It began with the Girl Scouts. My love of slump. Of course, back then I didn't know it was slump. But when our troop leader, Mrs. Bailey, showed us how to mix up a dough...
With planning, you can forget freeze-dried food
The freeze-dried era is over — if you're willing to put in a little work.
After years of just adding water to bring your c...
Pick your protein for this richly sauced entree, adapted from "Campfire Cuisine."
Because it needs less refrigeration, tofu is recommended for backpacking.
Choose steak...
4 fillets of salmon, about 6 ounces each
1 teaspoon salt
Freshly ground pepper
Juice and zest of 1 orange
½ teaspoon each, crushed: red pepper flakes, fennel seeds
...
American cuisine isn't what it used to be.
American food today tastes a lot less "American," and a lot more "ethnic." We're starting to pair things differently, mixing ...
No two olive oils are alike. Today, there are three general varieties of olive oil available: extra virgin olive oil, olive oil and extra light olive oil. The following ...
2 cups corn kernels (cook corn on the cob, cut kernels off and cool)
1 egg
¾ cup whole milk
½ cup Jack cheese, diced
2/3 cup flour
1/3 cup corn meal, fine
1 tablespo...
Many sweet corn growers are reporting their earliest harvest days on record.
The early spring and recent warm weather made this year's record early harvest possible. As...
4 ears sweet corn, yellow, steamed or roasted, cut from the cob (about 3 cups kernels
1 ½ cups edamame
1 red pepper, medium, seeded and diced
¼ cup green onions, sli...
