My favorite summer meal always involves the grill. Especially lamb on the grill. Accompanied by a bevy of fresh herbs, red wine and a crisp salad.
The deep, rich flavor of lamb works well with the golden brownness ...Read more

The Kitchn: How to grill juicy, flavorful chicken breast
There are grilled burgers and hot dogs, but no dish speaks to true grilling prowess quite like perfectly grilled chicken breast. Marked by the grill and turned a most ...Read more

The Kitchn: No-bake ‘Boston cream pie’ bars are so good, I’m making them all summer
It’s hard to beat a no-bake treat — especially when there’s chocolate involved. These no-bake Boston cream pie bars combine three delicious layers of flavor — cookie crust, creamy vanilla custard, and rich chocolate — into one bite. And you only need six ingredients to make them.
The base makes good use of crushed wafer cookies, which...Read more

Make Italian pasta with a pro when you knead to get over this phobia
PITTSBURGH — Despite being a food reporter, I am by no means a master chef. I can handle simple recipe instructions like "stir," "fry," "simmer," "bake" or, maybe, "braise" — which is basically a combination of simmer and bake. I have an irrational fear of anything that requires equipment beyond a pot or pan.
Full of hope, my family once ...Read more

Gretchen's table: Summer berry bars with lemon glaze are easier than pie
Summer heat often makes baking less than desirable, so if you're going to heat up the kitchen to make dessert, you gotta make it worth every bead of sweat that collects on your forehead.
These berry crumb bars are worth it and then some.
Built on a forgiving shortbread-like crust (it's supposed to be crumbly) and topped with gooey seasonal ...Read more

Gone global: Detroit-style pizza lands on four continents ... and counting
DETROIT -- Nate Peck peered over his shoulder at the oven, where the cheese lining the edges of one of his Detroit-style pizzas was caramelizing into its final, flaky form.
He recalled a recent visitor to his restaurant: a chef from New Zealand, of all places, hoping to expand his menu by learning the craft of Detroit-style pizza. Peck spent ...Read more

The Food Dude returns to make crispy-skin chicken thighs
Hey, Food Dude: It’s been years since you ran one of these columns pitting your near-encyclopedic knowledge against questions that you generally make up yourself. And I, for one, have missed them as little as everyone else.
So I thought I’d ask you this: What is the best way to get a really crispy skin on chicken? — Jacques Pepin
Dear ...Read more

EatingWell: Flank steak and shishitos were made for summertime
This flank steak recipe comes together easily on a baking sheet, but if you’re itching to take it outside, fire up the grill instead. Just be sure to use a grill basket for the peppers so you don’t end up chasing them around the grates, or worse, losing them to the fire.
Sweet & Peppery Flank Steak with Shishitos
Serves 4
Active Time: 20 ...Read more

Environmental Nutrition: Cukes are Cool!
True to their reputation, cucumbers are pretty cool.
The folklore
A favorite in summer gardens, cucumbers are made up of mostly water, which makes them literally “cool”-ing and hydrating in hot temperatures. They’re also “cool” in the popular sense. Cultivated around the world for more than 3,000 years, cucumbers ...Read more

Seriously Simple: Summer fruit crisp with mascarpone custard is the season’s best dessert
Recently I had a crowd over for a barbecue that included kids and adults. For dessert I did a reinterpretation of my favorite summer dessert: fruit crisp. Usually, a crisp is made with a layer of cut-up fruit and a streusel topping. This time I wanted to put a custard layer in the center for a subtle yet decidedly creamy surprise.
It was not ...Read more

You’ll be crazy for corn after you try this summer soup
All summer long, we indulge in local corn every which way: on the cob with butter and salt, sauteed kernels with herbs and diced tomato, or grilled to goldenness. We stand in line at state fairs for cobs dripping in butter. Street festivals find us getting sloppy with Mexican-inspired cobs covered in sour cream, cheese and red chile.
We love it...Read more

The Kitchn: This breakfast pastry makes the best French toast (so crispy!)
I love all kinds of French toast, from the classic version with slices soaked in custard to the fun pull-apart type. If you dip bread in custard and cook it ...Read more