Food 586 articles

When the weather warms up, it’s only natural that most of us want to relax and feel like we’re on vacation, whether we are out of town or at home. This...

As a youngster growing up, many family vacations were spent in Wales. A country of amazing culture, history, sights and countryside especially in the North where we visited frequently. The view...

The Mother Sauces, also known as “Grand Sauces”, are the fundamentals of classical French cuisine. These are the five sauces that every cook should know and master. Thousands of derivative sauces...

Try this Thai chicken Salad for a one-dish summer dinner. The secret to this dish is the dressing. It’s made by adding Thai peanut sauce to your favorite vinaigrette or oil...

Judy Bart Kancigor, OUcooking.org Columnist – Melting Pot Memories says: Cherry Vishnyek My grandfather, Papa Harry, used to make a cordial with the sour cherries from his cherry trees. When my...

Faye Levy, OUcooking.org Columnist – Food by Faye says: It depends what kind of cake you are baking. Different factors cause cracks in different kinds of cakes. * When I developed...

Brian Mailman, OUcooking.org Columnist – Slow Food in the Fast Lane says: Any bread recipe can be formed into a hamburger bun shape and with that in mind the entire lexicon...

There is one recipe that is so simple, so quick and so easy that anyone can make it, even someone with no experience in the kitchen. This recipe is also one...

Norene Gilletz, OUcooking.org Columnist – The Flavor of Memory says: I spoke to my friend Helene Medjuck and we got into a very lengthy discussion on the various ways to make...

Faye Levy, OUcooking.org Columnist – Food by Faye says: Here is a recipe for hot cakes from “The Settlement Cookbook,” originally published in 1901. When I was growing up, this was...