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Go60 YUM - articles about food and the joys of dining
November 2014

Reds and Greens for the Holidays

Some simple red and green possibilities: a simple variation of cole slaw made with a combination of red and green cabbage. Toss in some red apple slices or slivers, halved cherry tomatoes or red grapes. Top tomato soup with sliced green onion stems. Bake your next tomato-topped pizza with sliced green peppers.

October 2014

Fall Feeds with Colorful Fall Foods

So, as the colors of fall – reds, gold, orange and greens – predominate outdoors, let’s look at some novel ways to incorporate some of those colorful fall foods into either everyday or holiday feeds.

September 2014

Good Food, Great Doughnuts in The Little Apple, Manhattan, Kansas

Doughnuts aren’t just for special occasions, boardwalks, or carnivals. Inspiring and influencing cultures and regions around the world for centuries, there’s nothing more satisfying than a doughnut.

Salt – Shake It On

A new study, which tracked more than 100,000 people from 17 countries over an average of more than three years, found that those who consumed fewer than 3,000 milligrams of sodium a day had a 27% higher risk of death or a serious event such as a heart attack or stroke in that period than those whose intake was estimated at 3,000 to 6,000 milligrams.

August 2014

Summer Fruits and Vegetables to Brighten Everyone’s Day

There are popular choices like spinach, to trendy options like kale and collards, to the obscure mizuna or purslane, which may only be familiar to foragers, avid gardeners or world travelers. But the world is getting smaller every day and our grocery store selection larger.

Yogurt: Yummy for Your Tummy – And Beyond

Researchers found that the duration of all illnesses was significantly lower in an elderly group that consumed a certain probiotic found in fermented milk. They reported a possible 20% reduction in the length of winter infections (including gastrointestinal and respiratory infections).

July 2014

Barbecue and Much More in Kansas City, Missouri

Here too are more than 100 barbecue establishments, each with its personal house specialty –  ribs, pork, ham, chicken, mutton, sausage and even fish. KC Barbecue Tours leads a 4-hour bus guided tour on Fridays and Saturdays to famous favorites and a few hidden gems, with participants sampling savory meat and side dishes at each stop, learning tricks of the trade along the way. 

Fry in July – And Enjoy Some Cool Stuff on the Side

Since you probably already have a favorite DFCC (Designated Favorite Chicken Cooker) who everyone counts on to supply their sumptuous bounty at the next big feed, let’s concentrate today on three terrific, healthy, delicious sides featured in Fried and True that you might want to bring to the table to wow the crowd.

June 2014

Grilling for Father’s Day

Authors Dave Kelly and John Hogan debunk myths and misinformation around selecting and cooking meat, explaining how to identify and use different cuts, and why and when free-range and grass-fed is better.

Feed Your Mind First

The Chopped Cookbook wants you to find new and tasty ways of looking at your groceries, with challenges sprinkled throughout, plus a ton of things to do with that one vegetable left in your crisper at the end of the week.

 

While there are gazillions of grilling books for summer fare, The Taste of America is neither a recipe book nor a how-to book – except how to enjoy uniquely American foods many of which you can relish ready to eat, or delicious in your own cooked creation.

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