Tapas are served on small plates

Here’s another recipe inspired by my recent trip to Spain. Actually, it was inspired by a few of my souvenirs  — cans of oil-packed tuna and piquillo peppers, which are large, sweet red peppers with…

Erik M. Lunsford/Post-Dispatch

Joe Bonwich writes this week about supersweet corn, which is so delicious that when fresh-picked, it is best enjoyed raw. In addition to coming up with three delicious recipes, he dug deep into the history of supersweet corn. His…

American stronauts use Velcro-equipped trays to secure pouches of food.

When the space shuttle Endeavor blasted off Nov. 14, it no doubt was stocked with Tang. Orange-grapefruit Tang, probably, a flavor made only for NASA.

But food and drink on the shuttle…

Nothing says “summer” more than an ear of fresh corn, but alas, local corn is still a month or more in the future.

Instead, fool the eye and tickle the funny bone with these cupcakes. They’re just one of many clever…

With her daily e-mail newsletter, a website (hungry-girl.com) and now a cookbook, Lisa Lillien, aka Hungry Girl, is feeding a need for low-calorie, quick-cooking recipes.

If you’re looking for organic or natural foods, her recipes aren’t for you. They’re crammed with…

Quick quiz: What kind of food is a bean?

Answer: A vegetable. And if that didn’t come to mind, you’re apparently in the majority. According to the folks at Bush’s Best Beans, more than half of Americans think of beans as…

With a gallon of milk and a gallon of gas each heading toward $4, how are you balancing your budget?

Are you eating out less and eating more leftovers? If so, you’re not alone. The Food Marking Institute reported this week…

Here’s an almost universal truth: Chefs cook with butter. Lots of butter.

I know this because over the years, I’ve edited a lot of chefs’ recipes, and most of the time I’m taken aback when we compute the nutrition information.

That said,…

Thanks to a recommendation from a reader of this blog, I recently picked up “An Embarrassment of Mangoes: A Caribbean Interlude” by Ann Vanderhoof. It’s the best kind of travel book, the colors and flavors of the trip described in…

If Joe Bonwich’s story about cooking with cheese left you hungry for more, here’s a little something extra. These recipes are from Annette Gooch of Tribune Media Services.

To vary the Port and Cheddar recipe, she suggests shaping the cheese mixture into…