Fast Easy Recipes

Spartanburg baker wins top prize at International Biscuit Festival
Liz Blanchard’s Cajun Tater biscuit — a creole-inspired recipe she concocted this year for Mardi Gras — took the top prize Saturday at the International Biscuit Festival in Tennessee.

How To Eat And Cook Pea Shoots
Pea shoots have long been prominent in Asian cuisine, but they're one of the newer ingredients showing up in U.S. farmer's markets and CSA boxes. Their soft leaves, curly-cue tendrils and watery stems hold the promise of spring peas to come.

'Grow, Cook, Eat' for aspiring gardeners, cooks
These days the news is full of food trends. Most of them, including eating locally, eating more healthfully, eating organic food and vegetarianism, encourage us to use fresh ingredients - advice that leads us into the...

Making the most of fast after-work dinners
In the post-work scramble to get meals on the table -- or even just onto a plate to be eaten on the couch -- a cookbook that claims its recipes can be finished in a half-hour has a lot of appeal.

Stay true to spring with snap peas
Though they freeze better than most vegetables, peas are at their best during spring, pulled straight from the pod. At this time of year in my restaurants, shelling peas is almost a full-time job. Favas have been around for longer than any other bean we know of today. And like many now-revered Italian ingredients, the fava bean was used in peasant cooking for centuries. Recipes for fava or broad ...

Kansas City Chefs Accept Harvesters’ Chefs Challenge
Four of Kansas City’s top chefs accepted Harvesters’ Chefs Challenge to create nutritious and tasty dishes, using five ingredients commonly distributed by the food bank.

A vegetable dish that tastes true to the season
This seasonal recipe is from Mario Batali.

Roasted or grilled, salmon is simple and flavourful
Here are three simple recipes that take little time to assemble or cook -- and allow the flavour of the salmon to shine through.

Crisp peas salute season
Though they freeze better than most vegetables, peas are at their best during spring, pulled straight from the pod. At this time of year in my restaurants, shelling peas is almost a full-time job.

Dining with class: Whisk n' Wine pairs business with pleasure
Cooking class shouldn’t feel like a cram session.