April is coming to an end and we are now entering the season of transition from spring to summer. It is time to start embracing the brightness of fresh herbs and vegetables, and today I have two great ...

Twenty-five years ago most of us hadn’t heard of pesto. Today, it’s ubiquitous enough to adorn pizzas, burgers, even potato chips. But while this puree of basil, garlic and pine nuts has a healthy, ...

Add Yahoo as a preferred source to see more of our stories on Google. Drop a bowl of pesto pasta down and watch dinner guests become enchanted by the verdant sauce. The classic combination of salty ...

Note: Cumin, coriander and lime give this easy-to-grill chicken loads of flavor and a bit of a south-of-the-border twist. From Meredith Deeds. • 1 whole chicken (3 to 4 lb.) Pat chicken dry with paper ...

2 C Cornmeal mixed with 1 tsp old bay seasoning, 1 tsp salt and ½ tsp coriander, ½ tsp parsley Dredge fish in flour, then egg then the cornmeal mixture. Fry in hot oil until golden brown each side.

It’s the beginning of barbecue season, and you could just slap a slab on the grill. But why, when some prominent chefs have elevated the lowly burger to new and gourmet heights? Ho-hum buns have been ...

In a small skillet, heat olive oil. Add garlic and saute until softened, about 10 minutes. Cool to room temperature. In a food processor, combine oil and garlic mixture, cilantro, parsley, lime juice ...

INGREDIENTS 2 limes, for juice 1 bunch fresh cilantro 4 cloves fresh garlic 1 (10-oz) package fresh shelled edamame, divided 3 tablespoons olive oil, divided 1/4 teaspoon crushed red pepper 4 firm ...

If there’s one herb San Antonio knows, it’s cilantro. We sprinkle liberal fistfuls of it on so many of our favorite foods here. And thanks to that collective appetite for cilantro, I’ll bet nearly ...

Angie Horkan with the Wisconsin Beef Council has a delicious appetizer for entertaining on the patio this summer. 2 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each) 24 slices baguette bread, ...

Almost like clockwork, every spring, I forget we ever had winter and decide with unrelenting enthusiasm that the only things I want to eat are fresh vegetables and berries, preferably grown in my own ...