By KATIE WORKMAN Associated Press We aren't in the thick of summer yet, not by a long shot, but hopefully you've already managed to fire up the grill at least once or twice. As the days get longer, the weather commands us to find a way to cook and dine outdoors. A juicy steak is — for ...

By CHRISTOPHER KIMBALL Christopher Kimball's Milk Street Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This "risotto" uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to produce "grains" with a rich, ...

By Laura Williamson American Heart Association News Fermenting foods can extend their shelf life. But can eating fermented foods do the same for people? It's a question investigators have been digging into for years, with interest growing over the past decade. As the slightly sour-tasting ...

By CHRISTOPHER KIMBALL Christopher Kimball's Milk Street The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor. The protein typically is deep-fried, but in this recipe from our ...

MARQUETTE — Marquette-area chef and business owner Bryan Koppana’s philosophy on food can be boiled down to one word: connection. Koppana is the owner and face of Moonlight Meadows, an Ishpeming-based business that many will be familiar with. Whether its bakery, jams, jellies, marmalades ...

By CHRISTOPHER KIMBALL Christopher Kimball's Milk Street his crisp, colorful salad gets meaty, briny flavor from oil-cured olives and fruity tang from pomegranate molasses. It's light and fresh, but hearty enough to serve for brunch or a light supper. In this recipe from our cookbook, ...