A term used to describe cocktails that are served without ice.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Before you hit the farmers market this spring, grab a copy of Steven Satterfield's gorgeous new book Root to Leaf for your complete guide to fresh, seasonal cooking.
Kitchen Inferno host Curtis Stone speaks out about the most-common mistake contestants make during the heated competition.
Thanksgiving turkey would be lost without stuffing (or dressing) on the side. But sticks of butter and pounds of sausage are not mandatory ingredients. Here are a few ways to slim down this holiday favorite and some creative additions to try.
When you're making burgers, meatballs or other ground-meat dishes, combine equal parts of beef or pork with a leaner meat like turkey or chicken.
Hot Tips From Food Network Kitchens' Katherine Alford: Don't let extra burger buns go to waste: Use them as a binder for chicken or veggie burgers, meatloaf or meatballs.
There's nothing better than than an icy glass of lemonade on a hot day, but who needs all those extra calories from added sweeteners? Instead of turning to sugary, packaged mixes, make your own light and fresh versions. Here are our tricks.
Tuna is one of my go-to foods at parties or a friend’s luncheon but some folks drench their tuna in mayonnaise. Besides upping the calories, a boatload of mayonnaise drowns out the delicious tuna flavor. Next time you plan on making tuna salad, try some of these exciting ways to flavor and lighten it up.
I was never a rice pudding fan until a few years ago when my middle daughter starting requesting it daily. Since then I’ve been experimenting with a few variations of this classic to help lighten up the creamy calories while still maintaining its delicious flavor.