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Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

YORK, Pa. — This week in the FOX43 kitchen, the crew from Olivia's prepared a roasted eggplant and lamb Bolognese dish served over rice. Adrienne and Yanni Tassou also served the dish with goat cheese ...

Place a large saucepan with 3 to 4 quarts water on to boil. Place rice in a strainer and rinse. When the water boils, add rice, stir and boil rapidly 20 minutes. Drain rice leaving about 2 tablespoons ...

Add Yahoo as a preferred source to see more of our stories on Google. Chef Rosie Kellett, who is out with her debut cookbook “In For Dinner,” stops by the TODAY plaza to share two recipes for pantry ...

Eggplant has a way of surprising people. With its hearty, meaty texture and ability to soak up bold sauces and seasonings, it ...

2 cups raw red or other rice, cooked to package directions Heat oil in large, heavy skillet or Dutch oven over high heat; add flour. Reduce heat to medium. Cook flour, stirring, until brown, about 5 ...

Store-bought toum, if you can find it (Toum is a Lebanese garlic sauce; I buy the garlic spread/dip from Trader Joe’s; a product called Toom is also readily sold) Trim any extra fat from the chicken ...

It’s hard but rewarding work coming up with recipes to share every week for this column. The inspiration can come from a variety of places: trends I’ve seen on social media, cookbooks that I wish to ...

Want to jazz up that bag of jasmine? Try Nat Thaipun’s khao man gai, Junda Khoo’s “popcorn rice”, and more recipes to help ...

Things are winding down at my local farmers market. Gone are the tomatoes and tender lettuce greens, the fragrant basil and sweet corn. But just last week I saw a pile of purple and white streaked ...