Adapted from “Eat Grub, The Ultimate Insect Cookbook” by Shami Radia and Neil Whippey

Cricket flour might sound icky, but the flavor is chirping good

Want to be on the cutting edge of nutritious food trends? Hop on board with insect-eating. A long-held tradition in most of the world, it’s worming its way into the West, via the eco-friendly crowd.


Fresh flavors to watch for in 2016

Tiny fish, tart plums and coconut syrup. Ready for a taste of 2016? Since we’re all a little tired of hearing about bacon, Brussels sprouts and cauliflower steaks, let’s look forward to some of the flavors and foods that will be popping up in the coming year. It’s not so much that these foods are radically new (bacon certainly wasn’t). Rather, that they are edging toward a critical mass, making them more common on restaurant menus and easier for home cooks to find.


Canned beans can’t beat these for flavor, price

Until I went off to college and became a vegetarian out of financial necessity, beans really weren’t a part of my life.


Sticky fave gets nutty touch

I’ve long admired black sesame seeds for the touch of mystery and glamour they add to everything from seared tuna to burger buns. But these days, I’m craving these tiny shards of onyx for their intense nuttiness and subtle sweetness.

Anna Love: Spin your New Year’s resolutions the right way

As you tie up the loose ends of 2014 and begin to think about what 2015 holds, you may include a long tradition of setting new year’s resolutions. If you are like most Americans, your resolutions may look...

Courtesy photo

Texas chef has her eyes on ‘Star’ prize

Sarah Wilson Penrod looks like she was made for a Malibu kind of life: blue eyes, blond hair and big dreams. But the 30-year-old chef who is holding her ground in the sound-stage kitchen of Food Network Star was born and bred in Denton.

Holiday Traditions 2012

The yearly edition by the Denton Record-Chronicle and our readers featuring a collection of songs and recipes to celebrate the season.