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Eating well

Fresh spring produce outshines frozen favorites

It’s that time of the year when you step outside to the unmistakable earthy smell of the rain, signaling that spring is finally in the air. With a change of season brings new harvests and an opportunity to refresh your cooking routine. Explore tips to make the most out of your spring produce, including recipe ideas and preservation techniques to savor their flavors. Celebrate the season’s bounty Spring’s April showers help bring a blooming variety of seasonal produce. From asparagus to green beans, artichokes and the beloved strawberry, there are plenty of ingredients you can ...

Simple, convenient salads to celebrate spring

Family Features — Letting in a little fresh air with an open window or a screen door is a sure sign of spring, allowing the natural sights and smells of the outdoors to accompany you at the dinner table. Take that open-air freshness to new heights this spring by pairing it with your own ...

Ham 101

As the main entree for Easter dinner, ham is quite popular. Though there are a variety of hams to choose from, today we’re talking about fully-cooked, cured and smoked bone-in or semi-boneless ham. For perfect baked ham, turn oven to 325 F. Trim skin away from ham, leaving about a 1/4-inch layer of fat. Place ham, fat-side-up, on rack in shallow roasting pan and bake to an internal temperature of 140-degrees F on an instant-read thermometer (10-15 minutes per pound for a whole ham or 18-24 minutes per pound for a half ham,) about 2 to 2 1/2 hours. Allow ham to rest 30 minutes before ...

How to make an Easter ham last all week

The beauty of making a baked ham for Easter (or any holiday or large gathering) is that there's bound to be leftovers. Leftover ham, which will last for up to five days in the fridge, can be a springboard for other meals during the week. Of course you’ll want a sandwich or two, but there ...

How sourdough captured Americans’ hearts and ovens

April 1 isn’t just for fools; it’s also National Sourdough Day. Sourdough is making a big comeback in American kitchens, and it’s not just about the unique tangy taste. This resurgence taps into deeper cultural and health trends reshaping food relationships. Learn why the sourdough craze has taken the country by storm. Although sourdough bread harkens back to pioneer days and beyond, it’s enjoying a comeback in American homes and bakeries. “The resurgence of sourdough now is due to a combination of factors,” says Emmy-award-winning Good Morning America television host, ABC ...