Category: Food

Vegetable Garden Seed Question

Q: Can you suggest a way to buy good vegetable seeds? I can’t afford to get a lot of plants, so I buy seeds. There are several brands at each store, and I don’t know which will grow best for me. I always seem to have low success rates because of disease problems. A: Plant…


Wine List Dilemmas

One of the headaches of modern life, especially post-pandemic, comes while dining out and searching for a decent bottle of wine. We study the wine list, trying to find something we can afford. Half the items are only vaguely familiar and the rest are priced beyond our budgets. You are not alone. Most Americans aren’t…


Try Your Hand at Classic Poutine. You Won’t Be Disappointed!

Poutine — fries covered in a rich brown gravy and topped with cheese curds — is a French-Canadian dish that originated in Quebec. The dish was created as a delicious way to use up excess cheese curds, which have a short window of freshness. This version of the dish starts with homemade french fries. The…


You Don’t Need Meat to Make a Tasty Wrap

Tossing the smoked tofu in cornstarch then pan-frying makes it super crispy. Drizzle with hot honey or your favorite hot sauce to spice it up a little. Crispy Smoked Tofu & Coleslaw Wraps Serves 4 Active Time: 20 minutes Total Time: 20 minutes 3 tablespoons mayonnaise 3 tablespoons grapeseed or canola oil, divided 1 1/2…


When You Taste This Dish, You’ll Know Spring Has Sprung

I get tired of making pasta with red sauce or creamy sauces. That’s why I developed this quick recipe, with a plethora of fresh herbs and just-harvested spring vegetables, to mark the arrival of the new season. No tomatoes, no cream here. Simply lots of sweet, crunchy sugar snap peas, slender asparagus, bright green peas…


Say Goodbye to Winter With a Big Bowl of Umami

If you seek a wallop of flavor and a jolt of heat to propel you over winter’s finish line, make a steaming pot of umami-rich soup. This fragrant and nourishing bowl provides a welcome pick-me-up during the winter season (or any season, for that matter). Add to that a roster of healthy ingredients, and you…


In Praise of Cheap

Oh, the mystique that some people ascribe to wine in their rush to canonize it out of all proportion to what it really is, or should be: a beverage. Or the denunciation some people heap on inexpensive bottles. I have heard elitist oenophiles use terms to disparage wine they wouldn’t deign to try. I reflect…


Keeping the Fire Alive: Pitmaster Pat Martin Is Building a Whole-Hog Barbecue Empire

Pat Martin is one of a rare breed: an open-pit barbecue master who uses whole hogs, a West Tennessee tradition that requires a 24-hour cooking time at 200 degrees Fahrenheit—as well as hours of prep. “The French have their cheese; we as Americans have our barbecue. You drive 50 miles and it changes,” Martin said….


Ukrainian Borscht Is Comfort in a Bowl

Given the times we are living in, I want to share one of my most treasured cold-weather recipes with you. Preparing this helps me to send prayers to those Ukrainians who are suffering so much. It may not be as good as serving it to them, but it helps me to feel closer to them…


The Family Table: Tales From the Trail: Starry Nights, Close Calls, and Mama’s Cowboy Breakfast

Submitted by Janet Gerber Weeks, Harmony, Florida My Mama and Pa owned and operated a deer hunting camp, pack outfit, and guest ranch in the beautiful Ruby Mountains of northeastern Nevada. Mama did all the cooking for everybody. Our family and guests all ate meals together family-style in a big rock-walled room that had been one…