2-3 cups butternut, acorn or similar squash, peeled, seeded and cut into ¾ inch pieces 1 chayote squash, quartered and cut into ⅓-inch thick slices Preheat your oven to 375˚F. Line a baking sheet with ...

RICHMOND, Va - Restauranteur and Chef Joy Crump, Owner of FOODE and Mercantile, was back in the Virginia This Morning kitchen to serve up a taste of summer with her Grilled Citrus Shrimp Salad with ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Chef Sean Myers joins WGN Weekend Morning ...

This recipe came to me by way of my co-worker at WVUMedicine Eastern Division, Dr. Maddie Humerick, who is a family doctor at Harpers Ferry Family Medicine in Bolivar Heights. We work together in ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Jessica loves it when citrus is in season ...

Prep the shrimp by making sure they are defrosted. I recommend placing the defrosted shrimp in a colander and using a paper towel to blot the shrimp dry. If there are ice crystals on the shrimp or ...

’Tis the season for citrus fruit, and our local markets are packed with an abundance of oranges, grapefruits, lemons and limes. With such great variety, we’d like to help you find some easy and ...

Award-winning chef Kwame Onwuachi joins TODAY and talks about the challenges of reopening restaurants in the wake of the pandemic, and about feeding the Bronx community while his Washington, D.C.

Halve the oranges and squeeze the juices in a small bowl. Whisk in the heavy cream, rice wine vinegar, dijon and a good sprinkle of salt and pepper until well combined. Slowly whisk in the olive oil ...