ASHLAND Irvine native Jan Brandenburg had two paths before her, and she took both. “I’ve been cooking since I was really young,” Brandenburg, a University of Kentucky College of Pharmacy alum, said.

1. Preheat the grill to medium heat (about 350 to 400 degrees).

The sauce was amazing. I love, love, love the eggplant, it melts in your mouth. But I would eat that sauce on cardboard.” ...

Place all salad ingredients in a large bowl and set aside.

Whether you’re vegan, gluten-free, or lactose intolerant, the “Happiest Place on Earth” has something to fit the bill.

Real Parmigiano-Reggiano isn't a vegetarian product, due to the use of rennet during production. Alarmist headlines like to specifically call out Parmigiano-Reggiano as a nonvegetarian cheese, but ...

Bacon, lettuce, and tomato sandwiches are hard to beat - but if you fancy a fresh take on the classic, this recipe is ...

Baking is a science, but cooking is an art. A true culinary master can simply follow their instincts and whip up a delicious ...

It's not a BBQ if there isn't a variety of sides available. But it's best to think about the extra fat, calories and sodium ...

Fresh, ripe figs are luscious and delicate. Their flavors are varied and nuanced, depending on the type of fig. For instance, ...

This robustly seasoned, almost meaty tomato salad was inspired by Mexican salsa macha, a savory-spicy condiment made with dried chilies, garlic, nuts and seeds that are fried in oil, then pureed.

The first Sudanese cookbook published in English, Omer Al-Tijani’s ‘The Sudanese Kitchen’, is its own quiet revolution.