Wilted Greens with Cane Syrup Balsamic Glaze and Caramelized Figs Makes 4 servings. Recipe is by Teresa B. Day. 1 small onion, sliced into strips ¼ cup pure cane syrup 1 tablespoon balsamic vinegar 1 ...

Chop greens, removing tough center stems. Sprinkle with salt, toss to combine and let sit for two hours. The salt draws out the moisture in greens and results in a nice wilted green with less dressing ...

1. In a skillet, sauté onion until almost caramelized. Add syrup, balsamic vinegar, olive oil, lemon juice and 2 tablespoons brown sugar and bring to a boil. Reduce the heat. Season with salt and ...

You know it’s good to eat fresh salads regularly, but some days it’s just so cold outside that the last thing you want is something cold to eat! When you need your salad fix but are avoiding the cold, ...

Toni Tipton-Martin is a multi-award-winning food journalist, historian, author and this year's recipient of the seventh annual Julia Child Award. The jury has recognized her for her work as a writer, ...

Throwing away ingredients that have passed their prime is always upsetting. It's not just that you spent your hard-earned dough on them, but the dish you envisioned using them for becomes impractical.

These are not your mother’s quesadillas. While we love the old standby of a tortilla oozing with melted cheese, this recipe elevates them into a restaurant-worthy meal. There’s two parts to this ...

"I'm a meat-etarian. I grew up on meat, potatoes and things like that. But I value other diets. I find it awesome to be able to make vegan food fun and approachable. For me, I'm not one of those ones ...