Once upon a time, most homemakers dutifully made long grocery lists and even longer trips to the supermarket, not stopping until their shopping carts bulged with every m...
And as cool fall evenings approach, what could be more appealing than opening the front door to the smell of dinner cooking, even if you've been at work all day? That's ...
QUESTION: Dear Chef Coleman: May I call you Jim? I’ve scanned your Web site and can’t find the recipe for roux that you mentioned in your show. This was the preparation ...
Food can be healthy, tasty
It's 3 p.m. on a Saturday and your stomach is growling. You ate lunch at noon and dinner is at least three hours away. "I'll just have a snack,...
August is the prime month for all sorts of fresh, Pennsylvania vegetables, including prolific zucchini.
Roadside farm markets, downtown farmers' markets and supermarkets...
Many parents often rack their brains for new packed lunch ideas. According to a recent survey conducted by Harris Interactive on behalf of Hormel Foods, 39 percent of pa...
QUESTION: I'm having a barbecue party with all kinds of different meats, and I would like to serve some regional barbecue sauces. I know you are from Texas, so maybe...
1 teaspoon coarse salt
1 teaspoon cracked black pepper
2 teaspoons olive oil
2 cloves garlic, peeled and chopped
1 pound large shrimp, peeled (tails left on) and dev...
Savvy cooks today know a culinary secret that's been around for centuries. This solution to balancing flavors and adding a creative flair awaits in your pantry.
Vinegar...
