Valentine’s Day is on a Tuesday this year — a regular, busy weeknight. But that doesn’t mean you can’t make it a special night. The most romantic thing you might do is make a reservation for fun in your kitchen.
Pickling is a favorite mountain culinary tradition because it seals up those bright flavors of summer to be enjoyed as sour snacks months later in the dead of winter.
Oranges, kumquats, tangerines and pomelos are common Chinese New Year gifts, and the Chinese words for orange and tangerine closely resemble the words for luck and wealth. In Chinese culture, these fruits are believed to bring good luck and happiness.
We’re closing in on the end of January. Even though the year is still new, this is when many of us have tired of our resolutions to eat healthier, eat more fruits and vegetables and/or get our weight under control.
January is inevitably a time to cut back on indulgent food and drink. By this time of the month, I find myself craving a different kind of culinary extravagance: warmth, nutrition and sustenance. I’m relieved to report: it’s officially soup season. At least, it is at my house.
Locally grown and produced food is sometimes referred to as “slow food” — the very antithesis of fast food.
I like to challenge my cooking by making a meal out of only what I have on hand, be it in the fridge, the cabinet or the garden.
Christmas morning has come and (almost) gone. Now that you’ve retrieved the newspaper from the gift wrap recycling, you’re ready for an easy read. Let’s ease into the upcoming New Year’s holiday with some ideas on how you can appreciate beans to inspire and change up your meal routines.
When I hear “sumac,” I instantly think of poison sumac.
Our palates have a seasonality. You may not think about the act of eating in this manner; but once you do, you realize certain recipes — like our actions — are at the direction of Mother Nature.
We’re into the holiday season! This time of year, offices start hosting get togethers, friends gather, and we start to think about simple gifts we can share. If, like many people, you have been seized by that desperate sense that you should have started not just planning, but actually making…
Thanksgiving is mere days away. But it’s not too late to plan a little something special.
Biscuits are the flaky foundation of a Southern meal, upon which flavor is built.
We’ve been roasting our foods for eons — literally since the birth of fire. And trendy sheet-pan cooking has definitely built a cadre of followers (myself included). But one of the gains post pandemic is the uptick in folks cooking at home wanting to expand their repertoire — not only in the…
Around this day a couple of years ago, I received an intriguing invitation via text from my neighbor Lucy Briggs: “Bring a leftover Halloween pumpkin and meet in my driveway this Sunday at 2 p.m.“
Move over charcuterie, there is a new board in town.
What do root beer, gumbo, the FDA and medicinal tea have in common?
Although summer is generally considered the season to enjoy s’mores, fall is a great time to gather family and friends around a bonfire for some outdoor cooking.
Morgan Morrison, co-owner of Rock City Cake Co., loves fall, especially because it includes her favorite holiday.
I have a little secret to share. I have Sarah’s Bakery on Bridge Road in South Hills on speed dial. You probably should, too.
The word buttermilk makes anything seem more indulgent. Buttermilk pancakes. Buttermilk fried chicken. Buttermilk biscuits.
West Virginia shines when it comes to tailgating hospitality.
Nothing says southern summer like a big, red, juicy tomato sliced, salted generously, and stacked between two slices of bread slathered with mayo.
