It is not news to anyone that salmon is one of the most perfect super foods, but the multiple, incredible health benefits may still surprise you.
All tagged recipes
Cooking with Tammy Kelly: February is National Heart Healthy Month
February is Heart Healthy Month, a crucial time each year to raise awareness about cardiovascular disease, and why;
Cooking with Tammy Kelly: Napa Cabbage or Chinese Cabbage
The winter season is also the season for fresh Napa cabbage. Napa cabbage grows best when the days are short and mild, it is an oblong shaped head that consists of tightly arranged crinkly, thick, light-green leaves with prominent white veins. The innermost layer leaves feature light yellow color.
Cooking with Tammy Kelly: Tis the Season for the Daikon Radish
The Daikon radish is a winter vegetable usually sown in mid to late summer and harvested in the cooler months. The Daikon radish can be found in a variety of shapes and colors and boasts a characteristic crispness and snap when served or eaten raw, but totally changes to something more like a potato when cooked. It is said that the Daikon is much milder and less peppery than the familiar red radish.
Cooking with Tammy Kelly: Flavors of the Year for 2026; Dark Sweet Cherry and Black Currant
Food trendsetters seem to agree that the flavor of the year as we move into 2026 are the dark sweet cherry and the black currant. These dark red berries are sweet but also tangy. They can be used in sweet and savory recipes, providing a hint of acidity.
Cooking with Tammy Kelly: Fibermaxxing, is it right for you?
Gone are the protein obsessed, in case you haven’t heard, the current social media trend taking over Tik Tok is fibermaxxing. The practice of fibermaxxing is the about increasing or maximizing your fiber intake in order to boost digestion and overall health. It works best when you slowly integrate additional fiber in your diet. Dieticians recommend doing this by increasing your intake of whole foods, like beans, berries and whole grains.
Cooking with Tammy Kelly: Thanksgiving Favorites, Cranberry Sauce, Fresh or Canned
According to cranberry research, 73 % of Americans prefer their cranberry sauce jellied in the shape of a can and 54 % of Americans serve their sauce sliced along the ridges made by the can. I am one of those people, I enjoy my cranberry sauce sliced along the ridges. I am a firm believer that there is certainly room for both. Regardless of your favorite way to enjoy the tart treat on holidays, let’s not forget that cranberries are one of best fruits to have on the menu year-round, not only are they tasty, they are a great source of nutrients and antioxidants.
What’s Your Thanksgiving Tradition, Dressing or Stuffing?
Really, what’s the difference, and are they interchangeable? These are long standing questions, and from my experience the terms are pretty much used interchangeably. At my house we have dressing, but it is made pretty much like the official description for stuffing. It’s my Mom’s recipe and of course it does not include exact measurements, so replicating it has eluded me so far. Seems like I can get the taste right but not the consistency, I will definitely keep trying.
Cooking with Tammy Kelly: Turnips are Turning Up…at Your Local Farmers Market
I have never been the biggest fan of turnips, but I have discovered over the past few years that if prepared in the right way, they will take on a variety of unique flavors depending on your recipe. Turnips are often mistaken for a member of the root family, in reality the turnip belongs to the cruciferous family whose cousins are Brussels sprouts, kale and broccoli. Even so, most often consumed is the bulbous root of the turnip.
Cooking with Tammy Kelly: Rooting for Rutabaga!
Rutabaga is another one of those “love ‘em or hate ‘em” vegetables, I am not on the love ‘em side but I know many who are. I have tried them every way I know how and roasting was the best but you must eat them hot! So, what do you do with a rutabaga?
Cooking with Tammy Kelly: The Great Pumpkin Cooking Debate about Pumpkin, Fresh versus Canned
When the season turns to cooking all things pumpkin and pumpkin pie spice, the continuous debate begins, fresh versus canned. Some local bakers swear by the convenience and consistency of canned, others prefer the natural sweetness and texture of fresh pumpkin. Both options have a set of advantages and disadvantages, but are they essentially the same?
Cooking with Tammy Kelly: Spooktacular Halloween Treats
October first is just around the corner and that means the countdown is on for Halloween!! Children of all ages look forward to the time honored tradition of wearing a great costume and trick-or-treating! There is no excitement quite like coming home with a bag full of free candy, but it is still important to keep your kids safe and the inevitable “sugar rush” manageable.
Cooking with Tammy Kelly: Okra, the South’s Polarizing Vegetable
Okra is either one of those vegetables that you love or you simply love to hate. Known for its scrubby texture when overcooked, okra is actually crunchy, crisp, and absolutely delicious when handled properly.
Cooking with Tammy Kelly: “Sardine Summer”
In case you haven’t heard, and I am not sure how you missed it, but the latest trend made popular by Tik Tok is “Sardine Summer.” The last I remember sardine talked about was way back when my Daddy used to open the rather smelly can for a quick lunch, but apparently everything from clothes, accessories, home goods and recipes are now featuring the tiny, sometimes tinny fish.
Cooking with Tammy Kelly: Fresh corn season is here
There are few fresh seasonal vegetables that bring the business to the Farmers Market than corn. Customers flock to the market to buy bushel bags at a time. The average American eats about 5 ½ pounds of fresh sweet corn every year, certainly making it one of the most popular crops grown in the United States.
Cooking with Tammy Kelly: Favorite Mardi Gras Recipes
Who needs a trip to Louisiana to enjoy the food and flavors of Mardi Gras? Much like the Mardi Gras celebrations the foods are full of spirit and the bold flavors of Cajun and Creole.
Cooking with Tammy Kelly: What’s in Season is Broccoli
It may be February and while we don’t have quite the large selection of fresh locally grown fruits and vegetables, we still have some great choices, like carrots, cauliflower, sweet potatoes and one of my favorites, broccoli
Cooking with Tammy Kelly: Super Bowl Fare
Super Bowl LIX is rapidly approaching and so does the search for n the very best in new snack recipes, with the added bonus of being a bit more healthy or low in calories and carbohydrates! I’ve done the searching for you; hope you will enjoy!!
Cooking with Tammy Kelly: Seasonal Eating, Enjoy Winter Vegetables
Having a Happy New Year so far? Looking for just one more resolution, one you can actually stick to? The new Year and January are the perfect time to experiment with seasonal produce. Most of you can easily recall strawberry and tomato seasons but you can you name the seasonal vegetables for January? Generally, we are somewhat less familiar with what’s in season this time of year. Here’s what’s in season in January and below are some recipes that will give you ways to use them.
Cooking with Tammy Kelly: Chowder, Hearty and Healthy!!
Chowders, known as one of the first foods served at a community meal, but best known as a good reason for a social gathering. Chowders originated in the France in the early 1750’s and are named after a chaudron, or a three legged cauldron used by fishermen to make fresh stews upon arrival from fishing trips at sea.