Atlanta-based New Realm Brewing Co. has always been quick to adapt to the shifting tastes of its customers. In 2021, the just four-year-old company opened a distillery and released a series of ready-to-drink canned cocktails. The brewery debuted AlphaWater to cater to the hard seltzer craze that same year. They followed that with a nonalcoholic ...Read more

Dry whole-wheat couscous has been partially cooked, making it a quick-cooking (5 minutes!) whole-grain weeknight dinner champ. And when you buy peeled shrimp, plus a bag of prechopped kale and bottled barbecue sauce, the savings in prep time helps to get this healthy dinner done in a jiff.

BBQ Shrimp with Garlicky Kale & Parmesan-Herb Couscous ...Read more

Eggplant dips are ubiquitous across the Mediterranean. Sicily has its caponata with tomato, onions, and capers that has a pronounced sweet-and-sour taste; Israel has its baba ghanoush with savory tahini; and Greece has its red onion and lemony melitzanosalata. My California caponata embraces eggplant’s creamy, neutral flavor along with some ...Read more

Rich in vitamins, fiber, and health-protective compounds, kohlrabi is a worthy addition to your vegetable lineup.

The folklore

Originally from northern Europe, kohlrabi — a unique bulb with leafy stems growing out the sides — was unknown in the U.S. until the early 1800s, though it was a popular vegetable in ancient Rome ...Read more

It was recently pointed out to me that I’m a bowl person. It’s exactly what it sounds like: I almost always prefer a big mishmash bowl of stuff over your classic “meat and two” plate. Add to that I am a self-identified salad person, and you find yourself in the middle of a Venn diagram holding this crispy rice salad.

You, like me, may ...Read more

Cherry season comes and goes quickly, but our love for cherry pie lingers all year long. The good news? This ruby-hued pie can be made with fresh cherries or ...Read more

Every morning, I sip my coffee from a mug acquired on a vacation. Sometimes I’m in a buoyant mood. The porcelain cup displaying Jeff Koons’ “Puppy” at Guggenheim Museum Bilbao does the trick. The tall black mug from Cleveland’s Rock and Roll Hall of Fame definitely sets a tone for the day. Souvenir mugs from Hawaii recall sunshine and ...Read more

Rhubarb isn’t just for pie. It also makes a classic fruit and mustard sauce for pork (it works nicely on chicken and lamb, too) that helps keep the meat moist once it’s cooked so it can be prepared ahead and held until folks are ready to eat.

Pork chops are cut out of the same basic part of the pig: the loin, which runs along the pig’s ...Read more

One of the best ways to introduce yourself to a new place or culture is through food. Whether you’re traveling the state, globe or just across the metro, the restaurants, markets and little corner shops at your destination can be a window into another world.

You can have that same view in the comfort of your kitchen, too. Exploring recipes ...Read more

I was making my favorite type of spiced nuts for a party, and I realized I needed maple syrup.

Maple syrup is the key ingredient in these nuts, along with brown sugar, orange juice, chipotle powder, fresh rosemary, orange juice, brown sugar and an assortment of increasingly expensive nuts.

These spiced nuts are spectacular, but they ain’t ...Read more

For meat lovers, there's nothing better on a spring day than firing up the grill and making yourself a really great steak.

But what if the weather doesn't cooperate, or worse, your budget doesn't allow for those fat New York strips or marbled rib-eyes you just know would fill your family's savory hankerings with their rich, buttery flavor?

How...Read more

MINNEAPOLIS -- Looking out the car window, the scenery rolls from wetland grasses into soft hills of freshly turned black soil, the cropland framed by trees sporting tiny green buds. The road narrows as the humming of the freeway gives way to the thumping of weathered asphalt.

It’s a scene Karyn Tomlinson could re-create from memory with a ...Read more

MINNEAPOLIS -- California chef Aldo Lanzillotta, co-founder of Juicy Lucy Inc., knew he was on hallowed ground.

“I do not ever want to take away from the fact that this is the birthplace of the Juicy Lucy,” he said when in Minneapolis recently. “I am very respectful of that.”

But he does hope Minnesotans’ love for the cheese-stuffed ...Read more

Asparagus tends to get the spotlight in early to late spring because it's one of the first fresh vegetables to make an appearance after the doldrums of winter.

But now that it's May, another long green stalk is ready for its closeup. This one, however, isn't as tender as asparagus, and you probably don't want to eat it out of hand raw unless ...Read more

Weekends are different. Weekends are for food that is a little special.

Which means that if you are me, weekends are for disappointment.

I like to go out for dinner on Fridays, or at least get takeout and eat it at home. It is a delineation between the work week and the non-work weekend, an edible demarcation that marks the end of five days (...Read more

Spring is asparagus season, and it’s finally here.

I’ve been toting bundles of those brilliant green and violet stalks home from farmers markets — some skinny as pencils, others thick as my thumb. Let’s be clear, there is no difference in flavor, nutrients or maturity between the thin and the thick stalks, just cooking time.

Find fresh...Read more

Upgrade a simple burger recipe and make it pop with an easy three-ingredient jalapeno cheese topping. Ground sirloin is lean ground beef made exclusively from the center loin cut and makes a super-tender burger. These days, more flavored cheddar cheeses (like jalapeno, chipotle or habanero) are filling up the specialty cheese section. But easy-...Read more

One of the fun things about Asian food is when you’re with friends and everyone gets to sample a little of everything. But you don’t always have the time, or budget, for such a smorgasbord. Fortunately, Asian food at the supermarket has come a long way since the canned chicken chow mein of the 1980s. Between the frozen and international ...Read more

Sometimes I want to have a few friends over for a nice, relaxed dinner. This is the dish I fall back on year in and year out (with some variations along the way). I like to serve this chicken dish at small dinner parties, because I can make it in the morning when it’s cool and reheat it while I’m entertaining my guests. (This may be prepared...Read more

Chances are, your guests, your children, and your best friends say they dislike peas. Especially peas and carrots. Baby carrots bore us all. Challenge accepted.

First off, at this time of the year, ditch the frozen variety. This is the season for fresh, sweet spring peas; markets and some stores sell them already shucked for ease of use. The ...Read more