‘Tis the season.
A nutritious diet is an essential element of a healthy lifestyle.
Two weeks ago I had the opportunity to sit in the first row behind the Buffalo Bills bench.
Named for the hotel where it was invented in Sweden, Hasselbacking is a technique where a vegetable (traditionally potatoes) is partially sliced, accordion style, brushed with butter, sprinkled with bread crumbs, and baked.
Warning! If you are sick of reading about me braising meats, read no further.
I really enjoy food TV and the Food Network in general.
Earlier this month, I had the pleasure of interviewing Clodagh McKenna, an Irish chef who is growing her food empire across the world.
If you have read any of my past columns from the last two months, you know I have been living and dying by the grill.
Congratulations on surviving July in Sheridan!
When we moved into our latest house, I didn’t even think to look for a dishwasher.
Happy Rodeo Week!
The great thing about summer is the grill waiting outside to be a workhorse.
I’m a magnet, a beacon if you will.
Sweet, spicy, fruity and jammy, mango chutney is a powerhouse ingredient common in Indian cuisine that can liven up even the most mild-mannered of dishes.
In Mexico, vendors sell this messy, cheesy, utterly delicious grilled corn from carts.
A few years ago we ended up in a house that had hops already planted and ready to go.
When is that thing called summer supposed to start showing itself?
The smoky char of the grill brings a whole new dimension to plain old Caesar salad.
In case you missed it, the Wyoming Game and Fish Department has stocked Lake DeSmet with Kokanee Salmon.
Sometimes simple is best, and for quick weeknight burgers or a backyard barbecue for a crowd, store-bought ground beef is certainly convenient.
It has been a busy few weeks for the Sanders clan.
This week, despite the recent drab weather, we’ll step outside the confines of the normal cooking arena and take you to the great outdoors, a favorite location for most Sheridanites in the upcoming spring and summer seasons — if we can officially shake the snow and rain.
For grilled pork skewers that were moist and flavorful, we turned to boneless country-style ribs, which are quick-cooking and tender, yet have enough fat to keep them from drying out.
My wife and I were fortunate enough to visit The Land of the Rising Sun a few weeks ago, and it really is the land of the rising sun.
EXPLORE AND ENGAGE