Between all our weekday obligations – work, school, commutes, sports and children – we shy away from home cooking. However, preparing delicious, nutritious meals at home does not have to hijack your...
As the mercury rises, summer temperatures call you outside to enjoy the sun, family, food and fun. For all those July barbecues, picnics, watermelon and ice cream, there’s no better place to save than the commissary.
For the third consecutive year, the Army & Air Force Exchange Service is partnering with Army Emergency Relief (AER) and the Air Force Assistance Fund (AFAF) to help service members and military families in need through the Give and Get Back campaign.
Weeks after finding out our next assignment would be Camp Zama, Japan, and shortly before our arrival in the Land of the Rising Sun, I happened upon a cookbook co-authored by Naoko Takei Moore and Kyle Connaughton.
Chicken nanban might not seem like a novel concept, but in 1965 when the chefs at Ogura restaurant in Miyazaki first put tartar sauce atop their fried chicken — already slathered in sugared vinegar — it started a culinary revolution.