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…

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…

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…

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…

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.…

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…

With his blue denim overalls, short-sleeve white shirt and red bow tie, Lee Jones looks the part of an old-fashioned farmer. But the produce he grows is nothing less than cutting-edge: green and red frilled mustard greens, tri-color celery, watermelon…

You’ll need to plan ahead to make this recipe from the American Heart Association, but when you’re done, you’ll have a crunchy and flavorful treat.

While the okra is hot, that is — when they cooled off, they weren’t nearly…

Good chocolate and good wine have a lot in common. The flavors reflect where the plants are grown, for one thing, and the skills of their makers are reflected greatly in the final products. Even the vocabularies used to describe…