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.
Over the past month, I’ve felt like something — a certain sweetness — has been missing in my life.
A brief stove-top braise is the perfect way to cook delicate white fish like cod, since it keeps the fish moist and silky while creating a sauce at the same time.
If you have ever come to my house for dinner, chances are we sat down to a plate of farro.
Much like a Chinese finger trap that lures by appearing to be a toy, sesame noodles are not what they seem.
This Big Sky Steak Salad is packed with flavor and quite tasty, taking dinner salads to a whole new level.
You’d never know that pasta primavera, a pseudo-Italian dish that appears on virtually every chain restaurant menu, actually has roots in French haute cuisine.
If your household is anything like the Sanders’, keeping the kitchen clean is a major point of contention.
It looks like spring is finally on its way.
Perhaps an arbitrary number of cloves, the 40 in this French dish are iconic; while the chicken braises, the generous cloves become appealingly soft and spreadable.
Lately I have been living with a super impatient monster.
There is something magical about this recipe, which coaxes the ultimate flavor out of just a few humble supermarket ingredients, turning them into a rich-tasting and well-balanced pasta dish that will have your family reaching for seconds.
Recently I have been noticing a trend of foods that shouldn’t be a thing.
The Sanders clan decided to take a trip to Nashville this past week to visit friends on a short trip.
Chicken enchiladas offer a rich and complex combination of flavors and textures, but traditional cooking methods can be tedious.
Chicken Florentine is a buffet-line favorite featuring chicken breast and spinach in a mild cream-and-Parmesan sauce — sometimes stuffed inside, sometimes stacked on top.
Just a few more days until one of the best times of the year — new commercials come out!
EXPLORE AND ENGAGE