Growing Bolder Community

Isn’t eggplant an odd moniker for a purple vegetable? Just for the record, the eggplant is not really a vegetable. Technically, eggplants are considered fruit, and the first eggplants were small, round and white; hence the name. Whatever its history, once you’ve discovered eggplant, you are likely to make it a staple in your kitchen. Because of its bland taste, eggplant absorbs surrounding...

If weight loss is your goal in 2012, you'll probably find yourself eating more fresh salads. Besides being nutritious, salads help us feel fuller without being dense in calories. Incorporating salads into your diet will be easier (and less boring) if you add variety and interest by topping them with a variety of dressings. Here are four distinct salad dressings that will make your taste buds...

Growing Bolder guru Mark Rodriguez has been cooking without butter for 25 years. He shares his secrets for unlocking flavors in your favorite dishes without the fat. In his latest blog, he explains his rule of 3 for flavors. Read on!

Have you ever noticed the first four letters of the word Butter? It' s not a coincidence. It's Karma. I know, I know. Butter tastes good. In fact, the old saying goes something like: "Name the 3 most important things in French Cuisine." The answer is... Butter, Butter and Butter. I'm not saying that butter isn't good in moderation. Everything (albeit me getting caught looking at pretty girls when...

Because slow cookers work at low temperatures with lids on, there is hardly any liquid lost during cooking. With most cooking methods, the water in meats and vegetables turns to steam and evaporates. But with a slow cooker, there's nowhere for the steam to go--it just collects on the lid and bastes the food. So if you're inventing your own slow cooker recipes or adapting your favorite...

Okay, he himself couldn't care less, but as I am the cook, I pull the apran strings, so I am...

Whenever I make a marinade, I take many things into consideration. Quality and freshness come first – the quality and freshness of the product I am about to marinate and the ingredients I use to create my marinade. The recipe ingredients and the type and size of meat, poultry, seafood and vegetables also affect the amount of time you marinate your product. Marinades are meant to enhance, or...