Sweet tender corn, one of summer’s great joys, is in season, though it may seem too obvious to mention. It’s pretty much everywhere, there’s a lot of it, and it’s oh so easy to love. Even though most ...

Simple griddle cakes were one of the first things I cooked with my sons – stirring wet ingredients into dry is a classic, building-block method essential for any budding cook to master, plus a ...

It's the season of the zucchini. The prolific, green, slightly sweet, slightly nutty summer squash abound in the garden, at the farmers market and in your CSA box. Mostly, zucchini will be consumed ...

GRIDDLE cakes are elemental. Like porridge and roasted meat, they’re ancient preparations, seemingly slapped together at the fireside for as long as humans have gathered around that fire to eat. But ...

Shred your cabbage (I shred the whole head and store it in the fridge.) Heat a skillet or griddle. Add the avocado oil to the griddle. In a small bowl mix together eggs, cabbage, sea salt, onion ...

With less saturated fat than ground beef, chicken makes a lighter chili that’s just as tasty. And when served with warm corn griddle cakes, you’ll never miss the beef. Add the paprika, smoked paprika, ...