Category: Food

A Secret Ingredient Makes a Simple Slaw Shine

This slaw is the Goldilocks of coleslaws. It’s slightly sweet, but not too sweet. Slightly creamy, but not too creamy. Juicy, but certainly not too wet. It has a bite, but not too sharp. The only category where it doesn’t compromise is texture: It’s very crunchy. After all, a crispy, crunchy slaw is non-negotiable. I…


A Meaty 2nd Act

Leftover steak is an unlikely star of this hearty main course salad. Cold meats can be a welcome addition to many salads—especially in the summer, when you crave a fresh salad and a substantial meal at once. It also solves how to use up any leftover meat from a previous evening’s barbecue bonanza. This recipe…


Saving Summer: 3 Ways to Preserve Tomatoes

It’s tomato season here in Minnesota, as well as across much of the nation. We plant about 20 tomato plants of different varieties in our front and back gardens each year, and we eagerly anticipate the first harvest each summer. It feels like it takes ages for the first tomato to ripen, and we impatiently…


Spicy Green Tomato Pickles

This refrigerator pickle doesn’t require any canning. Though the pickled tomatoes are technically edible immediately, the flavors meld over time, so I recommend trying your best to wait 2 weeks before devouring. They will continue to get spicier and tastier as they pickle. (Stephanie Thurow) Makes 2 pints 2 pounds green tomatoes, cut into bite-sized…


Slow-Roasted Tomatoes With Herbs in Oil

Slow-roasting tomatoes brings out a unique depth of flavor. Use meatier tomato varieties, such as Roma, Brandywine, Black Krim, or even cherry tomatoes. After roasting, these tomatoes must be stored in the refrigerator; packing them in oil will keep them from drying out too much. Roasting tomatoes low and slow draws out their natural sweetness…


Water Bath Canned Tomato Juice

Serve this juice over ice for a refreshing beverage, or use it as the base for Bloody Marys, soups, simmer sauces, or even chili. For safe canning, you must acidify each canned jar with the proper amount of either bottled lemon juice or citric acid. If you’re not familiar with water bath canning, you can…


There’s Nothing Like a Good Batch of Ribs for Your Labor Day Cookout

Family tradition finds us gathered around a smoky grill filled with pork ribs to mark the unofficial end of summer: Labor Day weekend. Some years we pull out the stops and splurge on baby back ribs, others, we enjoy the meaty flavor and moderate price of country-style ribs. This year, we’re loving a homemade herb and garlic…


How to Make Sour Cream

If your refrigerator is anything like mine, half of the space is jam-packed with condiments. Those tubs of miso, sticks of butter, and bottles of salad dressing can add something special to simple weeknight meals. Instead of buying more sour cream from the store, I like to make the tangy, creamy condiment from what I…


Study Says San Antonio Is the Country’s Top BBQ City. and Dallas? Not Even in the Top 10.

By Claire Ballor From The Dallas Morning News Dallas–A new study that ranked the country’s top cities for barbecue unsurprisingly concluded that Texas is the best barbecue state. What is surprising, though, is that Dallas came in at No. 12 on the list, falling behind San Jose, Calif. and Jacksonville, Fla. San Antonio came in…


Smoky Oregano Black Beans

The smokiness of these black beans comes from dry roasting cumin and coriander seeds with oregano. The smell of the spices as its gentle smoke reaches your nose is absolutely divine, like the smell of freshly tanned leather. There are high spice notes from the sweet coriander, earthiness from the cumin, and a complex herbaceous…