The Fourth of July, also called Independence Day, is an American holiday celebrating the adoption by Congress of the Declaration of Independence—which happened (no surprise!) on July 4, 1776. The Declaration of Independence stated that the American colonies were no longer under British rule; they were now independent states. Today we celebrate Independence Day with…
Zucchini ‘Burnt Ends’ With Herb Butter and Lemon
Your first zucchini of the season delights, as does your second, but by the fourth or fifth, you wonder why so many people have planted so much of a vegetable that is mild (almost bland) in flavor, soft in texture, and moist to the point of being watery. Russ Faulk knows why. Russ is the…
Smoked Guacamole With Chia Seed Totopos
Avocados may not be the first vegetable you think of for smoking or grilling. After all, as oceans of guacamole and acres of toast suggest, avocados are splendid raw. But wood smoke imparts haunting umami flavors that take guacamole from average to astonishing. To reinforce that smokiness, I like to add chipotle chiles along with…
How to Grill Vegetables Like a Pro
The rules for grilling vegetables are pretty much the same as those for grilling meat or seafood: Keep it hot. Keep it clean. Keep it lubricated. In other words, you want to start with a hot clean grate that you oil right before the food goes on. Heat your grill grate well, then scrub it…
Kebabcheta: The Star of the Bulgarian Barbecue
In the late 1990s, I was fortunate enough to spend six weeks in Bulgaria just as the nation was coming out from under the yoke of 50 years of communism. The country’s isolation contributed to the fact that Bulgarian food was relatively unknown to Western visitors, but I was quickly introduced to a wide range…
Berries Give This Snack Cake a Bright Pop of Color and Fresh Flavor
This pretty, simple snack cake is a perfect way to use fresh summer produce! It’s also great for after school (or even for breakfast, if you’re in need of a special morning treat). The blueberries and raspberries add bright color and fresh flavor. You can substitute frozen berries for fresh if you like. Just thaw…
Lettuce, Before and After Solstice
The summer solstice is in the rearview mirror. Even though the hottest days are before us, the longest days have passed. If you haven’t planted your tomatoes or melons yet, you might not bother. The plants will grow like steroid abusers, but there isn’t time for the fruit to ripen. Or maybe you’ll get one…
Winefluencers? Musings From a Skeptic
On the old Jack Benny radio show in the 1940s, a continuing character played by the actor Sheldon Leonard was a racetrack “shill,” who always spoke in a hushed tone. The shady character would suggest to Benny that he bet on a horse “in the third [race],” usually starting his pitch with “hey, bud” and…
A Chef’s Secret for Better Ratatouille
Summer promises a bounty of sun-kissed vegetables—a cornucopia of tomatoes, peppers, squash, and eggplant that beg to be put to use. This is not a problem. The trick is to lean in and rely upon recipes that embrace and celebrate the abundance of produce. One tried-and-true dish that does so is ratatouille. Ratatouille is the…
Eggplant and Tomato Gratin
Home cooking at its best, this delicious gratin is perfect for a mid-week supper, as it can be assembled ahead of time and then finished when needed. Don’t be intimidated by the separate steps of frying the eggplant rounds and making the béchamel; it all comes together quickly. To make it easier and save time…
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