Flavor First

One of the nation’s leading advisors on health and nutrition, Cheryl is a James Beard award-winning chef and has written several NYT bestselling cookbooks...

January 2023
If you like chiles, you will love this margarita! The recipe is very flexible. If you prefer lemon juice, use that instead of lime juice.

December 2022
As a chef, there’s nothing more nostalgic about holidays than the food (and drink) associated with them. Sometimes our choices relate to our ancestry, culture, and religion regarding which foods are indigenous or popular.

November 2022
Many of us are busy planning our Thanksgiving recipes and menus. Some of us use the same tried and true recipes each year, so we are ready to start shopping, at least for the non-perishable ingredients we will use.

October 2022
When I attended a sixteen-month culinary school, 25% of my training was in pastry. I had always enjoyed baking, but growing up in the Midwest, I was exposed to basic mainstream ingredients.

June 2022
Quinoa, in general, is one of the most diverse sources of nutrients you are likely to find in the plant world. 

September 2021
About ten years ago, I was asked to develop ten recipes using a delicious tart cherry that is often dried, the Montmorency cherry. My project was for ChooseCherries.com, which provides recipes and information about Montmorency tart cherries. 

August 2021
Fruit in a savory dish? Generally, I am not a fan. Fresh strawberries or raspberry vinegar in my salad? Not so much. I know I'm not the only one who feels this way, but sometimes I wonder where or how my food preferences originated. 

June 2021
Exploring ethnic cuisine can be tricky, especially if it entails using unfamiliar ingredients. Thai cuisine is a perfect example because its complex flavors are, in part, attributable to components that are not a part of mainstream American pantries.