Breaking News

Eating well

Quick bites for busy nights

Warmer weather and longer days mean sports, practices and a lot of other outdoor activities. It’s not easy planning dinners around a families’ hectic schedules. However, with a plan, delicious recipes and a few handy appliances it is possible to prepare dinners that can feed the gang before or after their activities, whichever they choose. Try to pick recipes that can cook while you aren’t home, or prepare ahead and refrigerate or freeze, leaving nothing to do but quickly reheat and eat. Slow-Cooker Beef Taco Soup 1-pound ground beef, browned 1 (14.5-ounce) can ...

Chili oil and chili crisp are still everywhere

A 2024 study found 48% of younger generations will opt for the spicier version of a dish, given the choice. At the same time, the chili oil market is growing, valued at $12.25 billion in 2025. Chili oil and chili crisp feel more relevant than ever today, evolving beyond their traditional forms through new variations and applications that continue to redefine how they are enjoyed. A tingly, layered burst of heat and flavor is how many describe the experience of eating chili oil and chili crisp. These condiments date back centuries, with one of the earliest known recipes for chili crisp ...

Roast vegetables make a healthy, filling summertime option

METRO — When the weather warms up outside, the desire for healthy, lighter fare rises alongside the mercury. That leads many people to turn to vegetables, which can satisfy hunger pangs but do not typically create feelings of sluggishness. Vegetables can be cooked in myriad ways, and some can even be eaten raw. If raw vegetables don’t sound all that appealing, then roasting is a great way to eat healthy without sacrificing flavor. This recipe for “Roasted Vegetables With Pignoli Nuts” from Lines+Angles is sure to please. Roasted Vegetables with Pignoli Nuts Makes 4 ...

Spring into fishing season

If the dandelions coming up in your yard don’t convince you that spring is finally here, then maybe the sight of fishermen lining the banks of local streams will do it. Though I don’t fish myself, I’m on with preparing the catch and eating it, too. There are many methods of cooking trout: foil-wrapped over an open fire, pan-fried, baked, broiled, battered deep-fried, grilled, smoked and poached (did I forget any?). As for trout recipes, the list is endless. Here are three that I hope will please. Broiled Trout au Gratin sizzles in a light buttery sauce enhanced with tomato, ...