- SHNS
- Scripps Newspapers
- Abilene Reporter-News
- Anderson Independent-Mail
- Boulder Daily Camera
- Corpus Christi Caller-Times
- Evansville Courier
- Henderson Gleaner
- Kitsap Sun
- Knoxville News Sentinel
- Memphis Commercial Appeal
- Naples Daily News
- Redding Record Searchlight
- Rocky Mountain News
- San Angelo Standard-Times
- Treasure Coast Newspapers
- Ventura County Star
- Wichita Falls Times Record News
- SHNS Partners
- Scripps Broadcast
- Scripps Networks
- Scripps Blogs
By KATHIE SMITH, Toledo Blade
Sizing up turkey: Decide on fresh or frozen; size; cooking technique
By KATHIE SMITH, Toledo Blade
Sizing up your Thanksgiving turkey involves so many decisions, from fresh or frozen to the size and the cooking technique.
It all begins with how many people will be having dinner around your holiday table. If it's a big bird that you want, for example, Butterball recommends 1-1/2 pounds of turkey per person for generous servings and leftovers.
Heat up July 4 celebration with grilled goodies
By KATHIE SMITH, Toledo Blade
The Fourth of July is among the most popular occasions for grilling. With state-of-the-art grills and cookbooks, you can have a memorable celebration.
You can choose healthy recipes, healthy grilling techniques and healthy foods.
If you want to splurge by eating a T-bone steak, don't feel guilty. Enjoy it.
There's a world of recipes using oregano
By KATHIE SMITH, Toledo Blade
Oregano is an herb found in Italian, Greek and Mexican cuisines, but it's a relatively recent flavor for the American palate. It is said to have been brought to the United States when soldiers came home from World War II.
Cardamom: This spice imparts slightly sweet, floral citrus flavor
By KATHIE SMITH, Toledo Blade
Spices come from all different sources of plant life, and cardamom may be among the most unusual.
True Texas food: Enjoy the classics, cowboy cuisine, Tex-Mex
By KATHIE SMITH, Toledo Blade
DALLAS -- In this city deep in the heart of the Lone Star State, there's enough authentic Texas fare to suit anyone's taste. It can be as simple as classics like a waffle cooked in the shape of the state of Texas or a slice of pecan pie.
There's also plenty of cowboy cooking, Tex-Mex cuisine and Texas chic.
Showcasing soup
By KATHIE SMITH, Toledo Blade
Soup has never been trendier, thanks to restaurants with creative chefs and home cooks who want to cook with fresh ingredients.
While the professional chef will cook or roast soup bones all day to get the coveted stock to use as a base for many different soups, the home cook has limited time.
Family recipes rule the roost all through the holidays
By KATHIE SMITH, Toledo Blade
Pumpkin empanadas are a cool weather treat that Gloria Martinez's mother, Amalia Sanchez, always made. "Everybody has their own recipe," says Martinez of Bowling Green, Ohio.

