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August 16, 2017
Carlos Leiva holds a Lomito (steak sandwich), one of the items on the menu of the Argentinian food truck, Mapuche, that he runs. (Mel Melcon/Los Angeles Times/TNS)
L.A.'s Mapuche food truck offers Native Argentinian fare
19 hours 1 min ago
Keeping some of the corn kernels intact gives the final pudding a contrasting texture. (Michael Tercha/Chicago Tribune/TNS)
Turn kernels into rich, creamy Corn Pudding
19 hours 33 min ago
There are many subtleties in the taste of pinot grigio.
Pinot grigio guide
19 hours 34 min ago
Make Moroccan Grilled Lamb Chops with garlic, turmeric and mint. (Reprinted from Cooking for Jeffrey. Copyright 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.)
Moroccan flavors spice up lamb
20 hours 47 min ago
Andy Bennett of Duluth eats a Gangster Burger from Stokke's Meat Market at the 2015 Grill Wars at Bayfront Festival Park in Duluth. The proceeds from the event benefit the Boys and Girls Club of the Northland. 2015 file / News Tribune
The Taco Stand: May the best burger win
August 16, 2017 - 5:07am
Sweet Potato Salad. Emma Ambrosi
Vegan Cookbook Club: Healthy black beans
August 16, 2017 - 4:29am
August 15, 2017
Best bites: Cookies, chips and chips
August 15, 2017 - 1:38pm
August 14, 2017
Coffee and milk chocolate combine for a custard to pour over plain vanilla ice cream. (Food styling by Joan Moravek.)  (Michael Tercha/Chicago Tribune/TNS)
Transform ice cream into coffee sundae
August 14, 2017 - 12:59pm
August 9, 2017
Jillian Forte, executive chef At Sara's Table Chester Creek Cafe, sets a completed order out on the counter for a server on a recent morning at the cafe. She always considers what’s in season, what she craves eating and what’s available in the area when writing menu items for the cafe. Bob King /
Food is her Forte: Head chef Jillian Forte uses travel, community to set the tone At Sara's Table Chester Creek Cafe
August 9, 2017 - 4:14am
August 8, 2017
Lamb and Kalamata olive sausages are formed by hand then skewered for cooking. Serve them with a minted tomato sauce. (Zbigniew Bzdak/Chicago Tribune/TNS)
Sausage lover's menu
August 8, 2017 - 5:17pm
NIBBLES & NOTES: OMC tops in the South, Dubh Linn tops for whiskey
August 8, 2017 - 4:11pm
August 2, 2017
Simeon Gant prepares a salad for his dinner on July 6,. Gant gave up pork 20 years ago, then beef five years ago. He no longer cooks chicken at home but occasionally eats it when he's out. He's one of a growing number of people who are being called Reducetarians. Gant said that he has seen improvements in his health as he started eating more vegetables in his diet. (Hector Amezcua/Sacramento Bee/TNS)
Trying to cut back on eating meat? You’re a reducetarian
August 2, 2017 - 3:24pm
Enjoying homemade popsicles on a hot summer day. (Steve Mellon/Pittsburgh Post-Gazette/TNS)
Cool off with homemade ice pops
August 2, 2017 - 3:08pm
Make Grilled Pesto Chicken with Berry Salad with basil, garlic and chicken breasts. (Susan Tusa/Detroit Free Press/TNS)
Pesto stuffed chicken is a summer favorite
August 2, 2017 - 7:21am
Make Blueberry-Pecan Bread with unsalted butter, Greek yogurt and milk. (Nate Guidry/Pittsburgh Post-Gazette/TNS)
Blueberry baking: Seasonal fruit is ripe for the oven — and in spiked slushies
August 2, 2017 - 5:00am