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DENVER -- In her 2023 cookbook “Seed to Plate, Soil to Sky,” New Mexico-based chef and historian Lois Ellen Frank said the present era of Indigenous cuisine revolves around modern chefs understanding the ingredients and the farming practices of their ancestors.

“It’s now up to each Native American community and each Native American chef...Read more

Rice bowls topped with tasty slivers of beef, chicken, egg, tempura or seafood have ancient roots in Japan and other parts of Asia. But the hearty, one-bowl dishes are also incredibly popular on American tables, given their wide variety and ease of preparation.

These days, it's just as easy to find a smoothie-like acai bowl made with fresh ...Read more

This hearty summer salad is a celebration of the season’s freshest vegetables. Roasted eggplant, juicy tomatoes, sweet red bell pepper, and peppery arugula come together to create a mix of vibrant textures and flavors. I added creamy Fontina cheese and crunchy croutons to turn it into a satisfying, no-fuss dinner.

To speed things up, I ...Read more

The heavens opened up and dropped a load of cookbooks into my arms.

By “heavens,” I mean reader (and frequent baking-contest winner) Sherilyn Krell, who was making room for more cookbooks in her house by giving away a bunch of the older cooking pamphlets that her late mother had accumulated.

And I was the happy recipient.

Note to readers:...Read more

PITTSBURGH -- Cocktails are a wonderful thing because they offer such a wide array of flavors. Everyone has their favorite, with choices often predicated by the season.

Cooler months tend to lean on beverages crafted with warm spirits like bourbon or scotch, while in summer we crave bright and refreshing drinks to chase away the heat. Often ...Read more

Nonalcoholic beer needs a second act.

The category boomed in recent years as the likes of Anheuser-Busch InBev, Heineken NV and Diageo Plc poured in money. But after those gains made it one of brewing’s few bright spots, it’s still just 2% of the global beer market’s volume, according to IWSR.

And now growth rates are slowing. After a ...Read more

This peach dump cake serves up a fluffy, tender vanilla cake that's studded with juicy, sweet peaches. This peach cake is so simple it's sure to become a favorite summertime dessert. Using a box of organic cake mix makes the recipe prep even easier.

Easy Peach Cobbler Dump Cake

Serves 12

Active Time: 10 minutes

Total Time: 55 minutes

1 (16-...Read more

Q: What is the prudent diet?

Q: The prudent diet is a balanced eating pattern that emphasizes whole, nutrient-rich foods while limiting processed options. It is designed to promote overall health, reduce the risk of chronic diseases, and support longevity.

This diet focuses on consuming fruits, vegetables, whole grains, lean proteins, nuts, ...Read more

Each month the California Wine Institute sends out a new recipe that goes well with wine. This one caught my eye for its colorful, elegant presentation and wine recommendation.

It is difficult to pair a wine with most salads because of the acid in the salad dressing. Here, a touch of lemon juice and olive oil lightly dress the ingredients with ...Read more

We celebrate every minute of summer, super-hot days and thunderstorms included. When friends join us, life couldn’t be better.

My favorite summer meal always involves the grill. Especially lamb on the grill. Accompanied by a bevy of fresh herbs, red wine and a crisp salad.

The deep, rich flavor of lamb works well with the golden brownness ...Read more

There are grilled burgers and hot dogs, but no dish speaks to true grilling prowess quite like perfectly grilled chicken breast. Marked by the grill and turned a most ...Read more

It’s hard to beat a no-bake treat — especially when there’s chocolate involved. These no-bake Boston cream pie bars combine three delicious layers of flavor — cookie crust, creamy vanilla custard, and rich chocolate — into one bite. And you only need six ingredients to make them.

The base makes good use of crushed wafer cookies, which...Read more

PITTSBURGH — Despite being a food reporter, I am by no means a master chef. I can handle simple recipe instructions like "stir," "fry," "simmer," "bake" or, maybe, "braise" — which is basically a combination of simmer and bake. I have an irrational fear of anything that requires equipment beyond a pot or pan.

Full of hope, my family once ...Read more