October to November form a seasonal corner, our transition between autumn’s cooling and winter’s deep freeze. To turn this corner successfully salads and grilled stuff just won’t do.

TRAVERSE CITY — Sweater weather isn’t just for the pumpkin spice latte-sipping contingent.

Last week I wrote about how chilly it was, and now this week we are wishing we had some of that cool air. It has been a warm, muggy week. We had a thunderstorm and quite a bit of rain during the night. Maybe this rain will cool it down. It seems it’s human nature to never be quite satisfied.…

My younger brother was obsessed with fishing. Growing up, he was always finding new ways to catch fish and new places to catch them. When my parents loaded us into the family station wagon for a weekend outing, most of us would enjoy the passing scenery or wonder aloud how long it would take…

In 1924, when Clarence Birdseye developed the quick-freeze method and brought it to the public, frozen foods had been banned in prisons as inhumane and avoided elsewhere. In those days, food was frozen slowly. It formed large ice crystals that ruptured cell membranes of food and resulted in …

SUTTONS BAY — Chef Jack Wenz wanted to add a little spice to the Black Star Farms’ Hearth & Vine Café’s seafood boils.

I’m a lazy cook. You may picture long-time chefs whipping out exotic dishes daily. Not me. Summer is too full of distractions; I crave being in woods or at the beach, not in my kitchen. However, my weekly CSA box, bursting with produce from Meadowlark Farm demands my attention so I’ve learne…

TRAVERSE CITY — Orange bell peppers, corn, tomatoes and sweet peas — not what jumps to mind when mixing cocktail ingredients.

The sun is beginning to cast longer and longer shadows as it sinks into its western resting place at the end of the day. The temperatures are cooler, the breezes are crisper, the trees are tinged with bursts of red. Every night is a good sleeping night.

I’m Susan, Lovina’s second-oldest daughter. I decided to write the column for Mom since I haven’t been doing too much since baby Ryan joined our family. He’s doing a good job with breast feeding which I’m thankful for. Today I’m spending the day at my parents’ house.

Summer seems to compress time. In the heat of a hot day appetites dwindle. The outdoor grill sees more of us than the indoor stove. Because of these summer influences, flavor matters more than ever.

My first husband, Stuart, loved to make Caesar salad. He grew up with older parents, the generation that got fully dressed even for the breakfast table and went to the same steak house once a week. The restaurant served Caesar salad tableside; the waiter would roll up with the cart and drama…

NORTHPORT — Boiled redskins, corn on the cob, rolls, coleslaw, cherry pie, lemonade, beer, wine and freshly caught Maine lobster — or chicken, if lobster isn’t your thing. But mainly lobster.

We are having great weather this week. It cools down at night, making for comfortable sleeping. Very pleasant days so far. Mornings are actually chilly, with temperatures in the upper 50 degrees. It sure beats the heat from last week.

Asian cultures, for reasons of fuel economy, have had long experience turning out quick, but deeply satisfying meals. Pad Thai, Thailand’s revered stir-fried rice noodle dish, is a classic example: it employs short-cooking methods and big flavor components. Quick and tasty, the stir-fry meth…

Sometimes you need a little help to make it through a heat wave. We all know the rules: stay hydrated, stay out of the sun, wear light clothing, stay out of closed cars, and don’t fire up your oven, four burners, and that old Fry-Daddy all at the same time.

This is the season of fresh fruit, and northern Michigan is the place to get the best. When you and yours tire of fresh, unadorned raspberries, cherries, peaches, pears, apples and plums you’ll want to offer them in more enticing ways. Although summer fruit pies, cakes, crisps, crumbles, cob…

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