They've moved past ramen noodles and greasy pizza.
The alumni featured in the latest edition of Grove City College's magazine are cake decorators, restaurant owners and ...
QUESTION: My oven has convection roast and convection bake settings. I understand convection is a heat-circulating fan, but the roast vs. baking part confuses me. Wh...
Nothing says "I Love You" more than a homemade dessert. A heart-shaped chocolate brownie cupcake delivers the message quicker than Cupid's arrow.
Sweetly stated brownie ...
Celebrating Valentine's Day with tempting chocolates, cookies and heart shaped cakes can be challenging on New Year's resolutions, but now you can satisfy your sweet too...
Have you made tuna sandwiches and casseroles so often you don't need to look at the recipe anymore? That's a sure sign it's time to try this good-for-you pantry staple i...
QUESTION: I watched one of your cooking programs on which you prepared a dish with the quinoa grain. Shortly after that, I read about quinoa's exceptional health ben...
Sugar substitutes are more plentiful than ever, but don't overdo them
It's a common problem faced by folks with a sweet tooth: You want to eat healthier without giving up...
1 cup heavy cream
1½ tablespoons Dijon mustard
½ tablespoon chopped fresh tarragon and dill (combined)
1 teaspoon salt
½ teaspoon white pepper
Pour the cream into a ...
6 tablespoons butter
1 cup button mushrooms finely chopped in a food processor or by hand
3 leeks, washed and sliced
1 red onion, finely sliced
3 tablespoons chopped...
QUESTION: How do you keep lobster tails as tender as they are at a restaurant? No matter whether I boil or broil them, invariably the skin ends up tough. I don't thi...
