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Bacon vinaigrette: The secret to grilled vegetables for meat lovers

By ISAAC TOUPS
Jun 16, 2026 5:45 am - Want to make your vegetables taste better and have your friends love you? Chef Isaac Toups has an answer: “Char the hell out of some on the grill and then toss them in a bacon vinaigrette.”
A taste of home, yerba mate is a shared bond for many World Cup fans

By KRISTIN M. HALL
Jun 15, 2026 4:12 am - Yerba mate, the caffeinated beverage that is ubiquitous in some South American countries, has spread alongside the multicultural appeal of soccer and has become a drink of choice for star athletes on the pitch and off.
Sipping our way into summer: Three easy, refreshing drinks for any mood

By Biz Velatini
Jun 12, 2026 9:37 am - If there’s one thing Midwestern summers know how to do, it’s keep us guessing. This week’s recipes are three completely different kinds of summer refreshment depending on the mood you’re in — and the temperature outside.
What to know about dynamic grocery pricing and how it might affect your bill

By Emily Heil
Jun 10, 2026 9:18 am - Grocery prices remain a big concern for Americans — and not just for families looking to stretch their dollars to cover increasing costs. Economists, consumer advocates and legislators, too, are focusing on them, with concerns that companies will take advantage of technological advances and a confusing landscape to charge consumers more.
Cherry season is fleeting. Make the most of it with these 5 recipes.

By Victoria Caruso
Jun 10, 2026 5:48 am - Cherry season is quickly approaching. Once the crimson-red stone fruits arrive, the window to enjoy them is fleeting. To make the most of it, here’s a mix of sweet and savory recipes utilizing both sweet cherries — the kind you might snack on straight from the bag — and sour cherries, which especially shine in baked desserts.
Chef’s trick cuts the mayo — and fat — in summer ham and pasta salad

By Don Mauer
Jun 10, 2026 5:45 am - My go-to ham salad recipe uses a cup of mayonnaise. That’s 1,600 calories and 176 fat grams. Lately, thanks to watching cooking shows featuring Italian cuisine, I decided to make my pasta salad using cooled, starchy pasta cooking water and 25% less mayo.
This lemony ravioli uses store-bought shortcuts as part of a nutritious meal

By Ellie Krieger
Jun 09, 2026 5:13 am - Well-chosen convenience foods can be a bridge to a healthier, more affordable, actually doable home-cooked dinner, so why not take advantage of them? This recipe turns store-bought ravioli and pesto into a vibrant meal packed with spring vegetables and lemony, herbal flavors.
Farmers markets this week

Daily Herald staff report
Jun 09, 2026 5:11 am - Farmers market season is here, bringing fresh produce, handmade goods and more back to local downtowns and parks.
Good pots and pans don’t come cheap, so here’s how to make them last

By Becky Krystal
Jun 09, 2026 4:47 am - It’s not difficult to protect the longevity of your pots and pans if you’re willing to put a little time and a minimal amount of effort into the process. (Yes, even cast iron is easier to maintain than many people think.)
Fire up the grill: Charred veggies add smoky depth to a chilled summer soup

By M. Eileen Brown
Jun 05, 2026 8:18 am - Time to fire up the grill … and cook some soup. Yes, really. Charring vegetables on the grill is a great way to up your soup game. That’s because cooking veggies at a high heat either by roasting in the oven or on a grill concentrates the natural sugars, creating richer, toastier flavors.

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