Did you know today is International Picnic Day?
The history of making Christmas cookies supposedly dates back to the Middle Ages, when Europeans added nuts, dried fruits and spices to biscuit dough to serve on special occasions.
Cool summer nights can bring back fond memories of a crackling campfire and the smell of marshmallows and franks roasting over the open flames.
One of the best parts about summer is the ability to eat certain foods in much higher volumes than the rest of the year and no one bats an eye. One of those foods is ice cream.
Just ask Joey Chestnut: July is the perfect month for a hot dog.
It’s nearing the end of peak tomato season. If you grow your own or buy garden-fresh tomatoes in abundance, you might be sick of plain tomato slices and salads by now. How can you use up the rest before they go bad?
The sign outside doesn’t give away much. Advertising both fine dining and home tours, passersby might not know the red brick home’s purpose. Is it a bed and breakfast? A restaurant? A museum?
With school back in session, families will start settling into their usual routines again.
Summer festivals offer a lot to look forward to. Great music, interesting art and socializing with friends are big draws for eager crowds. But arguably one of the best parts is the food.
School starts again later this month, which means families face earlier mornings and busier schedules. In the rush to get out the door to meet the bus, don’t forget about fitting in a healthy meal.
In a 2012 interview with Bon Appetit magazine, renowned French chef Jacques Pepin stated which ingredient is most indispensable to him.
When customers walk into The Cabbage Roll, they are greeted with a smile and a handshake. If they’re regulars, they get called by name and might even get a hug.
Ever since she was a little girl, Master Gardener Theresa Wilson can remember helping her family grow and preserve produce. It's become a generational tradition, and now it's something she does with her 5-year-old granddaughter.
Everywhere you look, fresh summer produce is booming.
There's no better way to celebrate a holiday than with family and food. With the Fourth of July Friday, many people will fire up the grill for steaks, hamburgers and hot dogs. Instead of the same old ketchup and mustard toppings, spice things up with homemade condiments.
It's not spelled wrong, it's just different.
In a city where hot ‘n’ ready pizzas and stuffed-crust specials have dominated the landscape, il Lazzarone feels a lot like an oasis.
Freezing meat, produce and dry goods is the best way to make your groceries last for the long haul. But if those foods are packaged or stored incorrectly, it means a trip to the garbage can.
If there's one indicator that summer finally has arrived in St. Joseph, it's the smell of meat on the grill.
It ranges in color from light green to deep crimson, it looks like tough, thick celery and it packs a sour punch when it's not sweetened with sugar.
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